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For the longest time I was not a fan of creamed corn and then this recipe came into my life. Sold. Come to think of it, though, as a child, when my mother put something on the table we ate it. There were no ands, ifs, or buts about it. if you didn’t eat what mama made then you went hungry. It was that simple. So, I am glad that I came to enjoy creamed corn because if I hadn’t I would have been up the creek without a paddle haha!
Hooray! I love yummy things.
3 ears fresh corn
1 1/4 cup Borden heavy cream
2 tablespoons Kerrygold butter
Morton Salt and pepper to taste
Shuck corn and remove all of the silk. Cut the corn kernels off of the cob, as close to cob without cutting into the cob with a sharp knife. I place the corn cob on an upturned coffee cup inside a medium size bowl to catch the kernels. Once the corn has been cut off the cob you want to get this cooking so the corn will be sweet or the sugars in the corn will convert to starch and the corn will be tough. Dump all of the freshly cut corn kernels into a medium size heavy bottom saucepan. Pour the cream over the corn kernels, add the butter, stir to combine. Cook for 10 minutes on medium heat until mixture has reduced to nearly half, stirring if needed to keep from scorching. Now add salt and pepper to taste. Serves 4.
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Quick Tip: This creamed corn makes a lovely side dish on your dinner table.