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Grandma’s Creamed Corn: A Simple and Delicious Southern Classic
Grandma Knows Best: A Simple and Delicious Southern Classic
After the end of a long day rushing around I’m sure a lot of you come home wishing that a beautiful and tasty home cooked meal would just appear on the table. Mustering up the energy to make yourself a home cooked meal can be extremely difficult after an 8 hour day, however, luckily there are more than a few simple and truly delicious recipes out there that will fix your cravings without contributing to your sleep deprivation. Plus it makes great leftovers to bring to work or school!
One of the most delicious yet simple recipes that I have come to rely on at the end of a long day is my grandma’s creamed corn. When I was little, I was always so excited to go over the river and through the woods to grandma’s house where homemade southern delights were always hot and ready for us. My grandma’s creamed corn was always a particular favorite of mine because after the months in-between visits with only canned creamed corn to satisfy my cravings, her fresh and delicious recipe was like heaven.
Ready in Less than 30 Minutes!
Less than 5 Ingredients!
- 6 ears of corn, medium to large in size
- 3/4 a stick of margarine or butter, cut into cubes or slices
- 1/4 cup 2% milk
- salt & pepper, to taste
- In a large bowl, preferably with deep sides, shave the corn off the cob. Make sure that you do not shave too close to the cob itself! I prefer to shave off only the top half of the corn, living plenty on the cob to scrap off later.
- Once you have shaved off the top half of the corn kernels, use the other side of the knife to scrap off the rest of the milk of the already cut corn. This part can be a little messy so try to keep the cob inside the large bowl as you go, so as not to waste any of the corn or make a huge mess.
- Add the milk, butter, salt, and pepper to the bowl of corn.
- Pour mixture into a cold skillet and turn the burner up to medium-high to high heat.
- Bring the corn to a simmer for about 10 minutes or until tender, stirring occasionally to prevent burning on the bottom.