Creamed Corn

What a fresh, new twist on creamed corn. This side dish simmers in the cream sauce and collects every drop of bright buttery flavor from the liquid, but is served after most of the liquid has evaporated. A light dusting of ground cardamon brings out the sweetness of the fresh corn.

Fresh corn from the cob

When we think of fresh corn, we usually think of summertime, harvest and farmer's markets. But many grocery stores provide fresh ears of corn pretty much year around. You will want to use fresh corn for this recipe and the end result is 100 times better than any creamed corn you'll find in the canned vegetable aisle of the store.

An important step to ensure you get every drop of flavor from a fresh corn cob is to run the back side of your knife over the cobs after you've removed the kernels. That's the best way to collect every single drop of that delicious juice, aka milk from the sweet, fresh corn.

Even with the time it takes to remove the corn from the cob and the time it takes to simmer on the stove, this side dish comes together quickly and is ready to serve in about 30 quick minutes.

Many of us don't use cardamon every single day in our cooking, but let me tell you it brings so much sweetness out in the corn and the flavor is nice and subtle.

Creamed Corn

This is a different twist on creamed corn since the corn simmers in the cream sauce (and collects every drop of bright flavor) but is served after most of the liquid has evaporated. A special twist, add a light dusting of ground cardamon as the corn cooks - it brings out the sweetness of the fresh corn. I recommend using a cast-iron skillet for this recipe, but any frying pan will work.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 5 people as a side dish

Calories: 209kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

• 7 ears of fresh corn
• 3 tablespoons olive oil
• dash of salt
• dash of cardamon slightly less than ¼ teaspoon
• 1 tablespoon butter
• 1 tablespoon cream cheese
• ½ cup milk

Instructions

• Use a sharp knife to trim corn from the fresh corn cobs, then use the back of the knife to collect every drop of "milk" from the cob. In a hot skillet, add olive oil. Once the oil shimmers add the corn and liquid from the corn cobs. Season with salt and sprinkle with a dash of cardamon. Once the corn softens (about 5 minutes), add remaining ingredients and simmer until nearly all the liquid is evaporated.

Notes

I totally love corn on the cob, especially with burgers. But sometimes it's nice to try a new twist on a favorite side dish. This creamed corn is such a huge hit every time I make it. There are never leftovers. The dusting of cardamon makes a big, big difference and it adds a delicate sweet punch to the natural sweetness of the corn. Give it a try and let me know what you think!

Nutrition

Calories: 209kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 42mgPotassium: 372mgFiber: 3gSugar: 9gVitamin A: 314IUVitamin C: 9mgCalcium: 36mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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