Fresh Creamed Corn - With Zero Cream

Fresh Creamed Corn - With Zero Cream

Fresh corn, pinch of salt, water, a little bit of milk (or alternative) and a knob of butter (can use oil.) That’s it! Not only is it healthy, fresh and so much better for you than canned stuff or recipes made with a ton of cream, it also tastes better, brighter, cleaner and fresher!

Always makes a wonderful side dish to any meal!

Especially when corn is in season, why mask it with anything other than corn!? Most of my soups, in a similar fashion, don’t rely on the use of cream – and it’s not necessarily a health move either, it just happens to be a better preparation technique. Trust me!

Anyway, let’s get cooking!

Yields4 Servings

 4 fresh ears of corn
 ½ cup water
  cup milk
 pinch of salt
 2 tbsp butter, plus more if desired (replace with oil or omit entirely, if necessary)
 freshly ground black pepper

1

Prepare the corn - remove the husks and silk from the corn. Cut corn kernels off the cob. When finishes, with the back of your knife scrape each corn well to get every last bit of corn and "corn milk" off the cob (there will be plenty left in there, so get it all!)

In the meantime, heat a medium-sized pan over medium heat.

2

Take roughly 1 cup of your corn and transfer it to the blender, along with the milk, processing until very smooth.

Add the rest of the corn along with 1/4 cup water to your pan and simmer for about 5 minutes until corn is nearly cooked, adding more water as needed to ensure your corn is simmering gently in liquid and not burning. Add pinch of salt and you blended corn mixture to the pan and continue to simmer for another 7 minutes or so until thickened and cooked to your liking.

If you want your corn creamier, add more water or milk until the desired consistency is reached. You can add another knob of butter and stir it in until melted if desired. Enjoy.

Ingredients

 4 fresh ears of corn
 ½ cup water
  cup milk
 pinch of salt
 2 tbsp butter, plus more if desired (replace with oil or omit entirely, if necessary)
 freshly ground black pepper

Directions

1

Prepare the corn - remove the husks and silk from the corn. Cut corn kernels off the cob. When finishes, with the back of your knife scrape each corn well to get every last bit of corn and "corn milk" off the cob (there will be plenty left in there, so get it all!)

In the meantime, heat a medium-sized pan over medium heat.

2

Take roughly 1 cup of your corn and transfer it to the blender, along with the milk, processing until very smooth.

Add the rest of the corn along with 1/4 cup water to your pan and simmer for about 5 minutes until corn is nearly cooked, adding more water as needed to ensure your corn is simmering gently in liquid and not burning. Add pinch of salt and you blended corn mixture to the pan and continue to simmer for another 7 minutes or so until thickened and cooked to your liking.

If you want your corn creamier, add more water or milk until the desired consistency is reached. You can add another knob of butter and stir it in until melted if desired. Enjoy.

Creamed Corn
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