We all love fresh creamed corn. I prefer white corn…but that’s just me? I get about 12 ears of corn and shuck the husk off of them, wash and remove all the little corn hairs. Then I cut the corn off the cob trying to remove all the goodness from the corn. But do not cut to close to the cob…why you ask well it will be really tough and I mean almost uneatable. I make a good cut all the way around and then come back and run the knife down the corn to get all the milk from the corn as country people would say….I have 3 different contraptions to help with the removal of the corn and I think it works best with my plain ole knife.
12 ears of white corn
2 cups of heavy cream
1/2 stick of butter
1 teaspoon salt
4 slices of crispy bacon chopped
No I did not say it would be FAT free
Remove all corn from the cob see above. Then add all ingredients to a large sauce pot. I simmer on a very low heat stirring often to keep from scorching on the bottom of the pot. I let this simmer for about one hour. Serve and enjoy. We love this and it is easy and wonderful way to eat corn that is not out of a can…yes it is worth the trouble promise! AMAZING!!
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