White corn was used for this dish, probably Silver King.
When growing up, we hardly ever had corn on the cob. It was always creamed corn. Now I wonder why? It probably is a uncomplicated reason like it is just how my Granny and Mom did it. But now in my house the first corn on the cob is a seasonal event. After a while of indulging on fresh corn on the cob, it is time to move on! Now comes the creamed version along with the process of freezing portions to use through out the year in some of my favorite recipes.
This recipe is way too ridiculously easy except for cutting the corn off of the cob. That is always a pain. Shucking the corn is a little messy which I do outside or preferably at the market where I buy it because they compost it. If I am going to shuck, cut and prepare corn for creamed corn then doing extra for freezer storage kills two birds with one stone. I will reap the reward later!
For Creamed Corn:
makes a good amount or 8 - 10 servings
2 tablespoon butter
2 tablespoons flour
1/4 cup milk, whole is preferred but 1% to half and half will work.
1/2 teaspoon kosher salt or to taste
fresh ground pepper
4 cups of corn kernels (exact measurement not necessary), about 6 ears corn
1 to 2 roasted poblano chilies, roasted green New Mexico chili or roasted red pepper
(optional, canned whole roasted chilies work well here)
In a large saucepan, melt the butter over medium high heat. Add the flour, stirring constantly for about a minute. Add the milk in a steady stream, constantly whisking. Add the corn, roasted pepper (if using) and salt after the milk has thickened and the roasted pepper. Simmer for a couple of minutes until the corn is slightly cooked. Salt and pepper to taste.
- Milk. The higher fat milk used will produce a thicker, richer end result. Alternatively for a truly indulgent creamed corn, 1/4 to 1/2 cup of heavy cream can be used in place of the butter, flour, and milk. Just heat the cream, add the corn, simmer until you like the consistency and season.
- You might ask what do I freeze corn for? Mostly for three different dishes: it is a delicious addition to cornbread, cornmeal pancakes with whole corn (it is just not the same without it) and corn pudding for Thanksgiving.