Cookstr.com

Creamless Creamed Corn

Updated February 23, 2016

Cookbook

Think Like a Chef

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

In experimenting with different vegetable juices one day, I discovered that heating corn “juice” caused it to thicken quickly, due to the natural cornstarch. This led to a modern interpretation of the creamed corn I loved as a kid, and is a good example of how experimenting with an ingredient can yield discoveries that change the way you cook. Certain varieties of corn are being grown (in Florida, for example) that are labeled “super sweet.” I’m not a big fan; the extra sugar makes dishes come out too sweet and it lacks the starch that will cause the “creamed” corn to thicken. Locally grown corn bought in season will be sweet enough, and better than anything shipped from a distance.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturecreamy, savory, sweet

Type of Dishvegetable

Ingredients

  • 12 ears of corn, shucked
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter (optional)

Instructions

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