Corn Recipes, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Corn, Creamed & Fried - Master Cookbook Recipe # 659

Corn, Creamed & Fried - Master Cookbook Recipe # 659

This recipe is a true Southern classic, capturing the essence of summer in every bite. By cutting the corn thin and "milking the cob," you release all the natural sugars and creaminess that canned corn simply can't match. Whether you enjoy it "fried" (cooked down in the skillet) or go the extra step to make it "creamed" with a silky milk base, this dish is pure comfort.

This is recipe #659 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min
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Ingredients

  • 6 ears Fresh corn, shucked and silks removed
  • 1 1/2 cups Water
  • 1 1/2 cups Cold milk
  • 3 Tbsp Cornstarch
  • 3 Tbsp Salted butter or bacon grease
  • 1 tsp Salt
  • 1/4 tsp Black pepper

Instructions

  1. Prep the Corn: Place a cob in a wide bowl. Using a very sharp knife, cut the kernels off in thin slices, rotating the cob as you go. Aim for two thin "passes" per row.
  2. Milk the Cob: Once the kernels are removed, use the back of your knife to scrape the cob downward. This releases the "corn milk," which is vital for the best flavor.
  3. The "Fried" Stage: Add the corn, water, salt, pepper, and butter (or bacon grease) to a large skillet or wok. Cook over high heat, stirring frequently, until the water has evaporated (about 5 to 8 minutes).
  4. The "Creamed" Stage: In a small bowl, whisk the cornstarch into the cold milk until completely smooth.
  5. Thicken: Pour the milk mixture into the skillet with the corn. Continue to cook and stir for another 5 minutes. You'll know it's done when the mixture thickens and the cornstarch turns from cloudy to clear.
  6. Serve: Enjoy this rich, velvety side dish while hot!

Notes

Tammy’s Tips

"Scraping those cobs is the most important step,don't skip it! That 'milk' is where all the real sweetness lives." If you prefer a simpler "Fried Corn," you can stop after step 3 and just let the corn lightly brown in the butter once the water is gone. For a truly authentic Southern meal, serve this alongside some fried chicken and a big pan of cornbread!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg