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My son-in-law isn’t a creamed corn enthusiast. But ever since he tried mine, he asks me to make it. It’s so much better than canned corn, and nearly as easy.—Verl Diro, Rapid City, South Dakota
This recipe is:
Quick
Nutritional Facts 2/3 cup equals 257 calories, 20 g fat (12 g saturated fat), 69 mg cholesterol, 51 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Homemade Cream-Style Corn in Country Woman June/July 2010, p42
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Reviewed on Jun. 26, 2012 by barsto
My husband and I both enjoy this recipe---it's delicious and just a little taste. yumyum.Does anyone know if this could be made using frozen corn. I'd love to make it for a large group (16-20), and am trying to simpifly the dish.
My husband and I both enjoy this recipe---it's delicious and just a little taste. yumyum.
Does anyone know if this could be made using frozen corn. I'd love to make it for a large group (16-20), and am trying to simpifly the dish.
Reviewed on Jul. 12, 2011 by stjohnisle
I would give it a rating of 5 but my family isn't big on cilantro and the Italian seasoning. I left out the Italian seasoning and cilantro and added salt/pepper. It was wonderful!
Reviewed on Jul. 12, 2011 by MamaZ419
This one's not for us. Great-grandma's "recipe" is better by far.
Reviewed on Jul. 12, 2011 by mysticphoenix
No Italian seasoning and no cilantro I like it the way my mom always made it it is just that creamed fresh corn.
Reviewed on Jul. 12, 2011 by martinasmom
very yummy and super different
Reviewed on Jul. 12, 2011 by Rockamama
The cilantro and Italian seasoning throw the whole taste off!
Reviewed on Jul. 12, 2011 by norma785
It's not like what my Mother made when she cut the corn of the ear getting all the cream from the cob. She would always buy field corn because she said it was the best. We would canned it every summer.
Reviewed on Jul. 12, 2011 by c.heiden
I like this recipe alot. It is delicious. I would make it again.
Reviewed on Jul. 12, 2011 by lorettasylvia
Good recipe! Thanks for sharing with us. I appreciate low-salt recipes and not too many calories, given it has heavy cream. Thx again!
Reviewed on Jul. 12, 2011 by Leupold
This is not a rating, it is a tip. When my mother would make fresh creamed corn she always scraped the cob with the edge of the knife after she had sliced the kernels from the cob. This got all of the sweet corn milk from the cob and sweetened the creamed corn. Try it. I am now going to try this recipe, which sound just like what my mother made when I was a kid....and I'm now 81!
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