I had reason to clean my freezer yesterday – it was getting repaired and I had to empty it out. I found 8 ears of corn purchased from the local pastured poultry farm. They grow some wonderful tomatoes and corn, in addition to the poultry.
The corn is a non-GMO heritage variety, grown from seeds they save year after year. I bought a few dozen extra ears of corn in the summer, steamed them and froze them for later. Later turned out to be yesterday.
So there they were come dinner-time, asking to be cooked. Creamed corn? I looked online for homemade creamed corn recipes, but in the end ditched that idea because my husband isn’t a fan of sweet side dishes. This corn is plenty sweet.
You can start with cooked or uncooked corn for this recipe. I started with pre-steamed corn. If you want to go for the creamed corn, add a cup of raw cream or raw whole milk and perhaps a bit of honey – depending on how sweet the corn already is.
By the way, this recipe is very simple. 
- 8 ears of corn
- 4 to 6 tablespoons butter or coconut oil
- salt and pepper to taste
Hold the ears of corn upright on a plate that has a bit of a lip to it to catch fluids. Moving downward with the knife, cut the kernels off. Scrape the ear with the knife to release any juices (you’ll get lots of “cream” if the ears aren’t cooked yet!).
Warm the butter or oil in a sauce pan. Stir in the corn and its cream. If uncooked, the kernels will be tender in a few minutes. If already cooked, give them time to warm up and get flavored by the butter, which will also take a few minutes. (Here’s where you add dairy cream or milk and let it simmer, if using.) Season to taste with salt and pepper.
Optional: Sometimes I will saute diced onions and garlic in the butter and then add the corn and seasonings. Also very yummy!
Anyone else have corn, or other summer veggies, in the freezer waiting to be used? What else would you add to this dish? It is pretty simple, but oh, so delicious! We ate it along-side pan-fried wild salmon, and quinoa that I reheated in red palm oil and seasoned with salt and pepper.
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That sounds really good! I love ‘simple’. The years I have a lot of corn in the garden, I cut it off the cob before freezing it because it takes less space in the freezer. An angel food cake pan is excellent for the job. Perch the cob on the center part and cut and rotate.
Marg, thanks for those great tips! Last summer, I wanted to cut all the corn off the cob after I steamed it, but I ended up throwing them into the freezer whole for lack of time – no probably, lack of energy! I don’t believe I know what an angel food cake pan is – is that like a bundt pan? That would make the task so much easier.
Yes, like a bundt pan only smooth. If you google “angel food cake pan” in the images, you can see a picture. A bundt pan would work just as well! Whichever you have.
It’s great if you have a lot of cobs to cut.
I LOVE corn with plenty of butter and salt! Lately though I’ve been trying to not serve it too often since most conventional corn is GMO. But we are signing up for a CSA this coming summer–splitting a share with my brother and SIL–and I can’t wait for homegrown, delicious corn! I’ll definitely keep this recipe in mind. Thanks!
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This sounds like what we call “fried corn” here in the south. Its a southern staple!
.-= Sylvia´s last blog post… The Beauty of Holiness =-.
What a wonderful, simple recipe! Aren’t those the best ones? You really made me wish that I had some in my freezer. Dreaming of fresh vegetables in Oregon…
.-= Kim – The Nourishing Cook´s last blog post… Looking forward to 2010 =-.
Emily – I know what you mean! We wouldn’t serve corn if we couldn’t get it GMO. That’s awesome that you’re looking forward to a CSA!
Sylvia – “Fried Corn” sounds even better!
Kim – Yes, I love simple recipes! They are the best. Good to meet you!
Oops! I mean, NON-GMO!
MY GRANNY USED TO ADD BACON. YUM!