Creamless Creamed Corn

How can creamed corn possibly have no cream? Creamless creamed corn sounds impossible or too good to be true!

Creamless creamed corn is truly fantastic, playing off the simplicity and perfection of farm-fresh corn. Grating corn off the cob with a cheese grater releases the natural juices or “cream” from the cob and its kernels, creating the natural creamy base for creamed corn. Mixing in whole corn kernels adds texture and balance.

A splash of extra virgin olive oil brings creamless creamed corn to the next level, enhancing its creaminess but maintaining its lightness and summery flare.

Serve as a side dish for your favorite BBQ dishes (i.e. pulled pork, coleslaw, and beer bread!) or as a bed for seared scallops!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: large side dish for 2 people

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

The Ingredients

6 ears fresh corn, husks and silk removed

1 1/2 tablespoons extra virgin olive oil

Salt & pepper, to taste

 

 

 

The Steps

To prepare: Use the coarse setting of a cheese grater to grate the kernels off 4 ears of corn into a bowl. Make sure to remove all the corn off the ears, right down to the cob (which contains the juices or “cream” for the creamed corn).

Use a sharp knife to remove the kernels from the remaining 2 ears of corn, into the same bowl as the grated corn.

To cook: Transfer all corn and juices to a medium pot. Add olive oil, and a generous amount of salt and pepper. Over medium heat, cover and simmer creamed corn for 6-8 minutes, stirring every minute or two. Simmer until whole kernels are tender and hot.

To serve: Serve immediately, as a side dish for your favorite BBQ dishes (i.e. pulled pork, coleslaw, and beer bread!) or as a bed for seared scallops!

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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2 Comments

  1. Valerie McIntosh
    September 9, 2021 / 12:51 pm

    Southerners fry bacon or fat back and cook the corn in that oil,I just use butter. I just Made some Sunday. My grandmother would Crack the grain then she would cut off a little more,finally she would scrape and get all the juice out. Sliced tomatoes,green hot pepper cut in very small pieces,delicious.

    • TastefullyGrace
      Author
      September 9, 2021 / 12:59 pm

      Hi Valerie,

      Wow sounds delicious! Thank you so much for sharing. Can I come over to try this version? HA!

      Enjoy!
      Grace

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