• Melinda O'Malley Keckler

Creamed Corn

Updated: Jun 6

This is a different twist on creamed corn since the corn simmers in the cream sauce (and collects every drop of bright flavor) but is served after most of the liquid has evaporated. A special twist, add a light dusting of ground cardamon as the corn cooks - it brings out the sweetness of the fresh corn. I recommend using a cast-iron skillet for this recipe, but any frying pan will work.

Big scoop please! Few things are better than corn prepared this way.

Creamed Corn

By: Melinda O'Malley Keckler, CrinkledCookbook.com

7 ears of fresh corn

3 tablespoons olive oil

dash of salt

dash of cardamon (slightly less than 1/4 tsp)

1 tablespoon butter

1 tablespoon cream cheese

1/2 cup milk

Use a sharp knife to trim corn from the fresh corn cobs, then use the back of the knife to collect every drop of "milk" from the cob. In a hot skillet, add olive oil. Once the oil shimmers add the corn and liquid from the corn cobs. Season with salt and sprinkle with a dash of cardamon. Once the corn softens (about 5 minutes), add remaining ingredients and simmer until nearly all the liquid is evaporated.

4-6 side servings

I totally love corn on the cob, especially with burgers. But sometimes it's nice to try a new twist on a favorite side dish. This creamed corn is such a huge hit every time I make it. There are never leftovers. The dusting of cardamon makes a big, big difference and it adds a delicate sweet punch to the natural sweetness of the corn. Give it a try and let me know what you think!


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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