Southern Style Creamed Corn - fresh corn, stewed down in bacon drippings and cream, and finished with butter. A great side dish anytime.
Southern Style Creamed Corn
This creamed corn is perfect made with freshly shucked sweet corn, and especially Silver Queen variety, when it's available and in season, the kernels shaved straight off the cob, and juiced of the milk, ummm-ummm, some kinda good. But when you don't have any corn on the cob handy, two cans of drained whole kernel corn or even a bag of frozen corn (try the shoepeg corn) both make mighty adequate substitutes. For fresh corn, you'll want just about one ear or so per serving.You can also remove about half of the corn from the skillet, pulverize it in a blender, then return it to the skillet if you want a more traditional creamed corn. I don't bother because I like it this way just fine and ya don't have to worry about it spreadin' out all over your plate this way, which The Cajun, being one of those folks who do not like his food to get acquainted with one another on the plate, just hates. Some Southerners do a dish somewhat similar to this and called it Fried Corn, but to me that's a whole 'nother corn recipe, but another delicious option too, especially when fresh summer corn is in season.
Southern style cream corn, a couple of steaks splashed with some Worcestershire sauce, Country Bob's or Dale's steak seasoning right before throwing on the grill, add a nice mixed garden salad, and ya got yourself one mighty fine dinner away from the usual corn on the cob... just sayin'!
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Here's how to make it.
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