Introduction: "Jersey Fresh" Creamed Corn
My son wanted to start his own business this year but could not find one that he liked (at 12). One day he came up with the idea to open his own farm stand. We always have a garden and some extra veggies so it seemed like a great idea. We also found a local farmer willing to sell him corn so we had a ready supply.
Some weeks he sold out right away and other weeks we had some extra corn. This Instructable explains what we do with the leftover ears.
Total time is about 25 minutes for all steps.
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Step 1: Ingredients & Tools
6 ears of Jersey Fresh Corn (if you can't get fresh corn you can use a 10oz bag of frozen corn-thawed)
3 Tablespoons Butter
3 Tablespoons Half n Half
1 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Pepper
1 Tablespoon Flour
1/2 Cup Milk
Corn Kernel remover (or knife)
Step 2: Preparation
Place six ears of corn in boiling water for seven minutes.
Let corn cool somewhat and then use corn kernal tool to remove kernals from cooked corn.
At this point you can freeze the corn in zip lock bags for future use if you have more than you need.
Step 3: Cooking
1. Combine corn kernals, butter, half n half, sugar, salt & pepper into skillet and heat over medium heat until butter is fully melted and everything is warm.
2. Next wisk in a seperate bowl, the flour and milk.
3. Stir the flour and milk into the corn mixture.
4. Stir the mixture together until it thickens up a bit.
5. Serve immediately and Enjoy!
Finalist in the
Scanpan Family Recipes Challenge