Wednesday, July 16, 2014

Easy Creamed Corn

Corn is so abundant this time of year but to be honest I get tired of eating plain old corn on the cob (as much as I love it)!  Creamed corn is so silky and delicious and nothing beats homemade.  This version is lightened up using reduced fat milk but if your feeling indulgent go ahead and use the cream!  This recipe is also perfect for using up leftover ears of corn :)


  • 5 ears of corn, shucked
  • 2 tbl butter, melted
  • 2 cups 2% milk (or whatever you have on hand, although 2% gives it just enough creaminess)
  • 1 1/2 tbl cornstarch
  • 1 tsp salt 1/2 tsp pepper
  • 1/4 cup onion, finely chopped
  • 4 tbl real bacon bits (not the hard, imitation kind)
Melt butter in a medium size saucepan and add in onions and bacon bits.   Cook until onions are translucent and bacon begins to crisp, about 5 minutes.  Meanwhile, remove kernels from the corn into a bowl and scrape down the cob to release the milk and remaining pulp.  Add the milk, cornstarch and corn to the pan and mix well.  Bring to a boil stirring constantly then reduce heat to a simmer until slightly thick.  Season with salt and pepper.



  1. So~ here is my question--how do you find fresh non-GMO corn? I can't even stomach the thought of eating fresh corn anymore, knowing that it's all been genetically modified!

  2. Leftover corn, what's that?? ;)