How is creamed corn made? What makes it "creamed"?

Answer 1

creamed corn is the corn and pulp cooked together to make it soupy..................................................................................Better Grannie's Creamed Corn Recipe

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Answer 2

This is how I do it:

Take ears of sweet corn and using a sharp knife stand the ear on the big end and cut down the try to get the corn kernels off as whole as possible and into a bowl or tray. The "Milk" the corn cob by running the knife down to get the stuff out of the cob.

In a pan melt about one quarter to half a stick of butter and wilt some finely chopped onion. Add the corn and its milk and stir around about 2 mins. Add a good pinch of sugar then salt and pepper. Add about 1 cup of heavy cream (milk or half and half will not do) and simmer until it is thickened to your taste - I like mine thick. You can add some Tony Chachaere's Creole seasoning for a little spice but I am a purist when it comes to creamed corn. You can garnish with some chopped parsley - also you can add some cooked Lima beans and you have a wonderful succotash.

Variation:
If you want to just use milk then add 2 tablespoons of flour to the wilted onion and get it totally into the oil so it soaks up the butter and no white parts show. then add the corn and then about 1.25 cups milk and bring to a boil take off the fire - serve immediately.

Answer 3

Homemade creamed corn is made by cutting the kernels off the cob very shallow, then going over hte cob again, then taking the back of the knife and getting the "milk" out of the cob. All of this is then cooked in a skillet w/ butter and S&P. A bit of milk or cream is added, and occasionally, some flour mixed w/ milk to thicken it,

In the canned stuff, they use thickeners and sugar. Not a lot of corn in canned cream corn, mostly thick sweet goo.

Answer 4

it is made with the whole kernel the corn starch makes it creamed (thick)

Answer 5

U can see the actual process on discovery channel each week. if U don't have it then I am sure there is a channel U have that does carry it. It is very interesting, and , . . .
yes, it is a clean process and with prime ingredients. Not junk. !!