While I was in Colorado this summer, I had the chance to try real creamed corn. I don’t usually eat fresh corn anymore as I am aware that corn isn’t really corn anymore, thanks to genetic engineering. Most corn has cross- pollinated with GE corn and is not the same corn that our ancestors ate.
I did choose to make an exception, however, as Olathe corn was on the menu and this is some of the best corn in the country. I didn’t do any scientific tests before I ate the corn to make sure it was GE free, but was trusting and hoping it was not…and something so sweet and delicious, well it would be hard to believe if it were genetically engineered.
Anyways, I had a real Ah-hah moment in the kitchen as I have tried making creamed corn before many times, but for some reason, it never really turned out the way I had in mind. From a wise, old woman I stayed with, I learned why.
Apparently in the old days, everyone had a corn stripper. A device made to remove the corn in just the right way as to extract all the creamy goodness from the corn that is so essential to making creamed corn. I have never seen one of these devices in a kitchen store and can only assume they went out of fashion long ago back in the days when women started buying canned foods and canned creamed corn for their family instead of making it themselves.
After taking the corn off the husk with this device, you simply slow cook the corn with butter and salt for about 20 minutes. The result is the most creamy, delicious, sweet corn dish you have ever had. Little did I know, the trick was in the way the corn was cut and not in how much cream you add to the corn. You don’t even need to add cream to the corn as it becomes creamy on its own. Quite amazing and absolutely delicious. Thank you, Jo Reen Newton, for demystifying creamed corn for me. Now, if only I can hunt down one of those corn strippers.
- 6 ears fresh corn (ideally organic, non-GMO, heirloom variety)
- 4 tablespoons of butter (or coconut oil or olive oil)
- 1 teaspoon good salt
- Shuck corn (remove husks). (You can actually save the silk which is used medicinally and called cornsilk. Simmered into a tea, it is great to tonify the kidneys.)
- Run the corn along the corn stripper to remove all the kernels. If you do not have a corn stripper, you can stand the corn upright and slide your knife from top to bottom removing the kernels. Do this twice, the first stripping only cut half of the kernel width and the second stripping with your knive, remove the remaining part of the kernel plus the milky part. This is the closest way to cut the corn off the cob so it will resemble being cut like the corn stripper.
- Heat butter in skillet over medium heat.
- Once melted, place corn in pan and saute until creamy and thick. It will reduce.
- Add salt.
- Serve garnished with minced chives, basil or parsley. Add more salt and butter to taste.