Fresh Creamed Corn
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Fresh corn kernels are cooked in bacon fat and simmered in a creamy half-and-half sauce with sugar and spices. This classic side dish is perfect for summer meals.
Ingredients
- 4 ears of corn husks and silk removed, cobs rinsed with cool water
- 29.6 ml bacon fat
- 14.8 ml all-purpose flour
- 118 ml half-and-half
- 22.2 ml sugar
- 2.46 ml kosher salt
- 1.23 ml ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37 mg
- Iron: 0.89 mg
- Magnesium: 57.6 mg
- Phosphorus: 160 mg
- Potassium: 438 mg
- Zinc: 0.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml bacon fat
- 14.8 ml all-purpose flour
- 118 ml half-and-half
- 22.2 ml sugar
- 2.46 ml kosher salt
- 1.23 ml ground black pepper
Prepare
- 4 ears of corn, husks and silk removed, cobs rinsed with cool water
Let's Cook
-
Step 1.
Using a sharp knife, cut the corn kernels from the cobs and set aside.
-
Step 2.
In a large pan over medium heat, add the bacon fat. Once the grease is hot, add the corn and cook, stirring occasionally, until tender, about 5 minutes.
-
Step 3.
Sprinkle the flour over the corn and cook, stirring constantly, until the raw flour smell is gone, 2 to 3 minutes. Pour in the half-and-half and stir until well incorporated.
-
Step 4.
Sprinkle in the sugar, salt, and pepper. Stir and cook until the creamed corn thickens to your preference, 10 to 15 minutes. Serve immediately.