Traditional Creamed Corn


Remember eating creamed corn out of the can?  This is how it was made.

  • Fresh corn on the cob
  • Water
  • Sugar and salt to taste

Grate the ears of corn on a box grater. With a firm hand, run the blade of the knife over the ears to get out the milk and the germ. An alternative method is to slice the kernels thinly with a knife. The corn is then simmered in water and a pinch of salt or sugar over low heat.

Traditional Creamed Corn - GFCFSF


Traditional Creamed Corn - GFCFSF - Grating the Corn