I have absolutely no idea where I learned how to make creamed corn.
There are tons of recipes on the 'Net. I looked in all of my oldest
cookbooks for the recipe I remember but couldn't find it. I'm
guessing I got the recipe from Organic Farming and Gardening decades
ago.
Anyway.
Set the cobs on end and slice downward with a sharp knife to cut the
kernels off the cob. (doing it the old fashioned way, you would also
scrape the back of your knife down the cob to release all the little
bit of corn and juices left behind. This stuff is what originally
made the corn dish 'creamy')
That is the way that I originally made sweet corn.

Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
then add maybe 1 cup of cream. and cook to desired tenderness and
thickness. Only add a teaspoon or so of sugar if your corn isn't very
sweet.

That's the best that I can do. I just cooked by rote yesterday and
don't really remember exactly how much and when.

Check the Internet. Lots of recipes out there, some with some
interesting twists.

Janet US

On 3/27/2021 1:02 PM, US Janet wrote:
>
> I have absolutely no idea where I learned how to make creamed corn.
> There are tons of recipes on the 'Net. I looked in all of my oldest
> cookbooks for the recipe I remember but couldn't find it. I'm
> guessing I got the recipe from Organic Farming and Gardening decades
> ago.
> Anyway.
> Set the cobs on end and slice downward with a sharp knife to cut the
> kernels off the cob. (doing it the old fashioned way, you would also
> scrape the back of your knife down the cob to release all the little
> bit of corn and juices left behind. This stuff is what originally
> made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>
> Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
> maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
> then add maybe 1 cup of cream. and cook to desired tenderness and
> thickness. Only add a teaspoon or so of sugar if your corn isn't very
> sweet.
>
> That's the best that I can do. I just cooked by rote yesterday and
> don't really remember exactly how much and when.
>
> Check the Internet. Lots of recipes out there, some with some
> interesting twists.
>
> Janet US

Thanks! I have some whole frozen ears of corn in the cellar. I might
give this a go tonight.

On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
wrote:

>
>I have absolutely no idea where I learned how to make creamed corn.
>There are tons of recipes on the 'Net. I looked in all of my oldest
>cookbooks for the recipe I remember but couldn't find it. I'm
>guessing I got the recipe from Organic Farming and Gardening decades
>ago.
>Anyway.
>Set the cobs on end and slice downward with a sharp knife to cut the
>kernels off the cob. (doing it the old fashioned way, you would also
>scrape the back of your knife down the cob to release all the little
>bit of corn and juices left behind. This stuff is what originally
>made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>
>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>then add maybe 1 cup of cream. and cook to desired tenderness and
>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>sweet.
>
>That's the best that I can do. I just cooked by rote yesterday and
>don't really remember exactly how much and when.
>
>Check the Internet. Lots of recipes out there, some with some
>interesting twists.
>
>Janet US


Do you think it'd work with frozen (defrosted or zapped a min or two)
corn kernels?

On Sat, 27 Mar 2021 18:33:43 -0400, Boron Elgar
> wrote:

>On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
>wrote:
>
>>
>>I have absolutely no idea where I learned how to make creamed corn.
>>There are tons of recipes on the 'Net. I looked in all of my oldest
>>cookbooks for the recipe I remember but couldn't find it. I'm
>>guessing I got the recipe from Organic Farming and Gardening decades
>>ago.
>>Anyway.
>>Set the cobs on end and slice downward with a sharp knife to cut the
>>kernels off the cob. (doing it the old fashioned way, you would also
>>scrape the back of your knife down the cob to release all the little
>>bit of corn and juices left behind. This stuff is what originally
>>made the corn dish 'creamy')
>> That is the way that I originally made sweet corn.
>>
>>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>>then add maybe 1 cup of cream. and cook to desired tenderness and
>>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>>sweet.
>>
>>That's the best that I can do. I just cooked by rote yesterday and
>>don't really remember exactly how much and when.
>>
>>Check the Internet. Lots of recipes out there, some with some
>>interesting twists.
>>
>>Janet US
>
>
>Do you think it'd work with frozen (defrosted or zapped a min or two)
>corn kernels?

there are recipes expressly for frozen corn on the 'Net so it must
work. Texture and taste will be different.
Janaet US

On Saturday, March 27, 2021 at 1:02:50 PM UTC-4, US Janet wrote:
> I have absolutely no idea where I learned how to make creamed corn.
> There are tons of recipes on the 'Net. I looked in all of my oldest
> cookbooks for the recipe I remember but couldn't find it. I'm
> guessing I got the recipe from Organic Farming and Gardening decades
> ago.
> Anyway.
> Set the cobs on end and slice downward with a sharp knife to cut the
> kernels off the cob. (doing it the old fashioned way, you would also
> scrape the back of your knife down the cob to release all the little
> bit of corn and juices left behind. This stuff is what originally
> made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>
> Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
> maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
> then add maybe 1 cup of cream. and cook to desired tenderness and
> thickness. Only add a teaspoon or so of sugar if your corn isn't very
> sweet.
>
> That's the best that I can do. I just cooked by rote yesterday and
> don't really remember exactly how much and when.
>
> Check the Internet. Lots of recipes out there, some with some
> interesting twists.

And a lot of them include more ancient recipes in french, of course.

On Sat, 27 Mar 2021 17:56:25 -0600, US Janet >
wrote:

>On Sat, 27 Mar 2021 18:33:43 -0400, Boron Elgar
> wrote:
>
>>On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
>>wrote:
>>
>>>
>>>I have absolutely no idea where I learned how to make creamed corn.
>>>There are tons of recipes on the 'Net. I looked in all of my oldest
>>>cookbooks for the recipe I remember but couldn't find it. I'm
>>>guessing I got the recipe from Organic Farming and Gardening decades
>>>ago.
>>>Anyway.
>>>Set the cobs on end and slice downward with a sharp knife to cut the
>>>kernels off the cob. (doing it the old fashioned way, you would also
>>>scrape the back of your knife down the cob to release all the little
>>>bit of corn and juices left behind. This stuff is what originally
>>>made the corn dish 'creamy')
>>> That is the way that I originally made sweet corn.
>>>
>>>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>>>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>>>then add maybe 1 cup of cream. and cook to desired tenderness and
>>>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>>>sweet.
>>>
>>>That's the best that I can do. I just cooked by rote yesterday and
>>>don't really remember exactly how much and when.
>>>
>>>Check the Internet. Lots of recipes out there, some with some
>>>interesting twists.
>>>
>>>Janet US
>>
>>
>>Do you think it'd work with frozen (defrosted or zapped a min or two)
>>corn kernels?
>
>there are recipes expressly for frozen corn on the 'Net so it must
>work. Texture and taste will be different.
>Janaet US


If you are looking for fresh corn recipes....this is nice:

https://www.davidlebovitz.com/fresh-...-salad-recipe/


Nice summer salad.

On Sat, 27 Mar 2021 21:49:56 -0400, Boron Elgar
> wrote:

snip
>If you are looking for fresh corn recipes....this is nice:
>
>https://www.davidlebovitz.com/fresh-...-salad-recipe/
>
>
>Nice summer salad.

thanks

In article >,
writes:
>I have absolutely no idea where I learned how to make creamed corn.
>There are tons of recipes on the 'Net. I looked in all of my oldest
>cookbooks for the recipe I remember but couldn't find it. I'm
>guessing I got the recipe from Organic Farming and Gardening decades
>ago.
>Anyway.
>Set the cobs on end and slice downward with a sharp knife to cut the
>kernels off the cob. (doing it the old fashioned way, you would also
>scrape the back of your knife down the cob to release all the little
>bit of corn and juices left behind. This stuff is what originally
>made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>then add maybe 1 cup of cream. and cook to desired tenderness and
>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>sweet.
>That's the best that I can do. I just cooked by rote yesterday and
>don't really remember exactly how much and when.

It would be far tastier to roast that corn, either in the oven, in a toaster
oven or in a smoking skillet, then add fresh chopped garlic, fresh ginger,
green chiles, cilantro, soy sauce, palm sugar and a dash of sesame oil at the
end.
Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018