This deliciously sweet side dish is sure to become one of your family's favorites.
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A proper corn creamer, in effect, pierces the kernels, then "milks" the "cream" out of them. The alternate methods mentioned above (cutting off the kernels, then "milking" the cob), will result in a different dish. The kernels will be more intact, with lots of skin. The creamer results in a lot of the skin being left on the cob.
Read Jeff W's innovative, low tech method on the previous page. No creamer/cutter/stripper/mandolin required!
I hadn't actually watched the video, the picture just looked like a recipe for cornbread with whole corn kernels. You're right, for this recipe a stripper or mandolin just wouldn't do.
Looks great I might just get one of those creamers, or try the low tech approach :)
I experimented with this dish in the summer, during corn season, while my wife was out of town. I froze a couple of batches for a surprise winter dish. Canned creamed corn is a comfort food for her (which we have maybe once a year). I'm hoping this dish will blow her mind.)
My only problem is, while reviewing the recipe and baking instructions, I'm not sure whether I added the salt before I froze it. Hmmm, I guess I'll just taste it cold and see if I can tell.
I have not tried it myself but you could always give it a try. I would recommend trying it on a grater that has pretty big holes so you don't completely disintegrate the corn. Good luck and feel free to let us know how it goes. Cheers!
I found a corn creamer through Amazon. It just arrived this week so I am making this tonight as a side dish to accompany strip loin steaks and mashed potatoes. I sampled a tiny bit of the raw creamed corn before popping it in the oven and it was wonderfully sweet! I'm eager to see how everyone enjoys this when its nicely baked and caramelized.
We creamed a bunch of fresh corn recently. I discovered an amazing dish using the end product. I sweat a finely diced onion (whole) in a little olive oil, added a couple of cups of creamed corn, then lots of freshly chopped cilantro, chillies and tomato concasse. Lastly, I added some freshly cooked spaghetti noodles (voila - mexican pasta). It was delicious. :-)
This is the one I got, and it works very well.
It just happened to be the only one a local kitchen supplies store carried.
I searched Amazon and many of these corn creamers seem to get pretty good reviews.
I do recommend trying a corn creamer as the results are quite different. They rip through the corn, rather than just slicing off whole kernels of corn. This is what creates the desired creaminess. Cheers!
The corn creamer creates a texture that is markedly different than using bagged frozen corn kernels. If you pulse frozen kernels in a food processor, you'll get a closer approximation (it releases starch)- but fresh is best in this dish. Cheers.