Southern-Style Creamed Corn with Delicious Sunshine Sweet Corn #MomCentral

One of our staple foods here is Georgia is corn. Nothing is better in the summer than fresh sweet corn on the cob. Some of us, including myself, eat it raw. I love the crunchy sweet taste! We are working with Mom Central and Sunshine Sweet Corn to tell you just how delicious it really is and how many great recipes you can make with it, not just in the summer, but in spring, too!

One of my favorite southern recipes is creamed corn. There is, of course, also corn souffle, corn chowder and even corn salad. All of those are at the top of my list. Not only is sweet corn delicious, but also great for you. It provides fiber and whole grains and is a great way to lower the risk of heart disease, diabetes, certain cancers and more. I didn't even know this until I did some research, but corn also contains antioxidants that help vision and protect eyes.

We looked at all of the great recipes on the Sunshine Sweet Corn site, but decided to cook my favorite corn recipe, creamed corn. This recipe has been passed down from generation to generation. My grandmother taught my mom and then my mom taught me how to make many, many southern dishes.The recipe does not have exact measurements, mind you... In the south, we like to taste our food as we cook it and add in more ingredients if needed.
Before making the creamed corn, you need to know how to cut the corn off the cob! These informational video shows you a great way to do so:

 Here's the recipe:

Southern-Style Creamed Corn

Ingredients:

6 ears of supersweet corn, husked
sugar
salt
milk
butter
water
all-purpose flour
reserved bacon grease

Directions:
After the corn is husked and wiped clean, cut the corn off of the cob with a paring knife into a mixing bowl. Then, use the back of the knife to scrap all of the delicious corn juice out of what is left on the cob.

Mix together: 1 Tablespoon of flour, 1 Tablespoon sugar,  1/2 cup milk, 1/4 cup water, 1/2 teaspoon salt and pepper. Once mixed together with the corn and mix well.

Heat the skillet to medium-high heat and stay close-by. Use about 1-2 Tablespoons of  reserved bacon grease to grease the skillet well before adding the corn. Once it is melted, add the creamed corn mixture.

Turn down the heat to medium-low and continue watching/stirring the mixture. It will become creamier as time goes on. If you have added too much water, the flour will absorb the liquid, so add more. If you find it is too salty for your taste, add a bit more sugar and vice versa.

There is no exact science to making creamed corn. The best way to make it is to use the items you have on hand and taste as you go. You don't need fancy ingredients or anything impressive to make an absolutely delicious dish from corn! That's my southern style creamed corn in the picture above, served with some fresh black pepper. I think that's the best way to eat it. I made it look all pretty with photo editing, but honestly it looks a little plain... until you take a bite. My mouth waters just thinking about it!

What is your favorite way to eat corn? There are so many different ways to eat corn that it really is hard to decide. My husband loves corn chowder! Have a great spring and summer... and don't forget to eat lots and lots of fresh Sunshine Sweet Corn!!!


I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sunshine Sweet Corn. I was reimbursed to purchase Sweet Corn and received a promotional item to thank me for taking the time to participate.