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Homemade Creamed Corn

by Caren McSherry
This is so easy and so delicious you will never buy another can of creamed corn again!


  • 2 cobs fresh BC corn, peeled
  • 2 Tablespoons unsalted butter
  • 2/3 cup whole milk
  • ½ teaspoon sea salt


1. Boil the corn for 8 minutes, remove let cool.
2. Cut the kernels from the cob and place in a small stainless saucepan. Add the butter, milk and sea salt. Stir to combine and simmer for 5 minutes.
3. Transfer to the bowl of a food processor and pulse until it is the consistency you like. I prefer to keep in a bit chunky so it looks homemade.
4. Taste for seasoning and enjoy.
Makes 2 cups.
NOTE: This freezes very well so triple up the recipe

Copyright (c) Caren McSherry 08/2019


Filed Under: corn, cream corn, soup
Homemade Creamed Corn

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