Close
Photo:Monica Schipper/WireImage/Getty Images
Monica Schipper/WireImage/Getty Images
The video begins with Garner’s mom removing the kernels of corn from the cob. Garner takes issue with her mom’s technique (you’ll see why when you watch the video) and eventually takes over the cutting. After all of the kernels are safely removed, Garner and her mom each take a turn scraping the cobs, using a knife to release any sweet milky juice from the scraps. Next, the corn and juices are transferred to a skillet, along with a small amount of water. Garner’s mom sets the skillet on the stove and adds butter, a little slab at a time. Once the butter has melted, she adds sugar, salt and pepper to season the corn, and then a mixture of flour and milk to thicken the liquid. After stirring and tasting to confirm things are delicious, it’s ready for serving. I can see why the dish is a family favorite. And if you’re looking for a nondairy version, you could always substitute the milk with adairy-free alternative.
Is Corn Good for You? 5 Myths About Sweet Corn, Busted
Garner’s Mom’s Biggest Tips
Don’t cut the corn too deeply.This is probably the biggest tip Garner’s mom has—don’t dig too deep to remove the kernels from the cob. Instead just remove the “tips,” which leaves some of the kernel stuck to the cob. This sets you up for success when it comes to her second tip, which is below.
Scrape out alllll the juice from the cob.Now that you have the kernel tips removed, it’s time to scrape. Garner’s mom suggests doing this over a bowl so that you catch every last drop. That creamy liquid is flavorful and worth the effort. You can use a largechef’s knifefor this, but Garner ends up using a regular dinner knife to get the job done.
Add butter in small pieces.After moving the corn and its juices to a skillet, Garner’s mom adds butter, but not all at once. Instead she recommends cutting it into small pieces before adding. Why? The smaller pieces melt faster, she says.
What Happens to Your Body When You Eat Butter Every Day
- Add flour and milk to thicken.To achieve the ultimate, creamy consistency, Garner’s mom assembles a slurry made with ½ cup milk and 2 tablespoons all-purpose flour. She adds about half to the pan (suggesting you can add more if needed) and simmers it until it’s thick and dreamy. Garner’s mom says, “You’ll know it’s ready when the creamed corn is the consistency of creamed corn.” Perfect.
I appreciated this video that provided a peek inside the sweet relationship between Garner and her mom. The antics are fun and the creamed corn looks delicious—and even mostly nutritious. I only have a few suggestions when it comes to modifications. First, I recommend a more judicious hand when adding salt (remember, you can easily add more, but it’s hard to take it out once it’s in there). Start with ¼ teaspoon and increase as needed, tasting as you go. If your corn is already sweet, do as Garner suggests and skip the added sugar—it’s not necessary. Finally, if you’re concerned about saturated fat, you can easily swap some (or even all) of the butter with extra-virgin olive oil. And if you’re looking for a dairy-free version of this side dish, ourCoconut Creamed Cornrecipe is made with light coconut milk, plus chopped cilantro, lime juice and crushed red pepper to level up the flavor.
20 Corn Side Dishes with Three Steps or Less
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
