The best ever charred creamed corn (like nothing you've seen before)
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Date: 2023-10-26
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Comments and reviews: 19
ELT2104
Sigh. This looks nice, but not like the creamed corn I grew up with. For that, you just grate the corn using a special type of grater. It s a long wooden trough-shaped implement with a cutting side and a scraper side. Creamed corn uses the scraper side. The corn itself has enough starch in it to thicken it. There are no whole kernels in it at all. All you need is that grated corn, salt, pepper, and butter. That s it and it tastes amazing just like that. This looks more like fried corn to me. That does have whole kernels (and usually way too much cob fiber for me. Sincerely, a Southerner.
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Sigh. This looks nice, but not like the creamed corn I grew up with. For that, you just grate the corn using a special type of grater. It s a long wooden trough-shaped implement with a cutting side and a scraper side. Creamed corn uses the scraper side. The corn itself has enough starch in it to thicken it. There are no whole kernels in it at all. All you need is that grated corn, salt, pepper, and butter. That s it and it tastes amazing just like that. This looks more like fried corn to me. That does have whole kernels (and usually way too much cob fiber for me. Sincerely, a Southerner.
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RedRisotto
Loved it! Easier way, you can buy premium corn niblets frozen. (the cobs shown here looked a bit weak) Toast them to perfection in butter in a frying pan. and then do what Sam did. For this to work. you don't need to be high - you need good corn. For smokey flavour - use liquid smoke, or smoked paprika or a combination of both - this way the corn's burn won't look like mouse poop. Obviously use fresh cobs if you live in a corn county = more flavor.
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Loved it! Easier way, you can buy premium corn niblets frozen. (the cobs shown here looked a bit weak) Toast them to perfection in butter in a frying pan. and then do what Sam did. For this to work. you don't need to be high - you need good corn. For smokey flavour - use liquid smoke, or smoked paprika or a combination of both - this way the corn's burn won't look like mouse poop. Obviously use fresh cobs if you live in a corn county = more flavor.
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Moore
As Halloween actually originated in Ireland you should make col cannon and ham or barm brack, a fruit bread/cake, with all the little symbols inside: a ring, a stick, a pea, a coin, a bit of cloth, a bean obviously all wrapped in tin foil or baking paper before putting in the batter. I think we just had the ring, stick and coins though. Great memories of putting the fortune telling symbols in with our Mam and giving the mix a stir for good luck.
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As Halloween actually originated in Ireland you should make col cannon and ham or barm brack, a fruit bread/cake, with all the little symbols inside: a ring, a stick, a pea, a coin, a bit of cloth, a bean obviously all wrapped in tin foil or baking paper before putting in the batter. I think we just had the ring, stick and coins though. Great memories of putting the fortune telling symbols in with our Mam and giving the mix a stir for good luck.
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Famous58
I make honey butter cream corn all the time, with honey, butter, cream cheese, and spices. Jalapeno is one ingredient I have always considered adding, and it looks like a must after watching this along with the bacon and onion. The cream cheese, honey, and butter melt down into a nice creamy sweet sauce though and I have trouble eating regular corn now without sprucing it up lol.
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I make honey butter cream corn all the time, with honey, butter, cream cheese, and spices. Jalapeno is one ingredient I have always considered adding, and it looks like a must after watching this along with the bacon and onion. The cream cheese, honey, and butter melt down into a nice creamy sweet sauce though and I have trouble eating regular corn now without sprucing it up lol.
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Hadassah
I went looking for your creamed spinach recipe after this video but only saw Joe's Special, Creamed Swiss chard and a possible sighting in your 3 steak dinners but didn't want to have to fast forward through a whole video to discover that it wasn't the right recipe. Will you do a video on just creamed spinach? I'd love to get your version. Thanks!
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I went looking for your creamed spinach recipe after this video but only saw Joe's Special, Creamed Swiss chard and a possible sighting in your 3 steak dinners but didn't want to have to fast forward through a whole video to discover that it wasn't the right recipe. Will you do a video on just creamed spinach? I'd love to get your version. Thanks!
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MrTommyboy357
I wouldn't call this creamed corn, it's more of a corn in a cream sauce kind of thing. Creamed corn to me is corn mashed into a paste and mixed with some form of liquid milk product, only eaten when finding out you grabbed the wrong can of corn in your rush to buy groceries and get home, on a crappy day of foul weather and bad luck!
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I wouldn't call this creamed corn, it's more of a corn in a cream sauce kind of thing. Creamed corn to me is corn mashed into a paste and mixed with some form of liquid milk product, only eaten when finding out you grabbed the wrong can of corn in your rush to buy groceries and get home, on a crappy day of foul weather and bad luck!
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Kyle
If you and the boys are a fan of pumpkin spice things I have a food hack for you. One box of spice cake mix, one 15oz can of pumpkin pie filling. Mix well. Scoop into any size you like onto a baking sheet. Bake at 350 F for roughly 12 minutes. Pumpkin pie cake cookies. Pumpkin quickies. Good as is or a light dusting of powdered sugar
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If you and the boys are a fan of pumpkin spice things I have a food hack for you. One box of spice cake mix, one 15oz can of pumpkin pie filling. Mix well. Scoop into any size you like onto a baking sheet. Bake at 350 F for roughly 12 minutes. Pumpkin pie cake cookies. Pumpkin quickies. Good as is or a light dusting of powdered sugar
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James
I know you guys get a ton of comments and I m not sure if you ll see this or respond, but I m hosting a holiday dinner this year and I m looking for an orange roughy (or some kind of whitefish) recipe I can cook and then place in a steam pan over sterno. Maybe a garlic sauce? Any ideas? I m feeding about 25 people.
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I know you guys get a ton of comments and I m not sure if you ll see this or respond, but I m hosting a holiday dinner this year and I m looking for an orange roughy (or some kind of whitefish) recipe I can cook and then place in a steam pan over sterno. Maybe a garlic sauce? Any ideas? I m feeding about 25 people.
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SyzygyNoon
Don t worry about that missing ear of corn, Sam. We ve all had random items teleport away when we re not looking. It happens to me from time-to-time. The weird thing is when they portal back days later in exactly the place you ve already looked a thousand times. There s nothing to be done about it.
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Don t worry about that missing ear of corn, Sam. We ve all had random items teleport away when we re not looking. It happens to me from time-to-time. The weird thing is when they portal back days later in exactly the place you ve already looked a thousand times. There s nothing to be done about it.
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Corey
If this hasn't been answered: It's called a Can of corn because little old ladies in their cellars would knock cans off the top shelf of their pantries. They would nudge them with a broomstick so they'd fall and be an easy catch. Hence, the can of corn expression. Cheers!
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If this hasn't been answered: It's called a Can of corn because little old ladies in their cellars would knock cans off the top shelf of their pantries. They would nudge them with a broomstick so they'd fall and be an easy catch. Hence, the can of corn expression. Cheers!
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Krinda
More holiday dishes please. As the year comes to an end, and I don t like to eat the same thing all the time. I m always the one with the best dishes. This is because I learn so much from you, add my own little twist and everyone ends up satisfied!
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More holiday dishes please. As the year comes to an end, and I don t like to eat the same thing all the time. I m always the one with the best dishes. This is because I learn so much from you, add my own little twist and everyone ends up satisfied!
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berelinde
Not gonna lie, creamed corn has a place close to my heart, probably in a major artery. Love the stuff, especially when you scrape the ears with a spoon to get all the mikystarch. Try a scrape of freshly grated nutmeg for the extra flavor pop.
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Not gonna lie, creamed corn has a place close to my heart, probably in a major artery. Love the stuff, especially when you scrape the ears with a spoon to get all the mikystarch. Try a scrape of freshly grated nutmeg for the extra flavor pop.
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JimKappy
I cut my corn off the cob using a small inverted bowl and put the cob on the bowl and cut it off there. The corn builds a little corn mountain under the bowl and keeps the kernels from spraying all over the place
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I cut my corn off the cob using a small inverted bowl and put the cob on the bowl and cut it off there. The corn builds a little corn mountain under the bowl and keeps the kernels from spraying all over the place
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Filip
Worked in a canning factory as a kid. I can t imagine anything worse than creamed corn. The worst of the worse. Bottom of the barrel. Didn t eat corn for about 15 years after that experience. Insert gag reflex here.
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Worked in a canning factory as a kid. I can t imagine anything worse than creamed corn. The worst of the worse. Bottom of the barrel. Didn t eat corn for about 15 years after that experience. Insert gag reflex here.
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Lisa
I like creamed corn w fresh cracked pepper, add some dried minced onion and let it sit for 1/2 hr. Then fry up Jones breakfast sausage, drain off the fat, add creamed corn and heat til bubbly, stirring often. Yum!
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I like creamed corn w fresh cracked pepper, add some dried minced onion and let it sit for 1/2 hr. Then fry up Jones breakfast sausage, drain off the fat, add creamed corn and heat til bubbly, stirring often. Yum!
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Nibor
We always 0: 22 made what we called fried corn. The kernals were just tipped and then the cob was scraped. It was fried in bacon grease, and some would add milk or cream but not us.
Imma try your way.
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We always 0: 22 made what we called fried corn. The kernals were just tipped and then the cob was scraped. It was fried in bacon grease, and some would add milk or cream but not us.
Imma try your way.
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JDoesMath
I was going to give you shit for using spray. you stopped me. appropriately so. This looks awesome for my holiday feast. It will consist of just me (now) eating delicious creamed corn. Bless you Sam.
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I was going to give you shit for using spray. you stopped me. appropriately so. This looks awesome for my holiday feast. It will consist of just me (now) eating delicious creamed corn. Bless you Sam.
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John
Can of corn s original origin: 1896, makes reference to a long-ago practice where a grocer would use a stick to tip a can of vegetables off a high shelf, then catch it in his hands or outstretched apron.
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Can of corn s original origin: 1896, makes reference to a long-ago practice where a grocer would use a stick to tip a can of vegetables off a high shelf, then catch it in his hands or outstretched apron.
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Annie
Looks fantastic. I might add a tiny bit of red pepper to livin up the color. Ribs is the perfect match. I am thinking this would be great for Thanksgiving. As always - thanks for sharing the love.
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Looks fantastic. I might add a tiny bit of red pepper to livin up the color. Ribs is the perfect match. I am thinking this would be great for Thanksgiving. As always - thanks for sharing the love.
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