Low Iodine Southern Creamed Corn
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Learn more →Ingredients
6 servings
- 6 ears fresh corn, husked
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp granulated sugar
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Stand each ear of corn upright in a large bowl. Using a sharp chef's knife, cut the kernels from the cob in downward strokes, rotating the cob as you go. Then, using the back of the knife or a spoon, scrape each cob firmly from top to bottom to release the milky corn liquid into the bowl — this starchy liquid is essential for thickening the dish.
- 2
Melt the butter in a large skillet over medium heat until foamy and just beginning to subside.
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