Homemade Cream Style Corn

Isn’t it interesting how the same word or term can mean different things to different people?  

My husband was just talking about this at church yesterday.  He was making a point about how important it is to “define your terms” when having discussions with people….especially when discussing important topics, like spiritual matters.  Sometimes we think we’re talking about the same thing or have the same belief, opinion or philosophy because we’re using the same words, but we actually have very different ideas in our minds. Often it’s good to kindly ask, “What do you mean by that?”  

Recently, I had a discussion with a friend about Cream Style Corn.  I didn’t realize it was “one of those” terms that means different things to different people.  Granted, Cream Style Corn is NOT (in the grand scheme of things) a very important topic but it serves to illustrate the importance of being able to “define your terms” when it comes to communicating with others.   

Some people think of the goopy stuff that come from a can labeled “Cream Style Corn”.  That’s good for making Corn Casserole, but honestly…that’s NOT real Creamed Corn.  

Other folks (like my friend) think of making Creamed Corn with frozen whole kernel corn and a package of cream cheese.  I’ve had that and enjoyed it, but I didn’t know that’s what it was called.  I just thought it was a new way to make whole kernel corn?  

When I think of Homemade Cream Style Corn, I think of something very different.  I think of summers spent with my grandparents in rural Alabama, of neighbors with gardens that dropped off baskets (or sometimes bushels) of corn, and of helping my grandmother as she worked through splattered glasses to cut the corn off the cob. 

Times have changed and word meanings have changed, my grandparents have long since passed away, it’s been many years since I’ve been back to Alabama and I don’t have any neighbors with gardens.  I purchased my corn at Walmart, but I was able to share some of my memories with my children as I shucked and cut this corn off the cob.

It didn’t seem right to serve this dish just to our family, so in keeping with the true Southern tradition of sharing food, I took it for lunch on Sunday and shared it with my church family.  

Today, I’m just going to explain how you GET Homemade Cream Style Corn and tomorrow I’ll tell you how to cook it.

Making Cream Style Corn: 

What you’ll need…

At least a dozen ears of fresh corn, cleaned and shucked

A VERY large bowl

Work space covered with tablecloth.  It’s VERY important to do this.  The corn splatters and it’s easier to pick up the tablecloth and throw it in the wash than to try to wipe it up.

Small very sharp knife

Holding an ear of corn over the large bowl, start at the bottom of the ear, cut toward the top at an angle, slicing off only the top of each kernel.

***I know, you’re not supposed to cut toward you.  Sorry, there’s just no other way to do it, unless you have one of those fancy gadgets that cuts it for you…which I don’t.  Just be careful***

Do this all the way around the corn

Now you’re ready to get the “milk” out of the corn cob.  This is where the “cream” comes from.  

Starting in the middle of the cob, scrape the knife downward, toward the end of the cob.  It may help to steady the cob on the bottom of the bowl.  This is where the splatter comes in…

Rotate until bottom half of the cob has been scraped

Turn the corn around and do the other end

This is what the corn should look like before scraping……………………………….and After

When all your corn is finished you can either cook it right away, put it in the fridge to be used in a day or two, or put it in a freezer bag and freeze for later.

This bowl is HUGE and I think I used about 18 ears.  To feed a family of 4, I’d recommend about 8 ears.  It’s good reheated so make extra if you like left overs.

Now you see why I said, “Use a tablecloth!”