Creamed corn doesn’t sound all that appetizing to those who grew up eating it. But after watching a recent episode featuring Jennifer Garner, Pretend Cooking Show An Instagram video featuring Jennifer’s mom, Pat, will pique even the most naysayers’ interest. Affectionately known as “Grandma Mom Corn,” the Garner family recipe is sweet and savory, and Jennifer says it “tastes like summer.” Even if you’re planning on never eating creamed corn in your life, this easy recipe is worth giving a try.
“My sisters and I grew up eating this corn. It tastes like summer,” Garner captioned the episode. “I make it without sugar and it’s so easy to eat. Of course the kids prefer it made by the Queen herself. We love Grandma’s. Leftovers are great for tomorrow’s salsa!”
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Like any good traditional recipe, this one came from Pat Garner’s trusted neighbor. One day, the neighbor came to her and said, “I want to make some homemade omelette. Best “Creamed corn!” The trick, Pat says, is to not cut the kernels too deeply from the cob, just graze the bright yellow part, or the creamed corn will be tough.
Once you have separated the corn kernels from the cob, stir the cob juices into a bowl along with the kernels to add creaminess to the dish. Then, transfer everything to a skillet on the stove and add a little water and a few pieces of butter to soften the corn. Add salt, pepper, and white sugar to taste.
Use milk and flour to create a slurry to thicken your creamed corn sauce to your liking. “When the corn kernels are a little harder than al dente, add the slurry,” Garner wrote in the recipe post’s caption. “You probably don’t need all of the slurry, just enough to thicken it. We used half.”
Cook the corn for another minute or so and it’s ready to eat. It makes a delicious side dish, but it’s also a nice little pick-me-up on its own, because creamed corn is actually pretty tasty. Sorry to all the naysayers, but I’m going to have to admit defeat this time.
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Before you head out, check out Garten’s best dinner recipes below.
