Jennifer Garner’s Instagram feed is fun and entertaining. That’s why I follow her. While I enjoy most of her content, my favorites are her #PretendCookingShow Reels. In case you didn’t know, Garner’s skills don’t end with acting. She also loves to cook and frequently shares her culinary adventures on Instagram. In her latest “episode,” she makes creamed corn with her mom. It’s a fun recipe, made even more enjoyable by her mom’s commentary and Garner’s priceless “understanding” look into the camera. Here’s what I learned about making “Grandma’s Corn”:
The video begins with Garner’s mom removing the corn kernels from the cob. Garner objects to her mom’s method (you’ll see why when you watch the video) and eventually takes over the carving. After all the kernels are safely removed, Garner and her mom each take turns scraping the cob and using a knife to squeeze out the sweet milky juice. They then transfer the corn and juice to a frying pan with a little water. Garner’s mom places the frying pan on the stove and gradually adds butter. Once the butter is melted, she adds sugar, salt, and pepper to season the corn, then mixes in flour and milk to thicken the liquid. Stir, taste to make sure it’s delicious, and it’s ready. You’ll see why this dish is a family favorite. If you’re looking for a dairy-free version, you can also replace the milk with a dairy-free alternative.
Garner’s mom’s biggest advice
1. Don’t cut the corn too deeply. This is probably the biggest tip Garner’s mom gave us: don’t dig too deep to remove the kernels from the cob. Instead, remove only the “tip” which leaves some of the kernel still attached to the cob. This makes the second tip below more likely to be successful.
2. Scrape out all the juices from the cob. Once you’ve removed the kernel tips, it’s time to scrape it out, which Garner’s mom recommends doing over a bowl so you can eat every last drop. The creamy liquid is full of flavor and worth the extra effort. You could use a large chef’s knife for this task, but Garner ends up using a regular dinner knife to get the job done.
3. Gradually add the butter. After transferring the corn and its juices to the skillet, Garner’s mom recommends adding the butter, but cutting it into small pieces before adding it, rather than adding it all at once. Why? Because it melts faster when cut into smaller pieces, she says.
4. Add flour and milk to thicken. For the ultimate creamy texture, Garner’s mom makes a slurry with 1/2 cup milk and 2 tablespoons all-purpose flour. She adds about half of it to the pot (suggesting you add more if needed) and simmers until it thickens and reaches the texture of a dream. “When the creamed corn has the texture of creamed corn, it’s done,” Garner’s mom says. Perfect.
This video was very informative, as it gives a glimpse into the sweet relationship between Garner and her mother. The antics are fun, the creamed corn looks delicious, and it’s packed with nutrients. As for variations, I have a few suggestions. First, I would recommend being more careful when adding salt (it’s easy to add, but remember that once it’s in, it’s hard to remove). Start with 1/4 teaspoon and increase as needed, tasting. If the corn is already sweet, you can follow Garner’s advice and skip the sugar. No sugar is necessary. Finally, if you’re concerned about saturated fat, you can easily replace some (or all) of the butter with extra virgin olive oil. If you’re looking for a dairy-free version of this side dish, I recommend this coconut creamed corn recipe. I add light coconut milk with chopped coriander, lime juice, and crushed red peppers for extra flavor.
