Creamed Corn Without Cream Recipe (2024)

I have grated the corn as suggested but it is a bit messy. Tonight I cut the kernels off and then used a stick blender to partially purée them. I found this quicker and easier.

This recipe works! It's very tasty and I don't feel guilty eating it. I grate the corn over a cookie sheet and saute a hot green pepper with the onion. This time of year we have so much fresh corn and this is a great way to serve it as an accompaniment to a nice dinner.

i like to add whole kernels of amazing summer corn into a recipe like this for added texture and corn-iness!

This is a fantastic recipe that has become a family favorite. Shallot, red onion, white onion - I've used them all and they all add wonderful flavor and texture. I use 4 cobs for grating and cut the kernels off a fifth to add - it still works really well and the whole kernels add another wonderful texture. One of the best recipes the Times has published!

Not only do you need to put plastic wrap around the box grater, but grating the corn also splatters juice out the top. N.B. the directions to use a "wide bowl," and do not think you can rely on wax paper- what a mess!!

My grandmother from S Georgia made this with farm-fresh corn when I was a young boy. We called it roast'n'ears (shortened from roasted ears). She'd score all of the ears first, then grate away all the way down to the cob until no 'milk' was left. When we had enough to fill a skillet, it was simmered for nearly 2 hours in bacon fat with salt and black pepper to taste. The corn starch will bind with the bacon grease and creates a wonderful texture, not to mention that extra flavor from the baco

I use a mandolin (watch your fingers!) to scrape the kernels as well as the cream.

This recipe is a 10/10. Make it every summer!

As an easier option, rather than grate the corn, run the knife down the length of the cobs trimming off the kernels to about half their depth, then take the back of the knife and run it down the cob scraping out all the remaining juices into a bowl. Mix the kernels and the 'cream' then go ahead with the rest of this recipe adding some white pepper and a dash of nutmeg - they are a must when I make this.

I’ve found the grating is much less messy if you use time foil — instead of Saran Wrap. You can form the tin foil, since it’s sturdier, and it makes for a good shield around the box grater.

Made this last night and was delicious. Grated the corn earlier in the day using a flat grater in a large bowl and it was no problem. Stored in fridge until ready. I left some kernels whole for texture. Next time I might omit the herbs because I think a simple fresh buttered corn flavor would be better

I used three ears of corn, about one tablespoon of butter, and one minced shallot. Cut the kernels off with a knife and cooked as instructed. Boiled the three cobs in water for 15 minutes. Added nearly all of the corn to blender with about 1/4 cup of the corn water, added one tablespoon at a time until reached desired consistency. Put everything back in saucepan with remaining corn to reheat. Was delicious! Will make again. Husband didn’t know it lacked cream.

the box grater set into a deep mixing bowl worked perfect

Mandoline is great for getting the kernels off the cob without mess. Try stick blender afterwards next time.

This is indeed a fantastic and tasty recipe. Low dairy works well with our diet without any compromise of taste! I have gone a step further and start by sautéing lardons of 2 strips of thick bacon to which I add shallots after the bacon is almost crisp. (I might remove some of the rendered fat if it seems excessive) I then add a little butter and then the corn and salt after which I add some Pimenton (smoked Spanish paprika) to taste. Everyone loves the smoky flavor of this variation!

My grandmother from S Georgia made this with farm-fresh corn when I was a young boy. We called it roast'n'ears (shortened from roasted ears). She'd score all of the ears first, then grate away all the way down to the cob until no 'milk' was left. When we had enough to fill a skillet, it was simmered for nearly 2 hours in bacon fat with salt and black pepper to taste. The corn starch will bind with the bacon grease and creates a wonderful texture, not to mention that extra flavor from the baco

Used the box grater with Saran Wrap on 3 sides, a baggie over the top which allowed me to still hold the handle and a deep, wide bowl to handle splatter — was quick and worked well — used red onion, thyme and, as suggested, I cut kernels off another ear and added in last minute of cooking — delicious — don’t skimp on salt to bring out the corn flavor — can’t wait to make for Thanksgiving — this is now my fave corn recipe!

I wish this had worked. It didn't. Maybe it was the corn or the technique. I will find a different recipe.

This dish is outstanding! I made this as an accompaniment for chicken cacciatore instead of polenta. Everyone in our dinner group loved the creamed corn without cream. I grated the corn on a large one sided grater laid flat over a bowl and it worked beautifully without any mess at all. Although grating the corn was time consuming, the end result was worth the effort. I used two tablespoons of butter for eight cobs of corn and it was plenty rich.

It's amazing, but it seems to make such a teeny portion - more for 2 people than 4. I would recommend using 8 ears instead.

Sooo much easier and less messy to cut the kernels off the cob, and then run a knife to release the milk and germ. Just don’t cut too close to cob on the first pass.

This dish is an all time favorite. I use a cast iron skillet which creates a wonderful crispy edge. Basil is magical with corn and to make a complete meal out of this I lay some sautéed shrimp on top to serve and add a salad.