Do you use cream cheese to make creamy corn?

Question

Do you use cream cheese to make creamy corn?

Answer 1

I would purchase whole corn on the cob. Then after cleaning it, if you want sweet corn, add about 1/2 cup to 3/4 cups sugar to the water you're going to be boiling it in.

After it's cooked and cooled, remove it from the cob.

Are you going to be using whole kernel corn, or run it through a food processor?

Once you determine the texture, add about a tablespoon of heavy whipping cream at a time, until it's near the creaminess you're wanting to achieve.

Then add your butter.

If it become a little to soupy, then add a small amount of corn starch and stir it in really well.

Answer 2

I have a recipe that calls for a bit of pepper, and cc in the crockpot.  It's really sticky though - good if you like CC (which I do!)

and I have an interesting pasta recipe that calls for pasta, bacon, CC, corn, it's interesting & good.

Answer 3

I would just freeze the corn the way you described, then add some butter and sugar when you thaw it. When making home made cream corn from corn on the cob I just slice the very tip of the kernal off then scrape the cob, this is what makes the corn creamy, you don't need to add any type of cream. Not sure on the green tomatoes, try a google search for freezing fried green tomatoes.

Answer 4

no,  it would not help the flavor.  True creamed corn just has butter and maybe a little bacon drippings.  Creamed refers to the way it is cut from the cob.  However, I do like to add a little cream or even milk to mine to make it creamier.  so, I think cream is your best bet.  

Answer 5

Yes, there is a recipe for Creamy Corn using cream cheese that I have used for 30 years and is a favorite in this family.

In a microwave safe bowl, put in 1 16 oz bag of frozen corn kernels, 1 8 oz. package cream cheese, 1 tsp. onion powder, 1/2 tsp black pepper, 2 T. milk.  Heat 15-20 minutes, stirring every 5 minutes, until hot.  Of course, the time depends on your microwave.  

Answer 6

Good grief, no you do NOT use cream cheese. Here is what you can do---Buy you a dozen ears of fresh corn in the shucks.  Shuck them and remove the silks---then----------------------------...

   scrape the raw kernels of corn off the cob use a knife to scrape them--not to cut them off.  Use 4-6 ears of fresh corn. Put the corn and corn "milk" into a nice sized saucepan. Add 1/2 stick ( 4 tablespoons_ of sweet butter and 1/2 cup of cream. heavy is best though high in fats but for this it's worth the calories.   Simmer the corn mixture for a good 20 minutes or so--stirring occasionally. Add salt and pepper to taste and even a wee bit of nutmeg if you like.Eat. Angels sing in the distance. May serve 2-3 people or just YOU!!

Some folks add a wee  bit of flour to the mixture--whisking in to remove any lumps--but I prefer it just as stated.

Enjoy. PS Get the freshest corn available.

AND TRASH THAT CREAM CHEESE DUDE!!!