So this is the version of creamed corn that I make. It’s not quite so mushy and definitely a far cry from the stuff you get in cans. It is also pretty much the only thing my son, Carter needs at the holiday table. It’s not Thanksgiving or Christmas without this corn dish.
8 ears of corn – kernels cut off the cob
3 tablespoons unsalted butter, divided
1/2 cup chopped onions
1 tablespoon flour
3/4 cup evaporated milk
1/4 teaspoon paprika
salt and pepper to taste
In a large pan, melt 1 tablespoon of butter over medium high heat and sauté corn for about 4 minutes, until cooked through but still has a bite. Season with a pinch of salt. Transfer corn into another dish and set aside.
Heat the remaining 2 tablespoons of butter over medium high heat and add onions once melted. Season onions with a pinch of salt and sauté them until translucent, about 5 minutes. Then add flour and cook for another minute. Then slowly add in the evaporated milk, stirring as you add. Then add in the cooked corn and heat through. Add paprika and salt and pepper to taste. Sprinkle with additional paprika to garnish. Serve warm.