This is going to be a very short post. If you need a good side dish, and you love corn, this is for you. It’s not like the mushy, sweet creamed corn that you get in a can. I cannot stand the canned cream corn.

Fresh corn, some cream and butter. How simple is that?! There is a restaurant in Los Angeles, CA called Lawry’s. They are famous for their prime rib. It’s served with their house creamed corn. It’s so good and you want more and more of it. A server there told me what the ingredients are. I couldn’t believe how something that tasted that good, could be so simple.

If you like your creamed corn on the sweet side, add a bit of sugar. But it’s really not necessary since corn is pretty sweet.

Naturally sweet, crisp, buttery and creamy. Yum.

Creamed Corn

serves 3

2 ears of fresh corn on the cob
1/2 – 3/4 cup heavy cream (depending on how creamy you like it)
2 Tblsp butter
salt and pepper (heavy on the pepper)

Cut the kernels off the corn cob. In a large skillet, melt the 2 Tblsp of butter. Add the corn and saute for a couple of minutes. Add salt, pepper and cream. Stir and simmer until hot and slightly thickened.
Add a tsp of sugar if you like your corn super sweet.