Are you looking for a side dish? You must try the Martha Stewart Creamed Corn Recipe. It is simple and very tasty.
This Martha Stewart Creamed Corn Recipe uses fresh corn. It is better than any canned version. Everyone in your family will love it.
You can serve it at holiday dinners. It works for a simple weeknight meal too. Knowing how to make Martha Stewart Creamed Corn is easy.
You only need a few basic pantry items. This dish is rich, sweet, and creamy. It is the ultimate comfort food for any season.
Let’s learn to make this Martha Stewart Creamed Corn Recipe today!
When I first introduced to Martha Stewart Creamed Corn Recipe
I first saw this recipe on a cooking show. Martha Stewart made it look so easy. I tried it for a family BBQ. The corn was sweet and very velvety.
My friends asked for the recipe immediately. It became a staple in my home. Now, I make it every single summer.
It reminds me of sunshine and good times. You will feel like a pro chef too.
Equipment List
- Large heavy skillet.
- Sharp kitchen knife.
- Sturdy cutting board.
- Large mixing bowl.
- Wooden spoon for stirring.
Ingredients You Need for Martha Stewart Creamed Corn Recipe
- 8 ears of fresh yellow corn.
- 4 tablespoons of unsalted butter.
- 1 cup of heavy cream.
- 1 teaspoon of kosher salt.
- 1/2 teaspoon of black pepper.
- 1 teaspoon of granulated sugar.
- Fresh chives for a garnish.
Step-by-Step Guide
- Cut the kernels off the corn cobs. Use a sharp knife for this step.
- Use a spoon to scrape the cobs. This releases the sweet corn milk.
- Put butter in a large skillet. Melt it over medium heat until bubbly.
- Add the corn and corn milk. Stir well to coat with butter.
- Pour in the heavy cream and sugar. Let the mixture simmer slowly.
- Add salt and pepper to the pan. Cook until the sauce gets thick.
Tips to Make the Best Martha Stewart Creamed Corn Recipe
- Always use fresh corn for the best flavor.
- Do not overcook the corn kernels.
- They should stay slightly crisp.
- Use a heavy skillet for even heating.
- Add a pinch of cayenne for heat.
- Scraping the cob is the most important part.
- It makes the dish naturally creamy.
FAQs about Martha Stewart Creamed Corn Recipe
Q: Can I use frozen corn?
A: Yes, you can use frozen corn. Thaw and drain it well first.
Q: How do I store leftovers?
A: Store it in an airtight container. Keep it in the fridge for three days.
Q: Is this dish gluten-free?
A: Yes, this recipe is naturally gluten-free. It uses cream instead of flour.
Q: Can I add cheese?
A: Yes, Parmesan cheese tastes great inside. Stir it in at the very end.
Final Thoughts
This side dish is truly a classic choice. It is creamy, sweet, and very satisfying. Your guests will be very impressed by it.
It proves that simple ingredients are the best. Give this recipe a try this weekend. You will not regret making it. Happy cooking to you and your family!
More Amazing Recipes
Martha Stewart Creamed Corn Recipe
Equipment
- Large heavy skillet.
- Sharp kitchen knife.
- Sturdy cutting board.
- Large mixing bowl
- Wooden spoon for stirring.
Ingredients
- 8 ears of fresh yellow corn.
- 4 tablespoons of unsalted butter.
- 1 cup of heavy cream.
- 1 teaspoon of kosher salt.
- 1/2 teaspoon of black pepper.
- 1 teaspoon of granulated sugar.
- Fresh chives for a garnish.
Instructions
- Cut the kernels off the corn cobs. Use a sharp knife for this step.
- Use a spoon to scrape the cobs. This releases the sweet corn milk.
- Put butter in a large skillet. Melt it over medium heat until bubbly.
- Add the corn and corn milk. Stir well to coat with butter.
- Pour in the heavy cream and sugar. Let the mixture simmer slowly.
- Add salt and pepper to the pan. Cook until the sauce gets thick.