This recipe is derived from what my grandmother (from my mom’s side of the family, aka Mommom) taught me about creamed corn. The credit primarily goes to her, with side credits to Alton Brown of Good Eats (where I’m positive I picked up the bowl-in-a-bowl idea for easier milking, and of course for getting me hooked on kosher salt) and my wife Meabh for her aid in taste-testing and critiques as I figured out proportions.
If a recipe of mine isn’t just pulled from the internet or from Good Eats, there’s a nearly 100% chance that its origins lie in either my mother’s or her mother’s influences on me. I’m always striving to just come close to the culinary masterpieces I grew up enjoying. Unfortunately I often fail at writing down what they tell me, so I wing it and it never quite matches what I expect.
You could almost call this a fried corn, rather than creamed corn. Creamed corn has a lot of negative connotations for many people I’ve spoken to about it, and I attribute this to lunch-ladies and the horrid abomination Del Monte and others can and call ‘creamed corn.’ Trust me when I say I wouldn’t touch that stuff, and you shouldn’t either, with this recipe available to you. Hit the jump to see what I’m talking about.
