Thanks Martha! That looks fantastic! Like you say, nothing like what you get from the can. I'm going to have to try this! I've never been fond of creamed corn because I've only seen it in a can. Now that I found your recipe, I'm sure it will be much better and I'll love it. Thanks!
I wish Martha Stewart living was still on so she could show us how to sow and produce different kinds of Maize and sweet corn to create a multitude of beautiful delicious dishes and an array of unique and tasteful autumn decoration pieces.
@@joydarling314 I had the same question for myself but answered myself; must be cooked. I've cut kernels off the cobb before and that's what it looks like when the kernels are cooked. Much harder to cut through if the kernels aren't soft and the cobb softer too. Can't hurt, either since you have to cook it awhile to soften the corn and get it to cream up.
It's Miss Martha period, leave it to miss thing to give me my textbook staple... "not diet food" dish eveeeerrrr☆°•°•°•°•••°°•••°°☆ Ĺ😂Ĺ ok!! Love it! 🐍
Can I use corn that is not grown in Iowa? I ask because grocery stores don't advertise where their corn comes from. Also, how does Pork in Iowa make their corn better?
The don't say where the corn comes from but they do tell you what type it is and that's what matters - this recipe would need the sweet corn. Shouldn't matter where it's grown as long as it's sweet.
It’s better to freeze fresh corn kernels from the cobs into ziplock bags and press them flat so you can have a whole stack of corn for winter use recipes.
Except since the recipe is for creamed corn, I don't personally think the kernels need to be blanched. I think that the kernels because they are in a cream sauce, can freeze as is, as long as there's enough cream to freeze them in. I'm no expert but I think I'll just put them in a freezer zip-lock or vacuum in a foodsaver bag and try that myself.
Someone mentioned (somewhere else I was reading) that they used to have creamed corn with pearl onions. Sounds interesting. Think I'll try that version.
Get the recipe at: www.marthastewart.com/1106714/creamed-corn
**Martha Stewart**🌟❤️🤍💚❤️🤍❤️🤍❤️💚
😋🌹❤👍👍👍
Martha cooks so clean, neat and organized. She definitely is not a messy cook.
Say that to her arteries.
Thanks Martha! That looks fantastic! Like you say, nothing like what you get from the can. I'm going to have to try this! I've never been fond of creamed corn because I've only seen it in a can. Now that I found your recipe, I'm sure it will be much better and I'll love it. Thanks!
I'm making it as I watch. Thank you Martha
I wish Martha Stewart living was still on so she could show us how to sow and produce different kinds of Maize and sweet corn to create a multitude of beautiful delicious dishes and an array of unique and tasteful autumn decoration pieces.
Love Martha she is so true to cooking love ya girl! Hopefully she sees my comment
I made the corn chowder last week and I am still getting compliments for it.
Ngl I love your Wine cooking you an Snoop imo are the Best Keep it up you two! let alone your Recipes Martha! I love them a lot~
Looks great...must try...
Вкусно! Надо попробовать!👍👍👍
I LOVE Garmonbozia!
Tempting 😋texture💕🌽🌽
Looks delicious and nutritious as well,❤️❤️
She had me at corn milk
It's got the juice
I love this
Now this is some legit garmonbozia.
Martha - would I be able to substitute crème fraiche, instead of the sweet cream? I have some to use up!
That sounds even better to me! The tang of crème fraiche would lovely w\ sweetness of corn. 😮
@@treetoptia-2903 Sounds good to me. I think anything "cream" would be good.
Dent corn is grown in Iowa. Different than sweet corn.
We southerners love our silver queen, bicolor, and sweet corn!
Those pears in the back 🍐🍐🍐🍐
What is the size of this pan?
Are you starting with raw corn or was the Cobb already cooked previously?
I think it's rawI think it's raw
@@joydarling314 I had the same question for myself but answered myself; must be cooked. I've cut kernels off the cobb before and that's what it looks like when the kernels are cooked. Much harder to cut through if the kernels aren't soft and the cobb softer too. Can't hurt, either since you have to cook it awhile to soften the corn and get it to cream up.
Creamy and delicious 👌
It's Miss Martha period, leave it to miss thing to give me my textbook staple... "not diet food" dish eveeeerrrr☆°•°•°•°•••°°•••°°☆
Ĺ😂Ĺ ok!! Love it! 🐍
Why didn't they get corn boy to appear on this video
We always served creamed corn over mashed potatoes
sounds yummy. I've always liked mashed potatoes and corn mixed together.
Can I use corn that is not grown in Iowa? I ask because grocery stores don't advertise where their corn comes from. Also, how does Pork in Iowa make their corn better?
Of course you can use other corn you don't have to use the stuff from Iowa
The don't say where the corn comes from but they do tell you what type it is and that's what matters - this recipe would need the sweet corn. Shouldn't matter where it's grown as long as it's sweet.
Nirmala from INDIA 🥰 i need your book
Can this be frozen ?
Blanche before freezing.
It’s better to freeze fresh corn kernels from the cobs into ziplock bags and press them flat so you can have a whole stack of corn for winter use recipes.
Except since the recipe is for creamed corn, I don't personally think the kernels need to be blanched. I think that the kernels because they are in a cream sauce, can freeze as is, as long as there's enough cream to freeze them in. I'm no expert but I think I'll just put them in a freezer zip-lock or vacuum in a foodsaver bag and try that myself.
Its corn
A bit too wet for me. I’d consider adding a small amount of cornstarch slurry.
Wth is corn milk?.
Onions?!?🤢
Someone mentioned (somewhere else I was reading) that they used to have creamed corn with pearl onions. Sounds interesting. Think I'll try that version.
I don't want no onions in my creamed corn
Too much blabbering.
shhhhh! :P