On Sat, 27 Mar 2021 18:33:43 -0400, Boron Elgar
> wrote:

>On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
>wrote:
>
>>
>>I have absolutely no idea where I learned how to make creamed corn.
>>There are tons of recipes on the 'Net. I looked in all of my oldest
>>cookbooks for the recipe I remember but couldn't find it. I'm
>>guessing I got the recipe from Organic Farming and Gardening decades
>>ago.
>>Anyway.
>>Set the cobs on end and slice downward with a sharp knife to cut the
>>kernels off the cob. (doing it the old fashioned way, you would also
>>scrape the back of your knife down the cob to release all the little
>>bit of corn and juices left behind. This stuff is what originally
>>made the corn dish 'creamy')
>> That is the way that I originally made sweet corn.
>>
>>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>>then add maybe 1 cup of cream. and cook to desired tenderness and
>>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>>sweet.
>>
>>That's the best that I can do. I just cooked by rote yesterday and
>>don't really remember exactly how much and when.
>>
>>Check the Internet. Lots of recipes out there, some with some
>>interesting twists.
>>
>>Janet US
>
>
>Do you think it'd work with frozen (defrosted or zapped a min or two)
>corn kernels?

there are recipes expressly for frozen corn on the 'Net so it must
work. Texture and taste will be different.
Janaet US