 But now that's some good cream corn that we just got off of five cobs. It was easy It was simple There it is creamy and delicious corn Hey, y'all, it's teamie with colored valley cooks. We are southern Cooking in Georgia. Okay, we cook like our mom is dead We are going to just brush the silk front of these real quick And then I'm gonna put this down in the sink when I create corn. I always do it in the sink. I always put a pan Sheep pan behind the sink so that when it splatters It can splatter on the back part of the sheet pan instead of all over the place So the first time I make a very very small cut You can tell by how big that corn is on my life that it's very thin Okay, mama always did that some people cut them cut them off big But you want to cut them off small and in several layers so that you can get a better creamier corn Okay, it just tastes better. It's pretty and it doesn't look like a bunch of big kernels, you know, I Mean if you wanted big kernel corn you could open a can of corn Because that's what it looks like now. This is the second slice. Let me show you how it looks up close Well, let me grab another one So once you slice it the second time I'm supposed to start going really fast But I kind of want to show y'all this up close See how thin that is So what I do is I cut it twice I break it off You can cut it three times if you want to But since I've got y'all on here, I'm just going to cut it twice and break it Now once you go all the way around the cob and you cut it twice Then you take your knife and you scrape out the starch Now this corn that we buy in the store And most of even the corns that grow today They really don't have that much corn starch in them when I agree what we had field corn That's what we grew the animals on the farm With field corn it was full of starch And it was real easy to cream Because the corn was so full of starch it by itself It didn't have any sugar at all in it and I absolutely love field corn a lot of people didn't even Eat their field corn. They thought it was just for the animals but a lot of southern Farmers grew up on field corn. We ate it. That's what we ate and that's what we got used to So This is a corn from the store. It's just a white corn it is sweet And it will not have a lot of starch in it once I get started on this corn And and I show you How it starts frying up in the skillet you're going to see it's not going to have a lot of starch So we're probably going to add a little corn starch and milk to it Now I'm going to go ahead and add just a little bit of water to it While it's in this bowl, we're going to add water until it's about right at the top of the corn And then we're going to take it over there. We're going to put it in our skillet and we're going to start making our corn. Okay Now this is My copper skillet. I didn't say that. We're going to put our corn in here on high And once it cooks for a minute, I'm going to put a little starch and milk in it Okay, so we're going to add some salt and pepper To it I probably just put in a good half teaspoon of pepper because I like it You don't have to put in that much. You could use a quarter if you want to I'm going to put in About a half teaspoon of salt for now I'm going to get out some uh Margarine I don't have any butter right now So we're going to put some margarine in it make it good You can use butter of course if that's what you want to use Don't frown on me using margarine. Some people have to use margarine. I use them both I just go back and forth Whatever i'm in the mood for is what I do And I put in a about a half a stick y'all In here, let me get some of the syrup we have. All right, I think I'm going to bring y'all up a little bit closer All right, it is on high. It's just now starting to get hot. It's just taking a minute So we've got butter in there. We got salt in there. We got pepper in there We got water in there. I'm going to let some of this water Uh burn off of it And then once it starts burning off, we're going to have a little bit of um Corn starch with some milk and we're going to thicken it up This corn needs to cook on high for at least five minutes or so Once it starts to boil And it's starting to boil around the edges. We're going to take some corn starch And I'm going to use about two tablespoons Of corn starch And I'm going to take a little bowl and I'm going to put some milk in it So it's probably wound up being at least about um A half a cup or three quarters of a cup of milk It needs to be cold so that it mixes in there well This corn starch to put it in this milk It's boiling good. I'm going to whisk it together good So we don't have a lumpy Corn we want cream corn not lumpy corn Now with corn starch just like with flour It blends well and disintegrates a lot easier if you have it in something cold But if you put it in something hot you put it in something hot and it just wants to clump up You put it in something cold And it blends well, okay So that's that's good and blended. It's nice and foamy on the top. I know I've got it good and stirred up So I am from collard valley, georgia. It is in polk county the city's name is cedar town I grew up in collard valley on a farm We didn't farm a lot of food We mostly had cattle horses when I was young we had pigs hundreds and hundreds of pigs We um did grow corn to feed the cows We grew sugar cane at one time so that they would have What they call I believe it's called old sorghum, you know, they put it in the tanks and the cows lick it off the The block uh off the wheels And I could never be the kid being out the pasture and want something sweet and uh making the mistake of trying to eat some of that uh Sorghum out of the cows tank. Let me tell you it wasn't very good but um That's that's kind of like what we did growing up. I'm going to add my starchy milk So that we can start to thicken this Now some people don't add the starch and they just spray the corn with butter And they serve it up that way and some people add the Starch and make it creamy. It's totally up to you to me real cream corn would be creamy I've got another video on youtube of me showing you how to shut corn And do this, but I don't really put in the creamy part All I do is fry it in some butter So there's a difference in fried corn and cream corn make sure before you serve it It's got enough salt in it you always You always taste And make sure some of this got enough salt in it for you put on somebody's plate But now that's some good cream corn that we just got off of five cobs It was easy It was simple But I'm going to tell you the key to creaming it is having a very sharp knife If you don't have a knife sharpener, let me suggest you buy one. I have a favorite. It's called a sog SOG It's on my website under my kitchen Um, but now I use a serrated knife just because it is part of my cut coat knife Uh said and it's shelf quality. So it's my it's razor sharp And buddy, if you got a razor sharp knife, you can cream up corn so fast But y'all I can remember when I was a kid Um When we were growing up granny would get in the kitchen and all her daughter-in-laws would get in their weather And we would all be doing everything together So we cream we would cut off the corn and somebody would shut it and somebody would silk it And somebody would we'd have two or three cutting it And that's how we put up stuff and even when we had bees. That's what we what we did We would uh You know, it was a bunch of us in the kitchen and we worked together and we shared we shared Our labor and we shared our food Uh growing up. So let me um show you how pretty this looks in the bowl All right So I just want to show you how creamy it is There it is creamy And delicious corn. Thanks for watching color valley cooks where we cook like our mama's dad Where you can learn how to cook like your mama did or your granny did or your granddaddy did whoever was the cook in the Southern families y'all have a wonderful day. See you next time on color valley cooks