Last week, I told you about my grandmother Violet’s Baked Zucchini. My other grandmother, Ellen, was also a very good cook. She taught me how to peel a tomato (in case you marry a man who won’t eat tomato peels), make greens, corn bread and how to stew corn. When I was little, I didn’t know it was call Stewed Corn– it was just the way my grandmother made it. Then, as an adult, I was reading a Southern cookbook and saw a reference to it. When I read the recipe more closely, I realized that my grandmother had taught me how to make Stewed Corn. To this day, it’s my favorite way to prepare corn! Of course, it has a Southern cook’s favorite ingredient– butter!My Mom Made That: Southern Stewed Corn

Now I’ve had a couple of people ask me how Stewed Corn compares to Cream Corn, or if I’m really just talking about Cream Corn. No, they are not the same thing. There are only three ingredients you need for this: fresh corn, salt and butter. I’ve found that from start to finish I can make 6 ears of corn ready in less than 30 minutes.

This recipe requires fresh corn. It’s not going to work with frozen corn, or canned corn. If I buy fresh corn to make Stewed Corn, I will use the corn up within 24 hours. If you don’t, the corn starts to dry out, about it won’t cook as well.

My Mom Made That: Southern Stewed Corn

You start off by shucking the corn. This means that you are using a sharp knife to cut the kernels from the cob. I generally don’t worry about how close I’m cutting the corn because the next step will insure that any tasty goodness ends up in my pan!  In fact, please don’t cut it too close, it will end up getting the tougher corn bits into the dish.

My Mom Made That: Southern Stewed Corn

After you have shucked the corn, you want to take a fork and scrap all of the juice out of the remaining pieces of corn on the cob.  Go around the corn with your fork.  If you’ve never done this before, and you are using fresh corn, your bowl will end up having a large amount of milky corn juice in it.

My Mom Made That: Southern Stewed CornNext put all of the corn, and corn juice into your frying pan with about a tablespoon of butter per 2 ears.  I also sprinkle a little salt into the corn.  Stir the corn and butter mixture regularly until the corn is thoroughly cooked.  It usually takes me about 8 minutes to cook between 4 and 6 ears of corn.  The consistency of stewed corn is between creamed corn and plain cooked corn.  Yum!

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