Transcription
What's good everybody and welcome back to SNG with me, Ab. Now check it out. This is the time of the year that I really like. Look, everybody gets back into that kitchen. We start in the fall. We start cooking that fall slash, you know, holiday, you know, feeling, that good warm feeling. So listen, I'm gonna start this one off. Listen, you read that title, you didn't seen that thumbnail. I'm getting ready to show you guys just how easy it is to make. Listen, this is just a southern cream corn. I'm not gonna over talk it. We finna get it.
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Now look, as you can see, not a whole lot of ingredients, right? The thing about this cream corn, uh, recipe is, listen, it's just like a little bit of prep. As you can see, we got like, look, this corn on the cob. I'm gonna show you a cool way if you guys didn't know. After you look at this, I want you guys to tell me what you think. But we're gonna cut this down and I got a cool little trick. Hey, with that being said, don't forget all the ingredients with, you know, measurements and everything will be down in the description box below. And let's get it.
What I'm gonna do is, check this out. I got a bundt pan. This is where it's gonna get cool for those of you guys that don't know. This ain't no super, super secret tip. Look what I'm gonna do is, I'm gonna cut this down and we want to get all the kernels off of the cob, right? And then, you know what? If you use this, this just catches them all, right? So I'm gonna go ahead and put my hand right here. I'm gonna apply a little pressure and then I'm just gonna go like this and I'm gonna trace it down. Look, look at that right there. And then if you look in the inside, check it out, it catches everything just like that. Super easy.
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Right here, I filled this all the way up, right? So when you saw earlier, I had four. So I ended up using eight corn on the cob, right? Cut them down, that gives me about four cups. Now I'm gonna take my sweet onion. We're just gonna go ahead and get this, you know, get this together.
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Okay, so you see I just set my flame, right? I'm just using a medium high, high heat. What I want to do is heat my pan. I want it to spread. So now I'm gonna go ahead and use my Branching Vine. Check this out. This is the butter infused, right? The butter infused extra virgin olive oil. So I'm just gonna go ahead and just put, uh, about two tablespoons in here like that, right? We're gonna let that come up to temp. Then we're gonna introduce our flour. My oil is up to temp. I'm gonna go ahead and start introducing my flour, right? Remember, everything in increments. So get yourself a whisk. If you guys are using a cast iron like me, you know what I mean? You want to make sure you use metal utensils, right? So we'll just do it like this. And using this butter infused, man, it almost smells like, uh, like popcorn.
Now it's time for us to add our minced garlic, right? So let me go ahead and get my utensil. Remember, you guys, having the right tool for the job is everything. Now we're just gonna move this around a little bit. You don't want to burn it. You just want to keep it moving, just like this. All right. Now what we're gonna do is start adding our onion. We're just gonna keep this going and we just want to keep it going like this, just until we get it, you know, like translucent.
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So with a clump of like how you see they're doing right here, but that's okay. We just want to cook it down like this a little bit. I'm gonna add the rest. I want you guys to close your eyes, listen to the sound, and just imagine, you know, the aromatic that is coming off of this right here. I can see it's starting to become translucent. It's on its way. So now I'm gonna go ahead and introduce my corn, right? And I got it. Remember, we ain't making the roux. It just starts off like that. You kind of like think that, but just notice I didn't add no, no broth or nothing like that. We're just gonna add this, the corn to it. And then what we're gonna do is keep it on this medium high heat. Actually, I'm gonna go to a medium low. I'll make the adjustments. And what I want to do is I just want to cook it down for maybe like, uh, four to five minutes, just a little bit. Put some heat on it, get it to release the milk that's inside the corn, like that.
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Oh, it smells incredible. Now you want to go ahead and introduce all the rest of your ingredients as far as the dry go, right? So I'm sprinkling my sugar, everything else. Then we're gonna go ahead and use our wooden spoon. I like wooden spoons and I especially love any spoon it's like square eggs, you know? But check this out. Look at that, folks. And then I want you guys to come real close so you can hear it. Listen. Oh yeah, that's what you want to hear. And look, when I move it back, I can see some of the milk, you know, on the kernels that are down on the bottom. How it's starting to release. All this is gonna be the flavor, folks. That's why we cut it off of the, you know, the cob. Now it can be made with the, uh, with frozen corn, but if you want the best result, you want to use these over the top methods right here. And that's by just using, you know, just regular corn on the cob. We're gonna wake it up with a little bit of this salt. We just give it two pinches of salt. This is kosher salt. And then my favorite, right here, that's that fresh cracked black pepper. Where all my corn lovers at? We're gonna let that cook with all of our dry ingredients on it, everything nice and mixed. We're on a medium low right now. This right here is perfect.
Now we're gonna go to our liquids, right? So I'm gonna add coconut. And then right here, we got, I got to make sure I look at it. We got our evaporated milk. And then we got a heavy whipping cream. It's just a half a cup of each. Since they all going in there together. So what I'm gonna do is I'm just gonna go like that. Then we're gonna add this. We're gonna take this to a full cup.
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Then we're gonna add some of this and go to a cup and a half.
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Just like that. Now all we're gonna do is add this and we're gonna give it a stir. Then we're gonna let it cook down. So we start adding this. Look at that right there, folks. Did I mention at the beginning of this video that this is a southern cream corn? Take a look at this right here. You guys can see the way it is thickening up just right, right? Look, look at that. So we can do it like this. You can just see. Don't forget, this is creamed corn with that sugar and that coconut milk. Oh my goodness. You want to talk about nice and sweet? This is it right here. Now I'm gonna go ahead and take it off. And I think we right around, you know, like eight minutes. It was just my heat a little hot. That'll make, you know, help it thicken up even faster. And for me, I like this little asiago cheese, right? So we're gonna go ahead and just take a little bit of this and sprinkle this over the top. Look at this, y'all. Hey, get down in here with me because, you know what? We all like a little food porn, huh? Then we just go ahead. Remember, we didn't took off, we removed the heat from the bottom. Now we're just gonna get this to just naturally melt in here. And then we're gonna taste this, folks.
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It's not my fault you've been lying saying that I took away your peace. Drowning by yourself. Now you wanna blame me. Hey. So you guys seen it. You know how they hit you with them, with your food porn shots. That was all cool. I want you to look at this right here. You can see just how thick it is. You know, the longer it sits up, it's gonna get a little bit more thicker, right? Hey, so I'm not gonna over talk it. I promise you. The only thing I'm gonna do is I'm gonna mix me up some cornbread. And check it out. We're gonna have some cornbread and some creamed corn. With that being said, it just ain't fair, folks. I get to eat all of this, you know, this creamy, you know, goodness. Hey, with that being said, listen, even for those of you guys that don't like creamed corn, you got to give this a try. I think this right here, this southern style version right here, I just take it super over the top. You know, it's delicious. I can't say enough about using like fresh kernels too. Fresh corn is the best. When you cut it, you could taste the milk. You could taste the sweetness from the coconut milk. Hey, it's just all of that combined together is just like perfect. Hey, all the only thing that's missing right now is some of that Creole cornbread. Hey, with that being said, check this out. Listen, if you're new to my channel, I want to take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there. Listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, I'm gonna brew up some of that cornbread and we finna eat, folks. I'm out. Peace.