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Creamed Corn
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This Creamed Corn recipe is an easy, creamy homemade side dish. Once you know how simple and how tasty it is, it may make an appearance on your table more often!
Skip the creamed corn from a can - you can make your own in just 15 minutes. Creamed corn from scratch is much more flavorful than from a can. Essentially, the fresh, frozen, or canned corn is cooked in a cream sauce, then part of the mixture is blended, or creamed, and added back to the corn. This produces a lovely texture with some juicy kernels within the thick cream.
Creamed corn casserole is another popular dish made with creamed corn and cornbread. Use your homemade creamed corn as the base for this casserole and truly take it to the next level in terms of flavor.
Creamed Corn Ingredients
- Salted butter
- Yellow onion
- All-purpose flour
- Sea salt
- White pepper
- Heavy cream
- Whole milk
- Granulated sugar
- Frozen whole kernel corn (white or yellow)
- Parmesan cheese
- Fresh thyme
You can make this creamed corn recipe with fresh, frozen, or canned corn (just drain it thoroughly). Like most good things, sauteed onions and butter start the flavor profile of this dish. Flour and seasonings are added to create a roux before the cream and milk are incorporated. The cooked flour will thicken the cream as it all cooks together.
This thick sauce is the basis for the creamed corn. Corn is added and cooked in the sauce. A portion is removed and pureed and added back to create the signature, creamed texture. To make a good thing even better, cheese is melted in.
How to Make Creamed Corn
FIRST STEP: In a 12-inch skillet over medium heat, combine butter and diced onions. Saute, stirring occasionally, until onions become translucent (approximately 3-4 minutes).
SECOND STEP: Add flour, salt, and white pepper to the pan and brown for 1 minute.
THIRD STEP: Whisk cream, milk, and sugar into onion mixture until smooth.
FOURTH STEP: Add frozen corn and heat over medium until the mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
FIFTH STEP: Remove 1 cup of the corn mixture and puree in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute evenly.
SIXTH STEP: Stir in parmesan cheese and remove from heat.
SEVENTH STEP: Season with additional salt and pepper and garnish with fresh thyme, if desired.
Cooking Tips
It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.
Fresh corn can also be used. Remove the kernels from the ears with a sharp knife. Scrape the cobs to release the pulp and add to the saucepan also.
Canned corn can be used as well. Drain before adding to the saucepan.
Use heavy whipping cream and whole milk for a rich, creamy dish. Substitute half and half and/or reduced-fat milk for a lighter side dish.
Storing this Recipe
Store in an airtight container in the refrigerator for up to 5 days.
Creamed Corn
This creamed corn recipe is the perfect side dish and easy to make!
Ingredients
- 2 tablespoons salted butter
- ¼ cup yellow onion, finely diced
- 2 tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons granulated sugar
- 28 oz. bag of frozen whole kernel corn, white or yellow
- ½ cup grated parmesan cheese
- Fresh thyme to garnish
DIRECTIONS
- In a 12-inch skillet over medium heat, combine butter and diced onions. Saute, stirring occasionally, until onions become translucent (approximately 3-4 minutes).
- Add flour, salt, and white pepper to the pan and brown for 1 minute.
- Whisk cream, milk, and sugar into onion mixture until smooth.
- Add frozen corn and heat over medium until mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
- Remove 1 cup of the corn mixture and puree in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute evenly.
- Stir in parmesan cheese and remove from heat.
- Season with additional salt and pepper and garnish with fresh thyme, if desired.
Notes
It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.
Fresh corn can also be used. Remove the kernels from the ears with a sharp knife. Scrape the cobs to release the pulp and add to the saucepan also.
Canned corn can be used as well. Drain before adding to the saucepan.
Use heavy whipping cream and whole milk for a rich, creamy dish. Substitute half and half and/or a reduced fat milk for a lighter side dish.
Store in airtight container in refrigerator up to 5 days.
Nutrition
Calories: 260kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 452mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg
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