Creamed corn – A quick and easy side dish made with corn fresh off the cob. Stewed in butter, milk, and cream with the aroma of garlic and spices. Definitely delicious! 😋
I have never offered this creamed corn recipe to anyone who hasn’t gone for a few seconds. Even picky eaters are over the moon with this recipe. Hmm, creamed corn is always at the top of my “favorite corn recipes” list.
Corn kernels cut straight from the cob and pulsed in a blender create the milky goodness that serves as the base for this cozy side dish. A creamy milk “sauce” is added to it, creating a perfect balance of umami and sweetness. It is one of the dishes that goes well with any main dish.
Why we make creamed corn from scratch
Okay, I know you can buy canned creamed corn and heat it up on the stove in just 5 minutes, but this recipe doesn’t take long to make (only about 30 minutes). 15 minutes), and that It will taste infinitely better! I promise that once you try it, you’ll never want to go the ready-made route again.
another plus? You can customize your creamed corn at home to suit your taste buds. 😉
recipe ingredients
- corn – I love making this recipe with fresh corn, but you can easily use canned or frozen corn instead.
- dairy products – Butter, milk and cream make this dish rich and flavorful.
- spices – Minced garlic and jalapeño pepper, Creole seasoning and a dash of Worcestershire sauce give this dish a surprising yet delightfully complex flavor. )
how to make cream of corn
- Corn preparation – Remove the husks from the corn and use a sharp knife to cut the kernels off the cob from top to bottom. Collect the kernels along with the juice in a large bowl or cake tin. Use the back of a knife to squeeze the cornmilk from the cobs.Repeat for each corn cob(Photo 1-2)
- fry the seasoning – Melt the butter in a large skillet over medium heat, then add the garlic, jalapeño peppers, and Creole seasoning. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. (Photo 3)
- add corn – Combine fresh corn, flour (omit if gluten-free) and milk and stir until the flour is absorbed into the liquid. Add the corn mixture to the pan, followed by the Worcestershire sauce and salt and pepper to taste. (Photo 4-5)
- simmer – Bring the whole thing to a boil and then reduce the heat to a simmer. If desired, cream can be added at this point. Continue cooking for 7-10 minutes longer, depending on desired thickness. (Photo 6)
- taste test Adjust seasoning as needed.
- serve – Let cool for a few minutes before serving.
recipe variations
- Add some creative toppings. Bacon bits, broccoli florets, finely diced ham, or toasted bread crumbs all make great creamed corn toppers.
- Let’s cheese! Stir in a handful (or more) of your favorite melty cheese for a unique twist on this cream he cone recipe. I choose cheddar myself, but you do! 😁
- For a milder, sweeter version of creamed corn, omit the jalapeno and creole seasoning and add a tablespoon of sugar. 💕
tips and tricks
- For an even smoother and creamier creamed corn, blend about ½ of the corn before cooking.
- When this meal is finished cooking, if it seems too thick, adjust the consistency by adding milk little by little until it is completely creamy.
advance instructions
You can easily make creamed corn ahead of time. Allow to cool completely and store in an airtight container in the refrigerator. Then, when ready to serve, warm over medium-low heat on the stovetop, stirring frequently.
How to eat and store
If you feel fancy, serve piping hot creamed corn with some pretty garnishes.
Leftover cream corn can be stored in the refrigerator. 3-4 daysor you can freezing Place in an airtight container or ziplock bag Three months. Thaw in the refrigerator the night before eating.
Reheat in a saucepan over medium-low heat, stirring often to heat through. Or pop individual servings in the microwave to reheat.
Frequently Asked Questions
The flour thickens the creamed corn liquid and gives it its well-known consistency.
You may want to give the creamed corn a little longer on the stovetop, stirring occasionally. When it starts to thicken. If it’s still watery after cooking for a while, mix 1 tablespoon flour with 1 tablespoon cold water to make a slurry and slowly add it to the pan while stirring constantly.
Season it! If you’re in a pinch and all you have is canned creamed corn, mimic the seasonings used in this recipe for a flavorful finish. Creole seasoning, sautéed garlic and jalapeños, Worcestershire sauce, and butter keep the canned corn from being too bland.
Compatibility with creamed corn
Excellent compatibility with cream corn whole roast chicken When green beans and baconBut if you leave it alone it can take on a life of its own.
Pour this creamed corn recipe into a healthy serving. Garlic flavored mashed potatoesIt tastes great!Or this homemade creamed corn jalapeno corn casseroleThis is also a mess. 🤤
Soul-satisfying corn recipes to try
- scalloped cone
- Mexican cornbread
- Trinidadian corn soup
- black bean and corn salad
- Southern corn salad
- couscous mango corn salad
Conclusion
Corn lovers, this is for you! Creamy and just a touch spicy, I’m happy to share with you this go-to corn side.Have you tried this recipe yet? If so, let us know your thoughts in the comments section below!
see how to make
This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and videos.
cream corn
A quick and easy side dish made with fresh corn on the cob. Stewed in butter, milk, and cream with the aroma of garlic and spices. Definitely delicious!
Preparation: Five minutes
cooking: 12 minutes
total: 17 minutes
Southern
instructions
-
Remove the husks from the corn and use a sharp knife to cut the kernels off the cob from top to bottom. Collect the kernels along with the juice in a large bowl or cake tin. Use the back of a knife to squeeze the cornmilk from the cobs. Repeat for each corn cob.
-
Melt the butter in a large skillet over medium heat, then add the garlic, jalapeño peppers, and Creole seasoning. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
-
Combine the fresh corn, flour and milk and stir until the flour is absorbed into the liquid.
-
Add the corn mixture to the pan, followed by the Worcestershire sauce and salt and pepper to taste.
-
Bring everything to a boil, then reduce heat. If desired, cream can be added at this point. Continue cooking for 7-10 minutes longer, depending on desired thickness.
-
Bring to a boil, then reduce heat. Add more cream at this point if desired or continue heating for about 7-10 minutes or longer depending on your preference.
-
Taste the creamed corn and adjust the seasoning as needed.
-
Let cool for a few minutes before serving.
Tips and notes:
- For an even smoother and creamier creamed corn, blend about ½ of the corn before cooking.
- When this meal is finished cooking, if it seems too thick, adjust the consistency by adding milk little by little until it is completely creamy.
- You can also use frozen or canned corn instead of fresh corn.
- If you want more buttery flavor, serve with extra butter.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 1cup| | calorie: 234kcal (12%)| | carbohydrate: 26g (9%)| | protein: 7g (14%)| | thick: 13g (20%)| | saturated fat: 8g (50%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 3g| | Trans fat: 0.2g| | cholesterol: 36mg (12%)| | sodium: 93mg (Four%)| | potassium: 477mg (14%)| | fiber: 2g (8%)| | sugar: Teng (11%)| | Vitamin A: 814IU (16%)| | Vitamin C: 9mg (11%)| | calcium: 162mg (16%)| | iron: 1mg (6%)
