Why Make This Recipe
Creamed corn is a classic comfort food that many people love. It is rich, creamy, and packed with sweet corn flavor. This dish makes a great side for any meal, whether it’s a holiday dinner or a simple weeknight gathering. Making it from scratch is simple and allows you to control the ingredients, giving you that homemade taste everyone enjoys.
How to Make Creamed Corn
Ingredients:
- 2 (10 oz.) packages frozen corn kernels, thawed
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons flour
- ¼ cup Parmesan cheese, grated
- 2 tablespoons cream cheese
- 2 tablespoons sugar (optional)
- 1 teaspoon salt
- ¼ teaspoon pepper
Directions:
- In a skillet over medium heat, melt the butter.
- Add the corn, heavy cream, sugar (if using), salt, and pepper to the melted butter.
- In a separate bowl, whisk the milk and flour together and then add this mixture to the corn mixture.
- Stir in the Parmesan cheese and cream cheese.
- Simmer the mixture until the sauce comes to a boil and thickens, about 12-15 minutes.
- Dish out the creamed corn and serve hot. Enjoy!
How to Serve Creamed Corn
Creamed corn can be served in a bowl as a side dish alongside meats like chicken, pork, or beef. Pair it with some fresh bread or rolls to soak up the creamy sauce. This dish is perfect for family gatherings and holiday meals!
How to Store Creamed Corn
If you have leftovers, store creamed corn in an airtight container in the refrigerator. It will last for about 3-5 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Creamed Corn
- For a sweeter flavor, add a little more sugar to your mixture but do so carefully to avoid it being overly sweet.
- If you want a thicker consistency, let it simmer a bit longer.
- Fresh corn can be used instead of frozen, but make sure to cook it first to soften.
Variation
For a touch of spice, you can add a pinch of cayenne pepper or chopped jalapeños. You can also switch out Parmesan for another cheese, like cheddar or pepper jack, to give it a different flavor profile.
FAQs
1. Can I use canned corn instead of frozen corn?
Yes, you can use canned corn. Just drain and rinse it before adding it to your recipe.
2. Is it possible to make creamed corn dairy-free?
Absolutely! You can use coconut milk or almond milk instead of heavy cream and milk. For cheese alternatives, try nutritional yeast or dairy-free cream cheese.
3. Can I freeze creamed corn?
Yes, you can freeze creamed corn. Place it in a freezer-safe container and store it for up to three months. Just remember to thaw and reheat gently when you’re ready to serve it again.
Creamed Corn
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy comfort food dish made with sweet corn, perfect as a side for any meal.
Ingredients
- 2 (10 oz.) packages frozen corn kernels, thawed
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons flour
- ¼ cup Parmesan cheese, grated
- 2 tablespoons cream cheese
- 2 tablespoons sugar (optional)
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a skillet over medium heat, melt the butter.
- Add the corn, heavy cream, sugar (if using), salt, and pepper to the melted butter.
- In a separate bowl, whisk the milk and flour together and then add this mixture to the corn mixture.
- Stir in the Parmesan cheese and cream cheese.
- Simmer the mixture until the sauce comes to a boil and thickens, about 12-15 minutes.
- Dish out the creamed corn and serve hot. Enjoy!
Notes
For a sweeter flavor, add a little more sugar carefully. Use fresh corn instead of frozen for a fresher taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
