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8 MINS delivery
Creamed Corn
Serves 4
30 mins
300 Kcal
Creamed corn is a luscious and creamy accompaniment that pairs sweet corn with a velvet-textured sauce. This comforting dish is popular in many cuisines; it feels fantastic with roasted meat or grilled vegetables and can even be enjoyed as a stand-alone snack. The tender combination of the corn and the creamy, buttery sauce creates perfect flavour and texture interplay in a family favourite dish. The creamed corn recipe is one of the easiest to prepare and can be ready in just a few steps. In this recipe, fresh or frozen corn kernels are first saut ed in a skillet with butter. Milk or cream can then be added once the corn has been heated, depending on how rich you want the dish to be. A bit of sugar is often added to enhance the natural sweetness of the corn, while salt and pepper are used seasonally. Versions of the creamed corn recipe can be finished by adding a thickening agent - flour or cornstarch - for the perfect creamy texture, then smooth and luxurious, clinging to each kernel. For a robust layer of flavour, you might want to add a pinch of garlic powder, onion powder, or any other chopped fresh herbs like thyme or parsley. Once the corn is tender and the sauce has reached a thickness of your preference, your creamed corn will be hot and ready to complement anything from the Thanksgiving dinner table to a simple weeknight meal. Versatile, it complements everything well. This should be a crowd-pleaser.
Ingredients required for Creamed Corn
- 4 cups corn kernels
- 1 onion
- 3 tbsp butter
- 2 tbsp all-purpose flour
- Black pepper
- Salt
- 1 1/4 cup milk
- 3/4 cup heavy whipping cream
- 2 tsp granulated sugar
- 2 thyme
Cooking steps for Creamed Corn
- 1Start this recipe of creamed corn with 4 cups of corn kernels.
- 2Fresh corn is always a flavour explosion, but canned or frozen corn are excellent, convenient alternatives for this luscious dish.
- 3First, finely dice a small onion.
- 4In a medium-sized skillet or saucepan, melt 3 tablespoons of butter over medium heat.
- 5Now, when the butter has melted and begun foaming, add the diced onion to the pan.
- 6Saute the onion until it softens and turns translucent for about 3-4 minutes.
- 7This will help mellow the spice of the onion and bring up its natural sweetness, thereby creating an aromatic base for your creamed corn.
- 8Now, add two tablespoons of all-purpose flour to the pan.
- 9Stir in the flour with butter and onion.
- 10This is the start of the roux that will thicken the cream sauce.
- 11Cook the flour for just 1 to 2 minutes until it turns lightly golden.
- 12Make sure to keep stirring at all times to prevent the flour from turning into lumps or even burnt. The flour acts as a thickening agent, ensuring that the final dish has the rich, creamy texture you're aiming for.
- 13Once the roux is ready, slowly add 1 ¼ cups of milk, stirring constantly to prevent lumps from forming.
- 14The milk helps to create a smooth and creamy sauce, while the butter and flour mixture ensures that it thickens to the right consistency.
- 15Pour in ¾ cup of heavy whipping cream. The richness is luxurious and makes it feel indulgent and silky.
- 16Stir the mixture very gently until well combined and simmer it over medium heat.
- 17Continue to simmer until the sauce thickens. Stir it now and then, and don't let it stick to the bottom of the pan.
- 18Once the sauce has thickened, add the 4 cups of corn kernels. Stir the corn into the creamy sauce, making sure that each kernel is covered with the rich mixture.
- 19Continue cooking the corn in the sauce for an additional 3-5 minutes, until heated through and tender.
- 20At this point, season the creamed corn with salt and black pepper to taste.
- 21Add salt to taste and 2 teaspoons of granulated sugar to intensify the flavour a bit.
- 22Finally, give the dish a fresh, earthy aroma of herbs by adding 2 sprigs of fresh thyme. If you don't have fresh thyme, use ⅛ teaspoon of dried thyme. Let it simmer for another minute as the flavours come together.
- 23Once the creamed corn is ready, serve hot.