What To Know
- Serve the creamed corn warm as a side dish or topping for meats and vegetables.
- Roast the corn kernels on a sheet pan with olive oil, salt, and pepper before adding them to the creamed corn mixture.
- Add fresh herbs, such as basil, oregano, or thyme, to the creamed corn for a burst of flavor.
Creamed corn, a beloved side dish and culinary staple, is often purchased pre-made from the grocery store. But did you know that you can easily make your own creamy corn at home? This guide will walk you through the steps, offering tips and tricks to achieve the perfect consistency and flavor.
Ingredients You’ll Need
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup heavy cream
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step-by-Step Instructions
1. Prepare the corn: Drain the canned corn thoroughly in a fine-mesh sieve.
2. Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Add the heavy cream: Gradually whisk in the heavy cream until smooth. Bring to a simmer and cook for 2 minutes, or until thickened.
4. Season the sauce: Add the sugar, salt, and black pepper to taste.
5. Add the corn: Stir in the drained corn. Cook for 5-7 minutes, or until heated through.
6. Adjust consistency: If the creamed corn is too thick, add a little milk or water. If it’s too thin, add a little more flour.
7. Serve and enjoy: Serve the creamed corn warm as a side dish or topping for meats and vegetables.
Tips for the Perfect Creamed Corn
- Use fresh or frozen corn: If you have access to fresh or frozen corn, you can substitute it for canned corn. Simply remove the kernels from the cob and cook them in a small amount of water until tender.
- Choose high-quality ingredients: The quality of your ingredients will greatly affect the taste of your creamed corn. Use high-fat heavy cream and unsalted butter for the best flavor.
- Don’t overcook the corn: Overcooked corn will become tough and lose its sweetness. Cook it just until heated through.
- Season to taste: Don’t be afraid to adjust the seasoning to your liking. You can add more sugar for sweetness, salt for savoriness, or pepper for a little kick.
- Serve with your favorite toppings: Creamed corn is delicious on its own, but you can also serve it with your favorite toppings, such as grated Parmesan cheese, chopped chives, or crumbled bacon.
Variations on Creamed Corn
- Roasted Creamed Corn: Roast the corn kernels on a sheet pan with olive oil, salt, and pepper before adding them to the creamed corn mixture.
- Jalapeño Creamed Corn: Add diced jalapeños to the creamed corn for a spicy kick.
- Bacon Creamed Corn: Crumble cooked bacon into the creamed corn for a smoky, savory flavor.
- Cheese Creamed Corn: Stir in grated cheddar cheese or Parmesan cheese for a creamy, cheesy twist.
- Herbed Creamed Corn: Add fresh herbs, such as basil, oregano, or thyme, to the creamed corn for a burst of flavor.
How to Store Creamed Corn
- Refrigerator: Store creamed corn in an airtight container in the refrigerator for up to 3 days.
- Freezer: Creamed corn can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
What You Need to Learn
Q: Can I use milk instead of heavy cream?
A: Yes, but the creamed corn will not be as thick and creamy.
Q: What can I do if my creamed corn is too thin?
A: Add a little more flour or cornstarch to thicken it.
Q: What can I do if my creamed corn is too thick?
A: Add a little milk or water to thin it.
Q: Can I make creamed corn without butter?
A: Yes, but the flavor will not be as rich. You can substitute olive oil or vegetable oil for the butter.
Q: Can I make creamed corn with fresh corn?
A: Yes, simply remove the kernels from the cob and cook them in a small amount of water until tender.
