Unlock the creamy goodness: how to make creamed corn from whole kernel with 3 secret techniques
What To Know
- To make the creamed corn ahead of time, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days.
- Creamed corn can be used as a side dish, a topping for tacos or burritos, or even as a soup base.
- Creamed corn is a versatile side dish that pairs well with grilled meats, roasted vegetables, or even as a topping for tacos or burritos.
Creamed corn is a classic side dish that adds a touch of sweetness and creaminess to any meal. While it’s often purchased in cans, making it from scratch with whole kernel corn is surprisingly easy and rewarding. This blog post will provide a step-by-step guide on how to make creamed corn from whole kernel, ensuring a delicious and fresh addition to your next dinner.
Ingredients You’ll Need:
- 3 cups whole kernel corn (fresh or frozen)
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon sugar (optional)
- Salt and black pepper to taste
Step-by-Step Instructions:
1. Prepare the Corn Kernels:
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it according to the package instructions.
2. Make the Roux:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, or until the mixture turns golden brown.
3. Add the Milk and Cream:
Gradually whisk in the milk and heavy cream until the mixture is smooth and free of lumps. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
4. Stir in the Corn:
Add the corn kernels to the sauce and stir to combine. Season with sugar, salt, and pepper to taste.
5. Simmer and Thicken:
Reduce heat to low and simmer for 10-15 minutes, or until the corn is tender and the sauce has thickened to your desired consistency.
6. Serve and Enjoy:
Serve the creamed corn warm as a side dish or topping for your favorite dishes.
Tips for Perfect Creamed Corn:
- For a creamier texture, use more heavy cream.
- For a sweeter corn flavor, add an extra teaspoon of sugar.
- If you don’t have heavy cream, you can substitute it with milk.
- To make the creamed corn ahead of time, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat before serving.
Variations:
- Roasted Creamed Corn: Roast the corn kernels in a 400°F oven for 15-20 minutes before adding them to the sauce.
- Cheesy Creamed Corn: Stir in 1/2 cup of shredded cheddar cheese to the sauce.
- Bacon Creamed Corn: Cook 1/2 cup of chopped bacon until crispy and stir it into the sauce.
The Benefits of Making Creamed Corn from Whole Kernel:
- Freshness: Using whole kernel corn ensures a more flavorful and fresh creamed corn.
- Control over Ingredients: Making creamed corn from scratch allows you to control the ingredients and avoid any unwanted additives or preservatives.
- Versatility: Creamed corn can be used as a side dish, a topping for tacos or burritos, or even as a soup base.
Information You Need to Know
Q: Can I use canned corn instead of whole kernel corn?
A: Yes, you can use canned corn, but fresh or frozen whole kernel corn will yield a more flavorful and fresh-tasting creamed corn.
Q: How can I store creamed corn?
A: Store creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat before serving.
Q: What can I serve with creamed corn?
A: Creamed corn is a versatile side dish that pairs well with grilled meats, roasted vegetables, or even as a topping for tacos or burritos.