What To Know
- Experiment with different flavors by adding herbs such as thyme or basil, or a dash of cayenne pepper for a kick.
- Use creamed corn as the base for a comforting corn chowder or creamy corn soup.
- With its creamy texture, sweet flavor, and versatility, creamed corn with evaporated milk is a culinary delight that deserves a place on every table.
Craving a creamy, comforting side dish that complements any meal? Look no further than this foolproof guide on how to make creamed corn with evaporated milk. This classic recipe transforms humble corn kernels into a rich, velvety delight that will tantalize your taste buds.
Ingredients:
- 1 (15-ounce) can whole kernel corn, drained
- 1 (12-ounce) can evaporated milk
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, melted
Instructions:
1. Prepare the Corn: Drain the canned corn in a colander and rinse it thoroughly with cold water. Pat the corn dry with paper towels to remove excess moisture.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, and black pepper.
3. Combine Wet Ingredients: In a separate bowl, whisk together the evaporated milk and melted butter.
4. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, whisking constantly until a smooth batter forms.
5. Cook the Batter: Pour the batter into a large skillet set over medium heat. Bring to a boil, stirring occasionally.
6. Add Corn: Once boiling, reduce heat to low and add the drained corn. Stir to combine.
7. Simmer and Thicken: Continue simmering the mixture for 10-15 minutes, or until the sauce has thickened. Stir occasionally to prevent scorching.
8. Serve and Enjoy: Remove the creamed corn from the heat and serve immediately with your favorite entrees.
Tips for Perfect Creamed Corn
- Use Fresh or Frozen Corn: For the best flavor, use fresh or frozen corn kernels. If using frozen corn, thaw it completely before draining.
- Don’t Overcook: Overcooking the creamed corn will result in tough, chewy kernels. Simmer just until the sauce has thickened.
- Add Variations: Experiment with different flavors by adding herbs such as thyme or basil, or a dash of cayenne pepper for a kick.
- Make it Creamy: For an extra creamy texture, use heavy cream instead of evaporated milk.
- Thicken the Sauce: If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
The Versatility of Creamed Corn
Creamed corn is not just a side dish; it can be used in a variety of ways:
- As a Soup Base: Use creamed corn as the base for a comforting corn chowder or creamy corn soup.
- In Casseroles: Add creamed corn to casseroles such as cornbread casserole or tuna casserole for a creamy, savory flavor.
- As a Topping: Top grilled chicken, fish, or tacos with creamed corn for a flavorful and moist topping.
- In Salads: Add creamed corn to salads for a sweet and creamy crunch.
- As a Dip: Serve creamed corn as a dip for tortilla chips, crackers, or vegetables.
Recommendations: A Culinary Delight
With its creamy texture, sweet flavor, and versatility, creamed corn with evaporated milk is a culinary delight that deserves a place on every table. Whether you’re serving it as a classic side dish or using it in creative ways, this simple yet satisfying recipe is sure to impress.
What You Need to Know
1. Can I use milk instead of evaporated milk?
Yes, you can use whole milk instead of evaporated milk. However, the sauce may be thinner and less flavorful.
2. How long does creamed corn last?
Store creamed corn in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze creamed corn?
Yes, you can freeze creamed corn for up to 3 months. Thaw overnight in the refrigerator before reheating.
