Creamed Corn
User Reviews
5
Creamed Corn
Description
Creamed Corn combines thawed frozen corn with a classic cream sauce made by melting butter and whisking in flour to form a roux. Heavy cream, whole milk, and sugar are gradually added and cooked until thickened, creating a smooth base. Seasoning with kosher salt and black pepper gives depth, while grated Parmesan adds a gentle savory note.
The corn is stirred in last, allowing its natural sweetness and texture to blend into the creamy sauce. The dish can be served immediately or kept warm in a slow cooker, and garnished with fresh herbs for visual appeal.
This side can be prepared a few days ahead and gently reheated in a microwave or oven without losing its creamy consistency, making it convenient for busy meals or entertaining.
Ingredients
- 1/4 /4 cup butter
- 1/4 /4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup milk whole
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- black pepper I use about 1/2 teaspoon, to taste
- 5 cups corn about 24 ounces, frozen, thawed
- 1/4 /4 cup Parmesan Cheese grated
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook for one minute.
- Slowly whisk in the cream, milk, and sugar. Add the salt and pepper. Cook for 2-3 minutes or until thickened. Stir in the corn and Parmesan cheese. Serve Immediately or keep warm in a slow cooker. Top some fresh herbs for some color.
Notes
- Creamed corn can be prepared ahead and stored for a few days, reheating gently in a microwave or oven.
User Reviews
Overall Rating
5
You'll Also Love
