Creamed Corn
User Reviews
5.0
18 reviews
Excellent
Creamed Corn
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Creamy and rich Creamed Corn is the perfect side dish; it’s flavorful, made with simple ingredients, and the definition of heart-warming comfort food.
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Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (5 oz./140g)
- 4 cups frozen corn kernels (or fresh corn kernels) (20oz./570g)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (240mL)
- ½ cup whole milk (120mL)
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium. Add the onion, and cook, stirring occasionally, until softened, about 4 minutes. Add the corn, and cook, stirring occasionally, until the corn is tender and heated through, about 8 minutes.
- Sprinkle the flour over the corn mixture and stir until well combined. Stir in heavy cream, milk, sugar, salt, and pepper. Cook, stirring occasionally, until the cream mixture thickens and coats the corn, 4 to 5 minutes. Serve hot.
Notes
- Cook the corn until tender. This will help the corn to soften, plump up, and to release its starch. If using frozen corn, keep an eye on it to make sure that it has reached this point within 8 minutes, and cook for an additional minute or two if it has not.
- Stir the flour in well before adding the liquids. Sprinkle the flour evenly over the corn and mix well until the flour has absorbed into the corn and butter mixture. Doing so will help the sauce to thicken well and prevent any lumps of flour in the final dish.
- Don’t skimp on the seasonings. Salt, in particular, adds delicious flavor to the cream corn, enhancing the sweet and creamy notes, making it an ingredient that can’t be missed.
- Optional flavor variations. Stir ½ cup of grated parmesan cheese in with the milk and cream to add a savory and cheesy element to the homemade creamed corn recipe. For spicy corn, cook 1 diced jalapeños with the onions. You can also cook chopped bacon with the onions or sprinkle the dish with fresh chopped herbs like thyme, rosemary, or sage before serving.
- If using fresh corn, cut the kernels off the cob, then scrape the cobs with the back of your knife or a spoon and release the corn milk. You’ll need about 8 ears of corn to yield 4 cups of kernels.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
43mg
(14%)
Sodium
237mg
(10%)
Potassium
326mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
554IU
(11%)
Vitamin C
8mg
(9%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 237mg | 10% |
| Potassium | 326mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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