Creamed Corn
User Reviews
5
Creamed Corn
Description
This creamed corn recipe starts by sautéing diced yellow onions in butter until softened, contributing sweetness and depth. Adding fresh, frozen, or thawed corn kernels and cooking until tender ensures the corn is plump and has released some starch to help thicken the sauce. Sprinkling all-purpose flour evenly over the corn mixture allows thorough absorption and prevents lumps in the final dish.
Heavy cream and whole milk are stirred in along with sugar and seasoning, and the mixture simmers until it thickens to a sauce that coats the corn kernels. The result is a rich, creamy side featuring the natural sweetness of corn balanced by the savory butter and seasoning. It can be served hot alongside a variety of main dishes.
Use fresh corn kernels with the cobs scraped to yield corn milk for best flavor, about 8 ears for 4 cups. Monitor frozen corn carefully to reach tenderness without overcooking. For flavor variations, add grated Parmesan cheese, diced jalapeño, or cooked bacon with the onions. Fresh herbs like thyme or rosemary can be sprinkled before serving for added aroma.
Ingredients
- 2 tablespoons butter unsalted
- 1 cup yellow onion 5 oz./140g, diced
- 4 cups corn kernels or fresh corn kernels) (20oz./570g, frozen
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (240mL)
- ½ cup milk 120mL, whole
- 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 corn until tender to release starch and ensure a creamy texture; frozen corn may require a few extra minutes.
- Sprinkle flour evenly and stir well before adding liquids to prevent lumps in the sauce.
- Season well with salt to enhance the sweetness and creaminess of the corn dish.
- Optional additions include grated Parmesan for a cheesy note or diced jalapeño and bacon for extra flavor.
- Using fresh corn, scrape kernels and cobs for flavorful corn milk; about 8 ears yield 4 cups of kernels.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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