Creamed Corn
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Creamed Corn
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You won't believe how easy it is to make this homemade creamed corn recipe! It's rich, creamy, and a secret ingredient makes it extra delish.
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Ingredients
- 2 tablespoons unsalted butter
- 1 shallot minced
- 2 (10-ounce) packages frozen corn no need to thaw
- 4 ounces cream cheese at room temperature
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk or half and half for a richer dish
- 2 tablespoons honey
- fresh thyme for serving, optional
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Instructions
- In a large skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 1 minute.
- Add the corn, cream cheese, garlic, paprika, salt, and pepper and cook, stirring, until the cream cheese is melted and combined, about 5 minutes.
- Sprinkle the flour over the corn mixture in the skillet and cook, stirring, for 1 minute, until pasty.
- While stirring, slowly pour in the milk a few splashes at at time, breaking up any clumps of flour. Continue stirring until all the milk is incorporated, then bring to a simmer. Stir in the honey. Season to taste with additional salt, pepper, and/or honey.
- Simmer, stirring, until the sauce is thickened, 3 to 4 minutes. Turn off the heat and let cool for a few minutes, Garnish with thyme and serve.
Notes
- TO STORE: Refrigerate creamed corn in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat gently on the stovetop over medium-low heat, stirring occasionally. While the microwave works in a pinch, creamed corn tastes best when reheated on the stove.
- TO FREEZE: Freeze creamed corn in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- TO STORE: Refrigerate creamed corn in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat gently on the stovetop over medium-low heat, stirring occasionally. While the microwave works in a pinch, creamed corn tastes best when reheated on the stove.
- TO FREEZE: Freeze creamed corn in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 8)
Calories
167kcal
(8%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
421IU
(8%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 167kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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