Creamed Corn Recipe
User Reviews
5
Creamed Corn Recipe
Description
This Creamed Corn Recipe uses thawed frozen corn as the main ingredient, cooked with a mixture of whole milk and flour that thickens during the gentle simmer with heavy cream and butter. Sugar adds balanced sweetness while minced garlic and optional garlic salt provide a mild aromatic flavor. The cooking process involves stirring over medium heat until the corn is tender and the sauce has thickened, about 10 minutes.
Once cooked, grated Parmesan is stirred in while still warm to melt smoothly, enriching the creamy texture with a subtle sharpness. The dish can be finished with freshly chopped parsley for color and freshness. The corn kernels remain tender but coated with a smooth, slightly thick sauce that complements their natural sweetness and texture.
This creamed corn is suited as a side dish for a variety of meals, pairing well with roasted or grilled meats. It can be prepared ahead and reheated, and instructions note that canned or fresh corn can be used with slight adjustments to cooking time. It stores well refrigerated for several days and can be frozen for long-term keeping.
When using canned or fresh corn instead of frozen, reduce the cooking time accordingly since these are usually already softened. The recipe suggests reheating by microwave, stovetop, or oven for best results. Freezing in flat freezer bags preserves the dish for many months.
Ingredients
- ½ cup milk whole
- 1 tablespoon all-purpose flour
- 1 (12-ounce) package corn kernels thawed, frozen
- ½ cup heavy cream
- 1 tablespoon butter salted
- 1 tablespoon sugar
- 1 teaspoon garlic minced
- garlic salt optional, to taste
- ¼ teaspoon black pepper
- 2 tablespoons Parmesan Cheese grated
Topping
- parsley optional, chopped, fresh
Instructions
- In a small bowl, whisk together milk and flour. Set aside.
- In a large skillet, combine corn, cream, butter, sugar, minced garlic, garlic salt, and pepper over medium heat.
- Stir milk mixture into corn mixture right away. Cook, stirring occasionally, until thickened and corn is cooked through, about 10 minutes.
- Remove from the heat and stir in Parmesan cheese until melted. Add more garlic salt to taste, if needed. Serve warm, sprinkled with chopped parsley, if desired.
Notes
- Use canned or fresh corn as an alternative to frozen, but reduce cooking time since they are pre-cooked or softer.
- Store leftover creamed corn in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave, stove, or oven until warmed through.
- For freezing, cook as directed, then portion into freezer bags and freeze flat; it keeps well for 6-8 months.
- Thaw frozen creamed corn in the refrigerator overnight before reheating gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 117kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 57mg | 2% |
| Potassium | 58mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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