5.0 from 3 votes
Homemade Creamed Corn Recipe
This creamed corn recipe is a thick creamy side dish that is beyond delicious with caramelized onions, bacon, herbs, and parmigiana Reggiano.
Prep Time
16 mins
Cook Time
16 mins
Servings: 6
Calories: 429 kcal
Course:
Side Dish
Ingredients
- 5 ears of shucked corn
- 6 strips of sliced bacon
- ½ peeled small diced yellow onion
- 3 cloves finely minced garlic
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup finely grated Parmigiano Reggiano
- 1 tablespoon minced fresh thyme
- coarse salt and fresh cracked pepper to taste
Instructions
- Shuck the fresh ears of corn, stand it upright, and, using a chef's knife, slice down on the corn kernels to cut them away from the cob.
- Give the cob a ¼ turn and continue slicing down, removing the kernels. Repeat the process with the other ears of shucked corn.
- Now, stand the kernel-free corn cobs upright and, using the back side of your chef knife scrape down on the cobs to release the corn milk. Give the cob a ¼ turn and continue scraping down. Set the corn kernels and corn milk aside.
- Add the bacon lardons to a large-sized sauce pot over medium heat and cook while stirring occasionally to render the fat and crisp up the bacon.
- Set the crispy bacon lardons to the side add the onion to the pan, and sauté for 7 to 8 minutes or until lightly browned.
- Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
- Next, add the corn and sauté on high heat for 3 to 4 minutes.
- Stir in the flour until combined.
- Pour in the cream and milk and cook over low to medium heat for 10 to 12 minutes, occasionally stirring until corn kernels are cooked. It may take an additional 4 to 6 minutes depending on how soft you like your corn.
- Finish by stirring in the parmigiano cheese, fresh thyme, crisp cooked bacon lardons, salt, and pepper.
- Garnish with optional parmigiana cheese, crispy bacon lardons, chopped chives, and fresh thyme leaves.
Cup of Yum
Notes
- Make-Ahead: This is meant to be eaten when it’s done cooking. You can, however, keep it covered and in the oven at low temperatures (200°) for up to 30 minutes before serving.
- How to Store: Cover and store in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating,
- How to Reheat: Add the desired amount of creamed corn to a small-sized saucepot along with 2 to 4 tablespoons of whole milk or cream and heat over low heat while occasionally stirring until warm.
- You can also use half and half in place of the heavy cream.
- Substitute the fresh thyme with 2 teaspoons of dried thyme.
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
113mg
(38%)
Sodium
272mg
(11%)
Potassium
217mg
(6%)
Fiber
0.5g
(2%)
Sugar
5g
(10%)
Vitamin A
1342IU
(27%)
Vitamin C
4mg
(4%)
Calcium
179mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 429
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 272mg | 11% |
| Potassium | 217mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.