Perfect Creamed Corn
User Reviews
5
Perfect Creamed Corn
Description
This recipe starts by whisking flour into milk to form a slurry, then sautéeing diced shallots in butter until softened. Frozen sweet corn and heavy cream are added and cooked until the corn plumps. The milk-flour mixture is stirred in to thicken the sauce slightly. A portion of the corn is blended and reincorporated to achieve a creamy texture that combines whole kernels with smoothness.
Seasoned with dried thyme, cayenne pepper, kosher salt, and black pepper, the creamed corn balances sweetness from the corn with a subtle herb and spice note. Optional Parmesan cheese adds richness and depth.
This creamed corn serves well warm as a side dish for various meals. Adjusting the blended corn portion allows customization from chunkier to smoother textures depending on preference.
The recipe can be adapted for dairy-free diets using alternative milks and creams, and bacon fat or crumbles can add a smoky flavor. If thinner consistency is desired, additional milk or cream can be added at the end.
Ingredients
- 1 tablespoon flour arrowroot powder, cornstarch, or other flour
- 1 cup milk whole
- 2 tablespoons butter unsalted
- 2 tablespoons shallot finely diced
- 5 cups (about two 12-ounce bags) corn thawed, frozen, sweet
- 1 cup heavy cream
- ¼ teaspoon thyme dried
- cayenne pepper pinch
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- Parmesan Cheese optional, freshly grated
Instructions
- Dissolve the flour. Whisk the flour and milk together in a small bowl, then set aside.
- Saute the shallot. In a large skillet over medium heat, melt the butter. Saute the shallot in the melted butter for one minute, until softened.
- Mix it together. Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up. Then add the milk mixture and stir for another 3 to 4 minute, until the sauce has slightly thickened.
- Blend some corn. Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor, until smooth. Alternatively, you could use a stick blender and spot blend a few times. Add the blended corn back to the skillet and stir together. Optional: If you'd like it extra creamy, stir in ¼ cup of freshly grated parmesan cheese.
- Season and serve. Season the creamed corn with cayenne pepper, salt and black pepper, stir it again, then serve warm.
Notes
- Omit added sugar; frozen sweet corn is naturally sweet, but honey or maple syrup can be added for extra sweetness if desired.
- Use half-and-half in place of cream and milk for a lighter version or dairy-free alternatives such as coconut cream and plant milk for non-dairy diets.
- Rendered bacon grease can replace butter for a smoky flavor; bacon crumbles can also be mixed in.
- Control texture by blending 1 to 2 cups of corn; blending more results in creamier corn.
- If the final mixture is too thick, thin it with additional cream or milk to achieve desired consistency.
- Homemade creamed corn is preferable for gluten-free diets as many canned versions contain gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 34mg | 1% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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