Creamed corn is a warm, comforting dish made with sweet corn and rich cream. It’s smooth, buttery, and perfect as a side for any meal!
If I could scoop this creamed corn into every dinner, I would! It’s just that good, especially when paired with roasted chicken or BBQ. Yum! 😋
Key Ingredients & Substitutions
Corn: Fresh corn is fantastic when in season, but frozen corn works just as well and is available year-round. If you’re out of corn, you can even use canned corn, but make sure to drain it well.
Heavy Cream: This gives a rich texture you’ll love. If you want a lighter option, half-and-half is a good substitute. For dairy-free, try coconut cream or cashew cream. Both offer creaminess without the dairy!
Butter: Unsalted butter is my go-to because it allows for better control of salt in the dish. You can replace it with olive oil if you’re looking for a dairy-free option.
Sugar: The sugar enhances the sweetness of the corn. If you prefer not to use sugar, consider honey or maple syrup as a natural alternative.
How Do You Make Creamy Corn Without Lumps?
One common struggle is ending up with a lumpy cream mixture. Here’s how to avoid that:
- Make a smooth roux by continuously stirring the butter and flour together for about 1-2 minutes. This cooks the raw flavor out of the flour.
- Gradually add the heavy cream while whisking continuously. This helps incorporate everything smoothly without lumps.
- If lumps form, you can use an immersion blender or pour the mixture into a blender to smooth it out.
Following these steps will give you a silky, creamy texture that is just delightful.
How to Make Delicious Creamed Corn
Ingredients You’ll Need:
For the Dish:
- 4 cups fresh or frozen corn kernels (about 5-6 ears if fresh)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup whole milk
- 1 tablespoon sugar
- Salt and black pepper, to taste
- 1/4 teaspoon smoked paprika or cayenne pepper (optional, for garnish)
- 1 tablespoon fresh chopped parsley or chives (optional, for garnish)
Time Needed:
This yummy creamed corn will take about 15 minutes of preparation and cooking time. It’s quick and easy, making it perfect for a weeknight dinner or a special feast!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by shucking the ears. Carefully cut the kernels off the cob using a sharp knife. If you have frozen corn, just let it thaw slightly so it can mix well.
2. Make the Roux:
In a medium saucepan over medium heat, melt the butter. Once it has melted, sprinkle in the flour and stir to combine, allowing it to cook for about 1-2 minutes. You’re looking for a fragrant roux—don’t let it brown!
3. Add Cream and Milk:
Slowly whisk in the heavy cream and milk while stirring constantly. This helps to prevent any lumps from forming. Keep cooking for about 3-4 minutes until the mixture thickens a bit.
4. Combine with Corn:
Add the corn kernels and sugar into the cream mixture, stirring well to coat everything in that creamy goodness.
5. Simmer the Dish:
Lower the heat to a gentle simmer and let it cook for about 8-10 minutes, stirring occasionally. You’ll want the corn to be tender and the mixture to be extra creamy.
6. Seasoning:
Now, season with salt and black pepper according to your taste. Feel free to adjust the seasonings until it’s just right for you!
7. Garnish and Serve:
Transfer the delightful creamed corn to a serving dish. If you’d like, you can sprinkle some smoked paprika or cayenne pepper on top for a kick, along with fresh herbs like parsley or chives for a pop of color.
8. Enjoy:
Serve this warm side dish right away and watch it disappear! It’s rich, creamy, and a little sweet, perfect for cozying up meals.
Whether it’s a holiday dinner or a simple family meal, this creamed corn will surely impress!
Can I Use Canned Corn for This Recipe?
Absolutely! Canned corn can be a great time-saver. Just make sure to drain the corn and rinse it well to remove excess sodium before adding it to the dish.
How Can I Make This Recipe Gluten-Free?
To make this creamed corn gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 1 tablespoon with a bit of water to create a slurry before adding it to the cream mixture.
What’s the Best Way to Store Leftovers?
Store any leftover creamed corn in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of milk or cream if it has thickened too much.
Can I Add Other Ingredients to This Dish?
Definitely! Feel free to mix in some sautéed onions, garlic, or even cheese for extra flavor. Adding herbs like thyme or rosemary can also elevate the dish.
