Ah, creamed corn—it’s like a warm hug in a bowl. I remember the first time I tried it, sitting in my grandma’s cozy kitchen, the air filled with the aroma of sweet corn simmering in cream. Pure nostalgia.
Now, it might not be everyone’s go-to dish, but for those who appreciate the beauty of simplicity, creamed corn is a revelation. It’s the kind of dish that doesn’t shout for attention yet leaves a lasting impression, much like a quiet afternoon rain. Imagine spoonfuls of creamy, buttery goodness with just the right hint of sweetness—it’s comfort food at its finest.
And who doesn’t need a little comfort these days? Especially when paired with a crispy fried chicken or a juicy steak. But enough of my rambling—let’s get to the heart of it.
These creamed corn recipes are calling your name, promising a taste of home with each bite.
Steps
- Begin by cooking the thawed corn kernels, heavy cream, sugar, butter, salt, and pepper in a pot over medium heat until the butter has melted completely.
- In a separate bowl, combine the flour with the milk and whisk until smooth. Slowly pour this mixture into the pot with the corn, stirring continuously to incorporate.
- Remove the pot from the heat and gently fold in the Parmesan cheese, stirring until the cheese has melted and the mixture is smooth and creamy.
Ingredients
- 2 packages of thawed frozen corn kernels
- Heavy whipping cream
- 1 tablespoon of white sugar
- Salt and pepper, to taste
- Butter
- Whole milk (or 2 percent milk, if preferred)
- All-purpose flour
- Parmesan cheese
FAQ
- What are the main ingredients needed for this creamed corn recipe?
- The primary ingredients include thawed frozen corn kernels, heavy whipping cream, white sugar, salt, pepper, butter, whole or 2 percent milk, all-purpose flour, and Parmesan cheese.
- Can I use fresh corn instead of frozen for this recipe?
- Yes, you can use fresh corn. One user reported a fantastic taste and texture when using fresh corn instead of frozen.
- What are some recommended dishes to serve with creamed corn?
- Creamed corn pairs well with comfort foods such as meatloaf and barbecue dishes, as well as potluck favorites like hot dogs and burgers.
- How should I store leftover creamed corn?
- Allow the creamed corn to cool down, then place it in an airtight container and store it in the refrigerator for three to four days. Reheat on the stove or in the microwave when ready to serve.
- Can this recipe be adjusted for a larger crowd?
- Certainly! One user successfully doubled the recipe to serve a larger group and found it to be a hit.
Tips
- Consider using fresh corn instead of frozen for an enhanced taste and texture that many find more appealing.
- If serving a large group, doubling the recipe is a great idea, as it tends to be a crowd-pleaser.
- To prevent the creamed corn from being too runny, make sure to whisk the flour and milk thoroughly before adding it to the corn mixture.
- Store any leftovers in an airtight container in the refrigerator for up to four days, and reheat gently on the stove or in the microwave when ready to serve.
Equipment
- Whisk – Essential for combining the flour and milk mixture smoothly.
- Airtight container – For storing any leftover creamed corn in the refrigerator.
