Easy Creamed Corn
Make the most out of the sweet corn that you have by serving this easy creamed corn recipe. A perfect side dish for your chicken or pork meal. This is really a must-try!
What is Easy Creamed Corn?
Generally, creamed corn is a side dish made by combining sweetcorn, milk, and milky residue from the pulped corn kernels scraped from the cob. Moreover, they are simmered until creamy and you will have a spectacular side dish for your chicken or pork barbeque.
You might be having a family picnic or lunch in your backyard with grilled meat, then this easy creamed corn can be a perfect side dish. Also, for some, you can even consume it as it is as a snack. Let’s try making them.
What are the Equipment and Ingredients Needed?
Basically, we need some equipment to make this delicious side dish. We need a food processor to pulse the corn and a large skillet where we will cook the creamed corn.
Likewise, ingredients must also be set before cooking. The following should be prepared.
- Unsalted butter. Set up 2 tablespoons of this.
- Frozen corn. Prepare 5 cups or 2 of 12oz bags thawed frozen corn.
- Heavy cream. Have at least ½ cup of this.
- Kosher salt. Set ¾ teaspoon.
- Black pepper. Prepare 1/2 teaspoon of freshly cracked black pepper.
- Granulated sugar. You will need 2-3 tablespoons.
- Ground nutmeg. Just a pinch.
- Whole milk. Prepare 1 cup.
- All-purpose flour. Set 3 tablespoons.
How to Make the Easy Creamed Corn?
In making this side dish, there are only 5 simple steps to follow. Here are the steps.
Firstly, pulse the corn in a food processor, skip this step if you prefer the whole kernel.
Secondly, melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
Thirdly, in a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
Fourthly, cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
Lastly, season with additional salt, pepper, sugar, cayenne pepper, and/or nutmeg if desired.
Just like that, you are done! Good job!
Chef’s Notes
Traditionally creamed corn is sweet. If you prefer a more savory dish you can decrease the sugar and add a pinch of cayenne for heat.
Moreover, in traditional southern American cooking, creamed corn is cut off of the cob and it is chopped up so that the kernels can help to create a creamy thickened sauce.
Subsequently, in this recipe, we are going to skip the cutting off of the cob and we’re going to cheat by pulsing the kernels in a food processor.
Easy Creamed Corn
Equipment
- Food Processor
- Large skillet
Ingredients
- 2 tablespoons unsalted butter
- 5 cups 2 12oz bags frozen corn, thawed
- 1/2 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2-3 tablespoons granulated sugar
- Pinch ground nutmeg
- 1 cup whole milk
- 3 tablespoons all-purpose flour
Instructions
- Pulse the corn in a food processor, skip this step if you prefer the whole kernel.
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
- Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
