Classic Homemade Creamed Corn Recipe
Creamed corn is a beloved dish that has stood the test of time in American culinary tradition. With its smooth texture and naturally sweet flavor, creamed corn has graced the tables of families for generations, making appearances at Sunday suppers, holiday feasts, and backyard barbecues.
Ingredients
- Ingredients:
- 6 ears fresh sweet corn or 4 cups frozen/thawed or canned corn, drained
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon sugar optional, enhances sweetness
- 2 tablespoons all-purpose flour optional, for thickening
- Salt and black pepper to taste
- Optional: ¼ teaspoon smoked paprika or cayenne for a hint of spice
- Optional garnish: chopped parsley grated Parmesan, or crumbled bacon
Instructions
- Instructions:
- Prepare the corn:
- If using fresh corn, shuck the ears and use a sharp knife to cut the kernels off the cob. Then, run the back of the knife down the cob to scrape out the milky juices—this adds extra creaminess and flavor.
- Cook the corn:
- In a large skillet over medium heat, melt the butter. Add the corn kernels and cook for about 5–7 minutes, stirring frequently, until they begin to soften.
- Make it creamy:
- Stir in the heavy cream, milk, and sugar (if using). Reduce heat to low and simmer gently for 10 minutes, allowing the mixture to thicken slightly.
- Optional thickening step:
- If you prefer a thicker texture, whisk the flour into a few tablespoons of milk and stir it into the pan. Cook for another 2–3 minutes until the creamed corn reaches your desired consistency.
- Season and finish:
- Season with salt and pepper to taste. Add optional spices if desired. For a smoother texture, use an immersion blender to puree a portion of the corn, or pulse a cup of the mixture in a blender and stir it back in.
- Serve:
- Spoon the creamed corn into a serving bowl and garnish as desired. Serve hot alongside your favorite mains.