Creamed Corn
A rich and comforting side dish made with sweet corn, a velvety cream sauce, and a touch of spice. This easy creamed corn recipe comes together with simple pantry staples and is perfect for weeknight dinners or holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 (4-ounce) servings 1x
- Category: Side, Holiday
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole cream
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon powdered garlic
- 1/8 teaspoon of cayenne pepper (or to taste)
- 1 teaspoon granulated sugar
- 16 ounces of sweet corn (fresh or frozen)
Instructions
- If using fresh corn, shuck and remove the kernels from the cob with a sharp knife. For frozen corn, measure the desired amount and allow it to thaw slightly.
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes, creating a smooth, golden paste.
- Gradually pour in the whole cream, whisking constantly to avoid lumps. Let the mixture cook for a few minutes until it thickens into a creamy sauce.
- Stir in Kosher salt, fresh ground black pepper, powdered garlic, and a pinch of cayenne pepper. Add the granulated sugar to balance the flavors. Adjust seasoning to taste.
- Add the corn kernels to the creamy sauce, stirring well to coat. Let the mixture simmer gently for 5–7 minutes, allowing the flavors to meld and the corn to heat through. If the sauce becomes too thick, add a splash of cream or water to adjust the consistency.
- Taste the creamed corn and adjust the seasoning as needed. The sauce should be velvety and the corn tender but still slightly crisp.
- Transfer the creamed corn to a serving dish and garnish with a sprinkle of freshly coarse ground black pepper. Serve immediately.
-
Find it online: https://foodienoise.com/creamed-corn/