What To Know
- Creamed corn is a versatile side dish that pairs well with a variety of main courses.
- Use a whisk to stir in the milk and heavy cream to prevent lumps.
- Whether you’re a seasoned home cook or a novice in the kitchen, making creamed corn from scratch is an easy and rewarding endeavor.
Creamed corn is a beloved side dish that evokes memories of home-cooked meals and family gatherings. While store-bought creamed corn is readily available, there’s nothing quite like the rich, velvety texture and fresh flavor of homemade creamed corn. With a few simple ingredients and a bit of time, you can easily create this culinary masterpiece in your own kitchen.
Ingredients for Homemade Creamed Corn
- 12 ears fresh corn (or 24 ounces frozen corn)
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Corn: Remove the husks and silk from the corn. Using a sharp knife, cut the kernels off the cob. If using frozen corn, thaw it before using.
2. Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion and bell pepper and sauté until softened, about 5 minutes.
3. Stir in the Flour: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly.
4. Gradually Add the Milk: Slowly whisk in the milk until smooth. Bring to a simmer and cook for 5 minutes, or until thickened.
5. Add the Heavy Cream: Stir in the heavy cream and bring to a boil.
6. Add the Corn: Add the corn kernels to the sauce and cook for 5-7 minutes, or until heated through.
7. Season: Season with salt and pepper to taste.
Variations on Creamed Corn
- Spicy Creamed Corn: Add chopped jalapeños or cayenne pepper to the sautéed vegetables.
- Sweet Creamed Corn: Add a tablespoon of honey or maple syrup to the sauce.
- Bacon Creamed Corn: Cook chopped bacon in the skillet before sautéing the vegetables.
- Cheesy Creamed Corn: Stir in shredded cheddar cheese to the finished creamed corn.
Serving Suggestions
Creamed corn is a versatile side dish that pairs well with a variety of main courses. Here are a few serving ideas:
- Roasted chicken or turkey
- Fried or grilled fish
- Pork chops
- Meatloaf
- Tacos or burritos
Storing Homemade Creamed Corn
- Refrigerate: Store creamed corn in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze creamed corn in an airtight container for up to 2 months.
Reheating Creamed Corn
- Microwave: Reheat creamed corn in the microwave on high for 1-2 minutes, or until heated through.
- Stovetop: Heat creamed corn in a saucepan over medium heat, stirring occasionally, until heated through.
Tips for the Perfect Creamed Corn
- Use fresh corn for the best flavor.
- Sauté the vegetables until softened for a more flavorful sauce.
- Use a whisk to stir in the milk and heavy cream to prevent lumps.
- Season to taste with salt and pepper.
- Don’t overcook the corn kernels. They should be heated through but still have a slight crunch.
The Enduring Appeal of Creamed Corn
Creamed corn is a timeless culinary delight that has graced dinner tables for generations. Its creamy texture, fresh flavor, and versatility make it a beloved side dish. Whether you’re a seasoned home cook or a novice in the kitchen, making creamed corn from scratch is an easy and rewarding endeavor. So next time you’re craving a taste of home, gather your ingredients and embark on this culinary journey.
Basics You Wanted To Know
Q: Can I use canned corn instead of fresh corn?
A: Yes, you can use canned corn, but fresh corn will give you the best flavor.
Q: Can I make creamed corn ahead of time?
A: Yes, you can make creamed corn up to 3 days ahead of time and store it in the refrigerator.
Q: Can I freeze creamed corn?
A: Yes, you can freeze creamed corn for up to 2 months.
