What To Know
- Add an egg and a cup of milk to your creamed corn for a custardy texture.
- Spread the creamed corn in a baking dish and bake for 15-20 minutes, or until heated through.
- Whether you’re hosting a large gathering or simply want to have a delicious side dish ready for a weeknight meal, making creamed corn ahead of time is a culinary lifesaver.
Creamed corn, a beloved side dish, is often associated with warm family gatherings and cozy fall dinners. But what if you don’t have time to prepare it fresh on the day of your event? Can you make creamed corn ahead of time? The answer is a resounding yes! By following a few simple steps, you can create a delicious, creamy corn dish that will be ready to serve when you need it most.
How to Make Creamed Corn Ahead of Time
1. Gather Your Ingredients
- 3 (15-ounce) cans of sweet corn, drained
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
2. Drain and Rinse the Corn
Open the cans of corn and drain the liquid. Rinse the corn thoroughly under cold running water. This will remove any excess starch and help prevent the creamed corn from becoming too thick.
3. Melt the Butter
In a medium saucepan over medium heat, melt the unsalted butter.
4. Whisk in the Flour
Gradually whisk the all-purpose flour into the melted butter. Cook for 1 minute, stirring constantly. This will create a roux, which will thicken the creamed corn.
5. Add the Corn
Add the drained and rinsed corn to the roux and stir to combine.
6. Season and Simmer
Stir in the heavy cream, salt, and black pepper. Bring the mixture to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, or until the corn is tender and the sauce has thickened.
7. Store and Reheat
Let the creamed corn cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. When ready to serve, reheat the creamed corn over medium heat, stirring occasionally.
Tips for Storing Creamed Corn
- Store the creamed corn in an airtight container in the refrigerator.
- If properly stored, the creamed corn will last for up to 3 days.
- Do not freeze the creamed corn.
Benefits of Making Creamed Corn Ahead of Time
- Time-saving: Preparing creamed corn ahead of time saves you time on the day of your event.
- Convenience: You can make a large batch of creamed corn and have it ready to serve when you need it.
- Meal planning: Making creamed corn ahead of time allows you to plan your meals in advance.
Variations on Creamed Corn
- Sweet Corn with Roasted Red Peppers: Add roasted red peppers to your creamed corn for a sweet and savory twist.
- Creamy Corn with Bacon: Stir in crispy bacon bits for a smoky flavor.
- Corn Pudding: Add an egg and a cup of milk to your creamed corn for a custardy texture.
Reheating Creamed Corn
- Stovetop: Reheat the creamed corn over medium heat, stirring occasionally.
- Microwave: Microwave the creamed corn in 30-second intervals, stirring in between, until heated through.
- Oven: Preheat the oven to 350°F (175°C). Spread the creamed corn in a baking dish and bake for 15-20 minutes, or until heated through.
Ending on a Note of Comfort
Creamed corn, a dish that evokes memories of home and hearth, can now be enjoyed with the convenience of make-ahead preparation. Whether you’re hosting a large gathering or simply want to have a delicious side dish ready for a weeknight meal, making creamed corn ahead of time is a culinary lifesaver. So gather your ingredients, follow the steps, and experience the joy of creamy corn bliss, whenever you need it.
Answers to Your Questions
Q: Can I use fresh corn kernels instead of canned corn?
A: Yes, you can use fresh corn kernels. Simply cut the kernels off the cob and follow the same steps as above.
Q: Can I add other vegetables to my creamed corn?
A: Yes, you can add other vegetables, such as bell peppers, onions, or peas.
Q: Can I make creamed corn in a slow cooker?
A: Yes, you can make creamed corn in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.
