What To Know
- Cook for an additional 5-10 minutes, or until the niblets are heated through and the sauce has thickened to your liking.
- Add a smoky twist by roasting a red bell pepper and chopping it into the creamed corn.
- For a smoother sauce, blend the cooked niblets with a portion of the sauce before adding them back to the saucepan.
Are you tired of bland, store-bought creamed corn? It’s time to elevate your culinary skills and create a luscious, homemade version using fresh or frozen niblets. With our comprehensive guide, you’ll master the art of crafting this comforting side dish that will impress even the most discerning palates.
Ingredients You’ll Need:
- 2 (15-ounce) cans niblets, drained
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
Step-by-Step Instructions:
1. Prepare the Nibblets: Drain the niblets thoroughly in a colander or cheesecloth to remove excess liquid.
2. Make the Roux: In a large saucepan over medium heat, melt the butter. Gradually whisk in the flour, stirring constantly until a smooth roux forms.
3. Add the Milk: Slowly pour in the milk while whisking vigorously to prevent lumps. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened.
4. Season: Stir in the salt, pepper, and optional parsley. Taste and adjust seasonings as desired.
5. Add the Nibblets: Add the drained niblets to the sauce and stir to combine. Cook for an additional 5-10 minutes, or until the niblets are heated through and the sauce has thickened to your liking.
6. Serve: Transfer the creamed corn to a serving dish and garnish with additional fresh parsley, if desired.
Variations:
- Cream Cheese: For a richer flavor, stir in 1/2 cup of softened cream cheese to the sauce.
- Roasted Peppers: Add a smoky twist by roasting a red bell pepper and chopping it into the creamed corn.
- Bacon: Fry some crispy bacon and crumble it over the creamed corn for a savory touch.
- Corn on the Cob: If using fresh corn, remove the kernels from the cob and use them instead of niblets.
Tips:
- For a smoother sauce, blend the cooked niblets with a portion of the sauce before adding them back to the saucepan.
- If the sauce becomes too thick, add a splash of milk to thin it out.
- Serve the creamed corn warm with your favorite main dishes, such as fried chicken, grilled fish, or roasted meats.
Conclusion:
Mastering the art of making creamed corn from niblets is a culinary skill that will elevate your home cooking. This versatile side dish is a comforting and flavorful addition to any meal, and it’s surprisingly easy to make. With our detailed guide, you can impress your family and friends with your homemade creamed corn that rivals any restaurant-quality dish.
FAQ:
Q: Can I use other types of corn instead of niblets?
A: Yes, you can use fresh corn kernels, canned whole kernel corn, or frozen corn on the cob.
Q: How can I make my creamed corn sweeter?
A: Add a tablespoon of sugar or honey to the sauce while it’s simmering.
Q: How do I store leftover creamed corn?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat before serving.
