What To Know
- Creamed corn, a classic summer side dish, is a symphony of sweet corn kernels bathed in a velvety, creamy sauce.
- Spoon the creamed corn into a serving dish and serve warm as a side dish to your favorite grilled or roasted meats, chicken, or fish.
- Whether you enjoy it as a simple side dish or incorporate it into more elaborate dishes, creamed corn will always bring a touch of summery joy to your table.
Creamed corn, a classic summer side dish, is a symphony of sweet corn kernels bathed in a velvety, creamy sauce. While canned creamed corn offers convenience, nothing beats the freshness and flavor of homemade creamed corn made with corn on the cob. This step-by-step guide will unveil the secrets to creating the perfect creamed corn that will elevate your summer meals.
Ingredients:
- 6 ears of fresh corn on the cob
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Sharp knife
- Large bowl
- Sharp knife
- Large bowl
- Measuring cups and spoons
- Saucepan
- Whisk
Instructions:
1. Shuck the Corn:
Remove the husks and silk from the corn on the cob. Rinse the ears under cold water to remove any remaining debris.
2. Cut the Kernels:
Hold an ear of corn vertically over a large bowl. Using a sharp knife, cut the kernels off the cob, close to the cob but avoiding the tough inner core. Repeat with all the ears.
3. Make the Cream Sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth. Gradually whisk in the milk and heavy cream until a thick sauce forms. Season with salt and pepper.
4. Add the Corn:
Stir the corn kernels into the cream sauce. Bring to a simmer and cook for 10-15 minutes, or until the corn is tender and the sauce has thickened.
5. Adjust Thickness:
If the creamed corn is too thick, add more milk a little at a time. If it’s too thin, whisk in more flour a tablespoon at a time.
6. Serve Warm:
Spoon the creamed corn into a serving dish and serve warm as a side dish to your favorite grilled or roasted meats, chicken, or fish.
Tips for Perfect Creamed Corn:
- Use fresh corn on the cob for the best flavor.
- Don’t overcook the corn, as it will become tough.
- For a creamier creamed corn, use more heavy cream.
- If you don’t have heavy cream, use all milk instead.
- Add a pinch of sugar for a touch of sweetness.
- Top with chopped fresh parsley or chives for a pop of color.
Variations:
- Roasted Creamed Corn: Roast the corn kernels on a baking sheet at 400°F for 15-20 minutes before adding them to the cream sauce.
- Spicy Creamed Corn: Add a pinch of cayenne pepper or chopped jalapeño to the cream sauce.
- Bacon Creamed Corn: Cook crumbled bacon in the butter before adding the flour.
- Cheesy Creamed Corn: Stir in grated cheddar cheese to the creamed corn.
The Enduring Appeal of Creamed Corn
Creamed corn has stood the test of time as a beloved summer staple. Its sweet, creamy texture and versatility make it a perfect accompaniment to a wide range of dishes. Whether you enjoy it as a simple side dish or incorporate it into more elaborate dishes, creamed corn will always bring a touch of summery joy to your table.
Frequently Discussed Topics
1. Can I use frozen corn kernels?
Yes, you can use frozen corn kernels, but fresh corn on the cob will yield the best flavor.
2. Can I make creamed corn ahead of time?
Yes, creamed corn can be made up to 3 days in advance and reheated over medium heat.
3. What can I do with leftover creamed corn?
Leftover creamed corn can be used in cornbread, casseroles, or soups.
