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Creamed Corn Recipe

Creamed Corn recipe
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This creamed corn recipe has the best flavor from scratch! The creamy, sweet pops of kernels pair with just about anything.

Ingredients

Scale
  • 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
  • 1/2 cup heavy cream (or half and half)
  • 1 cup plus 2 tablespoons 2% milk
  • 1/2 teaspoon kosher salt, plus more as desired
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded Parmesan cheese (optional)
  • Chopped parsley, for garnish (optional)
  • Paprika, for garnish (optional)

Instructions

  1. For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and corn milk (the liquid released from the cob; see this video). This adds even more flavor and creaminess to the dish.
  2. In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  3. Meanwhile, in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  4. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan, and broil until melted.
  5. Top with paprika and parsley and serve.

Notes

*The flavor in creamed corn is absolutely best with in-season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch; you may need to add additional salt or sugar to taste.

Find it online: https://www.acouplecooks.com/creamed-corn/