Creamed Corn Recipe
Creamed corn is a classic side dish that epitomizes comfort food at its finest. With its creamy, sweet, and slightly savory flavor, it’s the perfect accompaniment to a wide range of meals, from roasted meats to holiday feasts.
This dish is incredibly versatile and can be made with fresh, frozen, or canned corn, making it a year-round favorite. Whether you’re hosting a family dinner or simply craving a comforting side, this creamed corn recipe is sure to satisfy.
Why Creamed Corn Is So Popular
Creamed corn has been a staple in American cuisine for generations, beloved for its rich, velvety texture and the natural sweetness of corn. It’s a dish that evokes nostalgia for many, bringing back memories of family gatherings and holiday meals. The beauty of creamed corn lies in its simplicity; with just a few basic ingredients, you can create a dish that’s both satisfying and flavorful. Plus, it’s easy to customize with additional herbs, spices, or cheese to suit your personal taste.
History and Origins of Creamed Corn
Creamed corn has its roots in Native American cuisine, where corn was a fundamental ingredient in many dishes. The technique of creaming corn, which involves extracting the “milk” from the corn kernels, has been passed down through generations. This method creates a creamy consistency without the need for dairy, although modern versions of the dish often include butter and cream for added richness.
In the Southern United States, creamed corn is particularly popular and is often served as a side dish at barbecue joints, soul food restaurants, and holiday dinners. It’s a dish that embodies the essence of Southern hospitality—simple, comforting, and made with love.
How to Make Creamed Corn from Scratch
Step 1: Prepare the Corn
If using fresh corn, start by shucking the corn and removing the silk. Hold the cob upright in a large bowl and use a sharp knife to slice off the kernels. Be sure to scrape the cob with the back of the knife to extract the “milk” from the kernels—this starchy liquid adds creaminess to the dish.
If using frozen corn, there’s no need to thaw it beforehand. If using canned corn, drain it well before using.
Step 2: Sauté the Aromatics
In a large skillet or saucepan, melt the butter over medium heat. Add the finely diced onion and sauté until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step builds the flavor base for your creamed corn.
Step 3: Cook the Corn
Add the corn kernels to the skillet, stirring to combine them with the sautéed onions and garlic. Cook the corn for 5-7 minutes, stirring occasionally, until it’s heated through and beginning to soften.
Step 4: Add the Cream and Simmer
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the corn simmer in the cream for about 10 minutes, stirring occasionally. This allows the flavors to meld together and the cream to thicken slightly.
Step 5: Adjust the Seasoning
Taste the creamed corn and season with salt and pepper to taste. If you prefer a sweeter creamed corn, add a pinch of sugar at this stage.
Step 6: Thicken the Creamed Corn
If you prefer a thicker consistency, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the slurry into the creamed corn and continue to cook for a few more minutes until the mixture thickens to your desired consistency.
Step 7: Serve and Enjoy
Once the creamed corn has reached your desired consistency, remove it from the heat and transfer it to a serving dish. Garnish with a pat of butter, a sprinkle of fresh herbs like parsley or chives, or even a dash of paprika for color.
Tips for Making the Best Creamed Corn
Choose the Right Corn
The quality of your corn makes a big difference in the final dish. Fresh corn will give you the best flavor and texture, but if it’s out of season, opt for high-quality frozen corn. If using canned corn, look for a brand with no added sugar or salt to maintain control over the seasoning.
Don’t Overcook the Corn
To preserve the corn’s natural sweetness and texture, avoid overcooking it. The corn should be tender but still have a slight bite to it.
Customize the Flavor
Creamed corn is a versatile dish that can be customized to suit your taste. For a savory twist, add a dash of smoked paprika or cayenne pepper. For a touch of sweetness, stir in a tablespoon of honey or maple syrup.
Make It Ahead of Time
Creamed corn can be made ahead of time and reheated before serving. It will thicken as it sits, so you may need to add a splash of cream or milk when reheating to reach your desired consistency.
Variations on Creamed Corn
Cheesy Creamed Corn
For a decadent twist, stir in 1 cup of shredded cheddar cheese or Parmesan cheese just before serving. The cheese will melt into the cream, creating an extra rich and flavorful dish.
Bacon and Creamed Corn
Bacon lovers, this one’s for you. Cook 4-6 slices of bacon until crispy, then crumble them into the creamed corn just before serving. The smoky, salty flavor of the bacon pairs perfectly with the sweet corn.
Spicy Creamed Corn
Add a little heat to your creamed corn by stirring in some diced jalapeños or a pinch of red pepper flakes. The spice adds a nice contrast to the sweetness of the corn.
Herbed Creamed Corn
For a fresh, herbal flavor, stir in a tablespoon of chopped fresh herbs like thyme, basil, or chives. These herbs add brightness and complexity to the dish.
Serving Suggestions for Creamed Corn
Creamed corn is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
With Roast Chicken or Turkey
Creamed corn is a classic accompaniment to roast chicken or turkey. Its creamy texture and sweet flavor complement the savory, roasted meat beautifully.
With Barbecue
The sweetness of creamed corn is the perfect counterpoint to the smoky, tangy flavors of barbecue. Serve it alongside ribs, pulled pork, or grilled sausages for a delicious Southern-style meal.
With Fried Chicken
Creamed corn is a must-have side dish for a classic fried chicken dinner. The creamy corn helps balance out the crispy, fried chicken, creating a satisfying meal.
With Grilled Steak
For a hearty, satisfying meal, serve creamed corn alongside a juicy grilled steak. The rich, buttery corn pairs perfectly with the bold flavors of grilled beef.
Storing and Reheating Creamed Corn
Storing Leftovers
Leftover creamed corn can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before storing.
Freezing Creamed Corn
Creamed corn can be frozen for up to 3 months. To freeze, let the corn cool completely, then transfer it to a freezer-safe container or bag. When ready to eat, thaw the corn in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Reheating Creamed Corn
To reheat creamed corn, place it in a saucepan over low heat. Stir frequently and add a splash of cream or milk if needed to loosen the mixture. You can also reheat it in the microwave in 30-second intervals, stirring between each interval.
Conclusion
Creamed corn is a timeless side dish that’s sure to please everyone at the table. With its rich, creamy texture and sweet, savory flavor, it’s the perfect complement to a wide range of meals. Whether you’re making it for a holiday dinner or a simple weeknight meal, this creamed corn recipe is easy to prepare and absolutely delicious. Plus, with plenty of options for customization, you can make it your own and enjoy it any way you like.
FAQs
Q1: Can I make creamed corn without dairy?
Yes, you can make dairy-free creamed corn by using coconut milk or almond milk instead of heavy cream, and substituting butter with a dairy-free alternative.
Q2: Can I use a blender to make creamed corn?
Yes, if you prefer a smoother texture, you can blend a portion of the corn mixture in a blender or food processor, then stir it back into the pot.
Q3: Can creamed corn be made in a slow cooker?
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, stirring occasionally.
Q4: What can I add to creamed corn to make it more flavorful?
You can enhance the flavor of creamed corn by adding ingredients like cheese, bacon, herbs, or spices such as smoked paprika or cayenne pepper.
Q5: Is creamed corn gluten-free?
Yes, this creamed corn recipe is naturally gluten-free, as it doesn’t contain any wheat-based ingredients.
Creamed Corn Recipe
Creamed corn is a classic side dish that epitomizes comfort food at its finest. With its creamy, sweet, and slightly savory flavor, it’s the perfect accompaniment to a wide range of meals, from roasted meats to holiday feasts. This dish is incredibly versatile and can be made with fresh, frozen, or canned corn, making it a year-round favorite. Whether you're hosting a family dinner or simply craving a comforting side, this creamed corn recipe is sure to satisfy.
Ingredients
- 2 tbsp unsalted butter
- 1 large shallot diced
- 2 garlic cloves grated or minced
- 5 cups fresh sweet yellow corn kernels or frozen, thawed and drained
- 3/4 cup heavy cream
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3/4 tsp black pepper plus more for garnish
- 1/4 tsp cayenne pepper
- 1 cup whole milk
- 2 tbsp all purpose flour
- 1/2 cup shredded or grated parmesan cheese
- chopped parsley for garnish
Instructions
In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.
Add the garlic to the skillet and cook for another 30 seconds.
Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through. If still not thick, cook a bit longer until you achieve the thickness you like.
Remove from heat and stir in the parmesan until it’s melted. Season to taste.
Garnish with chopped parsley and cracked black pepper. Serve while hot.