Every so often you stumble upon a recipe that’s so stinking good you end up making it all the time! If you are a corn lover like I am, you are going to absolutely adore this creamed corn. Even if you aren’t a big fan of corn you are still going to love this recipe! I promise you, it’s nothing like what you get in a can! A huge thank you to my girlfriend Veronica who first made this delectable side to serve with dinner. One taste and I couldn’t stop eating it!!!
It’s rich and creamy, comes together in just a few short minutes, and uses only a handful of ingredients. This is one vegetable you won’t have any problem getting your kids to eat. It will be most likely become an often requested dish. The good news? This recipe can easily be doubled or tripled or quadrupled!
Start by combining corn, heavy cream, sugar, salt, pepper, and butter in a large saucepan over medium heat.
In the summer when corn is in season, use fresh corn cut from the cob for an even more flavorful side dish.
While the corn is heating up, whisk together whole milk and flour in a small bowl until smooth and there are no lumps.
Bring mixture to a simmer.
Once corn mixture comes to a simmer, add the milk/flour mixture to the corn in the saucepan.
Cook over medium heat, stirring until mixture thickens and corn is heated and cooked through, about 2 minutes.
Taste and season with additional salt and pepper if needed. To serve, top with grated Parmesan cheese if desired and a sprinkle of chopped green onions. Serve hot.
Try to restrain yourself from slurping this up and making an uncouth fool of yourself. Mind your manners and devour with dignified restraint. I promise you will be sorely tempted to lick your bowl clean, it’s that good!!!
A big thank you to Diana Yockey who posted this fabulous recipe on Allrecipes.com! This side dish will definitely be making a regular appearance on our table in the future.
Creamed Corn
Equipment
- large sauce pan
Ingredients
- 16 oz package frozen corn kernels, thawed
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp sugar
- 1 tbsp butter
- ½ cup whole milk
- 1 tbsp flour
- 2 tbsp grated Parmesan cheese, optional
- sliced green onion, optional
Instructions
- In a large saucepan combine corn, heavy cream, sugar, salt, pepper, and butter over medium heat.
- In a mixing bowl, whisk together whole milk and flour until smooth and there are no lumps.
- Add milk/flour mixture to the saucepan with the corn mixture.
- Cook over medium heat, stirring until mixture thickens and corn is heated and cooked through.
- Taste and season with additional salt and pepper if needed.
- Top with grated Parmesan cheese or sliced green onion if desired.
- Serve hot.
Notes
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