Try making this easy Classic Creamed Corn recipe. Serve with chicken or pork chops and vegetables for a dinner your family will love!
Corn on the cob is a staple of summer cookouts with friends and family. There’s something about the sweet, juicy taste of corn that just feels perfect for summertime. It’s a food that is easy to make and fun to eat. However, the only problem is that once that first ear of corn is gone, the rest will seem to take forever to cook in the slow cooker.
This delicious side dish is an old family favorite that’s simple to whip up. It’s quick, easy, and incredibly delicious. Perfect for a holiday stew, a simple supper or as a side dish for your favorite grilled meat.
When I’m looking for a great side dish to pair with any comfort meal, I turn to this creamed corn recipe. Easy Corn in a Cream Sauce is a sweet and rich side dish that pairs well with a savory main course. This dish is easy to prepare and inexpensive, since it uses frozen or tinned corn. This is a tried-and-true southern favorite. To create the most exquisite side dish, sweet corn is mixed with a combination of cream and herbs.
You may also like my Creamed Pearl Onions, Creamed Spinach, or even my Candied Yam recipe if you like this one.
What is creamed corn, and how does it differ from regular corn?
Creamed corn is now prepared using either frozen or canned corn and a cream mixture. Half of the corn in the dish is usually pureed to give it a thicker consistency.
Creamed corn is a Native American cuisine that originated in what is now the Midwest of the United States. There was no cream or milk in earlier versions of this meal. Instead, the milky residue of scraped kernels from the corn ear provides the creaminess.
It has also gained popularity in the south, where it is now regarded as a southern classic. At barbecues, diners, and comfort food restaurants, this meal is often served as a side dish.
What is the origin of creamed corn?
Throughout the United States, creamed corn is popular in the Midwest and South. It started off as a Native American meal before evolving into the dish we know and love today.
What kind of corn is best for creamed corn?
For this dish, you may use canned or frozen corn depending on your preference. If you’re using fresh corn, remove the kernels from the ear and place them in the pan. Drain and remove any extra liquid if using canned corn, otherwise your creamed corn will be too loose. If you’re using frozen corn, defrost it in the microwave until it’s room temperature before you cook it.
The quantity of liquid in each type of corn varies, with canned corn having the highest. When using various kinds of corn, you may need to modify the quantity of thickening agent to get the desired consistency of creamed corn.
In a crockpot, how to create this
If you prefer a more hands-off approach, this dish may easily be made in a crockpot. Stir in the remaining ingredients after adding the corn to the saucepan. Cook on low for 2-3 hours, covered. Stir until everything is thoroughly incorporated, then simmer for 15 minutes on high heat. Serve right away and enjoy!
- 1 Onion Diced
- 3 Tbsp Butter
- 4 Cups Kernels of corn
- 3 Tbsp Flour
- a third of a cup of heavy cream
- 1 14 cup milk
- 2 Tsp Thyme
- a Dutch oven or something similar
- Spoon Made of Wood
Refrigerator: This recipe may be kept in the refrigerator for up to four days. Place the container in an airtight container. Warm in the microwave or on the stovetop to reheat. This dish may be kept in the freezer for up to two months. To freeze, place in an airtight container. Defrost in the microwave until well warmed.
Michelle Boulé is a French actress.
Creamed corn is an excellent accompaniment to any comfort meal. It’s simple to prepare and uses cupboard items you probably already have on hand.
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Recipes to Pin
Time to Prepare: 10 minutes
Time to cook: 20 minutes
30 minutes total
Side Dish for the Course
calorie count: 292 kcal
Spoon Made of Wood
Blender with Immersion
Dutch Oven by Le Creuset
Dutch Oven Lodge
- 1 Diced Onion
- 3 tablespoons butter
- 4 cups corn kernels, canned or frozen, drained
- 3 tablespoons flour
- a third of a cup of heavy cream
- a quarter-cup of milk
- 2 teaspoons thyme
Combine butter and onion in a dutch oven and cook over medium-high heat until onion is transparent. Add in the corn, followed by the flour. Season with salt and pepper to taste, then mix in the thyme. Cook for 2 minutes after stirring to blend.
Stir in the heavy cream and milk slowly. Bring the mixture to a low simmer and continue to cook until it has thickened.
1 cup of the corn mixture should be pureed until completely smooth. Return the pureed corn to the saucepan, stirring to incorporate. Serve and have fun!
Calories: 292kcalCarbohydrates: 27gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 61mgSodium: 288mgPotassium: 267mgFiber: 2gSugar: 7gVitamin A: 759IUitamin C: 4mgCalcium: 87mgIron: 1mgCalcium: 87mgIron
Corn that has been creamed
In the fall of last year, I got the idea to make my own creamed corn. Now, I’m not saying I’m an expert in the kitchen, but I don’t mess around when it comes to making corn. To me, creamed corn is a culinary masterpiece and the only way it should be made.. Read more about fresh creamed corn recipe and let us know what you think.