Description

A comforting, easy-to-make creamed corn recipe that combines fresh corn, butter, and cream for a silky, nostalgic side dish perfect for cozy meals and family gatherings.

Ingredients

Scale

4 cups fresh corn kernels (about 6 medium ears), or frozen thawed
3 tablespoons unsalted butter
1/2 cup heavy cream (120 ml)
1/2 cup whole milk (120 ml)
2 tablespoons all-purpose flour (gluten-free flour works too)
1 teaspoon granulated sugar
1/2 teaspoon salt
Pinch of freshly ground black pepper
Optional: 1/2 teaspoon vanilla extract

Instructions

Prepare the corn by shucking about 6 ears and slicing the kernels off the cob to yield roughly 4 cups (about 600 grams). Reserve a few whole kernels for texture if desired.
Place about 1 cup (150 grams) of the corn kernels into a blender or food processor and pulse briefly until slightly pureed but still chunky.
In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Let it foam but do not brown, about 2 minutes.
Sprinkle 2 tablespoons of all-purpose flour into the melted butter. Stir continuously with a wooden spoon or spatula to make a roux. Cook for 1-2 minutes until it smells slightly nutty but does not brown.
Slowly whisk in 1/2 cup whole milk and 1/2 cup heavy cream, stirring constantly to prevent lumps. The mixture will thicken after 2-3 minutes.
Stir in the blended corn puree and the remaining whole kernels. Mix well to combine.
Add 1 teaspoon sugar, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. If using, add 1/2 teaspoon vanilla extract.
Reduce heat to low and simmer for 8-10 minutes, stirring occasionally to prevent sticking or burning.
Check consistency; if too thick, stir in a splash of milk. If too thin, cook a bit longer until creamy but spoonable.
Taste and adjust salt or sugar as needed. Serve hot.

Notes

Do not rush the roux stage to avoid a floury taste. Keep heat moderate to prevent cream from scorching. Blend corn for a smoother texture and quicker cooking. Adjust seasoning to taste, especially salt and sugar, depending on corn sweetness. For dairy-free, substitute butter with coconut oil and use coconut or almond milk. For gluten-free, use gluten-free flour or cornstarch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1/2 cup per se
Calories: 220
Fat: 12
Carbohydrates: 25
Protein: 3

Keywords: creamed corn, homemade creamed corn, comfort food, easy side dish, creamy corn, cozy meals