Creamed Corn
Yield: 8 servings
Calories: 231kcal
Rich, buttery homemade creamed corn with tender kernels in a silky cream sauce, finished with Parmesan. Ready in 20 minutes with fresh, frozen, or canned corn.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- ¼ cup (33 g) finely diced yellow onion
- 1 teaspoon (3 g) minced garlic
- 4 cups (720 g) fresh corn kernels, canned, or 20 ounces frozen
- 2 tablespoons (19 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 g) granulated sugar
- ¾ teaspoon (5 g) kosher salt
- ¼ teaspoon black pepper
- ¼ cup (14 g) grated Parmesan cheese, optional
- 1 teaspoon (1 g) chopped parsley, optional
Instructions
- Sauté the Onions and Garlic – Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds.
- Cook the Corn – Add the corn and sauté for 2 to 3 minutes, until fresh corn is tender and no longer raw, or canned and frozen corn are heated through. If using fresh corn, scrape the cobs with a spoon to release the sweet corn milk, and add it to the pan along with the kernels.
- Make the Cream Sauce – Stir in the flour and cook for 1 minute, stirring constantly. Gradually stir in the heavy cream and milk until smooth, then add the sugar, salt, and pepper. Simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens and coats the corn. If the sauce becomes too thick, stir in milk, 1 tablespoon at a time, until you reach the desired consistency. Taste and adjust the salt, pepper, and sugar as needed.
- To Serve – Turn off the heat and stir in the Parmesan cheese (if using). Garnish with chopped parsley right before serving.
Notes
- Recipe Yield: About 4 cups creamed corn
- Serving Size: About 1/2 cup
- Ears of Corn Needed: About 6 ears of corn for 4 cups of kernels.
- Sweeter Creamed Corn: Add 2 to 3 teaspoons of sugar.
- Using Half-and-Half: Substitute 2 cups half-and-half for the heavy cream and milk.
- Storing: Store in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.
- Reheating: Warm on the stove over low heat, stirring until the sauce is smooth and corn is hot. If needed, add milk to loosen the sauce.
Nutrition
Calories: 231kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 304mg | Potassium: 288mg | Fiber: 2g | Sugar: 8g | Vitamin A: 738IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg
Recipe Link
Recipe Video