Introduction
Creamed Corn is a classic Southern side dish, perfect for family dinners, holiday feasts, or comforting Southern-inspired meals. This rich, velvety dish, featuring sweet corn kernels in a creamy, buttery base, delivers a warm, satisfying flavor with a smooth, luxurious texture. Presented in a white ceramic bowl, optionally garnished with chopped chives or a pat of butter, this Creamed Corn recipe offers a creamy, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy charm to any occasion.
Ingredients
For the Creamed Corn:
- 4 cups fresh or frozen corn kernels (thawed if frozen, about 5–6 ears fresh)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp granulated sugar (optional, for sweeter corn)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Serving:
- Optional: Chopped chives, pat of butter
- Suggested Accompaniments: Fried chicken, cornbread, collard greens
- Suggested Pairings: Sweet tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large skillet or saucepan, wooden spoon, knife (for fresh corn), measuring cups/spoons
Step-by-Step Process
- Prepare Corn: If using fresh corn, cut kernels from cobs and scrape cobs with the back of a knife to release milky liquid. If using frozen corn, thaw and drain.
- Cook Base: In a large skillet or saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually whisk in heavy cream and milk, stirring until smooth and slightly thickened, about 2–3 minutes.
- Add Corn: Stir in corn kernels (and milky liquid if using fresh corn), sugar (if using), salt, and pepper. Cook, stirring occasionally, for 10–12 minutes, until corn is tender and the mixture is creamy.
- Taste and Adjust: Taste the creamed corn and adjust with a pinch of salt, pepper, or sugar for balanced flavor.
- Serve: Transfer the Creamed Corn to a white ceramic bowl. Optionally garnish with chopped chives or a pat of butter. Serve warm with fried chicken, cornbread, collard greens, sweet tea, or sparkling water.
Tips for Better Creamed Corn
- Use fresh corn for the best flavor and texture; frozen works well but may be softer.
- Taste the mixture before serving to balance sweet, creamy, and savory flavors; adjust cautiously.
- Scrape corn cobs to extract milky liquid for extra creaminess if using fresh corn.
- Cook the roux carefully to avoid lumps; whisk constantly when adding liquids.
- Present in a white ceramic bowl to highlight the creamy texture and vibrant garnishes.
- Make ahead: Prepare up to 2 days in advance; refrigerate and reheat gently with a splash of milk.
- For a thicker texture, reduce milk to 1/4 cup; for a thinner texture, add 1–2 tbsp more cream.
- Enhance aesthetic: Garnish with chives for freshness or a pat of butter for richness.
Variations and Customization
- Vegan Creamed Corn: Replace butter with vegan margarine, heavy cream with coconut cream, and milk with plant-based milk; ensure sugar is vegan-certified.
- Gluten-Free Creamed Corn: Use a gluten-free flour blend or cornstarch for the roux.
- Spicy Creamed Corn: Add 1/4 tsp cayenne or 1 minced jalapeño during cooking.
- Cheesy Creamed Corn: Stir in 1/4 cup grated cheddar or Parmesan after cooking.
- Sweet Creamed Corn: Increase sugar to 2 tbsp for a dessert-like side.
- Herbed Creamed Corn: Add 1 tbsp chopped fresh thyme or parsley during cooking.
- Bacon Creamed Corn: Cook 2 slices of bacon, crumble, and stir in; use 1 tbsp bacon fat instead of butter for the roux.
- Garlic Creamed Corn: Add 1 minced garlic clove with the corn for savory depth.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 4 days; they can be reheated in a saucepan or microwave with a splash of milk to restore creaminess.
- Freeze in a freezer-safe container for up to 2 months; thaw in the fridge and reheat gently to preserve texture.
- Serve warm for the best creamy, rich flavor.
- Use as a side dish for hearty mains or Southern-inspired meals.
- Pair with sweet tea or sparkling water to complement the creamy, sweet flavors.
- Present in a white ceramic bowl with garnishes for an appetizing, comforting charm.
Nutritional Information
Based on 6 servings (1/2 cup each, without sugar):
- Calories: 200 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 6% Daily Value
- Iron: 4% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy with vegetables for balance.
Conclusion
This Creamed Corn recipe delivers a rich, comforting side dish perfect for any occasion. It transforms simple ingredients into a Southern classic. Its easy preparation and creamy presentation make it a favorite. The velvety texture and sweet corn flavor delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing warmth.
Creamed Corn Recipe: Rich and Comforting
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- ½ cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp granulated sugar optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: Chopped chives pat of butter
- Suggested Pairings: Fried chicken sweet tea
Instructions
- Cut kernels from fresh corn or thaw frozen corn.
- Melt butter, whisk in flour, then cream and milk; cook until thickened.
- Add corn, sugar, salt, and pepper; cook 10–12 min.
- Taste and adjust seasoning.
- Serve in a white ceramic bowl with chives, butter, chicken, and tea.
Notes
- Use fresh corn for the best flavor.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegan or cheesy variation.
- Pair with cornbread.
