Creamed Corn Recipe
This creamed corn recipe has the best flavor from scratch! The creamy, sweet pops of kernels pair with just about anything.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 6
Ingredients 11
- 3 cups (4 cobs or 16 ounces ) fresh* or canned corn kernels
- ½ cup heavy cream (or half and half)
- 1 cup plus 2 tablespoons 2% milk
- ½ teaspoon kosher salt , plus more as desired
- 1 ½ tablespoons sugar
- ¼ teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup shredded Parmesan cheese (optional)
- Chopped parsley, for garnish (optional)
- Paprika, for garnish (optional)
Method 5
- 01
For fresh corn, cut it from the cob . Then use the back of a knife to scrape down the cob to release small bits of corn and corn milk (the liquid released from the cob; see this video ). This adds even more flavor and creaminess to the dish.
- 02
In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
- 03
Meanwhile, in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
- 04
If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan, and broil until melted.
- 05
Top with paprika and parsley and serve.
Provenance
- recipe-clones/acouplecooks-data
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