What is creamed corn? Just the words bring me right back to Grandma Rose’s kitchen, the air thick with the scent of the wood. What is simmering sweetness I can practically feel the warmth of the oven and hear the gentle clinking of her favorite mixing spoon. What are some of the best creamed corn recipes? What is the best hug in a bowl? Forget those bland canned versions – this is the real deal. Is it rich, creamy, bursting with corn flavor and surprisingly easy to make? I’ve been making this for years, and honestly, it’s a lifesaver on those busy weeknights when you have to work late. What are some of the best recipes that you can cook in a day? Is creamed corn a million times better than any other corn you’ve ever had?
What is creamed corn?
Think of creamed corn as the ultimate Comfort Food side dish. It’s essentially fresh corn kernels, simmered in a luscious, creamy sauce, often with a touch of butter, sugar, and a hint of savory seasoning. Unlike the stuff you buy in a can, which is usually packed with preservatives and often lacks real corn flavor, this version uses fresh or frozen corn and a simple technique to create a truly unforgettable taste. The “cream” part doesn’t necessarily mean heavy cream, although we could totally use it! – it’s often achieved by gently blending some of the corn kernels to create a natural creaminess, making it a perfect blend of textures. My Grandma Rose always said, “It’s like sunshine in a bowl,” and honestly, she wasn’t wrong! The name itself comes from the “creaming” process of making it, but no actual cream needed. It’s a simple dish with a big heart, and that’s what makes it so special.
Why you’ll love this recipe?
Where do I start?flavorIs simply amazing. The sweetness of corn is perfectly balanced by the richness of the sauce, and a touch of salt. Then there’s the third factorsimplicityIs this recipe foolproof? Even if you’re not a whiz in the kitchen, you can easily whip this up. How do I impress my family without spending hours slaving away? It’s also incredibly beautiful.cost-efficientWhat are some of the best cheap corn recipes? What are some good side dishes without breaking the bank?versatile! You can serve it as a side dish with grilled chicken, or even as vegetarian meal. I sometimes sneak a spoonful straight from the pot, which is absolutely fine! What I love most about this is that it truly tastes homemade, it’s the kind of dish that people rave about. How do I ask for a recipe? Compared to my famous Mac and Cheese, people often love the simplicity of this recipe, it’s always simple. Is there a way to ask for your help at every family This is a winner, every single time!
How to Make Creamed Corn
Quick Overview
How do I make Grandma Rose’s creamed corn? What is the magic of sautéing onions? We’ll cook the corn with a bit of milk and some Cream Cheese for richness and sugar. We’ll blend a portion of the corn to create that beautiful creamy texture and then combine it all. a final, delightful simmer. This method ensures a perfectly balanced flavor and velvety smooth consistency without any heavy weight. What are some of the best recipes to make in less than 30 minutes?
Ingredients
For the Main Batter:
- 3 tablespoons unsalted butter, divided. I always use European butter. Good quality butter makes a huge difference in the flavor.
- 1 medium yellow onion, finely chopped. Make sure to dice it finely so it melts into the sauce.
- 4 cups fresh corn kernels (from about 6-8 ears of corn), or 4 cup frozen corn, thawed.Fresh is best when in season, but frozen works perfectly too!
- 1 cup whole milk. You could also use half-and-half for extra creaminess, or even almond milk for a lighter version. I’ve tested it and it’s delicious!
- 4 ounces cream cheese softened.I use full fat cream cheese, it really adds to that creaminess.
- 1 teaspoon granulated sugar. Just a touch to enhance the corn’s natural sweetness.
- ½ teaspoon salt, or to taste. Don’t be shy with salt, it brings out all the flavors.
- 1 teaspoon Black Pepper, or to taste.
For the Filling:
- Freshly chopped chives or parsley for garnish (optional).
For the Glaze:
- None
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
What is the best way to melt butter in a large skillet over medium heat? Make sure your skillet is large enough to hold all the corn and milk comfortably. How do I make sure everything cooks evenly? While butter is melting, dice up your onion. Don’t worry about being perfect – just a good, fine chop will do. Once the butter is melted, add the onions and cook for about 5-7 minutes, or until they’re tender. Softened and translucent. We want to draw out their sweetness without browning them, so keep a close eye on them.
Step 2: Mix Dry Ingredients
While the onions are softening, go ahead and measure out your corn kernels. If you’re using fresh corn, cut the kernels off the cob. If you’re using frozen, make sure to thaw it first. In a separate small bowl, measure out your sugar, salt, and pepper. It’s always a good idea to have these ready to go, so they’re easy to add when the time comes!
Step 3: Mix Wet Ingredients
In a small microwave-safe bowl, or in an electric skillet over low heat, melt the cream cheese. Set aside. How do you melt it until smooth? How do I make sure it mixes in completely and prevents any lumps. Now, make sure your onions are looking good, then pour in your milk. Give the milk a quick stir. Add the corn and your melted cream cheese. Stir well, and bring to a simmer. We want the corn to cook through, so it’ll be ready for the next step!
Step 4: Combine
Add your sugar, salt, and pepper into the pot. Stir it well, and cook for about 10 minutes, or until the corn is tender and the sauce has thickened slightly. The mixture should coat the back of a spoon. At this point, remove about 1/3 of the mixture to a blender. Be careful as it will be hot. Blend until smooth, and then return it to the pot. Stir it all together. If you have an immersion blender, you can also do this directly in the pot. Taste, and adjust seasonings as needed. Sometimes I like to add a pinch more salt and pepper!
Step 5: Prepare Filling
At this point you’ve practically done the hard work, now let the mixture simmer on low heat while preparing any additional fillings. If you are using fresh chives or parsley, chop them finely. Nothing else to prepare really, just make sure everything is in the pot ready to be served!
Step 6: Layer & Swirl
This recipe doesn’t have layers or swirls. Once everything is combined, it’s ready to go!
Step 7: Bake
This creamed corn recipe does not require baking.
Step 8: Cool & Glaze
This creamed corn recipe does not require a glaze.
Step 9: Slice & Serve
Once the creamed corn is ready, you can serve it immediately. Garnish with fresh chives or parsley if desired. Taste and make sure everything is adjusted perfectly to your taste. Serve warm, and enjoy!
What should I serve it with?
What are some of the best side dishes to serve with creamed corn?breakfast, it’s absolutely divine alongside some fluffy scrambled eggs and crispy bacon. It’s a perfect way to start the day. For brunch, it pairs beautifully with a savory quiche or a plate of fluffy pancakes, adding a lovely touch of sweetness to balance the other flavors. For dessert? Okay, not really, but it would be a really interesting idea! For cozy snacks, serve it alongside grilled cheese or a simple roast chicken, its creamy texture and sweet-savory flavor is always a winner. I often have it with steak. When I was younger, my grandmother used to serve it with fried chicken, oh what great memories. You can also serve it with burgers, hot dogs, even a simple grilled salmon. The options are endless, really! It’s so good that even my picky kids have it with a spoon!
Top Tips for Perfecting Your Creamed Corn
Over the years, I’ve learned a few tricks to make this creamed corn absolutely perfect. Firstly, about the zucchini prep, there is none! For the mixing advice, make sure you don’t overcook the onions, cook it at medium heat. For the swirl customization, none is required! For ingredient swaps, you can experiment with different kinds of corn! Fresh corn is a must when it is in season. Then there are the baking tips, but you don’t need those! If you are using frozen corn, you may need to slightly adjust the cooking time. Finally, glaze variations, this recipe does not need a glaze!
Storing and Reheating Tips
This creamed corn is even better the next day, if you can believe it! For room temperature, if you have any leftovers, let them cool down completely before storing them. Store in an airtight container for up to 2 hours. For refrigerator storage, you can store leftover creamed corn in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld even more, and it’s delicious cold (though I prefer it warm!). For freezer instructions, I’ve never frozen it, but it can be done! Place the cooled creamed corn in a freezer-safe container or zip-top bag. It can be frozen for up to 2-3 months. To thaw, simply place the container in the refrigerator overnight. Glaze timing advice, there is no glaze so there are no extra tips needed!
Frequently Asked Questions
Final Thoughts
There you have it – Grandma Rose’s creamed corn, a recipe that’s been passed down through generations and continues to bring joy to my family. This isn’t just a side dish; it’s a taste of home, a reminder of love, and a dish that always brings people together. The combination of the sweet corn, the creamy sauce, and the simple preparation makes it an absolute winner. If you’re looking for something truly special, something that’s both comforting and delicious, then I urge you to give this recipe a try. I promise you won’t be disappointed! I can’t wait to hear how your creamed corn turns out – be sure to leave a comment and let me know what you think, and feel free to share your own variations. Happy cooking!
creamed corn
Ingredients
Main Ingredients
- 6 cups corn kernels, fresh or frozen
- 0.5 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Melt butter in a large saucepan over medium heat.
- Add corn kernels, heavy cream, sugar, salt, and pepper to the saucepan.
- Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the corn is tender and the sauce has thickened, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot.
