Creamed Corn contains sweet yellow corn kernels in a creamy sauce. Easy to make with just a few ingredients.
Perfect side with Thanksgiving and Christmas dinner or any favorite meal.
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EDITOR’S NOTE (December 2, 2021). Watch video tutorial on my Facebook page (or scroll to end of this page). Comments and suggestions are welcomed!
USE FRESH OR FROZEN CORN
CORN STOCK (ALSO CALLED CORN WATER)
Homemade Corn Stock has more flavor than plain water in my humble opinion.
This simple stock is made by boiling scraped corn stocks in water.
A sprig of fresh thyme is optional.
Simmer for 45 minutes. Store in an airtight container and refrigerate for up to 1 week.
Creamed Corn contains sweet yellow corn kernels in a creamy sauce. Easy to make with just a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Remove silk from ears of corn. Rinse in warm water.
Scrape corn from cobs. Use back of knife to scrape off milk. Set corn and milk aside. Keep cobs to make Corn Stock.
Make the Corn Stock now if using instead of water (recipe below). If using water, proceed with the next step.
Melt 3 tablespoons of unsalted butter in a large skillet.
Stir constantly over low-medium heat until tender (about 10 minutes).
In a measuring cup, dissolve flour in 3-1/2 tablespoons of HOT Corn Stock or HOT water. Pour over corn in skillet.
Season with salt , coarse ground black pepper and 1/2 tablespoon sugar. Pour in half and half. Stir until well combined.
Stir constantly over low-medium heat for another 5 minutes or until thoroughly heated.
Taste a cooled sample. If desired, add remaining 1/2 tablespoon of sugar. If too thick, stir in 2 tablespoons of HOT Corn Stock or HOT water.
Serve hot or warm. Creamed Corn thickens as it cools. If you prefer a thinner cream, simply add two tablespoons of Corn Stock (or HOT water). Stir and taste. Repeat until satisfied.
Place scraped cobs in a medium sized saucepan. Add 1 sprig of fresh thyme (optional).
Cover scraped cobs with water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes. Water will become cloudy with pieces of corn and thyme (if using).
Remove cobs and thyme sprig (if used) from water. Use 3-1/2 tablespoons of HOT Corn Stock in Creamed Corn as instructed in recipe.
Allow Corn Stock to cool before pouring into an airtight lidded container. Refrigerate for up to 1 week.