Creamed Corn Recipe
Better than the canned version, smooth + buttery Creamed Corn is easy, cheesy, and delicious. It’s a perfect side dish for holiday meals!
Prep: 5min
Total: 20min
Serving Size: 1 g
Nutrition Facts: calories 117 kcal, Carbohydrate 5 g, Protein 2 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 31 mg, Sodium 57 mg, Fiber 0.1 g, Sugar 4 g, servingSize 1 g, Trans Fat 0.1 g, unSaturated Fat 3.4 g
Ingredients:
- ½ cup whole milk
- 1 tablespoon all-purpose flour
- 1 (12-ounce) package frozen corn kernels (thawed)
- ½ cup heavy whipping cream
- 1 tablespoon salted butter
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- garlic salt to taste (optional)
- ¼ teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- chopped fresh parsley (optional, for topping)
Instruction:
- In a small bowl, whisk together milk and the flour. Set aside.
- In a large skillet, combine corn, cream, butter, sugar, minced garlic, garlic salt and pepper over medium heat.
- Stir milk/flour mixture into corn mixture right away. Cook, stirring occasionally, until thickened and corn is cooked through, about 10 minutes.
- Remove from the heat and stir in Parmesan cheese until melted. Add more garlic salt to taste, if needed. Serve warm, sprinkled with chopped parsley, if desired.
Southern Cream Corn
FAQ
What is the cream in cream corn made of?
How do you doctor up a can of cream style corn?
- Bacon.
- Jalapenos.
- Tomatos.
- Ham.
- Smoked Sausage.
What is the best way to thicken cream corn?
Use a cornstarch slurry: for every 2 cups of creamed corn, mix 1 tablespoon cornstarch with 1 tablespoon water. Mix in a separate bowl, then add to the creamed corn. Use rice flour: sprinkle 1 Tablespoon of rice flour evenly over the top of the creamed corn and stir.
Is canned creamed corn the same as canned corn?
