Ditch the canned stuff and make delicious homemade Creamed Corn!
During my childhood, my dad always took a week-long fishing trip with some of his buddies up in the northern woods of Wisconsin. One year, my family joined them, and we found out there were certain traditions. Like fish fry night. One night during the week, the anglers would fry up a bunch of their fresh catch. Fried fish in cornmeal breading, served with certain sides that they always had. Green beans, mac and cheese, and cream-style corn. Straight out of a can. I can still remember one of my dad’s buddies taking a bite from his plate and saying, “It doesn’t get any better than this!” This buddy was a bachelor and, by his own account, never cooked for himself, so I guess a meal like that was a treat! The cream-style corn, though, was always kind of a letdown, at least to me.
Straight out of a can, cream-style corn is sweet and sort of creamy but otherwise not that corn-y or tasty. The corn tends to be mushy and canned-tasting. Is there a better way to make creamed corn? Apparently Native Americans would cut the kernels off of the cobs and then scrape the cobs until they rendered the starchy liquid. Cooking the kernels in this liquid produced a creamy-like dish. But no cream or milk was involved. Throughout the South and Midwest, home cooks have perfected creamed corn by simmering the corn kernels in a thickened cream sauce based on either milk or heavy cream. Trust me, this is way better than the can of creamed corn!
So, why make your own creamed corn instead of just opening a can? Well, for starters, you know exactly what is going into it. No preservatives or additives. Secondly, it’s a simple recipe that yields a comforting, homey side dish. Creamed corn is family-friendly and can be a perfect side dish for any number of meals. You can even jazz it up with some chili powder or diced chili peppers if you want that sweet and spicy flavor profile for Tex-Mex cuisine.
What Kind of Corn to Buy?
Whether you’re buying corn at a grocery store, farmers market, or a farm stand, pay attention to what kind of sweet corn you buy. Two of the most common varieties are Silver Queen and Bicolor (sometimes called “Peaches and Cream” or “Butter and Sugar,” both of which are super cute names!). There is also a super sweet variety called Kandy Korn. For creamed corn, the two best are Silver Queen and Bicolor. Look for ears that have tight, bright green husks and good-looking silk (not blackened or matted).
FAQs & Tips
How to Make Ahead and Store
You can definitely make creamed corn ahead. Let it cool and store it in an airtight container in the fridge for up to 5 days. Alternatively, you can place it in a freezer bag or container and freeze it for up to 2 months. Once you’re ready to reheat, gently reheat on the stove over low heat. You may need to add a splash of milk or cream as it heats up to restore the original texture.
What is the Difference Between Creamed Corn and Cream-Style Corn?
You’ll often find recipes for cream-style corn which are pretty much the same dish as this creamed corn. That said, the canned kind is called cream-style since it actually doesn’t contain any dairy.
Constant Whisk and a Slow Pour
In Step 3, to ensure you get a nice, smooth cream sauce, do two things. Keep the whisk moving so nothing sticks to the bottom of the pan. And secondly, pour in the milk and heavy cream slowly—probably more slowly than you think! The texture should change gradually and will thicken better if you incorporate the liquid very gradually. It takes a bit of patience, but that silky texture of your finished product will be worth it.
Serving Suggestions
Creamed corn is delicious as a side dish for many comfort foods. Try it alongside Oven Fried Chicken, a delicious way to prepare boneless chicken pieces with a crispy coating and juicy, tender meat. It’s also delicious as a side dish for Chicken Fried Steak if you want a truly down-home meal. To spice things up a bit, you can also add 1/2 teaspoon of chili powder and a 4-ounce can of diced green chiles. Stir these ingredients in when you’re adding the other ingredients in Step 4. With these spicy additions, creamed corn is great with dishes like Easy Mexican Lasagna.
Creamed Corn
Ingredients
- 4 cups corn kernels fresh or frozen, thawed
- 2 tablespoons unsalted butter
- 1 small onion diced
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes.
- Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes.
- Slowly whisk in the milk and heavy cream, ensuring there are no lumps.
- Add the corn, sugar, salt, black pepper, and garlic powder. Stir to combine.
- Continue to cook, stirring occasionally, until the mixture thickens and the corn is heated through, about 10 minutes.
- Remove from heat and serve hot.
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