This creamed corn is one of my favorite side dishes—rich, comforting, and easy to prepare. I served it at a small dinner recently and it was gone within minutes. Its creamy texture and balanced sweetness make it a versatile accompaniment to roasted meats, grilled chicken, or a holiday spread.
Homemade Creamed Corn
Ingredients:
- 20 oz frozen corn
- 1/2 pint whipping cream
- 8 oz milk
- 1 tsp salt (adjust to taste)
- 1/4 tsp Accent (MSG) – optional
- A pinch of white pepper
- 6 tsp sugar (or to taste)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
Instructions
1. In a large saucepan, combine the frozen corn, whipping cream, milk, salt, optional Accent, white pepper, and sugar. Stir to combine well. Heat the mixture over medium heat until it comes to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring frequently.
2. While the corn simmers, make a simple roux. In a small saucepan or skillet, melt 2 tablespoons of butter over medium-low heat. Once melted, add 2 tablespoons of flour and stir constantly for 1–2 minutes to cook out the raw flour taste, forming a smooth paste.
3. Gradually add the roux to the simmering corn mixture, stirring continuously to incorporate. Continue cooking for an additional 2–4 minutes, stirring often, until the mixture thickens to a creamy consistency.
4. Taste and adjust seasoning as needed—add more salt, a touch more sugar for sweetness, or a grind of pepper. Serve hot as a side dish.
Tips: Use good-quality frozen corn for best texture. If you prefer a chunkier creamed corn, mash a small portion with the back of a spoon before adding the roux. For a lighter version, substitute half-and-half for the whipping cream and milk mixture.
Enjoy this comforting creamed corn with your favorite mains—it’s simple, flavorful, and always a crowd-pleaser.