Creamed corn is a classic dish that brings warmth and comfort to any meal. This recipe transforms fresh or frozen corn into a rich, creamy delight that’s perfect for family dinners or holiday feasts. With its sweet flavor and smooth texture, creamed corn is a crowd-pleaser that pairs well with a variety of main dishes. Let’s dive into the ingredients and steps to create this delectable side dish!
Ingredients
- 4 cups corn (fresh or frozen)
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon sugar
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
- 1/2 cup milk
- Chopped parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
One serving (1 cup) of creamed corn contains approximately:
– Calories: 200
– Protein: 3g
– Carbohydrates: 25g
– Fat: 10g
– Fiber: 2g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- In a large saucepan, melt the butter over medium heat.
- Add the corn and sauté for about 5 minutes until fragrant.
- Pour in the heavy cream and milk, stirring to combine.
- Add sugar, salt, and pepper to taste.
- Bring the mixture to a gentle simmer.
- If using, mix cornstarch with a little water and add to the saucepan for thickening.
- Continue to cook, stirring occasionally, for about 10 minutes.
- Once the corn is tender, remove from heat.
- Use a potato masher or blender for a smoother texture, if desired.
- Serve warm, garnished with chopped parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half or non-dairy milk for a lighter version. Fresh corn can be replaced with canned corn, but rinse it beforehand to reduce excess sodium.
Serving and Pairings
Creamed corn pairs beautifully with grilled meats, roasted chicken, or as a side to hearty casseroles. It’s also delightful alongside cornbread for a true Southern feast.
Storage and Reheating
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. It can be frozen for up to 2 months but may lose some creaminess upon thawing.
Cooking Mistakes
- Overcooking the corn can lead to a mushy texture.
- Not seasoning adequately may result in bland flavor.
- Using too much cornstarch can make the dish gummy.
- Forgetting to stir can cause the cream to scorch.
- Using canned corn without rinsing can make the dish overly salty.
Helpful Tips
- For added flavor, sauté garlic or onion with the corn.
- Experiment with spices like paprika or cayenne for a kick.
- Use a mix of sweet and yellow corn for a colorful dish.
- Adjust cream and milk quantities based on desired richness.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly and saves time. Just thaw it before cooking for the best texture.
How can I make creamed corn healthier?
You can reduce the amount of cream and replace it with low-fat milk or non-dairy alternatives. Adding vegetables like bell peppers can also boost nutrition.
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and reheat it before serving. Just be sure to store it properly.
What can I serve with creamed corn?
Creamed corn pairs well with fried chicken, pork chops, or as part of a Thanksgiving spread. It complements many hearty dishes.
Is creamed corn gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free cornstarch, if added.
Conclusion
Creamed corn is a delightful side dish that can elevate any meal with its creamy texture and sweet flavor. Whether you’re serving it at a holiday dinner or a casual family meal, this recipe is sure to impress. With easy-to-find ingredients and straightforward steps, you’ll have a comforting dish that everyone will love!
Creamed Corn
Ingredients
- 4 cups corn fresh or frozen
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon sugar
- Salt and pepper to taste
- 1 tablespoon cornstarch optional for thickening
- 1/2 cup milk
- Chopped parsley for garnish
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the corn and sauté for about 5 minutes until fragrant.
- Pour in the heavy cream and milk, stirring to combine.
- Add sugar, salt, and pepper to taste.
- Bring the mixture to a gentle simmer.
- If using, mix cornstarch with a little water and add to the saucepan for thickening.
- Continue to cook, stirring occasionally, for about 10 minutes.
- Once the corn is tender, remove from heat.
- Use a potato masher or blender for a smoother texture, if desired.
- Serve warm, garnished with chopped parsley.
