Make the most of the candy corn season by serving this creamed corn at your next backyard cookout. This dish also freezes beautifully and can be made with frozen corn (hello, Thanksgiving side dish!).
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Creamed corn is the comfort food of summer.
The starch residue that lies beneath the kernels thickens the corn, and in this version, cream seals the deal. Even summer has its cool and rainy days, but a warm bowl of these sweet golden seeds can cheer you up while you wait for the sun to come out.
Video: How to make creamed corn
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Fresh vs Frozen Corn
Fresh corn is always at its best during corn season and truly is the sweetest and most irresistible choice. You can also extract corn milk, a sweet, starchy liquid, from fresh corn on the cob. Corn fresh off the cob has a creamy, juicy quality that heralds summer!
However, you could substitute frozen corn, especially if you want to make this for a fall holiday (hello, Thanksgiving!) when corn isn’t in season.
Unfortunately, you can’t extract corn milk from frozen kernels. To mimic the creaminess of cornmilk with frozen corn, try blending a small amount (about 1/3 cup of the kernels) in a blender to release some starch and stir into the corn.
Make-ahead creamed corn
Once prepared, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.
How to serve this side dish
When corn is plentiful, you can serve corn cream as a side with any warm-weather meal, but it’s not just for summer.
It would also be a great addition to your Thanksgiving table, especially since it can be made ahead of time with frozen corn.
On its own, it’s pure heaven, but you can vary it by adding flavorful jalapeños or chopped poblano peppers. Other ingredients that come to mind are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.
For a corn cream casseroleadd a little extra liquid (cream or water), sprinkle on a little cheddar or parmesan and bake in a 375oF oven until brown and bubbly.
Need more corn recipes?
- Seared scallops with corn and chilies
- Grilled Mexican Street Corn (Elotes)
- Grilled lamb’s lettuce
- Sweetcorn and Goat Cheese Quesadillas
- Mexican street corn nachos
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ingredients
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6 ears Corn, peeled (4 to 5 cups)
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2 tablespoon unsalted butter
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2 tablespoon finely chopped shallots or yellow onions
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3/8 teaspoon Salt
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1/8 teaspoon ground black pepper
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1 Cup half and half
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Chopped fresh parsley, chives or tarragonPer garnish
method
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Remove corn kernels:
Place a cob of corn on a cutting board and cut 2 rows of kernels from the thick end to the narrow end. Turn and cut 2 or 3 more rows. Continue in this manner until all grains are removed from all cobs.
Alternatively, use a corn scraper. Place the corn on the cob on a rimmed baking sheet so the kernels don’t fly all over the place when you remove the kernels.
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Scratch the plunger to release the creamy milk:
After removing the kernels, hold a cob of corn over the mound of corn on the cutting board or baking sheet and rub back and forth with the back of a knife to release the mushy cornmilk. Repeat with all ears. The starchy liquid in the corn milk gives the kernels creaminess.
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Cook Corn:
In a large pan over medium heat melt the butter. Add the shallots or onions and cook, stirring frequently, for 3 to 4 minutes or until the shallots are tender but not brown. Add the corn, corn milk, salt, pepper and half and half.
Cook, stirring frequently, for 5 minutes or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper if you like.
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Serve Corn:
Transfer to a serving bowl and serve hot, garnished with chopped herbs.
| nutritional information (per serving) | |
|---|---|
| 243 | calories |
| 14g | Fat |
| 29g | carbohydrates |
| 6g | protein |
