Creamed Corn – quick and easy comforting side dish made with fresh corn simmered in butter, milk, cream mixture, and a note of garlicky and warm flavor. Undeniably delicious!

I haven’t served this creamed corn to someone who didn’t go for seconds. Even the picky eaters are over the moon with this recipe. From trying to wrap up all the good things about summer and welcoming fall season, this recipe is definitely what I (and hopefully YOU) need.

What is creamed corn?

Sweet corn will always be sweet corn – a versatile summer, or perhaps, year-round favorite. But when sweet corn is simmered in a milky and buttery bath, well, that’d be pure bliss! While there may be tons of ways to prepare fresh corn like this Southern Fried Corn or this Corn Pudding, creamed corn would always be right there on the top of my list.

Pulping the corn kernels off the corn cob and releasing its milky residue makes the base for this cozy side dish. It is then added with sugar and starch and some people add milk and cream to create a creamy texture that coats each kernel.

How do you make creamed corn from canned corn?

If you don’t have easy access to fresh corn in your area, you can always use frozen corn or canned corn to create this dish. I’d suggest that you drain the canned corn well before proceeding with the steps.

Furthermore, adding a kick of garlic and heat into this creamed corn makes it even more interesting. You’ll taste the smooth creamy texture on your first spoonful, and you’ll pick up some notes of garlic flavor there and a bit of warmth from my homemade creole seasoning.

You won’t dream to be anywhere else than to be on your couch, watching your favorite TV show with a big bowl of this creamy, cozy and delicious creamed corn. This makes a great side dish or as a dessert, if snacking corn is your thing like it is mine. 😉

Enjoy!

How to Make Creamed Corn

Remove husk from corn.

And using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl or cake pan. Use the back of a knife to squeeze the corn milk from the cobs. Repeat with the remaining corn. Optional. Blend about ½ . If you would like extra creamy corn.

In a large skillet over medium heat, add butter, let it melt then throw in garlic , jalapenos pepper, and creole seasoning. Stir for about a minute until fragrant. Be careful not to let it burn.

Combine fresh corn, flour and milk

. Add to the pan. Followed by Worcestershire sauce. Lightly salt

Bring to a boil, then reduce heat to low. If desired, you may add cream here or continue cooking for about 7-10 minutes or more depending on preference. Adjust for seasoning with creole seasoning, salt, and pepper. Let it cool for a few minutes before serving.

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Creamed Corn

Creamed Corn - quick and easy comforting side dish made with fresh corn simmered in a  butter, milk, cream mixture and a note of garlicky and warm flavor. Undeniably delicious!

5 from 1 vote

Southern

Servings 4 - 5 people

Ingredients

• ▢ 4 Fresh corn (any variety or color) (about 5 cups )
• ▢ 2 tablespoons butter
• ▢ 2 teaspoons minced garlic
• ▢ ½ jalapenos pepper , minced
• ▢ 1-2 teaspoons creole seasoning
• ▢ 1 tablespoon flour
• ▢ 1 1/2 cup whole milk
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ½ - 3/4 cup cream
• ▢ salt and pepper

US Customary - Metric

Instructions

• Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl or cake pan. Use the back of a knife to squeeze the corn milk from the cobs. Repeat with the remaining corn.
• (Optional)Blend about ½  corn. If you would like extra creamy corn. 
• In a large skillet over medium heat, add butter, let it melt then throw in garlic , jalapenos pepper, and creole seasoning. Stir for about a minute until fragrant.  Be careful not to let it burn.
• Combine fresh corn, flour and milk. Add to the pan. Followed by Worcestershire sauce. Lightly salt.
• Bring to a boil, then reduce heat to low. If desired, you may add cream here or continue cooking for about 7-10 minutes or more depending on preference.
• Adjust for seasoning with creole seasoning, salt and pepper.
• Let it cool for a few minutes before serving. 

Tips & Notes:

1. You can also use frozen or canned corn in place of fresh corn.
2. If the consistency seems to be thicker for you, adjust by adding some milk into it.
3. Serve with extra butter if you want more buttery flavor into it.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 203kcal (10%)| Carbohydrates: 6g (2%)| Protein: 2g (4%)| Fat: 18g (28%)| Saturated Fat: 11g (69%)| Cholesterol: 61mg (20%)| Sodium: 102mg (4%)| Potassium: 124mg (4%)| Sugar: 3g (3%)| Vitamin A: 940IU (19%)| Vitamin C: 2.9mg (4%)| Calcium: 91mg (9%)| Iron: 0.2mg (1%)

Author: Immaculate Bites

Course: Appetizers, Side

Cuisine: Southern

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