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!

Course Appetizers, Side

Cuisine Southern

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings - 5 people

Calories 203kcal

Author Imma

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.

Notes

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

Nutrition