Unlock the secret: how to whip up perfect canned-style creamed corn
Indulge your taste buds with this exquisite homemade creamed corn that effortlessly mimics the velvety texture and savory sweetness of its canned counterpart. Follow our step-by-step guide and elevate your culinary repertoire with this comforting side dish.
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 6 ears)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step 1: Prepare the Corn Kernels
- Remove the husks and silks from the corn ears.
- Use a sharp knife to cut the kernels off the cob.
- Measure out 4 cups of kernels.
Step 2: Cook the Kernels
- In a large saucepan, melt the butter over medium heat.
- Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly softened.
Step 3: Make the Roux
- In a small bowl, whisk together the flour, sugar, salt, and pepper.
- Gradually whisk the flour mixture into the melted butter and cook for 1 minute, stirring constantly.
Step 4: Add the Milk and Cream
- Gradually whisk in the milk and heavy cream until smooth.
- Bring the mixture to a boil, stirring constantly.
Step 5: Simmer and Thicken
- Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened.
- Stir occasionally to prevent burning.
Step 6: Adjust Seasonings
- Taste and adjust seasonings as needed. Add more salt, pepper, or sugar to suit your preference.
Step 7: Enjoy!
- Serve the homemade creamed corn immediately or refrigerate for later use.
Tips for Success:
- For a sweeter creamed corn, use a sweeter variety of corn, such as Silver Queen.
- If you don’t have heavy cream, you can substitute it with an equal amount of milk.
- To make a gluten-free version, use cornstarch instead of all-purpose flour.
- For a creamy and velvety texture, use an immersion blender to puree the creamed corn before serving.
- Leftover creamed corn can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Roasted Creamed Corn: Roast the corn kernels on a sheet pan at 400°F for 15-20 minutes before cooking them in the sauce.
- Bacon Creamed Corn: Add crumbled bacon to the sauce for a smoky, savory flavor.
- Cheddar Creamed Corn: Stir in grated cheddar cheese for a cheesy twist.
- Poblano Creamed Corn: Add diced roasted poblano peppers for a spicy kick.
Final Thoughts:
Homemade creamed corn is a culinary masterpiece that can elevate any meal. With its velvety texture, sweet and savory flavors, and customizable variations, it’s a dish that will impress your friends and family. So, ditch the canned version and embrace the joy of creating your own homemade creamed corn today!
Frequently Asked Questions:
Q: Can I use frozen corn kernels instead of fresh?
A: Yes, you can use frozen corn kernels. Just thaw them completely before using.
Q: How can I make my creamed corn thicker?
A: Simmer the sauce for longer to reduce it and thicken it. You can also add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
Q: What can I serve with creamed corn?
A: Creamed corn is a versatile side dish that pairs well with grilled meats, roasted chicken, or fish. It can also be used as a topping for tacos or nachos.
