Transform ordinary corn into a culinary masterpiece: the ultimate guide to lawry’s creamed corn

In the culinary realm, few side dishes evoke nostalgia and comfort like Lawry’s Creamed Corn. Its velvety texture, sweet corn flavor, and subtle seasonings have made it a beloved staple in kitchens across the nation. While the prepackaged mix offers convenience, there’s nothing quite like the satisfaction of creating this classic from scratch. This comprehensive guide will walk you through the simple steps of making Lawry’s Creamed Corn, ensuring you achieve the perfect balance of flavors and consistency.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/4 cup butter, unsalted
• 2 tablespoons Lawry’s Seasoning Salt

Instructions:

1. Prepare the corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it completely.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and pepper.
3. Heat the milk: In a separate saucepan, heat the milk over medium heat until it simmers.
4. Make a roux: Add the dry ingredients to the hot milk while whisking constantly. Continue whisking until the mixture thickens into a smooth roux.
5. Add the corn: Stir in the corn kernels and cook for 5 minutes, or until heated through.
6. Add butter and seasoning: Remove the saucepan from the heat and stir in the butter and Lawry’s Seasoning Salt.
7. Season to taste: Taste the creamed corn and adjust the seasonings as needed.

Tips for Perfect Creamed Corn:

• Use fresh or frozen corn for the best flavor and texture.
• If you don’t have Lawry’s Seasoning Salt, you can substitute a mixture of salt, onion powder, garlic powder, and paprika.
• For a richer flavor, use half-and-half instead of milk.
• If the creamed corn is too thick, add a little more milk. If it’s too thin, whisk in a little more flour.
• For a touch of spice, add a pinch of cayenne pepper.
• Creamed corn can be made ahead of time and reheated when ready to serve.

Variations:

• Roasted corn creamed corn: Roast the corn kernels on a sheet pan before adding them to the creamed corn.
• Cheddar cheese creamed corn: Stir in shredded cheddar cheese at the end of cooking.
• Bacon creamed corn: Cook some bacon and crumble it over the creamed corn.
• Green chili creamed corn: Add a chopped green chili pepper to the creamed corn.

Serving Suggestions:

• Serve creamed corn as a side dish with grilled meats, fried chicken, or fish.
• Spoon creamed corn over cornbread or biscuits.
• Use creamed corn as a filling for tacos or enchiladas.

Storage:

• Creamed corn can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat creamed corn over low heat until warmed through.

The Secret to Success:

The key to making Lawry’s Creamed Corn is to achieve the perfect balance of flavors and consistency. The roux is essential for thickening the creamed corn, so whisk it constantly until it’s smooth and free of lumps. The Lawry’s Seasoning Salt adds a unique blend of herbs and spices that gives the creamed corn its signature taste. Seasoning to taste is also important, as every palate has different preferences.

Beyond the Basics:

Once you’ve mastered the classic recipe, feel free to experiment with different variations. Adding roasted corn kernels, cheddar cheese, bacon, or green chili can transform the dish into a flavorful and versatile side dish. Serve creamed corn as a filling for tacos or enchiladas to create a satisfying and comforting meal.

Answers to Your Questions

Q: Can I use canned corn for creamed corn?
A: Yes, you can use canned corn. However, fresh or frozen corn will yield a better flavor and texture.

Q: How can I make creamed corn without flour?
A: You can use cornstarch as a substitute for flour. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Add the slurry to the hot milk and whisk until thickened.

Q: Can I freeze creamed corn?
A: Yes, you can freeze creamed corn. Allow it to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.