The only creamed corn recipe you’ll ever need: straight from the cob

Creamed corn, a beloved side dish that evokes nostalgic memories and culinary adventures, can be effortlessly crafted with the freshest corn on the cob. Embark on this culinary journey to discover the secrets of creating this creamy delicacy that will tantalize your taste buds.

Ingredients: A Symphony of Sweetness

• 6 ears of fresh corn on the cob
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Equipment: A Culinary Orchestra

• Sharp knife
• Large skillet or Dutch oven
• Whisk
• Measuring cups and spoons
• Can opener (if using canned milk and cream)

Instructions: A Step-by-Step Symphony

Step 1: Prepare the Corn

Gently remove the husks and silk from the corn cobs. Using a sharp knife, carefully cut the kernels off the cob. You should have about 4 cups of corn kernels.

Step 2: Melt the Butter

In a large skillet or Dutch oven over medium heat, melt the butter.

Step 3: Whisk in the Flour

Gradually whisk in the flour until it forms a smooth paste. Cook for 1 minute, stirring constantly.

Step 4: Add the Milk and Cream

Slowly pour in the milk and heavy cream while whisking constantly. Bring the mixture to a simmer and cook for 5 minutes, or until thickened.

Step 5: Add the Corn Kernels

Stir in the corn kernels and cook for another 5 minutes, or until heated through.

Step 6: Season to Perfection

Season with salt and pepper to taste. Adjust the seasoning as needed.

Step 7: Serve and Savor

Remove from heat and serve immediately. Garnish with fresh parsley or chives for a touch of color and flavor.

Variations: A Culinary Canvas

• Spicy Creamed Corn: Add a pinch of cayenne pepper or chili powder to the roux for a fiery kick.
• Herbed Creamed Corn: Stir in fresh herbs like basil, thyme, or oregano for a fragrant twist.
• Roasted Corn Creamed Corn: Roast the corn kernels on a baking sheet before adding them to the creamed corn for a smoky depth of flavor.

Tips for the Perfect Creamed Corn

• Use fresh corn on the cob: Fresh corn will yield the sweetest and most flavorful creamed corn.
• Don’t overcook the roux: The roux should be cooked for just 1 minute to avoid a burnt flavor.
• Whisk constantly: Whisking constantly will prevent lumps from forming in the sauce.
• Simmer gently: Simmer the creamed corn gently to prevent it from curdling.
• Adjust the consistency: If the creamed corn is too thick, add a little more milk or cream. If it’s too thin, add a little more flour.

Health Benefits: A Nutritious Delight

Creamed corn is a surprisingly nutritious side dish. It’s a good source of fiber, vitamins, and minerals, including:

• Vitamin C
• Vitamin A
• Potassium
• Magnesium
• Phosphorus

FAQs: Culinary Inquiries Answered

Q: Can I use canned milk and cream instead of fresh?
A: Yes, you can use canned milk and cream. However, fresh milk and cream will yield a richer flavor.

Q: How long can I store creamed corn?
A: Creamed corn can be stored in the refrigerator for up to 3 days.

Q: Can I freeze creamed corn?
A: Yes, you can freeze creamed corn for up to 3 months. Thaw it in the refrigerator overnight before serving.