The secret to creamy, homemade corn: how to cook creamed corn on the stove in minutes!

Creamed corn is a classic side dish that adds a touch of sweetness and creaminess to any meal. Whether you’re enjoying it with roasted chicken, grilled steak, or a hearty stew, creamed corn is sure to please. While it may seem like a daunting task, cooking creamed corn on the stovetop is incredibly simple and rewarding. In this comprehensive guide, we’ll walk you through the step-by-step process, providing tips and tricks to ensure your creamed corn turns out perfectly every time.

Ingredients You’ll Need:

• 1 (15-ounce) can whole kernel corn, drained
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup unsalted butter, softened

Step-by-Step Instructions:

1. Prepare the Corn:

Drain the canned corn and rinse it thoroughly under cold water. This will remove any excess salt or preservatives.

2. Combine the Wet Ingredients:

In a medium saucepan, whisk together the milk, heavy cream, sugar, salt, and pepper. Bring the mixture to a simmer over medium heat.

3. Make the Slurry:

In a small bowl, whisk together the flour and a few tablespoons of the hot milk mixture to form a smooth slurry. This will help thicken the creamed corn.

4. Thicken the Sauce:

Gradually whisk the slurry into the simmering milk mixture. Continue whisking until the sauce thickens and coats the back of a spoon.

5. Add the Corn:

Once the sauce has thickened, stir in the drained corn. Bring the mixture back to a simmer and cook for 5-7 minutes, or until the corn is heated through.

6. Add the Butter:

Remove the saucepan from the heat and stir in the softened butter until it melts and is fully incorporated.

7. Serve and Enjoy:

Transfer the creamed corn to a serving dish and serve immediately. It can be enjoyed as a side dish or as a topping for tacos, burritos, or baked potatoes.

Tips for Perfect Creamed Corn:

• For a richer flavor, use fresh corn kernels instead of canned corn.
• If you don’t have heavy cream, you can substitute it with an equal amount of milk. However, the creamed corn may be slightly less creamy.
• Adjust the amount of sugar and salt to your liking.
• For a creamier consistency, use a hand blender to puree a portion of the creamed corn before adding it to the saucepan.
• Creamed corn can be made ahead of time and reheated when ready to serve.

Variations:

• Cheesy Creamed Corn: Add 1/2 cup shredded cheddar cheese to the creamed corn after it has finished cooking.
• Spicy Creamed Corn: Add 1/4 teaspoon cayenne pepper or a chopped jalapeño pepper to the creamed corn for a kick of heat.
• Bacon Creamed Corn: Cook 4 slices of bacon until crispy and crumble them into the creamed corn.
• Roasted Garlic Creamed Corn: Roast a head of garlic until soft and add it to the creamed corn for a savory flavor.

Top Questions Asked

Q: Can I use frozen corn instead of canned corn?
A: Yes, you can use frozen corn. Simply thaw it before using it.

Q: How do I store leftover creamed corn?
A: Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze creamed corn?
A: Yes, you can freeze creamed corn. Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

Q: What are some other ways to cook creamed corn?
A: Creamed corn can also be cooked in the microwave or in a slow cooker.

Q: Can I make creamed corn without heavy cream?
A: Yes, you can make creamed corn without heavy cream. Use an equal amount of milk instead.