Creamed Corn
Ingredients
8
servings
- 2 (10oz) package frozen corn
- 1 cup heavy cream
- 1 tsp salt
- 2 tbsp sugar
- 1/4 tsp fresh ground black pepper
- 2 tbsp butter
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 1/2 cup freshly grated parmesan cheese
- Optional
- Optional
Step-by-Step Instructions
- First, roast the corn in a skillet with the butter over medium-high heat for 5-7 minutes, stirring occasionally, like you would corn macque choux. If using optional jalapenos and onions, add them now and cook until the onions are softened and the corn is lightly browned.
- Reduce heat to medium. Add the corn, cream, salt, sugar, and pepper to the skillet. Whisk together the milk and flour in a small bowl until smooth, then stir into the corn mixture.
- Cook, stirring frequently, for 10-15 minutes until the mixture is thickened and creamy, and corn is cooked through. The sauce should coat the back of a spoon.
- Remove from heat, and stir in the Parmesan cheese until melted and fully incorporated. Serve hot.
Common Problems and Solutions
Q: Why is my creamed corn too thin?
A: Make sure to whisk the flour and milk together completely before adding to avoid lumps, and let it simmer long enough for the flour to thicken the sauce. If it's still thin, let it cook a few more minutes uncovered.
Q: Can I use fresh corn instead of frozen?
A: Absolutely! Use about 3-4 cups of fresh corn kernels cut from the cob. The roasting step will bring out even more sweetness from fresh corn.
Tips and Techniques
The key to rich, creamy corn is roasting it in butter first to develop caramelized flavor before adding the cream. Don’t rush this step—let the corn get a little color. Freshly grated parmesan melts much better than pre-grated and gives a smoother texture.
Ingredient Substitutions
- heavy cream: half-and-half
- parmesan cheese: sharp white cheddar or gruyere
- frozen corn: canned corn, drained
Equipment Needed
- Large skillet or sauté pan
- Whisk
- Wooden spoon or spatula
