[Recipe] Creamed Corn

Creamed corn was a staple for us growing up, and I love the stuff. Warm and creamy – it’s a perfect comfort food. I remember eating it with a hot dog, or just with saltines and butter. It was ridiculously good, at least to us.

This creamed corn recipe is much better than the canned varieties you find on the shelves at your local grocery store. It uses frozen corn, available all year round, but will be spectacular with the fresh corn of summer.

There are so many great flavours you could pair with this creamed corn – it’s a great base for anything. I’m looking forward to having it topped with shrimp, sauteed chorizo, or with smoked salmon. Stir in some parmesan or some chopped fresh herbs for a different twist. Drizzle it with a smoky chipotle infused or basil infused olive oil. Add some fresh chopped jalapeno during cooking to give it a bit more kick.

Today I enjoyed this creamed corn for lunch simply topped with some chunks of avocado.

[Recipe] Creamed Corn

6 cups frozen or fresh corn
3 Tbsp butter, divided
2 Tbsp flour
2 cans evaporated milk
salt and pepper, to taste

Saute corn in 1 Tbsp butter over medium heat for about 5 minutes, until the corn is no longer frozen (or until fresh corn begins to soften).

Add the remaining butter, flour, and salt and pepper to the corn.

Immediately add milk and stir.

Season with salt and pepper.

Lower heat to medium low and simmer, stirring occasionally, for 15 – 20 minutes, or until desired consistency. I let it simmer for about 15 minutes to get the thickness I wanted. If you’d like it a bit less thick, a little on the soupier side, just don’t simmer the creamed corn quite as long.

Season again with salt and pepper, if necessary, before serving.

[Recipe] Creamed Corn

This creamed corn is much better than canned stuff on the shelves at the grocery store. It uses frozen corn, but will be spectacular with fresh corn of summer.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 6 cups

Calories 304 kcal

Ingredients

  

• 6 cups frozen or fresh corn
• 3 Tbsp butter divided
• 2 Tbsp flour
• 2 cans evaporated milk
• salt and pepper to taste

Instructions

 

• Saute corn in 1 Tbsp butter over medium heat for about 5 minutes, until the corn is no longer frozen (or until fresh corn begins to soften).
• Add the remaining butter, flour, and salt and pepper to the corn.
• Immediately add milk and stir.
• Season with salt and pepper.
• Lower heat to medium low and simmer, stirring frequently, for 15 - 20 minutes.
• Season again with salt and pepper, if necessary, before serving.

Notes

Nutritional Information (based on a 1/6th recipe): - Calories: 304 - Carbs: 48 g - Fat: 9 g - Protein: 13 g - Fibre: 4 g - Sugar: 18 g