Learn how to make Creamed Corn from scratch. Fresh Corn, butter, flour roux and half& half is all you need to make this easy and creamy creamed corn recipe.
We mostly go for readily available canned products because of its convenience, even though it is very easy to make at home. But anything that is prepared fresh is always way better than canned products. The taste is always superior when it is homemade.
Two of the most common soups that we used order while growing up was tomato soup or sweet corn vegetable soup. For some sweet corn vegetable soup seems bland but when it is prepared well and you add a good dose of black pepper, it tastes pretty comforting. I prepare sweet corn soup often at home too with a good amount of veggies and shredded chicken. And whenever I make this soup, I always reach out to canned creamed corn.
But when I got to know how easy it is to make creamed corn at home and it only adds 10 mins extra to the entire process, I had to try this. And believe me, this was so yummy and far better than the canned version. In fact, I couldn't resist and had a couple of spoons right from the pan.
And after I made this at home, my mind flooded with ideas to use this creamCorn. The sweet crunch from the corns and the creamy base, top toasted bread with this sprinkle with some cheese. You can also add some cream cheese and Italian herb to it when it is still warm, serve beside roasted meat. I am going to share some interesting recipe using this creamy corn as a base in upcoming posts.
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Easy homemade Creamed Corn
Ingredients
- 3 cups Corn Fresh or Frozen
- ½ cup Heavy Cream
- 2 tbsp Butter
- 1 teaspoon sugar
- ¼ cup milk
- ½ teaspoon salt
Instructions
- If using Corn on the cob, clean the corn. Using a sharp knife remove the kernels.
- In a pan add butter. Once it melts, add 2.5 cups of the corn kernels. Saute for 3-4 minutes.
- Meanwhile, roughly chop ½ cup corn, using a sharp knife.
- After sauteing the corn kernels, add chopped kernels along with its juice. Season with salt and sugar.
- Add heavy cream. Let it cook covered on low heat for 5 minutes.
- Mix 1 tbsp of all-purpose flour to ¼ cup milk. Lower heat, Stir slowly to the corn cream mixture (make sure there is no lump).
- Cook 2-3 minutes further till the mixture looks creamy and has thicken a bit. Switch off the gas.
deb says
I lived in town where cream style corn was canned. anyone who worked their would warn you-“ never ever eat it!” sorry. this is bad news- the process bugs, corn worms and cobs into it. it is what they do at end of corn picking season. it is the left overs/waste. it is truly nasty to eat canned corn!
i loved it as a kid and when I moved to small rural town in Illinois with can i g factories nobody ate it. I so missed it as was a favorite as a kid. so I found this wholesome recipe and am confident in what is in it now! thank you!!!!
deb says
sorry Edit please!!! not canned corn but I meant to say “canned creamed style corn was nasty.
the canned kernel corn was fine.
GrandTina says
This recipe for cream style corn was just what I was looking for. It was so simple to make and fast. From now on, it’s homemade cream style corn that I will use to make my scallop corn.
I live in Egypt and if you find American canned cream style corn it’s triple the price because it’s imported.
Thank you! Thank you! Thank you for this recipe!