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
- 3 cups Corn Fresh or Frozen
- 1/2 cup Heavy Cream
- 2 tbsp Butter
- 1 teaspoon sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 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 1/2 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 1/4 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.