Creamed Corn

This Tasty Kitchen recipe (from this blogger) practically jumped off the page at me. As you all know very well, I love anything with heavy cream, and the picture of all those delightful little yellow kernels encased in creaminess was just too much to resist. It only takes about 15 minutes to toss together, with no chopping involved–everything just gets mixed in a pot. And the results . . . oh, man.

I should specify that it only serves 4 if those 4 people eat a ‘normal’ serving and don’t go hog wild like we did. But just to be safe . . . why don’t you go ahead and count on going hog wild.


(Serves 4)

½ cup heavy cream
½ cup milk
½ tsp salt
1 TBS sugar
16 oz frozen corn (sweet white corn if possible)
1 TBS butter
1 TBS flour
1/8 tsp black pepper

Pour the cream and milk into a pot . . .

. . . and add the sugar and salt too.

Bring the mixture to a boil, and add the frozen corn.

Bring it to a boil again, stirring occasionally.

Toss in some black pepper while you’re at it.

As the corn heats up, put the butter in a little bowl . . .

. . . and melt it in the microwave. Stir in the tablespoon of flour . . .

. . . and there you have your thickening paste. As soon as the corn/milk mixture is boiling, add the paste to the pot:

Turn down the heat to medium-low, and cook that corn until thick, stirring frequently. This will happen quickly, in only a few minutes.

Voilà! Now this part is important: taste the corn, and add more salt and pepper as needed. I needed more of both.

Without tasting as I go, I would be a lost soul in my own kitchen.

Dig in violently:

Are you witnessing this creaminess, people?

This is the perfect low-effort side dish that also happens to taste gloriously good.

Or is it the other way around? A gloriously good dish that happens to be low-effort?

I guess that depends on your degree of kitchen dedication. Sometimes, mine can be . . . quite low. Hence the primacy of ‘low-effort’ at this particular moment.

This recipe could easily be doubled (or dare I say tripled?) and brought to a potluck, where it will quickly make your enemies your friends and make your frenemies do the jig. Twice. While standing on their heads.

Though I have yet to figure out what exactly a ‘frenemy’ is.

Click here for printer-friendly version: Creamed Corn

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11 Responses to Creamed Corn

  1. Dig in violently…that must be some powerful creamed corn.

  2. Veronica says:

    Looks great! Creamed corn is a staple at my family-in-law’s get-togethers. It has to be my hubby’s favorite thing to eat in the world, and I’ve only made it for him once in our 11 years of marriage. For some reason, I don’t like it all that much! I guess I’m weird, b/c I can take or leave ice cream too. Anyway, his family’s recipe is three ingredients: corn, cream cheese, and butter. Whoa, Nelly!

  3. If it has butter and heavy cream, I’m in! Looks good :)

  4. Heidi says:

    Oooo! Looks tasty. I’m not a fan of the creamed corn in a can, but when i saw the title of your post, I was kind of hoping it would be about how to open up and consume a can of creamed corn. I’m going to have to try this recipe sometime soon. I’ll let you know how it goes.

  5. okielicious says:

    Hog wild. Yes, definitely hog wild. :)

  6. Tracy says:

    I’ve never had creamed corn before in my life, but your photos are pulling me in. I can’t wait to try this with fresh corn from the farm stand this summer!

  7. Erica says:

    “…and make your frenemies do the jig. Twice.”

    *snorting out loud*

  8. Hannah says:

    Ok, all I can say is wow! I just made this x4 (I know :-) for a potluck and it tastes incredible! Thanks for another great recipe!

  9. Hannah says:

    Sorry… forgot to add just in case anybody else wants to make this and doesn’t have cream in the house… I used half-n-half instead and it worked just fine.

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