Here are two creamed corn recipes so you can make it just the way you like it.
The first one has almost no other ingredients but corn. Butter, salt and pepper are the only other ingredients! You’ll take the kernels off the cob, then scrape down the cobs to get every last bit of milky goodness. Puree half the kernels, then cook it all on the stove with a bit of butter.
If you’ve never made creamed corn this way, you may never go back.
The second creamed corn recipe is much more common and likely what you’re used to. In addition to corn, butter, salt, and pepper, it also has cream, milk, butter and a little flour for thickening.
And if you want a third creamed corn recipe? Sprinkle grated parmesan over the top and broil it a couple of minutes until it’s nice and brown.
YES, you will want to add the parmesan. In case you were asking.
You can also do a “half and half” version (does that make this recipe number four)? Puree less of the corn from the first recipe and add less of the cream and milk from the second.
And you can always add a gorgeous browned Parmesan cheese top anytime!
Does creamed corn have dairy?
I basically answered that question above, but I’ll elaborate here. TRUE creamed corn, the way the Native Americans made it, didn’t have cream. The reason it’s still creamy is that when corn is pureed, it releases its milky liquid.
However, most creamed corn recipes today do include cream, milk, half and half, or even cream cheese. I’m not knocking these versions, because they’re all delicious. It’s really just your personal preference. Me? I like to make it both ways, depending on my mood and what else I’m serving.
How do you thicken creamed corn?
The most common way is with flour and it’s also the easiest. You can also add less cream and milk and simmer it until it’s reduced and thickened. I prefer not to do it this way, however, as the corn gets overcooked (IMO).
Should I use fresh or frozen corn?
You can use either, depending on which recipe you’re making. Fresh corn in both recipes, by far, is the best choice. But frozen corn works just fine in the second recipe, especially since you’ll be mixing it with cream and milk.
I don’t recommend canned, as the texture is never quite right. Having said that, I’d use it in a pinch!
What are some additions I can add to this creamed corn recipe?
I’ve made quite a few variations over the years, and these are my favorites: bacon, parmesan, green onions, fresh basil, diced jalapeños or poblanos, or even a little pico de gallo. I’ve even mixed in some chopped, cooked chicken breast that I had left from dinner the night before.
Bacon with diced jalapeños is probably my favorite variation. Play around a bit and try something new. Just make sure to share it with me so I can try it, too!
Things you can make with leftover creamed corn:
In the rare event that I have leftover creamed corn, I almost always make sweet corn cake. If you haven’t made it before, you must try it! It’s not quite corn cake and not quite corn pudding; it’s somewhere between the two. I never serve a Mexican meal without it, but I make it with other cuisines, too.
I’ve even made it for dinner…just for me. (True story.)
You can make other things with leftover creamed corn, too. Creamy corn dip, corn fritters or whisk in some chicken stock and make a bowl of corn soup. You can also add it to a potato or broccoli soup for a little twist.
Creamed Corn Recipe #1
This is hardly even a recipe, so I’ll just explain it here. I suggest using only fresh corn for this method because you want the milky liquid that you won’t get from frozen.
Pick up some fresh corn, about one cob per person (I usually do four since we’re a family of four). Take the kernels off the cob over a large bowl, then scrape more liquid from the cobs. Using an immersion blender (you could also use a regular blender), puree half of the corn kernels.
Add a couple of tablespoons of unsalted butter to a skillet over medium heat. Once it’s melted, stir in the corn. Cook it, stirring frequently, about 5 minutes or so, until it thickens slightly and the mixture is hot. Taste it and add salt to taste. Pepper, too, if you like. Add more or less butter depending on the number of corn cobs you use.
- 2 tbsp unsalted butter
- 6-7 ears fresh corn, kernels removed and cobs scraped (or 5 cups frozen corn, thawed)
- 1/2 cup heavy cream
- 1 tbsp granulated sugar
- 1 cup whole milk
- 3 tbsp all-purpose flour
- 1/2 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup grated parmesan cheese (optional)
- Melt the butter in a saucepan over medium heat. Add the corn, cream, and sugar, then stir well to combine.
- Whish the flour and milk together, then pour it into the corn mixture and stir well.
- Cook for about 5 minutes, stirring constantly until the mixture is thickened. Add the salt and pepper, adjust to your tastes if necessary.
- YOU CAN STOP HERE IF YOU'RE NOT ADDING A PARMESAN TOPPING.
- Pour the mixture into a broiler-safe baking dish. Sprinkle the parmesan cheese over the top. Broil on high for a couple of minutes, or until the parmesan is nicely browned.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 369mgCarbohydrates: 28gFiber: 2gSugar: 9gProtein: 8g
This data was provided and calculated by Nutritionix.