When I'm in need of a delicious side dish that is perfect with any comfort food, I go with this recipe for creamed corn. Creamed corn is sweet and rich, a perfect balance to a meal with a savory main dish. Made with frozen or canned corn, this recipe is quick and cheap to make!
What is creamed corn?
Modern day creamed corn is made from either frozen or canned corn and a mixture of cream. Typically hald the corn in the recipe is pureed so that it has a thicker consistency.
Creamed corn originated as a Native American dish in the now midwest United States. In older variations of this dish, there was no cream or milk added. Instead the creaminess comes from the the milky residue of scraped kernels off of the ear of the corn.
Where does creamed corn come from
Creamed corn is common in the midwest and southern areas of the United States. It originated as a Native American dish and was over time transformed into the dish we know and love today.
What type or corn makes for the best creamed corn?
You can use either canned or frozen corn for your convienience for this recipe. If using fresh corn, slice the kernels off of the ear and add the kernels to the pan. If using canned corn, drain and remove any excess liquid, or else your creamed corn will be too loose. If using frozen corn, thaw in the microwave so that corn is room temperature before cooking.
Each variety of corn will have a different amount of liquid, with canned corn having the most. You may need to adjust the amount of thickening agent when using different types of corn so that the creamed corn has the correct consistency.
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Creamed corn is the perfect side dish to any comfort food. Easy to make and using pantry ingredients you already have at home.
- 1 Onion Diced
- 3 Tbsp Butter
- 4 Cups Corn Kernels drained if canned, thawed if frozen
- 3 Tbsp Flour
- 3/4 Cup Heavy Cream
- 1 1/4 Cups Milk
- 2 Tsp Thyme
In a dutch oven, combine butter and onion and cook over medium-high heat or until onion is translucent. Add in corn and then add in flour. Season to taste with salt and pepper, stir in thyme. Stir to combine, cook for 2 minutes.
Slowly stir in the heavy cream and milk. Bring mixture to a simmer and cook until thickened.
Remove 1 cup of the corn mixture to puree until smooth. Add pureed corn back to the pot and stir to combine. Serve and enjoy!