Ingredients for Best Creamed Corn
- Frozen Whole Kernel Corn
- Whipping Cream
- 1 cup milk
- 1/4 teaspoon salt
- Sugar
- 1/4 cup (1/2 stick) cold unsalted margarine
- All Purpose Flour
How to Make Best Creamed Corn
- In a large saucepan, combine 2 cups fresh or frozen corn kernels, 1 cup milk, 1/2 cup heavy cream, 1/4 cup butter, and 1/4 teaspoon salt.
- Stir until well combined.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring frequently, for about 10 minutes, allowing the flavors to meld.
- In a separate small bowl, whisk together 1/4 cup (1/2 stick) cold unsalted margarine and 2 tablespoons all-purpose flour until smooth and no lumps remain. This creates a roux.
- Gradually whisk the margarine-flour mixture into the simmering corn, stirring continuously to prevent lumps.
- Continue to cook and stir constantly for another 5-7 minutes, or until the sauce has thickened to your desired consistency.
- Season with freshly ground black pepper to taste.
- Serve warm and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
40g
Carbs
6g
