Ingredients
Scale
- Corn kernels (fresh, frozen, or canned) 4 cups
- Heavy cream 1 cup
- Butter 4 tablespoons
- All-purpose flour 1 tablespoon
- Granulated sugar 1 tablespoon
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
- Yellow onion (finely diced) 1/4 cup
Instructions
- Step 1: If using fresh corn, cut the kernels off the cob. If using frozen, thaw. If using canned, drain the corn.
- Step 2: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
- Step 3: Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the heavy cream until smooth.
- Step 4: Add the corn kernels, sugar, salt, and pepper to the skillet. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the corn is heated through and the sauce has thickened to your desired consistency.
- Step 5: Taste and adjust seasonings as needed. Serve hot.
Notes
- Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the creamed corn over low heat on the stovetop, adding a splash of milk or cream if needed to loosen it up.
- Serve this creamy delight as a comforting side dish alongside grilled chicken, pork chops, or even as a topping for cornbread.
- For a richer flavor, try browning the butter slightly before adding the onions; it adds a nutty depth to the finished dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American