Sweet, tender corn in a melt-in-your-mouth flavorful cream sauce. The perfect side dish for a special occasion, but simple enough for every day. This creamed corn will have you wanting more.
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I’ll be honest—I had never tasted real creamed corn before this recipe. And I didn’t really think it sounded all that good. The stuff from the can is…well…a mockery…disgusting…the pit of all things nasty. So why would the real deal be any different I thought.
But it is. Oh my. It is.
My husband travels sometimes for work and he sometimes gets taken out to expensive restaurants to eat. Places that we would never even dream of going even for a very special occasion. At one such restaurant they served steak and creamed corn. He came home and raved about their creamed corn. And then went back for several years in a row and ate there. Always raving about the creamed corn.
I’m pretty sure my skin tone turned an extra shade of green each year after listening to him rave.
Well one year for a special occasion (maybe my birthday or mother’s day, I don’t remember) he cooked steak and this creamed corn. And we ate. And we raved. Then we ate some more. It was so good.
It IS so good.
He claims it’s as good or better than the stuff from the really expensive restaurant.
The best creamed corn ever
In all honesty, I don’t think my life was fully complete until this cream corn entered it.
That sounds awfully dramatic and over-exaggerative, but once you make it you will understand. I promise. It’s that good.
When you pair it with a good grilled steak and some cheesy broiled potatoes, it is a meal out of a fairy tale. You know…”happily ever after”? Because we all know that “happily ever after” can’t really exist unless there is food involved. Like good food. At least it’s that way for me.
Creamed Corn
Sweet, tender corn in a melt-in-your-mouth flavorful cream sauce.
Ingredients
- 2 10-ounce packages frozen corn kernels thawed, see note
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- ¼ cup freshly grated parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
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In a medium saucepan over medium heat combine the corn, cream, salt, sugar, pepper and butter. Stir well and cook until butter melts.
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In a small bowl or a liquid measuring cup, whisk together the milk and flour and stir into the corn mixture.
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Cook corn mixture for 5-10 minutes, stirring constantly over medium heat until thickened and cooked through.
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Remove saucepan from heat and stir in the freshly grated parmesan cheese until melted.
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Taste and add salt and more freshly ground pepper, if desired.
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Serve immediately while warm. Or cool, cover and refrigerate to reheat later before serving, adding a bit more milk if it is too thick.
Recipe Notes
1. To thaw frozen corn quickly, place in a microwave safe bowl with a little water and cook for 30-60 seconds. Drain well.
2. I’ve also made this recipe without thawing the corn first and it works fine, just takes slightly longer until the butter melts in step 1.
Recipe Source: Heather @ The Cook’s Treat, adapted slightly from this recipe at Allrecipes.com
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
