Creamed Corn

https://littlesunnykitchen.com/creamed-corn/

Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!

I thought this recipe was really good and my family, except my oldest, all really liked it. I cook the onion for longer than it says and I also used more whipping cream than it says because I had one cup. I also ended up putting a lot more milk in the recipe, at least another cup. I let it simmer for a couple hours. I did use the immersion blender and blended about 1/2 of it.

Servings: 8

Ingredients

▢4 cups corn kernels frozen, fresh, or canned and drained

▢1 small onion finely diced

▢2 tablespoons butter

▢2 tablespoons all-purpose flour

▢½ cup heavy cream  (I used more cream and less milk because I had the cream to use)

▢¾ cup milk  (I ended up using at least another cup of milk in the recipe)

▢½ teaspoon salt

▢¼ teaspoon ground black pepper (I used more salt and pepper than it called for as well)

▢2 sprigs fresh thyme (I did not use thyme)

Instructions

In a saucepan or pot, melt the butter and sauté the onion until it's soft and translucent.

Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.

Add flour, and cook for 1 minute then add the cream and milk.

Bring the mixture to a gentle simmer, and allow the sauce to thicken.

Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.

Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.

Notes:

If you’re using sweet corn, then there is no need to add sugar. If using regular corn, you can add 1 tablespoon of granulated sugar.

You can substitute the milk and cream with half and half.

Blending a part of the corn kernels will create a thicker sauce, but if it’s not thick enough, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix it in and cook for a couple of minutes until the sauce thickens.

You can skip the blending if you prefer the corn kernels to keep their texture.

You can serve it as a casserole by sprinkling the top with breadcrumbs and parmesan and placing it under the broiler for a few minutes.

Storage: Store in the fridge in a sealed container for up to 3 days, or freeze for up to 3 months.