Simple Creamed Corn
A rich and luxurious side dish that highlights the natural sweetness of fresh summer corn.
dailyrecipesbook.comThis creamed corn recipe is a favorite because it lets the natural flavor of the corn shine without needing heavy flour or extra fillers. By puréeing a portion of the kernels with cream, you create a silky base that holds onto the remaining whole kernels for the perfect texture.
It is incredibly versatile and pairs beautifully with grilled chicken, steak, or pork chops. If you cannot find fresh corn, you can easily swap it for frozen kernels, just remember to adjust your cooking time as they soften a bit faster.
Ingredients
- 8 ears fresh corn, kernels cut from cobs (about 6 cups)
- 1 cup water
- 3/4 cup heavy cream
- 1 1/8 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch sugar (optional)
Instructions
- 1
Combine the corn and water in a large skillet and bring to a boil over high heat.
- 2
Reduce the heat to low, cover the skillet, and cook for 8 to 10 minutes until the corn is crisp tender, stirring occasionally.
- 3
Remove the skillet from the heat and transfer 2 cups of the corn mixture into a blender.
- 4
Add the cream, salt, and pepper to the blender, remove the center knob to let steam escape, and blend until the mixture is completely smooth.
- 5
Stir the puréed mixture back into the skillet with the remaining corn.
- 6
Simmer over medium heat for a few minutes until it thickens to your preferred consistency, then taste and add the sugar if you like a little extra sweetness.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a small splash of cream or water to keep the consistency smooth as it will thicken significantly in the fridge.
Made this recipe? Let us know how it went.
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