DESCRIPTION
Creamed corn is a classic comfort food side dish that can be served year-round, or during the holidays. Rich, silky, sweet, and delicious.
Ingredients
Units
Scale
- 3 Tbsp. butter
- 1 onion, finely chopped
- 3 cups corn*
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. flour
- 1 cup heavy cream**
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
- Reduce heat to low. Stir in the corn, sugar, salt, and pepper.Â
- Sprinkle everything with the flour and stir. While stirring, drizzle in the cream.
- Increase heat to medium. Bring the mixture to a boil, still stirring frequently. Immediately turn the heat to low and simmer, stirring frequently, until thickened, 2-3 minutes.
Notes
*You can use fresh, frozen, or canned corn. For fresh, you’ll need 3-4 cobs of corn, cooked and cut from the cob. For frozen, you’ll need about 16 ounces (1 pound), thawed. For canned, you’ll need two 15 ounce cans, drained.
**Instead of heavy cream you can use half-and-half or whole milk or a mixture of both. Canned evaporated milk also works well in this recipe. However, it has a sweeter flavor and so omit the sugar from the recipe.