Easy Creamed Corn Recipe

🧂 Ingredients

• 24 oz corn

  4 cups, canned or frozen
• 1 cup heavy cream (double cream)
• 1/2 cup milk

  OR use 1.5 cups half and half in place of the cream and milk
• 1 oz sugar

  2 Tbsp; white sugar works best
• 1 oz butter

  2 Tbsp; dairy or dairy-free; unsalted or lightly salted (adjust extra salt accordingly)
• 0.6 oz flour

  2 Tbsp
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

• 1 Mix together the flour and milk. Whisk well until it forms a smooth, thick
  consistency and there are no lumps.
• 2 If you're using fresh corn, shuck from the cob. If you're using frozen, allow it
  to thaw completely and remove any excess moisture. If you're using canned corn,
  drain well and pat away any excess moisture.
• 3 In a skillet, melt the butter over medium heat. Then, add the corn kernels,
  sugar, salt, pepper, and cream. If you’re using any extra spices, you can add
  them too. Cook for 3-5 minutes, stirring occasionally.
• 4 Add the milk-flour mixture into the skillet and lower the heat. Continue to cook
  the creamed corn, stirring constantly until the sauce has thickened and the corn
  is cooked through. It should take about 4-5 minutes. If it's a little dry, add
  more cream one tbsp at a time until it’s creamy again.
• 5 Remove from the heat. If you want, garnish with fresh parsley and extra black
  pepper. Serve hot.
• 6 Fridge: If you have leftovers, allow them to cool completely and transfer to an
  airtight container. Keep in the refrigerator for up to 3 days. 
  
  Freezer: Transfer the cooled creamed corn to a freezer-safe bag or container.
  Keep in the freezer for up to 3 months. 
  
  Reheat: Gently reheat the corn on the stovetop (or in the microwave), adding an
  extra splash of water or cream if needed to bring it to my desired consistency.

Nutrition Info