Creamed Corn is the perfect comforting side dish recipe made with sweet corn kernels. It’s rich, luxuriously creamy and buttery and so easy to prep. My recipe is inspired from recipe by Diana Yolkey at allrecipes . I have reduced the amount of cream, flour and sugar what the original recipe called for and it came out perfect just how we prefer. I also added thyme for extra flavor.
This year I am using the freshest and healthiest ingredients in my cooking, so I’ll try not to use as many canned products:)
2 cups fresh corn or frozen
1 cup cream
1 cup milk
1 tbsp AP flour
1 tsp Salt
2 tsp sugar
1 tsp pepper
1. Add corn to a hot skillet and stir for 1-2 mins till moisture from the corn starts steaming and corn looks warm.
2. Take 2-3 tbsp corn and blend it with fork in cream and then add cream to the skillet and keep stirring at low flame. When the mixture starts to boil, add sugar, salt and pepper and keep mixing for 1-2 mins.
3. To thicken, add flour to the milk, mix nicely till no lumps are seen and then add flour mix to the skillet. Keep stirring till desired consistency is reached, another 1-2 mins, and then switch off the flame.
This recipe yielded ~3 cups of creamed corn. I saved half to add to the home made corn bread….recipe coming in the next post. The fresh creamed corn creates a sweet cornbread that will crumble in your hand and melt in your mouth.