Guest Author - Sandie Jarrett
I love creamed corn – but not that watery stuff you buy in a can. I’m talking about thick, rich, scrumptious homemade creamed corn. When I was traveling through the rural South, I enjoyed several Sunday dinners that included a creamed vegetable dish. When I returned home, I scoured cookbooks and the internet, searching for a recipe that mimicked the side dish I had enjoyed at little roadside dinner houses in the South.
Although I have never quite been able to recreate the recipe for the creamed corn I enjoyed during my travels, I have come up with something very close. My version is easy to prepare using fresh or frozen corn kernels. Even my pickiest eater goes back for seconds on this one!
Serve this creamy comfort food with roasts, fried chicken, or your favorite juicy steak. It is wonderful with blackened foods and Cajun seasoned meats. The color of this side dish tend to be a bit bland so if you are looking for and eye-pleasing plate, serve with foods that are more colorful.
Makes 6-8 servings
2 (10-ounce) packages frozen corn kernels or 5 – 6 cups of fresh corn kernels
1 cup (8 ounces) heavy cream
1 teaspoon salt
2 tablespoons sugar
2 tablespoons melted butter
2 tablespoon all-purpose flour
1/4 teaspoon cayenne pepper or more to taste
1 cup (6 ounces) milk, divided
Combine the corn kernels (fresh or frozen) with the cream, salt, sugar, and butter in a heavy skillet. Cook the corn mixture over medium high heat until it begins to simmer.
Meanwhile, in a small bowl, whisk together the flour, 3/4 cup milk, and the cayenne pepper. Add to the simmering corn mixture and stir to combine. Simmer about 5 minutes or until the mixture has thickened and the corn is hot. If a thinner consistency is preferred, add the remaining milk, a little bit at a time, until the desired consistency has been reached.
Taste and adjust the seasonings. I usually add a sprinkle more of cayenne pepper.
Remove from the heat and enjoy!
You can pour the cooked creamed corn into a heatproof dish and ‘hold’ in a 200° oven for up to 20 minutes. Stir before serving.
For a different twist on this classic, remove the cooked creamed corn from the stove and stir in 1/4 cup freshly grated Parmesan cheese. Stir until the cheese has melted and serve.
Other additives that are tasty with Creamed Corn include thinly sliced green onion or diced green bell pepper with a bit of jalapeño pepper for more heat.
If you aren’t counted Carbs, ladle a generous amount of Creamed Corn over steamed rice.