Easy Creamed Corn
Fresh sweet corn simmers with butter, whole milk, and cream until tender and spoonably rich. This easy stovetop side is ready in about 25 minutes.
- Total Time25 minutes
- Yield6 servings 1x
- DietVegetarian
Ingredients
Scale
- 4 large ears fresh sweet corn, about 3 cups kernels
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives, optional, for serving
Instructions
- Cut the kernels from the corn cobs into a large bowl. Scrape each cob with the back of the knife to collect its milky liquid.
- Melt the butter in a medium saucepan or deep skillet over medium heat.
- Add the corn and corn milk. Cook for 4 to 5 minutes, stirring occasionally, until the kernels brighten and begin to soften.
- Sprinkle the flour over the corn and stir continuously for 1 minute.
- Slowly stir in the whole milk. Add the cream, salt, and pepper and bring the mixture to a gentle simmer.
- Cook for 8 to 10 minutes, stirring often, until the corn is tender and the sauce lightly coats a spoon.
- Taste, adjust the seasoning, and remove the pan from the heat while the sauce is still slightly loose. Finish with chives if desired and serve warm.
Notes
- Four large ears should provide about 3 cups of kernels. Measure the kernels if the ears are unusually small.
- For frozen corn, use 3 cups thawed kernels and begin checking for tenderness early.
- The sauce thickens as it rests. Stir in milk one tablespoon at a time if it becomes too thick.
- Refrigerate leftovers within two hours and use them within four days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Find it online: https://yuminest.com/easy-creamed-corn/