Easy & Delicious... You'll never buy canned creamed corn again!
First let me start by saying that I LOVE corn...I LOVE fresh corn on the cob, roasted corn, frozen corn, canned corn and I especially LOVE creamed corn; this Easy Homemade Creamed Corn recipe is so simple and tastes so amazing, I bet you won't settle for canned creamed corn again!
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Creamed Corn is the perfect comfort food
My mom used to make creamed corn for us quite often, she used 1 can of creamed corn and 1 can of whole corn kernels and it was good. I made it that way for years and probably would still be making my creamed corn using cans if it wasn't for one little thing... one day I wanted creamed corn and didn't have any cans of creamed or whole corn! Now, I could have either gone to the store or just not made creamed corn that day, but I decided I'd make my own using the frozen corn I did have and I'm so glad I did! A few simple ingredients later, I tasted the best creamed corn ever!
I recently made this for Thanksgiving dinner and my husband, Jeff (who isn't a huge fan of corn, especially creamed corn), said the creamed corn was the best thing on his plate! It's that good!
What you'll need for Easy Homemade Creamed Corn:
*sorry, I was so excited to make (and eat) this recipe, I forgot to take a picture of the ingredients!
- Frozen Corn
- ½ and ½ or whole milk
- Salt and Pepper
Fill a pot or large saucepan (I use my All-Clad 3 quart saucepan) ½ way with water, add frozen corn and cook on medium-low for about 15 minutes. You want the corn to simmer, but not boil.
Remove one cup of corn and about a ¼ cup water from the pot. Drain the remaining water from the pot and reserve the whole corn kernels. Place into a food processor (if you don't have a food processor, a blender should work just fine) and using the pulse button, pulse the corn about 5-10 times or until it most of the corn kernels are broken up and blended with the water.
Using the same pot you cooked your corn in (corn removed), add butter and heat over medium low until butter is melted. Add in flour, salt and pepper, stir to incorporate. Continue to stir over low medium heat for about 2-3 minutes. Slowly add in ½ and ½ or whole milk (your sauce will look pretty icky right now, but I promise it gets better!) Add sugar, reduce heat to low and stir until the flour and milk combine.
Add corn (both pureed and whole kernels), the remaining butter and stir to combine. Taste and add salt and pepper as needed. Serve and Enjoy! * I forgot to take a picture after I added the whole corn, but you can see how the final dish looks!
Easy Homemade Creamed Corn
- 12 ounces Frozen Corn Kernels
- 2 Tablespoons Salted Butter divided
- ½ Tablespoon All Purpose Flour
- ¼ Teaspoon Salt fine grind sea salt
- ¼ Teaspoon Pepper
- ½ Teaspoon Sugar
- ¼ cup Half and Half or Whole Milk
- Fill a 3 quart saucepan ½ way with water, add frozen corn and bring to simmer over medium-low heat. Allow to simmer for 15 minutes.
- Remove 1 cup of corn with water from pot and place in bowl of food processor. Drain the rest of the corn and put aside.
- Pulse corn in food processor about 5 times or until most of the corn kernels are broken up and you have a chunky mixture.
- In your 3 quart saucepan, heat 1 tablespoon of butter until melted. Add in flour, salt and pepper. Stir to combine and cook over low-medium for about 3 minutes.
- Slowly add in half and half or milk and stir to combine. Reduce heat to low.
- Add in sugar and while stirring continue to cook over low heat for 2 minutes.
- Add in pureed corn mixture and whole corn kernels and remaining 1 Tablespoon of butter. Stir to combine. Cook over low heat until heated through, about 3-5 minutes.
- Add salt and pepper to taste.
- Serve and Enjoy!
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