After making this easy homemade creamed corn, you won't use canned again!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 174kcal
Author: Louise
Ingredients
12ouncesFrozen Corn Kernels
2TablespoonsSalted Butterdivided
½TablespoonAll Purpose Flour
¼TeaspoonSaltfine grind sea salt
¼TeaspoonPepper
½TeaspoonSugar
¼cupHalf and Half or Whole Milk
Instructions
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!
Notes
This recipe is easily doubled or Tripled. I made a double recipe for Thanksgiving and wish I would have tripled it...there wasn't any left!