By Jennifer Dorsett
Homemade creamed corn is nothing like the stuff from a can. It’s better. So, give it a try. Your family and your taste buds will thank you.
It’s super simple. Creamed corn is what its name implies—corn and cream. You’ll also need sugar, butter and a few spices, but it’s easy to make and keeps well in the freezer. You can also can it in glass jars for shelf-stable storage.
Once you’ve made a big batch, you’ll have plenty on hand to use in quick weeknight dinners.
Homemade creamed corn
Prep time: 30 minutes
Cook time: 30 minutes
4 cups fresh corn kernels (about 9 ears of corn)
4 tablespoons butter
1 small onion, diced
2 tablespoons flour
2 tablespoons sugar, or more to taste
2 cups heavy cream
salt and pepper to taste
Shuck the ears of corn. Start by pulling back the husks and removing all the silk. You can pull the husks off completely, or just peel them back for a built-in handle when shelling (removing the kernels from the cob). Rinse thoroughly when done.
Next, shell the corn. Grasp the ear by the husks or base and set the other end on a cutting board. Run a sharp knife carefully along each side of the cob until all the kernels are cut off.
Now it’s time to get cooking! Warm the butter over medium heat until melted,. Then, add diced onion and sauté until translucent. That’ll take about 8 minutes.
Add the flour and stir well. This forms the roux, or thickener base. Cook about 5 minutes, until flour is well-mixed and a light tan color.
Next, add the sugar and stir well. Let the sugar caramelize for about 3 minutes. Then, pour in the cream. Season well with salt and pepper.
Slowly pour in the kernels to avoid splashing hot liquid onto yourself.
Allow the mixture to come to a boil, stirring frequently. Reduce to a simmer and cook an additional 25 minutes, or until kernels are done to your liking. I prefer mine to still have a bit of crunch, so I usually cook this about 20 minutes. If you prefer a softer texture, continue cooking.
Optional: for a thicker texture, blend about a cup of the corn mixture in a blender and return to cooking pot.
This stores well in plastic storage bags in the freezer, and it also works well for canning. As made above, this recipe will make about four pint jars’ worth of creamed corn, or about three quart-sized freezer bags.
Now that you have your creamed corn on hand, make this quick and easy shrimp recipe for dinner one night!