creamed corn recipe

Easy Creamed Corn

unsalted butter

corn,

heavy cream

salt

black pepper

sugar

cayenne pepper

nutmeg

milk

all-purpose flour

Melt butter in a medium saucepan over medium heat.  Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg.  Stir to combine.

In a small bowl or large measuring cup, whisk together the milk and flour.  Pour into corn mixture and stir to combine.

Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.

Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.

This is fabulous. I substitute drained southwest corn with pablano and bell peppers for the frozen corn.

Easy to make, tasty and creamiest corn that makes a perfect side dish.

One-Pot Cheesy Creamed Corn

14 oz Frozen Kernel Corn ** see notes (thawed and drained)

Tbsp Butter

Cream Cheese (cubed)

Cup Milk

Cup Shredded Cheddar

Garlic Cloves Minced (or 1 Tbsp garlic powder)

Tbsp Chopped Chives *

Tsp Chili Flakes (optional)

Salt and fresh ground pepper, to taste

Melt butter into a skillet over medium-high heat. Add in corn, garlic, salt, and pepper and&nbsp;saute for 4-5 minutes.

Add in cream cheese and milk, and mix until fully combined. Stir in shredded cheese and cook until all cheese melts and you get a thicker consistency. Then remove from heat.

Serve and garnish with chives and chili flakes. Enjoy!

https://content.jwplatform.com/videos/rW4rpqTJ.mp4

This One Pot Cheesy Creamed Corn recipe is super easy to make and so creamy it will be hard to stop at only one serving. This creamed corn will by far be the best you’ve ever had!

Cheesy Creamed Corn

Creamed corn. This Southern side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal! 

onion

garlic (minced)

corn ((1 lb frozen

half and half

parmesan (freshly grated)

salt and pepper

Heat a medium size saucepan over medium heat. 

Melt butter. Add minced onion and cook until softened.

Meanwhile prepare the corn: If using fresh, cut the corn from the cob and using the flat part of the blade scrape the cob to get as much of the milk from the cob as possible. If using frozen, thaw the corn according to directions and drain any excess moisture. If using canned, drain the corn.

Add the garlic and corn to the saucepan. Pour in the half and half. Stir to combine. If using fresh corn allow the corn to cook about 5 minutes to soften before moving on to the next step.

Remove 1 cup of the corn and blend using a blender or food processor. Can also use an immersion blender and blend to desired consistency in the pot. 

Add blended corn back to the saucepan. Bring mixture to a simmer. Cook for about 5 minutes until heated through.

Remove from the heat, add in the fresh grated parmesan. Stir while the parmesan melts into the corn.

Add salt and pepper to taste.

Serve warm. 

https://embed.mediavine.com/videos/chsyipoxiwkbplsxgyc6

Creamed corn. This Southern side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal!

One Pan Creamed Corn Orzo with Shrimp celebrates summer produce in an easy weeknight dinner. This one-skillet meal is kid-friendly and ready in 30 minutes.

One Pan Creamed Corn Orzo with Shrimp

shrimp

kosher salt (divided)

tsp. black pepper (divided)

Tbsp. olive oil

corn kernels (from 4 shucked ears of corn)

poblano pepper (seeds and ribs removed, finely chopped)

garlic

dry orzo

vegetable broth

coconut milk

thyme

basil

Place shrimp in a bowl and season with 1/2 tsp. of the salt, 1/4 tsp. black pepper, and cayenne pepper; toss to coat.

Heat oil in a large high-sided skillet over medium-high. When oil begins to smoke and working in batches if needed, add shrimp; cook, turning once, until lightly charred around the edges, about 2 minutes per side. Transfer to a plate and reduce heat to medium.

Add butter to pan. Once melted, add corn, onion, poblano pepper, and garlic; cook until onion is translucent and mixture is fragrant, 4 to 5 minutes. Add orzo and remaining 1/2 tsp. salt and black pepper; cook 1 minute; stirring often. Add broth, coconut milk, and fresh thyme; simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes or according to package instructions. Add shrimp back to pan and garnish with basil.

Instant Pot Creamed Corn

corn

block cream cheese

butter

1tbs sugar

sour cream

cornstarch

Salt and pepper

This simple and tasty baked parmesan creamed corn is an delicious twist on one of your favorite holiday side dishes. Your guests will rave about this one!

Baked Parmesan Creamed Corn

Cream Style Canned Corn

Whole Kernel Sweet Corn (drained)

flour

eggs

salt (or

¼ teaspoon pepper (or

garlic powder

parmesan cheese

⅓ cup crushed buttery crackers

grated parmesan ((the canned kind), optional)

Preheat oven to 350 degrees and grease a baking/casserole dish.&nbsp;

In a large bowl stir together cream style corn, whole kernel corn, flour, eggs, salt, pepper, garlic powder, and sugar. Pour mixture into prepared&nbsp;baking dish.&nbsp; Sprinkle parmesan cheese over the top.

Bake in preheated oven for 35-40 minutes. (Remove from oven, sprinkle crushed crackers over the top, then drizzle with melted butter.)

Bake for another 5 minutes until crackers are browned. Allow to cool slightly before serving. Top with grated parmesan cheese if desired.&nbsp;

Creamed corn, when fresh corn is out of season, is a luxury everyone should have access to. My creamed corn recipe is easily made with a few pantry ingredients and frozen corn. It&#x27;s a homey, comforting, and utterly delicious side dish you&#x27;ll not soon forget.

Creamed Corn Recipe

lb frozen corn, thawed, and patted mostly dry

½ tbsp all-purpose flour

skim milk

salt and black pepper

Melt butter in a 12-inch skillet over medium-high...

Melt butter in a 12-inch skillet over medium-high heat. Whisk in the flour and cook, whisking, for about 1 ½ minutes. Whisk in the milk and cream until no lumps remain. Bring the milk to a simmer, stirring frequently until it thickens, about 3-5 minutes. Once the milk just starts to bubble in the center, stir in the corn and cheese.

Reduce the heat to medium and using an...

Reduce the heat to medium and using an immersion blender, blend about half of the corn in the pan. (Alternatively, transfer half of the corn mixture to a blender or food processor and pulse the corn a few times. It doesn't have to be completely smooth.) Blending the corn will release the natural juice from the corn and add instant flavor to the dish. Stir the blended corn back into the pan and season with salt and pepper to taste. Serve hot. Leftovers will reheat well the next day.

This version of creamed corn has a creamy texture and makes a wonderful side dish. Read through the article for another version that is dairy-free and even simpler to make.

tbsp all-purpose flour

tsp black pepper

parmesan cheese (optional)

Melt the butter in a saucepan over medium...

Melt the butter in a saucepan over medium heat. Add the corn, cream, and sugar, then stir well to combine.

Whish the flour and milk together, then pour...

Whish the flour and milk together, then pour it into the corn mixture and stir well.

Cook for about 5 minutes, stirring constantly until...

Cook for about 5 minutes, stirring constantly until the mixture is thickened. Add the salt and pepper, adjust to your tastes if necessary.

YOU CAN STOP HERE IF YOU'RE NOT ADDING...

YOU CAN STOP HERE IF YOU'RE NOT ADDING A PARMESAN TOPPING.

Pour the mixture into a broiler-safe baking dish....

Pour the mixture into a broiler-safe baking dish. Sprinkle the parmesan cheese over the top. Broil on high for a couple of minutes, or until the parmesan is nicely browned.

Crockpot Creamed Corn is a simple slow cooker recipe — a total time saver! Enjoy this silky sweet side treat with just 5 minutes of prep!

Crockpot Creamed Corn + Video

cream cheese

unsalted butter (4 tablespoons)

black pepper (optional)

Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours.

At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results. Stir to combine and if desired, add black pepper to taste.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1478417995/mezbi1vrzgc57evorrpr.mp4

Crockpot Creamed Corn is our crockpot corn recipe for the silkiest and creamiest creamed corn with cream cheese you will ever eat! SO easy!

Best Crockpot Creamed Corn

A decadent, homemade creamed corn recipe for the Crockpot - you'll never go back to canned again!

corn (frozen)

oz cream cheese (room temperature)

tbsp sugar

tsp kosher salt

tsp pepper

Combine all ingredients in a slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. Serve with fresh ground black pepper.

https://content.jwplatform.com/videos/yvqh9wrI.mp4

Crockpot Creamed Corn

Creamy and rich Creamed Corn is the perfect side dish; it’s flavorful, made with simple ingredients, and the definition of heart-warming comfort food.

Creamed Corn

yellow onion ((5 oz./140 grams))

corn kernels ((or fresh corn kernels) (20 ounces./570 grams))

heavy cream ((240 milliliters))

milk ((120 milliliters))

Melt the butter in a large skillet over medium. Add the onion, and cook, stirring occasionally, until softened, about 4 minutes. Add the corn, and cook, stirring occasionally, until the corn is tender and heated through, about 8 minutes.

Sprinkle the flour over the corn mixture and stir until well combined. Stir in heavy cream, milk, sugar, salt, and pepper. Cook, stirring occasionally, until the cream mixture thickens and coats the corn, 4 to 5 minutes. Serve hot.

Creamed corn is a classic and comforting dish that brings together the sweetness of corn and the creaminess of a rich sauce.

Creamed Corn | Homestyle Creamed Corn Recipe

Canned Corn (drained)

tbsp Unsalted Butter

tbsp All Purpose Flour

Heavy Cream

Salt

tsp Ground Black pepper

tsp Granulated Suagr

Parsley (for garnish)

In a large skillet or saucepan, melt the butter over medium heat.

Add the corn kernels to the pan and sauté them for about 5 minutes, stirring occasionally, until they become tender.

Sprinkle the flour over the corn and stir well to coat the kernels evenly. Cook for another minute to cook out the raw flour taste.

Slowly pour in the heavy cream while stirring continuously to combine it with the corn and flour mixture. Stir until the mixture thickens slightly, usually around 3-4 minutes.

Reduce the heat to low and let the corn simmer for 5-10 minutes, stirring occasionally until it reaches your desired consistency. If you prefer a creamier texture, you can use a potato masher or the back of a spoon to mash some of the corn kernels gently.

Season the creamed corn with salt, pepper, and sugar (if desired), adjusting the amounts to taste.

Once the creamed corn is ready, remove it from the heat and transfer it to a serving dish.

Garnish with fresh herbs like parsley or chives, if desired, for added freshness and presentation.

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