How do I make creamed corn?

First, sauté finely diced shallot in butter. Then, add sweet corn, heavy cream, and thyme and cook until the corn turns tender. Next, stir in the milk and flour mixture and cook until the sauce thickens. Finally, blend 1 to 2 cups of the mixture, stir it back into the skillet, and season to taste.

Is creamed corn healthy to eat?

Creamed Corn provides fiber, protein, potassium, and vitamins from the corn. However, this recipe also contains butter and heavy cream, which add richness and fat. Each serving has about 335 calories, 37 grams of carbohydrates, 7 grams of protein, 20 grams of fat, and 4 grams of fiber. Therefore, you can enjoy it as a satisfying side alongside a balanced meal.

Can I buy creamed corn in the UK?

You may find canned creamed corn in some UK supermarkets, specialty food shops, or online stores. However, availability can vary depending on the shop. Homemade Creamed Corn also gives you control over the thickness and seasoning. Plus, you can make it with ingredients that many supermarkets carry.

How to make creamed corn in the UK?

Use sweetcorn kernels, whole milk, double cream, butter, shallot, flour, thyme, cayenne, salt, and black pepper. Then, follow the same skillet method in this recipe. You can use either fresh or frozen sweetcorn, so the recipe stays simple throughout the year.

Creamed Corn: Easy, Irresistible Thanksgiving Side

Name: Creamed Corn Recipe for a Cozy Thanksgiving Side
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon flour, or arrowroot powder, cornstarch, or another flour; 1 cup whole milk; 2 tablespoons unsalted butter; 2 tablespoons finely diced shallot; 5 cups frozen sweet corn, thawed, about two 12-ounce bags; 1 cup heavy cream; 1/4 teaspoon dried thyme; Pinch of cayenne pepper; Kosher salt, to taste; Freshly ground black pepper, to taste; Optional: 1/4 cup freshly grated Parmesan cheese

Description

Creamed Corn is a rich, creamy Thanksgiving side made with sweet corn, butter, shallot, milk, heavy cream, thyme, and a touch of cayenne. Blending part of the corn creates a silky texture while keeping plenty of tender kernels in every bite.

Ingredients

Scale

1 tablespoon flour, or arrowroot powder, cornstarch, or another flour

1 cup whole milk

2 tablespoons unsalted butter

2 tablespoons finely diced shallot

5 cups frozen sweet corn, thawed, about two 12-ounce bags

1 cup heavy cream

1/4 teaspoon dried thyme

Pinch of cayenne pepper

Kosher salt, to taste

Freshly ground black pepper, to taste

Optional: 1/4 cup freshly grated Parmesan cheese

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Instructions

1. Whisk the flour with the whole milk until smooth, then set aside.

2. Melt the butter in a large skillet over medium heat.

3. Add the finely diced shallot and cook for about 1 minute until softened.

4. Add the corn, heavy cream, and thyme.

5. Cook for 4 to 5 minutes until the corn is heated through and tender.

6. Stir in the milk and flour mixture.

7. Cook for another 3 to 4 minutes, stirring often, until the sauce begins to thicken.

8. Transfer 1 to 2 cups of the corn mixture to a blender and blend until smooth.

9. Stir the blended corn back into the skillet.

10. Add the Parmesan cheese if using.

11. Season with cayenne pepper, kosher salt, and freshly ground black pepper.

12. Serve warm.

Notes

Frozen sweet corn usually provides enough natural sweetness, but you can add a little honey or maple syrup for a sweeter result.

Half-and-half can replace the whole milk and heavy cream.

For a dairy-free version, use dairy-free milk with coconut cream.

You can replace the butter with bacon grease for extra smoky flavor.

Cooked bacon can also be stirred into the finished Creamed Corn.

Blend about 1 cup of the mixture for a chunkier texture or 2 cups for a smoother, creamier consistency.

If the Creamed Corn becomes too thick, stir in a little extra milk or cream.

Gluten-free flour substitutes work well.

Fresh corn can replace frozen corn when it is in season.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze cooled Creamed Corn for up to 3 months.

For a bacon and cheese variation, add cooked bacon and Parmesan or another cheese.

For Cajun Creamed Corn, replace the thyme and cayenne with Cajun seasoning.

For coconut lime Creamed Corn, use coconut cream, lime juice, garlic, Thai chilies, and cilantro.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Thanksgiving Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 3 g
Sodium: 34 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 60 mg