Creamed Corn Recipe

Creamed Corn

1. 1

   Prepare corn

   If using fresh corn, stand an ear upright on a cutting board and slice downward with a sharp knife to remove kernels (about 3/4 to 1 cup per ear). For frozen corn, measure and thaw if possible. Reserve about 3/4 cup of the kernels and scrape the remaining cobs with the back of the knife to extract the milky liquid from the cob (if using fresh) and add it to the corn for extra creaminess.

2. 2

   Sauté aromatics

   In a 10-inch skillet or medium saucepan, melt the butter over medium heat. Add the finely minced onion and cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

3. 3

   Make roux

   Sprinkle the all-purpose flour over the softened onion and garlic and stir to coat. Cook this mixture for 1–2 minutes to remove the raw flour taste, stirring constantly so the flour does not brown.

4. 4

   Add liquids and corn

   Gradually whisk in the milk until smooth, then stir in the half-and-half (or cream). Add the corn kernels and any reserved milky liquid. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.

5. 5

   Simmer and season

   Reduce heat to low and simmer the corn mixture gently for 6–8 minutes, stirring occasionally, until the corn is tender and the liquid has thickened slightly. Stir in the granulated sugar, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

6. 6

   Thicken if desired

   If you prefer a thicker creamed corn, mix the cornstarch with the water to make a slurry and stir it into the simmering corn. Cook an additional 1–2 minutes until the mixture thickens further. (Alternatively, mash about 1/2 cup of the cooked corn against the side of the pan with a spoon to release starch and naturally thicken the mixture.)

7. 7

   Finish and serve

   Remove the pan from heat and stir in the fresh thyme or parsley, and the optional lemon juice to brighten the flavors. Adjust salt and pepper to taste. Transfer to a serving dish and serve warm.