Homemade creamed corn

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Creamed Corn is the perfect easy side dish recipe. It is easy enough for a weeknight meal, but delicious enough to grace your holiday table.

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I think one of the things that makes Thanksgiving special – besides the obvious coming together with your loved ones – is the vast selection of comfort foods. The weather just starts to lớn get cold, & then you get together with those you love most for an entire table full of comfort food. Doesn’t it just warm your heart thinking about it?

One comfort food that really needs to lớn grace your Thanksgiving table is this amazing & easy Creamed Corn recipe. It comes together on the stovetop in about 15 minutes, making it the perfect addition to lớn the table.

Not only that, but with how easy và delicious this recipe is, you could pop it on your dinner table on a busy weeknight. Your family will love it.

How to lớn Make Creamed Corn

Start by melting some butter. When the butter is fully melted, địa chỉ cửa hàng in some frozen corn. Cook the corn in the butter until it is thawed và soft, about five minutes.Add flour khổng lồ make a roux. This is the foundation of your cream sauce. I’m going to lớn talk about it in depth below, but you will need to địa chỉ cửa hàng flour to the butter and corn mixture. Things will seem really gummy, & that is okay.Add in the whole milk. Slowly whisk in some whole milk. When all the whole milk is added, stir in 1/2 a cup of heavy cream.Bring everything to lớn a boil. Reduce the heat to low và simmer for five minutes. If after the five minutes, it is too thick, add more heavy cream.

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Stir in some sugar. We use 1 tablespoon of sugar in this recipe to lớn really pull together all the flavors. It does wonders.Season with salt and pepper. Start out slow on the salt và pepper – just 50% teaspoon of kosher salt & 1/8 teaspoon of freshly ground black pepper. Taste it and decide if you need more.
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Making a Roux

A roux is made whenever you combine a fat và flour. In my Bacon Jalapeño Creamed Corn (also amazing!) we use the rendered fat from the bacon khổng lồ make the roux. In this recipe we use butter.

When you fully combine butter and flour the fat molecules coat the starch molecules, allowing them lớn disperse evenly in your sauce & thicken it. The key to lớn a roux is two fold. First, you need to cook the butter & flour together khổng lồ cook out the raw taste of the flour. Second, you need to lớn slowly địa chỉ cửa hàng your liquid (in this case whole milk) khổng lồ the roux. Doing so will let the roux bởi vì its job properly and thicken up your sauce.

Unlike a traditional roux, we are adding butter, then corn, then flour. While it makes it a little trickier khổng lồ combine everything, it will totally work và you will have a great creamy sauce.

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Frozen Corn or Fresh Corn

For the sake of convenience, I’m calling for frozen corn in this recipe. But, just like my Corn Chowder, the corn taste is significantly better when you are able to use fresh corn. The sauce và the corn combine better và that great sweet corn taste is perfectly distributed throughout the dish.

If you use fresh corn, you will need 3 cups or about 4 medium corn cobs. You will want to use the bundt pan trick khổng lồ cut the kernels off the cobb. Put the stalk of the corn through the hole in a bundt pan, & then using a sharp knife, cut down the length of the cob. The corn kernels will fall right into the bundt pan.