Creamed Corn

I’ve been a bit detained lately due to Hurricane Irma, but I’m hoping to get caught back up now that the power is back on and most of the cleanup is done.  The night before the storm hit, we decided to have a nice meal as we expected it to be our last good meal for a while.  I came across a recipe [click here to see original] for creamed corn around the holidays last year, and it proved to be a big hit.  As this was a special occasion, we decided to accompany our last supper with this recipe.  The ingredients are simple, and in fact, the only two things that we wouldn’t normally have in our kitchen are the corn (maybe) and the heavy cream.

The recipe calls for frozen corn, and as far as taste goes, you can’t go wrong with this.  I have cut fresh corn off of the cob, and it made no difference in taste.  I have even gone so far as to grill the corn in garlic and butter in tin foil boats over a charcoal fire, and for all my efforts, the difference in taste was so scarcely noticeable as to have made it a complete waste of time.  Arguably, fresh corn will be healthier, but let’s face it, you’re cooking it in heavy cream, and this is not an every day affair.

One valuable alteration I’ve made to this recipe is to chop the corn up a little bit instead of using whole kernels.  It’s still great with whole kernels, but I find that the corn and the cream remain separate entities.  I chopped it up a little bit in the blender this time, and I thought it agreeably unified the dish.  I was careful to avoid pureed corn which meant that there were still some whole kernels left in the mix.  This was perfectly okay.


2 (10 ounce) packages frozen corn kernels, thawed

1 cup heavy cream

1 teaspoon salt

2 tablespoons granulated sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 cup whole milk

2 tablespoons all-purpose flour

1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.


6 thoughts on “Creamed Corn

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