Easy Homemade Creamed Corn

 

One of my favorite side dishes has always been creamed corn. I normally buy it in a can and I will be honest with you here, I have been known to eat it with a spoon right from the can! 😋 Yes, I do like it that much!

I discovered this Easy Creamed Corn recipe on a page called Sweet Little Bluebird the other day and I was instantly drawn in.  It promised a delicious side dish of creamed corn made from scratch in virtually minutes!

 

I thought it might make a lovely Holiday side dish for our upcoming Easter dinner. Ham and corn go beautifully together.  I am always looking for something new and delicious to cook for the holidays.

Could this be it?  I just had to try it out and see! 

The end result was all that and more. It was fabulously delicious and yes, really quick and easy to make.  Especially if you have all the ingredients ready to go before you start.  That also makes it a great side dish to throw together at the last minute!

 

WHAT YOU NEED TO MAKE EASY HOMEMADE CREAMED CORN

You will be surprised at the simplicity of the ingredients required.  That, put together, they taste so amazing, is a bonus! 

• 10 ounce bag (285g) of frozen corn niblets, thawed and drained
• 1/2 cup (120ml) heavy whipping cream
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1 TBS granulated sugar
• pinch garlic powder
• 1 TBS butter
• 1/2 cup ( 120ml) whole milk
• 1 TBS all purpose plain flour
• 3 TBS grated Parmesan cheese
• fresh ground black pepper and salt to taste 

 

If you don't have any frozen corn, you can use canned corn niblets. In either case do make sure you drain the corn really well before starting the recipe. If you don't, you risk diluting that rich and creamy sauce.

I actually used canned corn today and it was lovely.  If you use frozen corn do thaw it out first.

I did not have quite enough cream today so I replaced some of it with undiluted evaporated milk. This always works very well in the place of cream, and you really can't taste any difference.

 

Do use full fat whole milk.  This is one of the things that makes for a really rich and delicious end result. 

I like to grate my own cheese, but you can use a good quality pre-grated Parmesan cheese if you like.  Fine or shredded. Just so long as it melts thoroughly in the finished sauce.

If you don't have seasoning salt, then use regular fine sea salt.  I do think the seasoning salt adds a nice touch however. I used Lawry's.

 

HOW TO MAKE EASY HOMEMADE CREAMED CORN

This is so quick and easy  and tasty that you will never want to go back to the old canned stuff again! 

Whisk the whole milk and the flour together until smooth in a small bowl. Set aside.

Measure the cream into a medium skillet, along with the seasoned salt, pepper, garlic powder, sugar and butter. Heat over medium heat, whisking until the butter melts.

 

Add the drained corn and the milk/flour mixture. Continue stirring over medium heat until the sauce thickens and the corn has cooked through. This will only take a few minutes. Let cook for about 2 minutes longer to cook out the flour taste.

Stir in the grated cheese and keep stirring until it has melted and amalgamated into the sauce.

Taste and adjust seasoning as required. Pour into a heated serving bowl, garnish with some freshly ground black pepper and serve immediately.

 

This recipe is also very easy to double if you are having a whole crowd over for dinner.  Just double up on everything and cook as above.

Its also very adaptable. You can add chopped jalapeno peppers, sweet bell peppers.  Just sauté them until softened in a bit of butter before you add the cream to the pan.

If you like even more heat, you can add a dash of cayenne pepper, or a splash of tabasco or sriracha sauce.

 

If you end up with leftovers why not layer it in a baking dish with some sliced boiled potato for a delicious potato scallop. I would add grated cheddar to the layers and maybe even bits of ham.

This would make a great casserole for after Easter when we are all sure to have bits of ham and maybe even some leftover potatoes to use up.

You could also stir it into cooked macaroni along with some cheddar cheese and ham for a macaroni and cheese casserole.  Buttered cracker crumbs on the top would be great!

 

This was really, REALLY delicious. I was so pleased with the results and I know I will be making it again as a part of our Easter Holiday Dinner, just as written.

I think it would also be delicious garnished with crumbled cooked bacon. Just saying . . .  

Some other fabulous holiday side dishes on here that you might enjoy with your Easter dinner this year are:

TWO POTATO BACON & THYME GRATIN - Sliced white and sweet potatoes combine in a delicious and simple casserole dish, layered with some seasoned cream, cheese, herbs and crisp crumbled bacon. Delicious to the n'th degree! 

HONEY DILL GLAZED TURNIPS & CARROTS - Being lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels. Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.

Yield: 4 - 6

Author: Marie Rayner

Homemade Creamed Corn

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This is the easiest side dish. Its so simple to make and really is delicious. We enjoy it with ham, pork, chicken, fish. We just plain enjoy it full stop! You won't believe how quickly it goes together which makes it a great last minute side dish for any occasion.

Ingredients

• 10 ounce bag (285g) of frozen corn niblets, thawed and drained
• 1/2 cup (120ml) heavy whipping cream
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1 TBS granulated sugar
• pinch garlic powder
• 1 TBS butter
• 1/2 cup ( 120ml) whole milk
• 1 TBS all purpose plain flour
• 3 TBS grated Parmesan cheese
• fresh ground black pepper and salt to taste

Instructions

1. Whisk the whole milk and the flour together until smooth in a small bowl. Set aside.
2. Measure the cream into a medium skillet, along with the seasoned salt, pepper, garlic powder, sugar and butter. Heat over medium heat, whisking until the butter melts.
3. Add the drained corn and the milk/flour mixture. Continue stirring over medium heat until the sauce thickens and the corn has cooked through. This will only take a few minutes. Let cook for about 2 minutes longer to cook out the flour taste.
4. Stir in the grated cheese and keep stirring until it has melted and amalgamated into the sauce.
5. Taste and adjust seasoning as required. Pour into a heated serving bowl, garnish with some freshly ground black pepper and serve immediately.

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