Easy Creamed Corn
Ditch the store-bought canned stuff and whip up a batch of creamed corn yourself on the stove top!
Servings: 8
Calories: 127kcal
Ingredients
- 5 cups sweet corn fresh, frozen (thawed or heated), or canned corn
- 2 tablespoons unsalted butter
- 1 tablespoon all purpose flour
- 1-1/2 cups half and half
- ⅛ teaspoon cayenne
- ¼ teaspoon ground onion
- ¼ teaspoon dried thyme
- salt and pepper to taste
Instructions
- Measure out 5 cups of sweet corn. Set it aside.
- In a medium size pot, on medium heat, melt the butter. Whisk in the salt, pepper and flour to create a roux.
- Slowly pour the half and half, whisking while it incorporates the roux. Allow to simmer for a few minutes, while it thickens.
- Add in the corn and the remaining seasonings. Allow it to simmer for 15 minutes, stirring occasionally.
- Lower the heat to medium-low. Scoop out 1 cup of the corn from the pot. Place into a food processor and pulse until smooth.
- Add the pulsed corn back to the pot and stir to combine. Allow it to simmer for 15 minutes longer.
Notes
- If using canned corn, a 15-ounce can equals about 1 ½ cups of corn. Make sure to drain them completely.
- If using fresh corn, remove the husk and silk and then shave the kernels off with a knife. Depending on their size, it could take 3-5 fresh corn cobs to get 5 cups.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg