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Creamed Corn
This homemade creamed corn recipe is a family favorite, equally suited to family diners, potlucks, BBQs, and more. Learn how to make this classic comfort food.
👥 8 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Ruth Cousineau📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●whisk
- ●knife
📝 Preparation Steps
1
Cut corn kernels from 12 ears of corn, shucked (reserve cobs) and transfer kernels to a large saucepan with 2 cups water, 2 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Bring to a simmer on the stovetop, uncovered, over medium heat, stirring occasionally until tender, 5–⏱️ 7 minutes.
ears of corn, shucked12. unsalted butter2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Meanwhile, using the back of a knife, scrape reserved cobs into a small saucepan to extract "corn milk." Add 2 tsp. all-purpose flour and whisk to combine, then whisk in 1 cup heavy cream. Bring to a boil over medium heat, whisking constantly until thickened, about ⏱️ 1 minute. Carefully transfer cream mixture and 2 cups cooked corn to a blender and purée, adding corn cooking liquid as necessary to make a creamy sauce (use caution when blending hot liquids). Stir purée into corn mixture and simmer ⏱️ 5 minutes, stirring occasionally, so flavors can meld. Stir in 2 Tbsp. chopped fresh chives and season with more kosher salt and freshly ground black pepper. Do Ahead: Creamed corn, without chives, can be made 1 day ahead and chilled (covered once cool). Reheat gently over low heat and stir in chives. Editor’s note: This recipe was first printed in the June 2008 issue of ‘Gourmet.’ Head this way for our favorite method for boiling corn on the cob →
. all-purpose flour2 tspheavy cream1 cup. chopped fresh chives2 Tbsp
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