Say goodbye to bland corn: how to make creamed corn like canned with a twist

Creamed corn, a beloved side dish, is a culinary staple in many households. Its rich, creamy texture and sweet flavor make it an irresistible accompaniment to grilled meats, roasted chicken, and hearty soups. While canned creamed corn offers convenience, replicating its delectable taste at home is a rewarding endeavor. Here’s a comprehensive guide on how to make creamed corn like canned, elevating your culinary skills and delighting your taste buds.

Ingredients

• 2 cups fresh corn kernels (about 4 ears of corn)
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Equipment

• Sharp knife
• Mixing bowls
• Measuring cups and spoons
• Saucepan
• Whisk
• Spatula

Step-by-Step Instructions

1. Prepare the Corn Kernels: Remove the husks and silks from the corn ears. Use a sharp knife to carefully cut the kernels off the cob. Aim for 2 cups of kernels.

2. Heat the Butter: In a saucepan over medium heat, melt the butter.

3. Cook the Corn Kernels: Add the corn kernels to the melted butter and cook for 5-7 minutes, or until they begin to soften. Stir occasionally to prevent burning.

4. Add the Liquids: Pour in the heavy cream and milk. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, or until the corn is tender and the sauce has thickened.

5. Puree the Corn (Optional): For a smoother texture, use an immersion blender or transfer the corn mixture to a regular blender and puree until desired consistency is achieved.

6. Adjust Seasonings: Taste the creamed corn and adjust the seasonings as needed. Add more salt, pepper, or a pinch of sugar to balance the flavors.

7. Serve and Enjoy: Serve the creamed corn immediately while it’s still warm. It can be paired with your favorite grilled meats, roasted vegetables, or as a topping for tacos and burritos.

Tips for the Perfect Creamed Corn

• Use fresh corn: Fresh corn kernels yield the best flavor and texture compared to frozen or canned corn.
• Don’t overcook: Overcooking the corn kernels will make them mushy. Cook just until tender.
• Add a splash of lemon juice: A squeeze of lemon juice can brighten the flavor of the creamed corn.
• Experiment with herbs and spices: Add a pinch of thyme, oregano, or chili powder to enhance the taste.

Variations

• Creamy Corn with Bacon: Cook crumbled bacon in the saucepan before adding the corn kernels.
• Creamy Corn with Cheese: Stir in grated cheddar cheese or Parmesan cheese for a cheesy twist.
• Creamy Corn with Poblanos: Roast poblano peppers and add them to the creamed corn for a smoky flavor.

Storage

Store the creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat it over low heat or in the microwave before serving.

FAQ

Q: Can I use frozen corn kernels?
A: Yes, you can use frozen corn kernels. Thaw them completely before cooking.

Q: How do I make creamed corn thicker?
A: You can thicken the creamed corn by adding a cornstarch slurry (equal parts cornstarch and water) to the cooking liquid.

Q: Can I make creamed corn vegan?
A: Yes, you can make vegan creamed corn by using plant-based milk and butter.

Q: How many calories are in creamed corn?
A: One cup of creamed corn contains approximately 200 calories.

Q: What are the nutritional benefits of creamed corn?
A: Creamed corn is a good source of fiber, vitamin A, and vitamin C.

Takeaways

Making creamed corn like canned is a culinary adventure that will impress your family and friends. By following these simple steps and experimenting with variations, you can create a delicious and comforting side dish that rivals the store-bought version. Embrace the joy of cooking and savor the sweet, creamy delight of homemade creamed corn.