Master the art of creamy corn: how to turn canned corn into a culinary delight

Craving the comforting warmth of creamed corn but short on fresh kernels? Fret not! Canned corn offers a convenient alternative, allowing you to whip up this classic side dish with ease. Follow our step-by-step guide to learn how to make creamed corn with canned corn, transforming ordinary ingredients into an extraordinary treat.

Ingredients You’ll Need:

• 1 can (15 ounces) of whole kernel corn, drained
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/4 cup chopped onion (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Step-by-Step Instructions:

Drain and Rinse the Corn

Open the can of corn and drain the liquid into a sink. Rinse the corn thoroughly under cold water to remove any excess starch.

Sauté the Onion (Optional)

If using onion, heat a small skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Melt the Butter

In a medium saucepan, melt the butter over medium heat. If you sautéed onion, add it to the saucepan.

Whisk in the Flour

Gradually whisk the flour into the melted butter, forming a roux. Cook the roux for 1 minute, stirring constantly.

Add the Milk

Slowly pour the milk into the roux while whisking continuously. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Season the Sauce

Add the drained corn, salt, and black pepper to the sauce. Stir to combine.

Simmer and Serve

Reduce heat to low and simmer the creamed corn for 10-15 minutes, or until heated through. Serve immediately with your favorite main course.

Tips for Perfect Creamed Corn:

• Use high-quality canned corn. Look for brands that use non-GMO corn and avoid added preservatives.
• Don’t overcook the sauce. The roux should be cooked for only 1 minute to avoid a burnt taste.
• Adjust the consistency. If the creamed corn is too thick, add more milk. If it’s too thin, simmer for a few more minutes.
• Add your favorite seasonings. Experiment with different herbs and spices, such as parsley, thyme, or paprika.
• Serve with a sprinkle of cheese. Grated Parmesan or cheddar cheese adds extra richness and flavor.

Variations on Creamed Corn:

• Creamy Corn with Roasted Peppers: Add roasted red peppers for a vibrant color and sweet-smoky flavor.
• Creamy Corn with Bacon: Crumble cooked bacon into the creamed corn for a satisfying crunch.
• Creamy Corn with Jalapeños: Add diced jalapeños for a spicy kick.
• Creamy Corn with Cheese Sauce: Make a cheese sauce by adding grated cheese to the milk mixture.

The Final Touch:

Whether you prefer it classic or customized, creamed corn made with canned corn is a versatile and delicious side dish that complements any meal. Enjoy the comforting warmth of this culinary delight, and don’t be afraid to experiment with different variations to suit your taste buds.

Frequently Asked Questions:

• Can I use frozen corn instead of canned corn? Yes, you can use frozen corn, but make sure to thaw it completely before draining.
• How do I store leftover creamed corn? Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
• Can I freeze creamed corn? Yes, you can freeze creamed corn for up to 2 months. Thaw it overnight in the refrigerator before reheating.