Description
This classic creamed corn recipe features sweet corn simmered in a buttery, creamy sauce enriched with finely chopped onions and subtly toasted flour to create a comforting side dish. Perfectly seasoned and optionally garnished with green onions, it's easy to prepare on the stovetop and delivers rich, luscious flavor with a smooth, velvety texture.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons salted butter
- ⅓ cup (45 g) finely chopped onion
- 1 Tablespoon all-purpose flour
- 4 cups (566 g) fresh or frozen corn (20 oz)
- 2 teaspoons granulated sugar
- ¾ teaspoon salt, plus more to taste
- ⅛ teaspoon ground black pepper
- 1 ⅓ cups half and half
- Thinly sliced green onions for garnish (optional)
Instructions
- Heat Butter: Melt 2 tablespoons of salted butter in a large 10-inch skillet over medium heat until fully melted.
- Sauté Onion: Add ⅓ cup finely chopped onion to the melted butter and cook, stirring frequently, until the onion softens and becomes translucent, about 3 minutes.
- Add and Toast Flour: Sprinkle 1 tablespoon all-purpose flour evenly over the softened onions, stirring constantly until the flour is fully absorbed and then cook for an additional 30 seconds to lightly toast the flour.
- Combine Corn and Seasonings: Stir in 4 cups fresh or frozen corn, 2 teaspoons granulated sugar, ¾ teaspoon salt, and ⅛ teaspoon ground black pepper until well mixed.
- Add Half and Half and Simmer: Slowly drizzle in 1 ⅓ cups half and half while stirring continuously. Bring the mixture to a gentle simmer and continue to cook, stirring frequently, until the sauce thickens.
- Adjust Seasoning and Serve: Taste the creamed corn and add more salt and pepper if desired. Serve warm, optionally garnished with thinly sliced green onions.
Notes
- For a creamier texture, blend a portion of the corn using an immersion blender or by transferring a cup to a blender, then combine it back into the skillet.
- Substitute half and half with heavy cream for a richer result.
- Enhance richness by stirring in ⅓ cup grated parmesan cheese or 2 ounces cream cheese at the end of cooking.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Use salted butter as specified or reduce salt if using unsalted butter and adjust seasoning accordingly.
Nutrition
- Serving Size: ½ cup
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
