Silky Creamed Corn
Updated Nov. 11, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons unsalted butter
- 2tablespoons finely chopped shallots, yellow onion or scallions
- About 4½ cups corn kernels (see Tip)
- ⅔cup half-and-half, plus more as needed
- Pinch of cayenne or 1 teaspoon thyme leaves (optional)
- Salt and pepper
- Grated Parmesan or chopped parsley, chives or tarragon (optional), for serving
Nutritional analysis per serving (4 servings)
293 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 8 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot, heat the butter over medium. When melted, add the shallots and cook until softened, 1 to 3 minutes. Add the corn, half-and-half and cayenne or thyme, if using; stir to combine. When you see bubbles around the edge of the pot, reduce heat to medium-low, cover and simmer until the corn is tender, 5 to 10 minutes for frozen and canned corn and 10 to 15 minutes for fresh corn. (Do not add salt yet; it will toughen the corn.) Remove from heat.
- Step 2
Transfer a third of the corn (about 1 cup) to a blender and blend until very smooth. (Add 1 or 2 tablespoons of half-and-half to get things moving in the blender, if necessary.) Stir the purée back into the corn mixture. If the creamed corn is too loose, simmer uncovered over medium-low until thickened. If the creamed corn is too tight, thin with more half-and-half.
- Step 3
Season to taste with salt and pepper, then top with serving additions, if desired.
- For 4 ½ cups corn kernels, use 30 ounces frozen, thawed corn; 3 (15-ounce) cans of corn, drained; or kernels from 4 to 6 ears (scrape the cobs with the back of a knife to retrieve the milky juices).
Private Notes
Comments
Creamed corn (what my part Cherokee mother called "fried corn") is not made with whole kernels. Fresh ears of corn, preferably the day they are picked, have the kernels cut from the cob with the sharpest possible knife, just cutting off the tips of the kernels. Then, with the blade of the knife turned perpendicular to the cob, scrape from one end of the cob to the other, scraping out the contents of the kernels. Repeat this all around the cob. Cream that. Use cream or butter.
Geez, girl! There's no corn growing in my yard, just a bag of it i my freezer. Can't wait to try this one tonight.
So delic! Definitely making an appearance on my thanksgiving table. I used heavy cream because that’s what I had on hand. I thought it was fantastic, creamy, and richly sweet. I added more throughout as the recipe said. Thyme and cayenne worked well. Next time I will try adding maybe a 1/2tsp of sugar.
Sooo goood! Used fresh cut corn, whole cream and a little dried tarragon and violla! A decadent, guilty pleasure side elevated to sublime! Made a lovely, sinless vegan broth for later use by scraping and boiling the cobs for a few hours. A new, simple holiday tradition I think.
Oh, how we love this recipe — let us count the ways! It’s quick, easy, and delicious. Always use fresh corn if you can — it makes all the difference. The cayenne is a nice kick. I also added a pinch of fresh basil.
This was so good. We tripled the recipe to ensure we'd have enough for 10 people, but that was excessive. I'd simply double this in the future to ensure I have enough for our group and for leftovers.