Homemade Creamed Corn
Sweet corn simmered in butter and cream with a cornstarch thickened sauce and a little cheese.
Equipment
- Large skillet
- Whisk
- Small bowl
Ingredients
Main Ingredients
- 4 cup fresh or frozen corn kernels thawed and patted dry
- 2 tbsp unsalted butter
- ½ cup half and half or cream
- 2 tbsp cornstarch
- 1 cup whole milk
- ½ cup shredded cheddar or Parmesan cheese
- 1 pinch smoked paprika
- ¼ tsp salt
- 1 medium jalapeno or bell pepper optional, chopped
- 1 tbsp sugar optional
Instructions
Cooking
- Saute. Melt the butter, then cook the corn until fragrant, adding the pepper if using.
- Simmer. Pour in the half and half and simmer 5 to 10 minutes until it begins to thicken.
- Thicken. Whisk the cornstarch into the cold milk, stir it in, and cook 1 minute until glossy.
- Finish. Stir in the cheese, paprika, and salt until melted.
- Serve. Taste, add sugar if you like, and serve warm.
Notes
Substitutions: Coconut milk replaces the half and half for a dairy free version.
Tips: Whisk the cornstarch into cold milk first.
Storage: Refrigerate for up to 3 days and reheat gently. Do not freeze.
Nutrition does not include the optional pepper and sugar.