Homemade Creamed Corn
Creamy, sweet and savory, this creamed corn recipe is the perfect side dish to just about anything!
Servings 6 servings
Calories 282kcal
Ingredients
- 1 tablespoon butter
- ½ medium onion diced
- ⅛ teaspoon kosher salt
- 2 pinches dried rosemary crushed between your fingertips a bit
- 8 ears fresh corn, or 24 ounces frozen fresh corn but off the cob
- 1 tablespoon sugar
- ¼ teaspoon ground turmeric
- 2 tablespoons cornmeal
- 1 cup heavy cream
- 1 pinch black pepper
Instructions
- Melt butter in a 3 quart pan over medium heat. Add the onion, salt and rosemary to the pan and saute onion until very soft- about 5-6 minutes.
- Add the corn, turmeric, sugar to the pan and continue cooking over medium-high heat until the corn is heated through and is starting to release some liquid-- about 2 minutes.
- Sprinkle the cornmeal over the corn mixture and stir to combine. Add the cream to the pan, stirring constantly until thickened. Reduce heat to low and simmer until corn is very soft, about 2-3 minutes.
- Season with salt and pepper and serve.
Notes
For Perfect Homemade Creamed Corn Do These Things:
- Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures).
- Let the onions cook until very soft or you'll have crispy pieces of onion in your creamy corn.
- When adding the cream, stir continuously until the mixture thickens or you'll be left with lumpy creamed corn.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 98mg | Potassium: 377mg | Fiber: 3g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 9.2mg | Calcium: 35mg | Iron: 0.9mg