Creamed corn is a simple, rich, and creamy side dish that is easy to make. It's quick and easy to make and goes well with chicken, beef, or pork.
– 20ozfrozen corn kernelsor 2 15 oz cans canned corn - drained and rinsed – 3tablespoonsunsalted butter – 3tablespoonswhite sugarbrown sugar can be used for a deeper caramely flavor – 1cupheavy cream – 1teaspoonsalt – 1/4teaspoonground black pepper – 1/2teaspoonfresh or dried thymeoptional – 1/2teaspoonfresh or dried rosemaryoptional – 1/2cupto 1 cup Parmesan cheesedepends how thick and cheesy you want it – 2tablespoonscornstarchor 3 tablespoons all purpose flour – 1 1/4cupswhole milk
Ingredients
Thaw corn if you are using it frozen. Put the corn bag in a large casserole dish and run warm water over it to speed up the process.
Take the corn out of the bag and use a sieve to drain off any extra water.For corn that comes in a can, drain it.
Make sure that a large skillet or cast iron pan is placed over medium heat. Once the pan is hot, add the butter and allow it to melt.
After the butter has melted, add the corn kernels, sugar, cream, salt, pepper, and herbs, if you are using them.
Followed by stirring to combine, allow the mixture to reach a simmer. Wait for three minutes before beginning to prepare the combination.
Place the milk and cornflour (or flour) in a medium bowl and whisk them together until they are completely blended.
Mix the ingredients together after adding them to the pan. Stir the mixture often as it cooks for another 5 to 7 minutes, or until it gets thicker and the corn is soft.
If it's too thick, slowly add more milk or cream, 1/4 cup at a time.Add another tablespoon of cornflour and two tablespoons of water and mix until fully dissolved.
If the mixture is too thin, add it to the pan. Add some water and stir it around. Remember that as it cools, the combination will get thicker.
Take it off the heat and add the cut up Parmesan cheese. Stir until everything is well mixed and smooth. Remember that as it cools, the combination will get thicker.
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