How to Cream Corn

Posted on October 4th, 2009 by Elaine

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Creamed corn, or cream-style corn, is a flavorful sauce or soup made with fresh or canned corn, milk, flour and butter. It’s a yummy easy-to-make addition to complement any meal, and it’s likely that you have a can ready for you at home. Instead of opting for this, though, why don’t you cream corn yourself? It’s not hard to do.

Preparation Tips

Purchase fresh corn from the supermarket. Make sure the kernels are a golden yellow color, so your creamed corn will turn out sweet and tasty.
White thin skinned kernels are great for creaming corn.
Learn how to remove the corn husks properly. Here’s a guide to help you out. Make sure there are no worms or any pesky insects on the corn before you use it for cooking.

Simple Creamed Corn Recipe

Ingredients:

Corn ears (at least 12 pieces)
One teaspoon of salt
Three teaspoons of sugar
2 ½ teaspoon of cornstarch
¾ cup of whipping cream

Steps:

Ready the corn kernels. Put a medium-sized pan on the stove, over medium-heat. Get one corn on the cob, and using a sharp knife, scrape the corn off into the pan. Make sure you scrape the knife downwards in a firm motion, so you won’t end up cutting yourself.
Add in all the other ingredients to the pan. Put in the whipping cream, then add the cornstarch. Add the salt and sugar after and blend the mixture thoroughly.
Bring the creamed corn mixture to a boil, then lower heat. Simmer for fifteen minutes until it’s heated through.
Serve the creamed corn hot. It’s a great treat for rainy days.

Special Creamed Corn Recipe

Ingredients:

Eight ears of corn
½ of a large onion, chopped finely
½ cup of heavy cream
2/3 cup of water
1/8 teaspoon of nutmeg
Two tablespoons of butter
Freshly ground pepper and coarse salt
One teaspoon of sugar

Steps:

Just like in the first procedure, scrape off the corn kernels from the cob. This time, put them in a bowl. Set aside.
Get a large saucepan and put over medium-heat. Put one tablespoon of butter in it, then add the chopped onions. Cook for a couple of minutes or until translucent.
Add the corn kernels in the onions. Use a spoon’s edge to scrape the sides of the cob for any remaining pulp.
Add 2/3 cup of water and another tablespoon of butter. Bring the mixture to a simmer, lower heat and cover. Cook for 10 to 15 minutes or until the kernels are tender.
Add nutmeg, sugar and cream to the corn. Simmer again, this time uncovered, for 5 to 6 minutes, occasionally stirring.
Add salt and pepper. Take off from the stove, then serve hot.

Creaming corn is easy, if you know the steps and you have the right ingredients. Try these two methods, and you’ll soon have a delicious bowl of creamed corn to serve. If you enjoy learning this article, you’ll surely be interested in reading how to make a corn meal dough.