Homemade Creamed Corn Recipe
Homemade creamed corn made with real cornkernels simmered in a butter and cream sauce, no canned cream-style cornrequired. Includes bacon, cheesy, and jalapeno variations.
Ingredients
- 5 cups corn kernels (about 8 ears fresh, or two 16 oz.bags frozen, thawed)
- 4 tbsp unsalted butter
- ½ yellow onion, finely diced
- 1 tbsp all-purpose flour
- ¾ cup heavy cream
- 1 to 2 tsp sugar
- ½ tsp salt, plus black pepper to taste
Instructions
- Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes.
- Sprinkle in the flour and stir constantly for 1 minute. Slowly whisk in the heavy cream and bring to a gentle simmer.
- Stir in the corn, sugar, salt, and pepper. Simmer uncovered 15 to 20 minutes (frozen corn) or 10 to 12 minutes (fresh corn), stirring occasionally, until thickened.
- Taste and adjust salt and sugar. Serve warm.
Notes
For a bacon version, cook chopped bacon first, cook the onion in the rendered fat, and stir the bacon back in at the end. For a cheesy version, stir in shredded cheddar off the heat once the sauce has thickened.