Creamed Corn from Scratch – Skip the canned, store-bought version and make your own with frozen corn kernels in only 10 minutes.
I’ve got a whole bunch of Thanksgiving side dishes coming at you guys this week but I couldn’t be more excited to start this sides parade off than with some creamed corn.
This recipe isn’t any ol’ creamed corn recipe though. It’s certainly not the stuff that comes from a can. You know me better than that!
This is a from scratch recipe and it’s no more difficult to make than a batch of mac and cheese.
Creamed corn has always been one of my favorite holiday side dishes but I don’t ever remember watching the women of my family make it so I threw this together the other night as if I were making mac and cheese because all creamed corn should have a nice, creamy base, yes?
How to Make Creamed Corn from Scratch
All of the recipes I found for creamed corn involved fresh corn on the cob. But since it’s November and fresh corn on the cob is really hard to find, I used frozen corn instead! It’s cheap and there’s absolutely no mess made when using it!
I tossed a pound of thawed corn into a cream (bechamel) sauce, stirred in about a cup of shredded gouda, added lots of pepper and a little salt. Then I pureed about half of the mixture with an immersion blender right in the pan.
And the result?
The best damn creamed corn I’ve ever eaten. Like, seriously! This corn will rival your favorite bbq restaurant-worthy corn side dish any day of the week.
Seriously guys, forget the canned stuff this Thanksgiving and do yourself a favor. Take 10 minutes (yes, TEN MINUTES) from your busy holiday meal prep schedule to make this creamed corn from scratch.
Creamed Corn from Scratch
- Prep Time: 2min
- Cook Time: 10min
- Yield: about 6 servings
Homemade creamed corn when fresh corn is out of season is a luxury everyone should have access to. This creamed corn from scratch is easily made with a few pantry ingredients and frozen corn. It’s a Thanksgiving side you’ll not soon forget.
You can quickly thaw frozen corn by running it under some warm water in a colander and separating any frozen chunks with your fingers. This takes about 2 minutes. Pat it mostly dry – it doesn’t have to be completely dry.
1 lb frozen corn, thawed, and patted mostly dry
2 tbsp unsalted butter
2 ½ tbsp all-purpose flour
1 cup skim milk
¾ cup heavy cream
2 oz gouda cheese, shredded (about 1 cup) – sharp cheddar would work well too
Kosher salt and freshly ground black pepper
Melt butter in a 12-inch skillet over medium-high heat. Whisk in the flour and cook, whisking, for about 1 ½ minutes. Whisk in the milk and cream until no lumps remain. Bring the milk to a simmer, stirring frequently until it thickens, about 3-5 minutes. Once the milk just starts to bubble in the center, stir in the corn and cheese.
Reduce the heat to medium and using an immersion blender, blend about half of the corn in the pan. (Alternatively, transfer half of the corn mixture to a blender or food processor and pulse the corn a few times. It doesn’t have to be completely smooth.) Blending the corn will release the natural juice from the corn and add instant flavor to the dish. Stir the blended corn back into the pan and season with salt and pepper to taste. Serve hot. Leftovers will reheat well the next day.
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