I’ve got a whole bunch of Thanksgiving side dishes coming at you guys this week and I couldn’t be more excited to start this sides parade off than with some creamed corn. This isn’t any ol’ creamed corn though. Certainly not the stuff that comes from a can – you know me better than that! This is creamed corn from scratch 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, right? All of the recipes I found for creamed corn involved fresh corn on the cob and well…it’s November, so frozen corn it was! I tossed a pound of thawed corn into the cream (bechamel) sauce, stirred in about a cup of shredded gouda, added lots of pepper and a little salt, and pureed about half of the mixture with an immersion blender. And the result? The best darn creamed corn I’ve ever eaten. Your favorite bbq restaurant-worthy creamed corn. Seriously guys, forget the canned stuff this Thanksgiving and do yourself a favor – take 10 minutes from your busy holiday to make creamed corn from scratch. You’ll never regret it.
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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