Creamed corn is a classic side dish featuring sweet corn kernels in a cream sauce. It is easy to make using fresh, canned, or frozen corn.
Ingredients
16ouncefrozen corn kernelsabout 3-4 cups*
1/2cupwhole milk
1-2Tablespoonscornstarch
1Tablespoonbutter
1teaspoonsalt
1teaspoonpepper
1Tablespoongranulated sugar
2TablespoonsParmesan cheesegrated
Instructions
Add frozen corn to a colander and rinse with water to remove any ice. (*See notes for instructions with fresh or canned corn).
In a small bowl, whisk to combine milk with 1 Tbsp cornstarch.
Add corn, cornstarch-milk mixture, butter, salt, pepper, and sugar. Cook over medium heat, stirring frequently, until heated through and thickened (about 6-8 minutes).
Remove from heat and stir in Parmesan cheese until well-melted.
Serve warm.
Notes
If using canned corn: use 2 (15 oz.) cans of corn kernels, drained well.
If using fresh corn: use the corn from 4-5 medium-sized cobs.
Want to thicken up the sauce? Mix 1 Tbsp cornstarch with 1 tbsp milk and stir into the pot as it cooks.
Don't have cornstarch? Substitute with 2-3 Tablespoons flour.