"Don't buy creamed corn in a can-this recipe is easy to make from scratch! It calls for 8 basic ingredients, comes together in a single skillet, and tastes SO much better than any canned cream corn I've tried. Creamy, cheesy, and packed with crisp, juicy sweet corn, it's a delicious, comforting side dish. You can make this recipe with fresh or frozen corn, but through September, while corn is still in season, I'll be making it on repeat with fresh."
"Sweet corn, of course! Fresh or frozen corn works here. If you're using frozen, thaw it in the microwave or at room temperature before you start to cook. Unsalted butter and flour - They create a roux that thickens the cream sauce. Whole milk - I prefer it to heavy cream here. It creates a slightly lighter sauce that lets the corn flavor shine. For a richer sauce, replace some or all of the milk with heavy cream."
"The first step in this easy creamed corn recipe is making a roux. Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, for 1 minute. Then, simmer the sauce. While whisking, gradually pour in the milk. Simmer over low heat until the milk is thick enough to coat the back of a spoon, 5 to 10 minutes."
An easy homemade creamed corn combines fresh or frozen sweet corn with a roux-based creamy sauce enriched by Parmesan. The recipe uses eight basic ingredients: corn, unsalted butter, flour, whole milk (or heavy cream for richness), garlic, freshly grated Parmesan, salt, and pepper. The butter and flour form a roux; milk is whisked in and simmered until thickened. Corn is then added and cooked until incorporated. The dish is creamy, cheesy, and highlights crisp, juicy corn; fresh peak-season corn is recommended through September, while thawed frozen corn is preferable out of season.
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