What is Creamed Corn?
Creamed corn is a dish made from sweet corn kernels that have been processed to create a creamy texture. To make creamed corn, typically fresh or canned corn is used. The corn is then combined with ingredients like butter, milk, cream, or a thickening agent such as flour, and sometimes sugar or seasonings for added flavor.
The process involves cooking the corn and other ingredients together until the mixture thickens and reaches a creamy consistency. This dish is popular in various cuisines and can be served as a side dish or used as an ingredient in recipes for casseroles, soups, and other dishes. Creamed corn has a smooth and rich texture, making it a comfort food for many people.
It is a sweet and silky treat. Corn has natural thickeners in it – they don’t call it “corn starch” for nothing, so this dish doesn’t need any additional thickeners. If you are used to making creamed corn with added starches or buying it canned, you owe it to yourself to try this easy and classic version.
Slicing the kernels off the cob is the real trick to making creamed corn. You want to release as much of the starches as possible to thicken the dish, and the best way to do this is to “shave” the tips off of all the kernels on your first pass and then cut the remaining part of the kernels off in the second pass.
After you slice off all the kernels, scrape down the cob with the back of a chef’s knife to get as much pulp and milk as possible. As always, you can jazz it up with herbs and spices. This is just a great basic recipe to get you started.
History
The history of creamed corn dates back to Native American culinary practices, where corn was a staple food. Indigenous peoples in the Americas utilized various cooking methods for corn, including grinding it into meal, making porridge, or creating dishes with a creamy consistency.
In the 19th century, as European settlers arrived in North America, they adopted and adapted Native American culinary traditions. The process of creaming corn likely evolved during this period. Early recipes for creamed corn appear in American cookbooks from the late 19th and early 20th centuries.
Canning technology in the late 19th century also contributed to the popularity of creamed corn, as it allowed for the preservation and widespread availability of corn outside of the harvest season. This convenience further solidified creamed corn as a common dish in American households.
Over time, creamed corn has become a versatile dish enjoyed in various forms across different cultures and regions. While it has deep roots in Native American and early American cuisine, its popularity has endured, and it continues to be a comfort food for many people.
Creamed Corn Tips
- Use Fresh Corn if Possible: If corn is in season and readily available, using fresh corn kernels can enhance the flavor and texture of your creamed corn. However, good-quality canned or frozen corn can also be used when fresh corn is not available.
- Cut the Corn Properly: When using fresh corn, cut the kernels off the cob carefully. Try to avoid cutting too deeply into the cob, as this can result in a tougher texture.
- Don’t Overcook: Be mindful not to overcook the corn. Overcooking can lead to a loss of flavor and a mushy texture. Cook the corn until it is just tender.
- Experiment with Seasonings: Experiment with different seasonings to enhance the flavor. Common additions include butter, salt, pepper, and a touch of sugar. Some recipes may also include herbs like thyme or parsley.
- Choose the Right Thickening Agent: The creamy texture in creamed corn is often achieved through the use of ingredients like milk, cream, or a combination of both. Some recipes also use flour or cornstarch as a thickening agent. Choose the option that suits your preferences.
- Adjust Consistency as Needed: If your creamed corn is too thick, you can add a bit more liquid (milk or cream) to achieve the desired consistency. If it’s too thin, you can let it simmer longer to reduce and thicken.
- Consider Additions: Get creative with additional ingredients. You can add ingredients like cheese, bacon, or green onions to enhance the flavor and add extra depth to your creamed corn.
- Stir Frequently: Stirring the mixture frequently while cooking helps distribute the flavors evenly and prevents the corn from sticking to the bottom of the pan.
- Serve Promptly: Creamed corn is best served promptly after cooking to enjoy its creamy texture and optimal flavor. Reheating may cause it to thicken, and the texture may change.
- Make Ahead: If you need to make creamed corn ahead of time, you can prepare it partially and finish the cooking process just before serving to maintain freshness and flavor.
Remember that creamed corn is a versatile dish, and you can tailor it to suit your taste preferences. Feel free to adjust ingredient quantities and experiment until you find the perfect balance for your palate.
Creamed Corn Recipe
Ingredients
- 1 small yellow diced, or white onion
- 2 tablespoons butter
- 6 ears corn shucked and cleaned
- ½ cup water
- salt and pepper to taste
- pinch sugar optional"”omit if your corn is very sweet
- ½ cup heavy cream
Instructions
- Slice kernels off the cobs as described above.
- Heat a saute pan over medium-low heat until hot. Add the butter and swirl to coat the bottom.
- Sweat the onion with salt and pepper until softened and translucent. Don't let them brown, so adjust the heat down if the onions are starting to take on color.
- Add the corn kernels and all the pulp and milk you scraped off of the cobs along with the water.
- Add a pinch more salt and pepper and the sugar (if using). Bring to a boil, stirring constantly and mashing the kernels against the bottom and sides of the pan to extract all the starches.
- Add the heavy cream and reduce slightly until thick and creamy. Taste and adjust seasonings.
One Response
Looks like an easy and delicious recipe for creamed corn. I will have to give it a try. My kids love canned cream corn so this might be a good alternative without all the sodium.