Creamed Corn
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Canned corn kernels end up loosely bound in a milk and cream sauce, thick enough to eat with a spoon but neither set like a casserole nor brothy like chowder.
Read more
Instead of more flour, part of the corn is mashed and stirred back in to thicken it, and the heat comes off while the sauce still flows, since it firms up as it cools.
Ingredients
Instructions
- 1
Drain the corn thoroughly and weigh out 400 g.
Finely chop the onion.
- 2
Melt the butter in a saucepan and cook the onion over medium-low heat for about 4 minutes, until translucent and tender.
- 3
Stir in the flour and cook for 2 minutes.
Gradually whisk in the milk, then add the cream, corn, salt and pepper.
- 4
Cook over medium-low heat, stirring across the bottom.
Once small bubbles appear throughout, stir for 1 more minute, then lower the heat.
- 5
Transfer about 120 ml of the mixture, including kernels, to a heatproof bowl, mash with a fork and return it to the pan.
Stop cooking when the sauce coats the corn but still flows gently. Serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Creamed Corn
Spend With Pennies · Checked: 2026-09-26
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