This creamed corn recipe is a delicious and easy side dish perfect for any meal. Serve it up in the summer with your barbecues or save it for a holiday feast.
In a medium sized pot over medium heat, mix together the corn, cream, milk, salt, sugar, and cayenne pepper.
Stir together occasionally until simmering.
In a small bowl combine the melted butter and flour to become a slurry. Whisk it into the pot until well blended.
Continue to stir the creamed corn together until thickened and then reduce heat to low and continue cooking until thickened to your desired consistency.
Serve warm.
Notes
Recipe Tips:
Substitute a 20-ounce bag of frozen corn for canned corn.
Adjust the thickness of this creamed corn by cooking it longer for a thicker texture or less for a thinner one.
Customize the level of spiciness by reducing or omitting the cayenne pepper, depending on your preference.
Using Canned Corn:
Drain the canned whole kernel corn before using, and rinse it in water to remove excess salt if desired. Follow the recipe instructions.
Storage:
Store properly in an airtight container in the fridge, and it should stay good for 4-5 days. Reheat in the microwave or a saucepan until warmed through before serving.