Old Fashioned Creamed Corn
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.
Servings: 8 servings
Calories: 169kcal
Cost: Recipe $2.75 / Serving $0.34
Ingredients
- 2 cans (15 ounces each) whole kernel corn, drained ($1.28)
- ¾ cup heavy whipping cream ($1.12)
- 1 teaspoon salt ($0.01)
- 2 tablespoon granulated sugar ($0.05)
- ¼ teaspoon cayenne pepper ($0.02)
- 2 tablespoon unsalted butter, melted ($0.25)
- 2 tablespoon all-purpose flour ($0.02)
Instructions
- Heat base. In a medium saucepan over medium heat, combine the corn, heavy whipping cream, milk, salt, granulated sugar, and cayenne pepper. Stir occasionally until the mixture begins to simmer.
- Make slurry. In a small bowl, whisk together the melted butter and all-purpose flour until smooth.
- Thicken. Whisk the slurry into the saucepan until fully incorporated. Continue cooking, stirring frequently, until thickened.
- Finish. Reduce heat to low and cook until the creamed corn reaches your desired consistency.
- Serve. Serve warm.
Notes
- Corn options. A 20-ounce bag of frozen corn can be used in place of canned.
- Thickness control. Cook longer for thicker creamed corn or shorten cooking time for a looser texture.
- Heat level. Reduce or omit the cayenne pepper to adjust spiciness.
- Canned corn tip. Drain well and rinse if reducing sodium.
- Storage. Store in an airtight container in the refrigerator for 4 to 5 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 428mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg
