Creamed Corn Recipe
Creamed corn is a beloved dish that has its roots in American cuisine, particularly in the southern states where corn is abundant.
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
- 4 cups fresh corn kernels (about 6-8 ears of corn)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: chopped fresh herbs (such as parsley or chives) for garnish
- 2 tablespoons unsalted butter
Instructions
- Get the corn ready:Remove the silk and husk the corn. Cut the kernels from the cob into a basin using a sharp knife. Put aside.Prep
- Prepare the Cream Sauce: Melt the butter in a big skillet or saucepan over a medium heat. For one to two minutes, or until the mixture is smooth and frothy, add the flour and whisk continuously.
- Prepare the corn: Toss to coat the corn kernels with the butter-flour combination after adding them to the skillet. Cook, stirring periodically, for two to three minutes.
- Add the seasonings and cream. Add the sugar, salt, pepper, and heavy cream. Mix thoroughly to blend.
- After bringing the mixture to a simmer, cook, stirring regularly, for an additional 10 to 15 minutes, or until the corn is soft and the sauce has thickened.
- Serve: If desired, top the creamed corn with chopped fresh herbs after transferring it to a serving dish. Enjoy while hot!