Description
This rich, creamy, and slightly chunky creamed corn is a comforting side dish that’s perfect for Thanksgiving or summer BBQs alike.
Ingredients
1 tablespoon flour (or arrowroot powder, cornstarch, or other thickener)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups frozen sweet corn, thawed (about two 12-oz bags)
1 cup heavy cream
¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: ¼ cup freshly grated Parmesan cheese
Instructions
Dissolve the Flour: In a small bowl, whisk together the flour and milk. Set aside.
Sauté the Shallots: In a large skillet over medium heat, melt butter. Add shallots and sauté for 1 minute until softened.
Mix Together: Stir in the corn, heavy cream, and thyme. Cook for 4–5 minutes until the corn is plump.
Add Milk Mixture: Pour in the flour-milk mixture and cook for 3–4 minutes until slightly thickened.
Blend Some Corn: Transfer 1–2 cups of the mixture to a food processor and blend until smooth (or use a stick blender). Stir the blended corn back into the skillet.
Optional: Stir in Parmesan cheese for extra creaminess.
Season and Serve: Add cayenne, salt, and pepper to taste. Stir well and serve warm.
Notes
No sugar needed if using sweet corn, but feel free to add 1 tbsp of honey or maple syrup for a sweeter version.
For dairy-free: use non-dairy milk and coconut cream.
For gluten-free: ensure your thickener is gluten-free; skip canned versions that often aren’t.
Bacon lovers can use rendered bacon fat instead of butter or stir in crumbles.
Adjust texture to your liking by blending 1 or 2 cups of the mixture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
