Quick Creamed Corn Side (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon all-purpose flour
03 -
2 cups half-and-half cream
04 -
1/4 teaspoon garlic powder
05 -
Small pinch of cayenne pepper
06 -
5 cups frozen sweet corn kernels
07 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Start by melting your butter in a medium-sized pot set over medium-high heat. Once it's fully melted and bubbling, sprinkle in the flour and whisk everything together. Let this mixture cook for about 60 seconds while stirring almost continuously to prevent any burning.
02 -
Pour in the half-and-half along with your garlic powder and cayenne pepper. Whisk vigorously to combine everything smoothly, making absolutely sure no flour lumps remain in your sauce.
03 -
Mix in all of your frozen corn kernels, stirring well to coat them in the creamy mixture. Let everything heat up for roughly 10 minutes until you see bubbles forming around the edges. When it reaches a boil, reduce your heat to achieve a gentle, steady simmer.
04 -
Continue simmering the creamed corn for an additional 15 to 20 minutes, stirring every few minutes. You'll know it's ready when the sauce has thickened nicely and your corn kernels look tender and swollen. Watch it closely during this time.
05 -
Taste your creamed corn and season generously with salt and pepper until it tastes just right. Don't be shy with the salt—this dish really benefits from proper seasoning.
# Notes:
01 -
A standard 750g (26.5 oz) bag of frozen corn works perfectly for this recipe and measures out to approximately 5 cups. If you're working with a smaller amount of corn, simply reduce the half-and-half proportionally—this recipe is quite forgiving and adaptable.
02 -
The natural sweetness of the corn really takes center stage in this simple preparation, so quality frozen corn makes a noticeable difference in the final dish.