How to Make Creamed Corn from Canned Corn: Rich and Creamy Side Dish

Creamed corn is a comforting side dish that’s often associated with warm, fuzzy memories of family gatherings and holiday feasts.

While it’s easy to grab a can of creamed corn from the grocery store, making it from scratch using canned corn is a game-changer.

How to Make Creamed Corn from Canned Corn: A Quick Overview

• Gather your ingredients: You’ll need a can of whole kernel corn, some butter, all-purpose flour, milk or heavy cream, salt, pepper, and any additional seasonings you like.
• Make a roux: Melt the butter in a saucepan over medium heat, then whisk in the flour to create a smooth, thick paste. Cook for about 1 minute, stirring constantly.
• Add the milk or cream: Gradually pour in the milk or heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, stirring frequently.
• Add the canned corn: Once the sauce has thickened, add in the canned corn, along with any desired seasonings (such as salt, pepper, or paprika). Stir to combine.
• Simmer to perfection: Reduce the heat to low and simmer the creamed corn for about 10-15 minutes, stirring occasionally, until the corn is heated through and the sauce has reached your desired consistency.
• Serve and enjoy: Serve the creamed corn hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.

Why Canned Corn is the Perfect Base for Creamed Corn

• Convenience: Canned corn is readily available in most supermarkets and can be stored for a long time, making it a convenient option for making creamed corn.
• Year-Round Availability: Fresh corn is seasonal, but canned corn is available throughout the year, allowing you to make creamed corn whenever you want.
• Consistency: Canned corn is already cooked and has a consistent texture, which makes it easier to incorporate into the cream sauce.
• Cost-Effective: Canned corn is generally cheaper than fresh corn, making it a cost-effective option for making creamed corn.
• Easy to Work With: Canned corn is already tender and easy to work with, eliminating the need to worry about cooking and tenderizing fresh corn.
• No Waste: With canned corn, you can use the entire contents of the can, reducing food waste and saving you money.
• Flavor Profile: Canned corn has a mild, slightly sweet flavor that pairs well with the rich and creamy sauce, making it an ideal base for creamed corn.
• Texture: The tender kernels of canned corn hold their shape well when cooked, providing a pleasant texture to the dish.
• Shelf Life: Canned corn has a long shelf life, allowing you to stock up and make creamed corn whenever you want.

What You’ll Need to Make Creamed Corn

Ingredients:

• 1 can of whole kernel corn (14.75 oz or 415g): This is the base of your creamed corn, providing a sweet and tender flavor.
• 2 tablespoons of unsalted butter: This adds richness and flavor to the dish, and helps to create a smooth sauce.
• 2 tablespoons of all-purpose flour: This is used to thicken the sauce and create a creamy texture.
• 1 cup of milk or heavy cream: This adds moisture and richness to the dish, and helps to create a smooth and creamy sauce.
• Salt and pepper: These seasonings enhance the flavor of the dish and add depth to the sauce.
• Optional: paprika, garlic powder, or other seasonings of your choice: These add extra flavor and aroma to the dish, but are not essential.

Equipment:

• Medium saucepan: This is used to melt the butter and cook the flour, and then to combine the mixture with the milk or heavy cream.
• Whisk: This is used to mix the flour and butter together, and to incorporate the milk or heavy cream into the sauce.
• Measuring cups and spoons: These are used to accurately measure the ingredients and ensure the right proportions.
• Wooden spoon or silicone spatula: This is used to stir the mixture and ensure it doesn’t stick to the bottom of the saucepan.

The Simple Steps to Transform Canned Corn into a Creamy Delight

Step 1: Melt the Butter and Whisk in the Flour

• Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
• Whisk in 2 tablespoons of all-purpose flour to create a smooth, thick paste.
• Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden and has a nutty aroma.

Step 2: Gradually Add the Milk or Heavy Cream

• Gradually pour in 1 cup of milk or heavy cream, whisking constantly to avoid lumps.
• Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens and coats the back of a spoon.
• Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.

Step 3: Add the Canned Corn and Seasonings

• Add 1 can of whole kernel corn (14.75 oz or 415g) to the saucepan.
• Stir in salt, pepper, and any additional seasonings you like (such as paprika or garlic powder).
• Cook for an additional 2-3 minutes, or until the corn is heated through and the sauce has thickened to your liking.

Step 4: Simmer and Serve

• Reduce the heat to low and simmer the creamed corn for 10-15 minutes, stirring occasionally, until it reaches your desired consistency.
• Taste and adjust the seasoning as needed.
• Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.

How to Thicken Your Creamed Corn to Perfection

Understanding the Thickening Process

• Thickening is a crucial step in making creamed corn, as it enhances the texture and flavor of the dish.
• The goal is to achieve a smooth, creamy consistency that coats the back of a spoon.

Tips for Thickening Your Creamed Corn

• Use the right ratio of flour to butter: A general rule of thumb is to use 1 tablespoon of flour for every 2 tablespoons of butter. This will help you achieve a smooth, thick paste.
• Whisk constantly: When adding the flour to the butter, whisk constantly to avoid lumps and ensure a smooth mixture.
• Cook the roux: Cooking the roux (flour and butter mixture) for 1-2 minutes will help to remove the raw flour taste and create a nutty aroma.
• Add the milk gradually: Adding the milk gradually will help to prevent lumps and ensure a smooth, creamy consistency.
• Simmer and stir: Simmer the mixture for 2-3 minutes, stirring constantly, to allow the flavors to meld together and the sauce to thicken.
• Use the right type of milk: Whole milk or heavy cream will give you a richer, creamier sauce, while low-fat or non-dairy milk will result in a lighter sauce.
• Don’t over-thicken: Be careful not to over-thicken the sauce, as it can become too thick and sticky. If this happens, you can always add a little more milk to thin it out.
• Add the corn last: Adding the canned corn last will help to prevent it from becoming mushy or overcooked.

Troubleshooting Common Issues

• Lumps in the sauce: If you notice lumps in the sauce, try whisking in a little more milk or cream to smooth it out.
• Sauce too thick: If the sauce becomes too thick, add a little more milk or cream to thin it out.
• Sauce not thickening: If the sauce is not thickening, try cooking it for a few more minutes or adding a little more flour to the roux.

The Role of Butter, Milk, and Seasonings

Butter:

• Richness and flavor: Butter adds a rich, creamy flavor to the dish and helps to balance out the sweetness of the corn.
• Thickening agent: Butter is used to make a roux with the flour, which helps to thicken the sauce and create a smooth, creamy texture.
• Emulsification: Butter helps to emulsify the sauce, allowing it to combine with the milk and seasonings seamlessly.

Milk:

• Moisture and creaminess: Milk adds moisture and creaminess to the dish, helping to create a smooth, velvety texture.
• Flavor enhancement: Milk enhances the flavor of the corn and butter, adding a subtle sweetness and richness to the dish.
• Thickening agent: Milk helps to thicken the sauce, especially when combined with the flour and butter roux.

Seasonings:

• Flavor enhancement: Seasonings such as salt, pepper, and paprika add depth and complexity to the dish, enhancing the flavor of the corn and butter.
• Balancing flavors: Seasonings help to balance out the sweetness of the corn and the richness of the butter, creating a well-rounded flavor profile.
• Aroma: Seasonings can add a pleasant aroma to the dish, making it more appealing to the senses.

The Perfect Balance:

• Butter and milk ratio: The ratio of butter to milk is crucial in achieving the perfect balance of flavor and texture. A general rule of thumb is to use 2 tablespoons of butter for every 1 cup of milk.
• Seasoning balance: The balance of seasonings is also important, as too much or too little can throw off the flavor of the dish. Start with a small amount and adjust to taste.

Tips for Achieving the Perfect Consistency

Understanding Consistency:

• Thick and creamy: The ideal consistency for creamed corn is thick and creamy, similar to a rich sauce.
• Coats the back of a spoon: A good test for consistency is to see if the sauce coats the back of a spoon. If it does, it’s ready.

Tips for Achieving the Perfect Consistency:

• Whisk constantly: Whisking constantly while adding the milk or cream helps to prevent lumps and ensures a smooth consistency.
• Add milk gradually: Adding milk gradually allows you to control the consistency and prevent the sauce from becoming too thin.
• Simmer and stir: Simmering the sauce and stirring occasionally helps to thicken it and achieve the right consistency.
• Use the right ratio: Using the right ratio of butter to flour to milk is crucial in achieving the perfect consistency.
• Don’t over-thicken: Be careful not to over-thicken the sauce, as it can become too thick and sticky.
• Add corn last: Adding the canned corn last helps to prevent it from becoming mushy or overcooked.
• Taste and adjust: Taste the sauce regularly and adjust the seasoning and consistency as needed.

Troubleshooting Common Issues:

• Too thick: If the sauce is too thick, add a little more milk or cream to thin it out.
• Too thin: If the sauce is too thin, whisk in a little more flour or butter to thicken it.
• Lumps: If you notice lumps in the sauce, whisk in a little more milk or cream to smooth it out.

Customizing Your Creamed Corn: Optional Add-Ins and Variations

Optional Add-Ins:

• Diced onions or shallots: Add a depth of flavor and a punch of sweetness with sautéed onions or shallots.
• Garlic: Mince garlic and sauté it with the onions or shallots for an aromatic flavor boost.
• Diced bell peppers: Add a pop of color and sweetness with diced bell peppers.
• Diced jalapeños or hot sauce: Add a spicy kick to your creamed corn with diced jalapeños or a drizzle of hot sauce.
• Chopped fresh herbs: Add a bright, fresh flavor with chopped fresh herbs like parsley, chives, or cilantro.
• Grated cheese: Mix in some grated cheese, like cheddar or Parmesan, for an extra burst of flavor.
• Cooked bacon or pancetta: Add a smoky, savory flavor with crumbled cooked bacon or pancetta.

Variations:

• Smoky creamed corn: Add a smoky flavor with a drizzle of liquid smoke or a sprinkle of smoked paprika.
• Spicy creamed corn: Add a spicy kick with diced jalapeños or a drizzle of hot sauce.
• Herby creamed corn: Mix in some chopped fresh herbs, like parsley or chives, for a bright, fresh flavor.
• Cheesy creamed corn: Mix in some grated cheese, like cheddar or Parmesan, for an extra burst of flavor.
• Southwestern creamed corn: Add a Southwestern twist with diced bell peppers, onions, and a sprinkle of cumin.

Other Ideas:

• Roasted garlic creamed corn: Mince roasted garlic and mix it into the creamed corn for a deep, rich flavor.
• Sun-dried tomato creamed corn: Mix in some chopped sun-dried tomatoes for a burst of tangy flavor.
• Pesto creamed corn: Mix in some store-bought or homemade pesto for a creamy, herby flavor.

How to Enjoy Your Homemade Creamed Corn

As a Side Dish:

• Serve alongside roasted meats, like chicken or beef, for a comforting meal.
• Pair with grilled meats, like steak or pork chops, for a summer BBQ.
• Offer as a side dish at a holiday feast, like Thanksgiving or Christmas.

As a Main Course:

• Serve as a creamy, comforting main dish, paired with crusty bread or over rice.
• Add some protein, like cooked chicken or bacon, for a satisfying meal.
• Mix with other ingredients, like diced veggies or cooked pasta, for a hearty, one-pot meal.

As a Topping:

• Use as a topping for tacos, baked potatoes, or grilled meats.
• Add a spoonful to soups, like creamy soups or chowders, for extra flavor.
• Mix with sour cream or Greek yogurt for a tasty dip.

As a Base:

• Use as a base for other dishes, like casseroles or skillet meals.
• Mix with other ingredients, like cooked ground beef or sausage, for a hearty, comforting casserole.
• Add to soups or stews for an extra boost of flavor and creaminess.

Get Creative:

• Use as a filling for stuffed peppers or zucchini boats.
• Mix with cooked rice for a creamy, savory rice bowl.
• Add to omelets or frittatas for a creamy, breakfast twist.

FAQs

Q: What is creamed corn?
A: Creamed corn is a side dish made with corn, butter, milk or cream, and seasonings. It’s a comforting and creamy dish that’s often served as a side dish.

Q: How do I make creamed corn?
A: To make creamed corn, you’ll need corn, butter, milk or cream, and seasonings. Simply melt the butter, whisk in the flour to make a roux, then gradually add in the milk or cream, whisking constantly. Add the corn and seasonings, and simmer until the sauce thickens.

Q: Can I use fresh corn instead of canned corn?
A: Yes, you can use fresh corn instead of canned corn. Simply husk and silk the corn, then cut the kernels off the cob. You may need to adjust the cooking time and liquid levels depending on the freshness and moisture content of the corn.

Q: Can I make creamed corn ahead of time?
A: Yes, you can make creamed corn ahead of time. Simply prepare the dish up to a day in advance, then refrigerate or freeze until ready to serve. Reheat gently over low heat, whisking constantly, until warmed through.

Q: Can I customize creamed corn with add-ins?
A: Yes, you can customize creamed corn with add-ins like diced onions, garlic, bell peppers, jalapeños, cheese, and more. Simply sauté the add-ins in butter before adding the flour and milk or cream.

Q: Is creamed corn healthy?
A: Creamed corn can be a comforting and satisfying side dish, but it is high in calories and fat due to the butter and cream. You can make a healthier version by using low-fat milk or cream, reducing the amount of butter, and adding in nutritious add-ins like vegetables or lean protein.