Homemade Creamed Corn

Homemade Creamed Corn

As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

Homemade Creamed Corn


Homemade Creamed CornHomemade Creamed Corn
Recipe by
Published on January 31, 2011

Simple and rich homemade creamed corn — so easy to make, and so much tastier than store-bought canned creamed corn

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Ingredients:
  • 5 cups frozen corn, defrosted
  • 1 1/2 cups heavy cream
  • 1 teaspoon sea salt
  • 1 1/2 tablespoons sugar
  • fresh cracked black pepper to taste
  • 2 tablespoons butter or oil
  • 2/3 cup whole milk
  • 2 heaping tablespoons chickpea flour (besan)
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 tablespoon fresh chives, finely chopped
  • 1/2 cup fresh grated Parmesan cheese
Instructions:
  • Heat the butter or oil in a large saucepan or wok over medium heat. When hot, add the corn, cream, salt, pepper and sugar. Bring to a boil.

  • Whisk together the milk and chickpea flour. Once the corn mixture is boiling, add the milk and flour to the pan, along with the red pepper flakes and chives. Reduce the heat to medium and cook, stirring frequently, for 10 to 15 minutes or until the mixture is thickened. Add more cream if desired to reach your desired consistency.

  • Remove from heat, stir in the cheese, and serve warm.

Makes 6 servings

More corn recipes from Lisa's Kitchen:
Tomato Corn Chowder
Quinoa Soup with Corn
Corn and Pinto Bean Dip
Corn Pancakes with Fresh Chunky Salsa

On the top of the reading stack: The National Post

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9 comments:

Ivy said...

OMG, this looks so creamy and delicious, I am sure I would love it.

The Food Hunter said...

This is something I will be trying soon. I love corn and would love to make my own cream corn. Thanks for sharing the recipe.

MapMaster said...

I always actually kind of like the canned cream corn -- I suppose that is a guilty little secret. But this recipe is a whole lot better!

Johanna GGG said...

confession - I love creamed corn from a can - I would love your recipe but it is too creamy to be what I think of as creamed corn - and cheese and carbs sound just right for winter

Apu said...

Goodness - that just looks perfect for a cold cold day!!

Curry Leaf said...

Love this but never tried at home.Excellent it looks Lisa

Indian Food said...

Wow.. its really good and tempting to eat. Thanks for sharing the preparation procedure.

spalatorie auto said...

I love corn, too, and so do my children. I think I’m going to try this recipe one of these days. Thanks for the idea.

Rebekah Daphne said...

So... this is awesome. My husband LOVES creamed corn and requested it for his birthday. He gave this recipe a big thumbs up! I omitted the chives and red pepper, and added some marjoram and parsley. I just used regular wheat flour. And finally, I used half-and-half in place of the cream and milk. Decadently delicious!