Homemade Creamed Corn Recipe
This creamed corn recipe is a thick creamy side dish that is beyond delicious with caramelized onions, bacon, herbs, and parmigiana Reggiano.
Ingredients
- 5 ears of shucked corn
- 6 strips of sliced bacon
- ½ peeled small diced yellow onion
- 3 cloves finely minced garlic
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup finely grated Parmigiano Reggiano
- 1 tablespoon minced fresh thyme
- coarse salt and fresh cracked pepper to taste
Instructions
- Shuck the fresh ears of corn, stand it upright, and, using a chef's knife, slice down on the corn kernels to cut them away from the cob.
- Give the cob a ¼ turn and continue slicing down, removing the kernels. Repeat the process with the other ears of shucked corn.
- Now, stand the kernel-free corn cobs upright and, using the back side of your chef knife scrape down on the cobs to release the corn milk. Give the cob a ¼ turn and continue scraping down. Set the corn kernels and corn milk aside.
- Add the bacon lardons to a large-sized sauce pot over medium heat and cook while stirring occasionally to render the fat and crisp up the bacon.
- Set the crispy bacon lardons to the side add the onion to the pan, and sauté for 7 to 8 minutes or until lightly browned.
- Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
- Next, add the corn and sauté on high heat for 3 to 4 minutes.
- Stir in the flour until combined.
- Pour in the cream and milk and cook over low to medium heat for 10 to 12 minutes, occasionally stirring until corn kernels are cooked. It may take an additional 4 to 6 minutes depending on how soft you like your corn.
- Finish by stirring in the parmigiano cheese, fresh thyme, crisp cooked bacon lardons, salt, and pepper.
- Garnish with optional parmigiana cheese, crispy bacon lardons, chopped chives, and fresh thyme leaves.
Notes
Make-Ahead: This is meant to be eaten when it’s done cooking. You can, however, keep it covered and in the oven at low temperatures (200°) for up to 30 minutes before serving.
How to Store: Cover and store in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating,
How to Reheat: Add the desired amount of creamed corn to a small-sized saucepot along with 2 to 4 tablespoons of whole milk or cream and heat over low heat while occasionally stirring until warm.
You can also use half and half in place of the heavy cream.
Substitute the fresh thyme with 2 teaspoons of dried thyme.
Nutrition
Calories: 429kcalCarbohydrates: 9gProtein: 9gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 113mgSodium: 272mgPotassium: 217mgFiber: 0.5gSugar: 5gVitamin A: 1342IUVitamin C: 4mgCalcium: 179mgIron: 1mg