Best Ever Creamed Corn (2024)

FAQs

How to enhance canned cream corn? ›

You can add butter and cream to make it taste better. Also a pinch of pepper. A little butter, milk and a dash of sugar will go a long way to improving the flavor.

Sweet corn

Creamed corn / Main ingredient

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

That may be because most canned cream corn is made primarily of corn, sugar and food starch, with not a drop of cream to be found. True creamed corn is nothing more than corn kernels lightly cooked in butter, stirred with cream to taste, then heated gently.

Rick often makes a quick corn side dish by cutting kernels off the cob and sautéeing them in butter with some chopped shallot and garlic. As the corn cooks, flavorful brown bits will stick to the pan, which along with the nutty-sweet butter help mask the flavor of bland corn.

Flavor Enhancements

Fresh herbs, dried herbs and spices used to enhance the flavor of corn include thyme, paprika, chives, lemon balm and chervil.

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.

From the Package. INGREDIENTS: CORN, WATER, SUGAR, MODIFIED CORN STARCH AND SALT.

You do this by combining equal parts cornstarch and cold water or even cream. They recommend half of a tablespoon of cornstarch for each cup of creamed corn. However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour.

Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.

Can you freeze creamed corn? ›

Pour into large baking pan. Add milk, butter, sugar, salt and remaining corn. Cover and bake for 1 hour and 30 minutes, stirring frequently. Cool then freeze in small plastic containers.

In terms of its nutritional value, corn is a good source of carbohydrates, fiber, and some key vitamins and minerals.

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Canned creamed corn can be traced back to the American Midwest, with references to the golden slurry found in tomes such as the Gold Cook Book (1948), by chef Louis P. De Gouy, who gave directions on how to can “cream-style” corn (that involved zero cream).

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

The best side dishes to serve with creamed corn are meatloaf, baked pork chops, chicken and mushrooms, pork loin, chicken wings, mac and cheese, grilled vegetables, blistered tomatoes, coleslaw, arugula salad, mashed sweet potatoes, honey glazed carrots, bacon, shredded chicken.