Homemade Creamed Corn Recipe

Canned creamed corn was one of my favorites growing up. However, as an adult canned creamed corn grosses me out. My husband is not a fan either. This Thanksgiving I wanted to see if homemade creamed corn was much better. This creamed corn recipe was really good. I plan on making it at my future holiday dinners and maybe every once in a while through out the year (it has too much fat to have all the time). The original recipe calls for frozen corn but I opted fresh instead. I think frozen corn tends to be mushy and since its already creamed I thought it needed the crunch and sweetness of fresh.


Ingredients:


2 1/2 cups of fresh corn kernels (5 or 6 cobs) or 2 (10 ounce) packages of frozen corn
1 cup heavy whipping cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated aged Parmesan cheese, plus more for garnish


Yields 6 servings


Time: 20 minutes prep and 15 minutes cook time.


Directions:

Shuck and clean the corn. Blanch- In a medium to large pot fill 3/4 of the way with water. Bring to a rapid boil. Add a couple pinches of salt and add the corn. 

Return to boil and let boil for 5 minutes. 

Drain corn and shock (place in an ice water bath).

Drain the water. Holding the corn vertically and using a sharp knife, cut the kernels off the cob. Using the backside of the knife, scrape the corn to remove the pulp from the cob. 

In a large skillet or saucepan add the corn, butter, cream, salt, pepper and sugar.  Mix well and heat over medium until butter is melted. In a small bowl whisk together milk and flour. Add to the corn mixture. 

Let simmer until sauce is thickened and corn is soften to desired texture. Remove from heat and stir in Parmesan cheese.  Garnish with freshly grated Parmesan cheese and serve immediately. 

I have made this recipe twice. The first time I thought it would be really good to add a lot of Parmesan cheese to the top and bake in the oven to melt. I did not like this version at all. It was way too cheesy and overwhelmed the dish. The second time I just garnished the corn with a little bit of the Parmesan cheese. Both my husband and I thought this was the best tasting way.