Easy Creamed Corn
Thanksgiving sides. How do we feel about them? Me personally, I’m ALL about the side dishes. Of course I like a delicious turkey, but I mostly fill up on the side dishes!
The truth is that I’m not sure I’ve had creamed corn. I mean, maybe at a restaurant or something, but corn is not typically one of the veggie sides we make for Thanksgiving.
That might need to change this year though because I finally made some myself a couple of weeks ago and oh my, is it yummy!
Because of the season, I used frozen corn for this recipe. If you have access to good fresh corn, you can use it, but I know many might not with winter approaching. I start off by thawing the corn in some water on the stove for a few minutes. Then mix in some flour and half and half along with some other seasonings.
I like to let the corn simmer for a good 20 minutes or so as it thickens. The corn develops a nice texture and better flavor. At the end, I add in some butter and salt and pepper to taste. I also like to stir in some grated Parm, but it’s not totally necessary if you’d rather leave it out or if you forget to buy it.
This creamed corn is very simple to make and doesn’t require a ton of hands on time which means it’s perfect for Thanksgiving!
Easy Creamed Corn
- 2 (10-ounce) packages frozen corn
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar (optional)
- 1/2 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- salt and pepper to taste
- paprika or fresh chopped parsley for garnish
- Add corn to a saute pot over medium high heat. Stir in about 3 cups of water. Bring corn to a simmer and let cook for about 5 minutes until thawed. Pour mixture through a strainer to drain water.
- Pour the corn back into the pan and back onto the heat. Stir the flour in with the corn until well-coated with the flour. Stir in the half and half, sugar, and garlic powder.
- Lower the heat to medium low. Let the corn mixture simmer for about 15-20 minutes or until the liquid has thickened. There should still be visible liquid, but not so much that the corn has a soup-like consistency (see photos). Stir in the butter, Parmesan cheese, and salt and pepper to taste.
- Sprinkle paprika if desired on top and fresh chopped parsley or cilantro. Serve warm.