Creamed Corn
HB-10407 · Hand-built original · American
Frozen corn folded into a butter, flour, heavy cream and milk sauce seasoned with salt, pepper and sugar, with an optional torched turbinado sugar top.
AmericanSide20 minServes 8584 kcalVegetarianEgg-free
Main ingredient: unsalted butter
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 2 cups heavy cream
- 2 pounds frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 cup whole milk
- 2 tablespoons turbinado sugar, optional
Method
- Melt the butter in a pot over medium heat, whisk in the flour, and cook the roux for 2 to 3 minutes, until smooth.
- Pour in the heavy cream, raise the heat to medium-high, and whisk for 2 to 3 minutes, until the sauce thickens slightly with no lumps.
- Add the frozen corn, kosher salt, black pepper and sugar and stir, then add the whole milk, mix it through, and bring the corn to a gentle simmer.
- Cook for 6 to 8 minutes, until the corn is tender, then take the pot off the heat and let the creamed corn cool slightly before spooning it onto a serving plate.
- Note: For the optional twist, sprinkle the top with turbinado sugar and torch it, or broil it for 2 to 3 minutes, until the sugar brulees.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
584 kcalCalories
13 gProtein
40.3 gCarbs
41.9 gFat
21.8 gSaturates
1.3 gFibre
13.4 gSugars
1077 mgSodium
136 mgCholesterol
257 mgPotassium
163 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data