I don’t remember when or where we made this recipe first. But I do know husband loves corn and at some point something possessed up to try making our own creamed corn. I printed the recipe we started with from food.com on 10/29/2012 so we’ve been making and tweaking it for almost 4 years. I’d call that a tried and true recipe.
I’ve made this successfully with both fresh and frozen corn. In fact, after hearing my dad’s stories about hating frozen veggies as a kid and never making my sister and I eat frozen veggies, this was the first time I voluntarily bought a frozen vegetable. We wanted to make this in the winter time for a meal with my in-laws and although you could find corn in the grocery store it looked really sad so we tried frozen. It turned out great. The only difference with frozen is you need to cook it a little longer to bring it up to a simmer. The corn even goes in frozen!
Here’s what you need:
If using frozen, we use a 15 oz package (or as close as you can get as the brands can vary in size).
If you’re using fresh corn, shave the kernels off the corn right into a medium saucepan. I like this little corn stripper (#EarnsCommission), it collects the kernels inside so they don’t fly all over the counter and also so any of the milk from the corn cob drips into the pan.
Sprinkle on some flour and chicken bouillon granules. Give it a stir and turn the heat to medium-high.
I let it cook this way for a minute to cook the flour and warm up the corn.
Stir in some fat free half and half – or part milk and part half and half. I’ve done both either way works.
Now we’ll season it up with salt, pepper, and a dash or two or cayenne pepper for a little kick.
Bring this up to simmer. Stir constantly until it thickens up and becomes nice and creamy.
Canned creamed corn just won’t compare after you try this.
- 3 ears fresh corn or 15 oz frozen corn
- ¼ c flour
- 1 tsp chicken bouillon granules
- 1 c milk
- ½ c fat free half and half (or 1-1/2 c half and half and no milk)
- Salt and pepper
- Ground cayenne pepper
- Strip the corn off the kernels right into a medium saucepan.
- Sprinkle with flour and bouillon.
- Turn the heat on to medium-high. Stir together and cook for a minute.
- Stir in the milk and half and half.
- Add the salt, pepper, and cayenne pepper.
- Bring to a simmer, stirring frequently. Once it’s simmering, stir constantly until it thickens up.
- Serve warm.
Leave a Reply