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Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ! Plus, I know what ingredients go into my creamed corn, if you read the label on the can you’ll find a list of things that you can’t even pronounce. So why not just make a homemade version instead?
It is so simple to make, and you can use fresh, canned, or frozen corn. Creamed corn aka cream-style corn, is a soupy version of sweet corn. It is often sold in cans, and what is so special about it is the creamy texture. Corn milk from the pulp is what makes it so creamy, but in homemade versions especially if using canned or frozen corn, milk and cream are often added, and the corn is blended partially to release some of its liquids. To make a bowl of really good creamed corn at home, you need a great recipe where the corn is properly seasoned as there’s nothing worse than bland food! Cornstarch or arrowroot powder to thicken. Add the corn kernels, if they’re frozen then cook them for a few minutes until they’re warmed through.
Add flour to create the roux, and cook for 1 minute then add the cream and milk. Bring the mixture to a gentle simmer, and allow the sauce to thicken. Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat. Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.