Creamed Corn

Growing up, I despised creamed corn. It was really one of those foods I considered “old people food” and wanted absolutely nothing to do with. If I’m going to be completely frank, this belief followed me into my twenties. When I decided to tackle my first ever “Friendsgiving” I started asking my anticipated guests what some of their favorite Thanksgiving sides were. I was in complete shock (and a little confused) when I realized how many peoples’ Thanksgiving staple was cream corn. I thought, “What the hell? Are my friends 80 or something?!” 

Being that I love a challenge, I started like a mad woman looking for different creamed corn recipes, ideas, and insight. For my first Friendsgiving I put together a pretty standard homemade creamed corn that actually went over pretty well, with myself included. Since then I’ve really worked at making it my own and it is, officially, one of our staples on the table.

I hope that if you’re anything like me and never loved creamed corn, you give this recipe a chance and turn into a believer. If you’ve always loved creamed corn, take my advice and add this to your Thanksgiving menu. I promise you’ll love it.

What You’ll Need:

  • 8 oz. cream cheese, cut into squares
  • 1/2 cup butter, divided into 8 tablespoons
  • 2 cups of whole milk
  • 1/2 cup light cream
  • 5 cups of frozen corn (about 3 bags)
  • 1 tablespoon finely chopped parsley
  • dried sage
  • smoked paprika
  • cayenne pepper
  • garlic powder
  • 3 tablespoons of sugar
  • salt & ground black pepper
  • 1 tablespoon of thickening agent (cornstarch, flour, arrowroot powder)

 

Cream Corn_2

Begin by melting your cream cheese, butter, & parsley over low heat in a large pot. Careful not to cook over too hot of heat, as your butter will burn before the cream cheese is melted.

Cream Corn_1

Add your thickening agent (I prefer arrowroot) to your cold milk & light cream and stir until dissolved. Once butter and cream cheese are melted, slowly whisk in the milk and light cream. Stir constantly over medium heat, ensuring there are no lumps. Once combined, add the corn, and about a 1/2 teaspoon of each seasoning: sage, smoked paprika, cayenne pepper (less if you don’t like a kick), garlic powder, salt & pepper. Stir in the sugar as well.

Let simmer over medium-low heat for 7-10 minutes. Transfer to a serving bowl and enjoy like you’ve never enjoyed creamed corn before!

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