Southern Style Creamed Corn

Name: Southern Style Creamed Corn (Upgraded)
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 6 ears of corn-shucked; 1 cup frozen corn kernels; 1/2 cup heavy cream; 4 tbsp butter; 2 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp sugar; 1/4 tsp nutmeg-ground

⏱45 min

👥6

🔥250 cal

Medium

🍽️Southern

A richer, more flavorful version of classic creamed corn. This recipe incorporates a roux for a smoother texture and adds a touch of nutmeg.

6 ears of corn-shucked

1 cup frozen corn kernels

1/2 cup heavy cream

4 tbsp butter

2 tbsp all-purpose flour

See all 9 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥250 cal

Medium

🍽️Southern

A richer, more flavorful version of classic creamed corn. This recipe incorporates a roux for a smoother texture and adds a touch of nutmeg.

#side dish #corn #Southern #comfort food #roux

Instructions

Shuck the corn and cut the kernels from the cobs. Add the kernels to a large pot.
Add the frozen corn to the pot.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the heavy cream until smooth. Bring to a simmer, stirring constantly.
Pour the cream sauce over the corn in the large pot.
Add the salt, pepper, sugar, and nutmeg. Stir to combine.
Bring to a simmer over medium heat, stirring frequently.
Reduce heat to low and simmer for 20-25 minutes, or until the corn is tender and the sauce has thickened, stirring occasionally.
Serve warm.

Ingredients

6 1440 ears of corn-shucked
1 cup 240 frozen corn kernels
1/2 cup 113 heavy cream
4 tbsp 57 butter
2 tbsp 30 all-purpose flour
1 tsp 5 salt
1/2 tsp 2.5 black pepper
2 tbsp 30 sugar
1/4 tsp 1.25 nutmeg-ground

Equipment

Large pot
Saucepan
Whisk
Knife
Cutting board

Instructions

Shuck the corn and cut the kernels from the cobs. Add the kernels to a large pot.
Add the frozen corn to the pot.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the heavy cream until smooth. Bring to a simmer, stirring constantly.
Pour the cream sauce over the corn in the large pot.
Add the salt, pepper, sugar, and nutmeg. Stir to combine.
Bring to a simmer over medium heat, stirring frequently.
Reduce heat to low and simmer for 20-25 minutes, or until the corn is tender and the sauce has thickened, stirring occasionally.
Serve warm.

Nutrition per serving

Calories 250

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Southern Style Creamed Corn

Southern Style Creamed Corn

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