Creamed Corn

You'll be surprised at the velvety soft texture of this corn it will be your new go-to creamed corn recipe.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 43

1-32 ounces bag frozen sweet corn, thawed
2 tablespoons all-purpose flour
kosher salt
2 tablespoons unsalted butter

Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.

Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.

Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.


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