About this Recipe
When my Grandparents were feeding their families, for the most part they prepared food that was available directly from their gardens, in other words, they ate seasonally. However, that being said, in areas of the world that have cold winters, in order to maintain strong nutrition it is important to learn some methods for preservation for the months when nothing is growing fresh outside.
Canning has always been a classic preservation method in our family, but so has freezing. The great thing for home chefs who can enjoy preparing certain meals any time of the year has been the invention of the deep freeze. Before we had fridges and freezers, ice boxes were used to store ice inside a home. Usually they were made of wood lined with some sort of insulation like tin, cork or other metals that insulate. One area would have had a large block of ice, and then food put into another section.
1. In order to enjoy this yummy creamed corn recipe in all the months - when the crops are in full harvest season, we like to buy a large batch of corn on the cob and freeze it for the winter months for recipes like this creamed corn.
2. Learn how to freeze corn. Of course, for this recipe you can also use fresh corn or frozen corn from the grocery store.
3. When you're getting the creamed corn in a can a lot of the liquid is water with modified food starch and sugar. There's actually no cream in canned creamed corn at all; it's just pureed corn with corn kernels. So making this easy creamed corn recipe yourself is the best way to get real creamed corn.
Using fresh corn is the best way to make creamy corn. But it’s also important that you make sure your corn doesn’t have mold in it before you use it in your recipe. Corn is quite susceptible to mold because it grows in a husk where mold can get in and grow easily in the dark. Moisture can also get trapped in the husk, making it even easier for the mold to grow. So if you’re buying fresh corn at the market, being aware of the dangers of mold on corn, you’ll want to check each piece of corn you buy thoroughly before bringing it home.
Makes: 4 servings
2 cups frozen corn kernels, thawed (See recipe here - How To Freeze Corn)
1 cup cream
1/2 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
2 Tablespoon all purpose flour
Chopped fresh parsley for garnish - Optional
1. Place the corn, cream, butter, salt, pepper and flour into a saucepan.
2. Turn heat to medium high and stir with a spatula while cooking.
3. Bring to a boil and cook 2-3 minutes. The sauce will thicken.
4. Transfer into serving dish.
5. Sprinkle with fresh chopped parsley if desired.
This is by far one of the easiest ways to cream corn and it tastes delicious. Our corn was so sweet that the recipe is perfect as it is. Do a taste test while cooking and if your creamy corn does not have a delicious sweet flavor you can always add a little sugar and cook for an extra minute. Start by adding just one teaspoon, doing a taste test preparing to suit your taste.
Return to this Best Easy Creamed Corn recipe or check out more recipes at Grandmother's Kitchen
You can remove the husks from the corn in the store, and they usually have a bin to throw them into. That way you can check the corn cobs really well before you bring them home. Plus, you will be saving yourself from making a mess in your own kitchen since those husks can get pretty messy. As you prepare this recipe in your kitchen, things can get pretty messy, especially if you’re removing the corn husks and removing the corn kernels at home. The tiny little strings and corn kernels can get everywhere.
So it’s a good idea to do a good clean of your kitchen counters after you prep your corn. The best way how to clean kitchen countertops is to use a warm cloth or sponge and some natural cleaner. First of all, you’ll want to wipe down the counters to get rid of all the stringy hairs and kernels and throw them in the garbage. Then, you can take your natural kitchen cleaner and spray down your countertops and wipe them to get rid of any germs and bacteria.
Creamed corn is a very popular comfort food and side dish in the United States and in Canada, but most creamed corn is of the canned variety. So it's always nice when you make your own fresh and healthy comfort food at home. Creamed corn is also very simple to make, and this is an easy creamed corn recipe that is perfect for making your own creamed corn.
Classic creamed corn recipes involve cream and butter which makes it taste amazing, but these ingredients also give it a nice, creamy and smooth texture — almost the consistency of soup, but quite a bit thicker. The classic creamed corn recipe is something that goes way back in history as corn has always been a healthy comfort food for people in America.
Corn was grown by the Indigenous of North America and other places in the world, thousands of years before Europeans arrived — the Indigenous people called corn mahiz which translates to that which sustains us. Creamed corn finds its roots in the midwest of America where adding cream and butter to dishes was and still is very common and celebrated. The cream and butter brings great flavours but also added fat and sustenance to the dish making it hearty and filling. This easy creamed corn recipe would be perfect to prepare to go along with some mashed potatoes, vegetables and some meat, especially ham or chicken.