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This creamed corn recipe will definitely blow your socks off. You’re not going to believe you’ve gone this long not knowing how to make it. It’s so much more than a version of corn in a can on a grocery shelf. Corn is one of my favorite ingredients because it can go savory or sweet or in most cases, savory and sweet. The key is starting with good quality corn. Fresh corn cut from the cob is always my first choice but when it’s out of season and overpriced, I grab frozen. I have two favorite brands of frozen corn. And yes, there is a HUGE difference between all the brands of frozen vegetables. The sweetest, best textured corn that still snaps is either Trader Joe’s super sweet cut white corn or Target’s Good & Gather gold & white blend.
The creamed corn is sautéed with butter and jalapenos, sweetened with sugar and seasoned then it gets bathed in a thick cream sauce that’s finished off with grated parmesan cheese. The creamed corn is delicious served just like this, but then there’s an extra step you can do to make it memorable beyond belief. That is to make it creamed corn brulee. It doesn’t take much effort to do it either. Just serve it up in individual ramekins and top with sugar. Broil on the top rack of your oven until the sugar melts and blisters. Once it’s an amber color, pull out of the oven and allow to harden.
My favorite part is breaking through that sugar crust and taking that first bite. It’s a senses overload when you combine the creaminess of the corn and the sweet crunch of the topping. You’ve got to try this recipe. And while we are on the topic of corn, you must check out my sweet and spicy skillet corn and corn cake recipes!
Creamed Corn
Ingredients
- 16 oz frozen corn or 5 ears of corn
- 3 tbsp jalapeno finely diced
- 2 tbsp salted butter
- 2 tbsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp flour
- 1 1/2 c half & half
- 1/4 c parmesan cheese grated
Instructions
- Melt butter in a pan over low medium heat.
- Sauté jalapeno for 3 minutes.
- Add thawed frozen corn or fresh corn to the pan.
- Add sugar, salt and pepper.
- Sauté for 2 minutes.
- Add flour and cook for 2 minutes.
- Add half & half and whisk. Turn heat to high, continue whisking until it thickens.
- Turn the heat off and add the parmesan cheese. Stir until melted.
- Optional creme Bruleé topping is made by serving up in individual ramekins, topping each serving with sugar and putting on the top rack in an oven set on broil. Allow the sugar to melt and blister under the heat until it turns amber in color. Remove from the oven and allow to harden. Place in freezer to harden quicker.