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Creamed corn in a cast iron skillet with glossy golden kernels in a thick pale cream sauce, smoked paprika and chives on top, on a Thanksgiving table

Creamed Corn, Thickened by the Corn Itself

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The creamed corn that tastes like corn, not like sauce: one third of the kernels are blended with milk into a sweet corn puree that thickens the pan on its own, the rest stay whole and glossy in butter, shallot and a finish of cream. No flour, no canned soup, nothing gloopy. Made on the stovetop in 35 minutes while the oven belongs to the turkey, and it holds warm in a slow cooker until the table is ready.

  • Total Time: 35 minutes
  • Yield: About 6 cups 1x

Ingredients

Scale
  • 6 cups sweet corn kernels, fresh from about 8 ears or frozen and thawed
  • 1 cup whole milk, divided
  • 4 tablespoons unsalted butter
  • 1 small shallot, finely minced (about 1/4 cup)
  • 1 garlic clove, minced
  • 3/4 cup heavy cream
  • 1 teaspoon granulated sugar (optional, for late season corn)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons finely chopped fresh chives, for serving
  • Smoked paprika, for dusting (optional)

Instructions

  1. Blend 2 cups of the corn kernels with 1/2 cup of the milk until mostly smooth, about 30 seconds; a few flecks should remain. This corn puree is the thickener, so do not strain it. Set it aside.
  2. Melt the butter in a large, deep skillet over medium heat. Add the shallot and cook, stirring, for 2 to 3 minutes, until soft and translucent. Add the garlic and cook 30 seconds more, until fragrant.
  3. Add the remaining 4 cups of whole kernels to the skillet. Cook, stirring occasionally, for 4 to 5 minutes, until the corn turns bright gold and just tender, with a glossy coat of butter on every kernel.
  4. Pour in the corn puree and the remaining 1/2 cup of milk, stirring to combine. Simmer gently for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon and hold a clean line when you draw a finger through it.
  5. Stir in the heavy cream, sugar if using, salt, black pepper, nutmeg and cayenne. Simmer 2 to 3 minutes more, until the sauce mounds softly on a spoon and the kernels sit in it rather than swimming.
  6. Take the skillet off the heat and rest the creamed corn for 5 minutes; it thickens noticeably as it stands. Taste and adjust the salt. Spoon into a warm serving dish, scatter the chives over the top, dust with smoked paprika if using, and serve hot.
  • Author: Chef Jordan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 3
  • Calories: 265
  • Sugar: 9
  • Sodium: 310
  • Fat: 17
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 50

Find it online: https://cookaza.com/creamed-corn/