Imen Dridi Creamed corn is one of those classic dishes that has been around for generations. From its beginnings as a simple side dish to a rich, creamy main course, it’s been a staple at family dinners, holiday meals, and gatherings of friends. Whether it’s a comforting bowl of sweet, creamy corn or an indulgent version topped with bacon and cheese, creamed corn is sure to please.
With its versatility, it’s no surprise that this dish has won its way into the hearts of many. Here, you’ll find some of our favorite recipes for creamed corn, each one as delicious as the last. So get ready to start cooking up some deliciousness – it’s time to enjoy some creamy, corn-y goodness!
Why You’ll Love This Michael Symon Creamed Corn
- Michael Symon is a renowned chef known for his delicious and inventive take on classic dishes. His creamed corn recipe is no exception.
- With its rich and creamy texture, this dish is sure to delight your taste buds and leave you wanting more. The combination of sweet corn and creamy sauce makes this recipe an irresistible side dish that can be paired with any main course.
- Michael’s recipe is also incredibly easy to make, so it’s perfect for any home cook who wants to impress their family and friends with a delicious and sophisticated dish. Overall, Michael’s creamed corn recipe is a must-try for anyone who loves delicious and comforting food.
What Is Creamed Corn?
Creamed corn is a side dish that typically consists of sweet corn kernels that are cooked and then combined with a creamy sauce. The sauce is usually made from butter, cream, and flour, which is used to thicken it. Some variations of creamed corn also include ingredients such as cheese, bacon, or spices.
Creamed corn can be served as a side dish, but it can also be used as an ingredient in casseroles or other dishes. It is a classic side dish that is popular in the United States and is often served as a side dish with meat dishes such as ham, chicken, or turkey.
Michael Symon Creamed Corn Ingredients
- 8 ears of corn, husked
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 2 cups heavy cream
- Salt and pepper
- 4 tablespoons chopped fresh parsley leaves
How To Make Michael Symon Creamed Corn
- Cut the kernels off the corn cobs and reserve the cobs.
- In a large pot, bring the corn cobs and 4 cups of water to a boil. Reduce the heat and simmer for 20 minutes. Remove the cobs and reserve the cooking liquid.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, until the mixture is golden brown.
- Gradually whisk in the milk and cream, and continue to cook, whisking constantly, until the mixture thickens, about 10 minutes.
- Add the reserved corn cooking liquid and bring the mixture to a simmer. Cook for 5 minutes, until the mixture is thickened and the flavors are well combined.
- Add the corn kernels and cook for 2 minutes, until the kernels are tender. Season with salt and pepper to taste.
- Remove the pan from the heat and stir in the parsley. Serve warm.
You can garnish with bacon bits or shredded cheese for more flavor and texture. Enjoy!
Recipe Tips
- Choose fresh corn: For the best flavor, use fresh sweet corn that is in season. The fresher the corn, the sweeter and more flavorful it will be.
- Adjust the consistency: If you prefer a thicker sauce, you can add more flour to the mixture. If you prefer a thinner sauce, you can add more milk or cream.
- Add extra flavor: You can add other ingredients such as bacon, cheese, or herbs to give the dish more flavor. Some people also like to add a little bit of cayenne pepper or nutmeg to give the dish a bit of a kick.
- Leftovers: If you have leftovers, you can store it in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to refresh the consistency.
- Pairing: This dish pairs well with grilled or roasted meats, fish, or poultry. You can also serve it as a side dish with baked or fried chicken, or as an element in a casserole.
What To Serve With Creamed Corn?
Creamed corn is a versatile side dish that can be paired with a variety of main dishes. Some popular options include:
- Grilled or roasted meats: Creamed corn is a delicious side dish for grilled or roasted meats such as steak, pork chops, or chicken.
- Fish: The creamy and sweet flavors of creamed corn complement the delicate flavors of fish such as salmon or halibut.
- Poultry: Creamed corn is a classic side dish to serve with roasted or fried chicken, turkey, or duck.
- Casseroles: Creamed corn can be added as an ingredient to casseroles like green bean casserole or macaroni and cheese.
- BBQ: Creamed corn goes well with BBQ ribs, pulled pork, or brisket.
- Comfort food: Creamed corn is a comforting side dish that can be paired with other comfort foods like mashed potatoes or macaroni and cheese.
How To Store Creamed Corn?
It is possible to keep creamed corn in the refrigerator for no more than four days, in the freezer for no more than three months, or at room temperature for no more than two hours. When storing creamed corn in the refrigerator, make sure to seal the creamed corn in an airtight container and set it in the refrigerator’s coldest section. To preserve creamed corn for longer use, transfer it to a container that can be frozen and label it with the date. When you are ready to use the item, defrost it the night before in the refrigerator or by placing it under a faucet running cold water.
How To Reheat Creamed Corn?
There are a few different ways to reheat creamed corn:
- Stovetop: Transfer the creamed corn to a saucepan and heat it over medium-low heat, stirring occasionally, until it is heated through.
- Microwave: Transfer the creamed corn to a microwave-safe dish and heat it on high power for 2-3 minutes, stirring once or twice, until it is heated through.
- Oven: Transfer the creamed corn to an oven-safe dish and heat it in a 350-degree oven for 10-15 minutes, until it is heated through.
Regardless of the method you choose, be sure to stir the creamed corn occasionally and add a splash of milk or cream to refresh the consistency, if necessary.
FAQ Section
How can I make the creamed corn thicker?
Either add more flour to the mixture or simmer it for a longer amount of time over a lower heat if you want the sauce to be thicker. Either way, you may achieve the desired consistency.
Can I use frozen corn for creamed corn?
You may absolutely use frozen corn in the recipe, but you will need to thaw it first and then drain it before you put it to use. The sweetness and flavor of fresh corn can’t be beat.
Can I make creamed corn in advance?
Yes, you can make creamed corn in advance. You can store it in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop when you are ready to serve.
Can I add other ingredients to the creamed corn?
Yes, you can add ingredients such as bacon, cheese, herbs, or spices to give the dish more flavor.
How do I know when the creamed corn is done?
The best way to know when your creamed corn is done is to taste it. If it tastes cooked and creamy, then it’s done! Most recipes will also include specific cooking times, so you can also use that as a guide.
Can I make creamed corn vegan?
Yes, you can make creamed corn vegan by substituting the butter and milk with vegan alternatives.
Try More Michael Symon Recipes:
Michael Symon Creamed Corn Nutrition Fact
- Calories: 130
- Total Fat: 4.5 g
- Sodium: 295 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 4 g
- Vitamin A: 4%
- Vitamin C: 6%
- Calcium: 4%
- Iron: 6%
Michael Symon Creamed Corn
Description
Creamed corn is one of those classic dishes that has been around for generations. From its beginnings as a simple side dish to a rich, creamy main course, it’s been a staple at family dinners, holiday meals, and gatherings of friends. Whether it’s a comforting bowl of sweet, creamy corn or an indulgent version topped with bacon and cheese, creamed corn is sure to please.
Ingredients
Instructions
- Cut the kernels off the corn cobs and reserve the cobs.
- In a large pot, bring the corn cobs and 4 cups of water to a boil. Reduce the heat and simmer for 20 minutes. Remove the cobs and reserve the cooking liquid.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, until the mixture is golden brown.
- Gradually whisk in the milk and cream, and continue to cook, whisking constantly, until the mixture thickens, about 10 minutes.
- Add the reserved corn cooking liquid and bring the mixture to a simmer. Cook for 5 minutes, until the mixture is thickened and the flavors are well combined.
- Add the corn kernels and cook for 2 minutes, until the kernels are tender. Season with salt and pepper to taste.
- Remove the pan from the heat and stir in the parsley. Serve warm.
Notes
- Choose fresh corn: For the best flavor, use fresh sweet corn that is in season. The fresher the corn, the sweeter and more flavorful it will be.
- Adjust the consistency: If you prefer a thicker sauce, you can add more flour to the mixture. If you prefer a thinner sauce, you can add more milk or cream.
- Add extra flavor: You can add other ingredients such as bacon, cheese, or herbs to give the dish more flavor. Some people also like to add a little bit of cayenne pepper or nutmeg to give the dish a bit of a kick.
- Leftovers: If you have leftovers, you can store it in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to refresh the consistency.
- Pairing: This dish pairs well with grilled or roasted meats, fish, or poultry. You can also serve it as a side dish with baked or fried chicken, or as an element in a casserole.
