The memories I have of creamed corn are not good, I hate to say. 99.9% of the time, it was out of a can and, in my opinion, was horrible. When I started to cook, I made a point to NEVER buy creamed corn and, if we were in some sort of survival mode and there was a can of creamed corn near me, I can pretty much guarantee it would remain unopened (at least by me). Much like pancakes, creamed corn was another dish I just could not stand.
Giada recently did a comfort food episode and one of the dishes she made was Grilled Creamed Corn with Parmesan. Now – I was getting ready to turn up my nose but, when I got to thinking about it and how I finally can appreciate pancakes now, I figured that I was doing creamed corn a disservice and should at least try it one more time. One requirement – it had to be made from scratch.
This dish does take a bit of effort but I’m happy to say that it is well worth it. So I could possibly avoid the spoonbread disaster of 2010, I decided to blitz the corn in the Vitamix. Of course, you could use a blender or a food processor. One side note if you are using a Vitamix – use a small spatula to get the corn puree out of the container because those little corn kernels can be rather difficult. With a bit of parm added, you have yourself one tasty side dish. I have a feeling this might be added to the holiday menu line-up.
Gather the Ingredients
Saute the Corn
Time to add the cream.
I love how the Vitamix didn’t make it like baby food. I was able to control the puree texture.
Everything is better with cheese.
Even the SousPug enjoyed it – he got a rare treat: his very own corncob to nom!
*Shhhh – don’t tell his vet!*
- 4 ears corn, husks and silks removed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon flour
- 1/2 cup heavy cream
- 2/3 cup lowfat milk
- 1/4 cup grated Parmesan
- 1-2 tablespoons chopped fresh flat-leaf parsley
- Cut the kernels off the ears of corn and set aside.
- Over medium-high heat, melt the butter in a medium skillet.
- Add the corn and season with salt and pepper.
- Saute for about 3-4 minute until softened.
- Add the flour, stir and cook for about a minute.
- Reduce the heat to medium and add the cream.
- Simmer for 2-3 minutes until the corn mixture thickens.
- Take half of the mixture and add that to a food processor or blender.
- Blend until it's a smooth corn puree.
- Pour the pureed mixture back into the skillet, add the milk, cheese and parsley and stir to combine.
- Cook over low heat until warmed through.
- Season with salt and pepper to taste.
Recipe adapted from Giada de Laurentiis
Have you ever made creamed corn from scratch?
[FTC Disclosure: This post contains affiliate and/or referral links which help offset the cost of hosting this site. However, as always, my opinions are 100% my own]
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