Monday, November 17, 2014

Winter Skillet Creamed Corn

A wintertime creamed corn side dish, made from frozen corn and rich with butter and cream, perfect for the holidays.

Winter Skillet Creamed Corn

There's nothing better than fresh corn on the cob in the summer and hopefully you put some up in the freezer for this super easy, winter holiday side dish. If you didn't, don't fret. It's perfectly wonderful with good ole store-bought frozen corn and you can even save yourself a pretty penny by using a generic brand. The plus with starting with frozen corn, is that it saves you a few steps too, making it the easiest ever creamed corn and a breeze to throw together.

Buttered corn was a very common side dish at my house growing up, often with a pinch of parsley added, and Mama always served it with our holiday meals, though I suspect she splurged on a little extra butter for the holidays. Though not quite the same as our summer creamed corn made from freshly scraped cobs, this dish takes all the goodness of that and ups the indulgence for the holiday table.

As always, the full ingredient list with measurements, instructions, and a printable copy, are further down the page, just past the step-by-step tutorial pictures. Here's how to make it.

Melt butter in a large skillet. Add corn, sugar, salt and pepper - a little Cajun seasoning is good too. Though canned corn will work, it is texturally different, so definitely go with frozen corn for this dish.


Toss, cooking and stirring over medium heat until corn is thawed. Whisk together the milk, heavy cream and cornstarch; add to corn.


Bring mixture to a boil. Reduce heat and simmer on medium low until thickened and reduced and corn is tender, about 6 to 8 minutes longer.


Taste and adjust seasonings before serving. If desired, remove some of the corn from the skillet, pulverize it in a blender, then stir it back into the skillet if you want a more traditional creamed corn.





Recipe: Winter Skillet Creamed Corn

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 min | Yield: About 8 to 10 servings

Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 2 pound bag frozen whole kernel corn
  • 1/2 tablespoon granulated sugar
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup of 2% or whole milk
  • 1 cup heavy cream
  • 2 teaspoons cornstarch
Instructions

Melt butter in a large skillet. Add corn, sugar, salt and pepper and toss; cook and stir over medium heat until corn is thawed and coated. Whisk together the milk, heavy cream and cornstarch; add to corn and bring mixture to a boil. Reduce heat and simmer on medium low until thickened and reduced and corn is tender, about 6 to 8 minutes longer. Taste and adjust seasonings before serving.

Cook's Notes: If desired, remove some of the corn from the skillet, pulverize it in a blender, then stir it back into the skillet if you want a more traditional looking creamed corn. For extra creaminess, stir in one (15 ounce) can of creamed corn.

Source: http://deepsouthdish.com

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Posted by on January 1, 2014

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16 comments:

  1. You must have been reading my mind! I was thinking of fixing corn to take to our family Thanksgiving dinner. I didn't want to just open cans and warm, I wanted something kicked up a notch and this should do just that!!

    I have the hardest time determining the heat settings on my GAS stove. What type stove do you cook on? Do your knobs have numbers and if so, what number would you set for medium and then for medium low?

    Thanks and have a Wonderfully special Thanksgiving!!

    ReplyDelete
    Replies
    1. Oh how I wish I had a gas stove but my house is all electric and adding gas is, well, a production. Anyway, if your dial runs up to 9, then I'd guess a medium would be around 3ish and medium low at 2 or 1. Course, that's just a guess! :) Hope your Thanksgiving is wonderful too Kim and I hope everybody enjoys the corn!

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    2. Hi Mary, Sorry to bother you on this busy cooking day. I just wondered if I could make this today and then just heat it up and transfer it to a crock pot on warm tomorrow to serve. Also, I will need to make a larger amount for serving more people. At least one more bag of corn, maybe two. It looks like I could just add 1/2 to 1 again on the ingredients (if that made any sense).
      Happy Thanksgiving!!

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    3. Was just checking comments before getting my meal together this morning and just saw this, so sorry Kim! Yes, that will work fine, but you probably figured that out by now.

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    4. Thanks anyway Mary...I knew you would be very busy being the great cook you are!! Turned out my husband was sick and we stayed home so I'll try this later. We had chicken soup since I had not planned to be home for Thanksgiving. Better for the waist anyway!! LOL I hope you had a great day!

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    5. Oh gosh, so sorry to hear that. So far, so good here but we do keep the kids every afternoon after school so I'm sure that will change!! We try to keep stocked up on Airborne so that when we get that "buggy" feeling we can try to head it off but you know how it is with kids. They're like little germ factories lol! I hope your husband is feeling better.

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    6. Hi Mary, It's me again. I wanted to let you know I made this and took it to my family's for Christmas. IT WAS AWESOME!!! I pinned this to my board TRIED IT & LIKED IT!! I WILL be making this again!!!!! You Rock!!!!

      Have a HAPPY NEW YEAR!!

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    7. Thanks Kim and Happy New Year to you too!! I hope I can get myself better organized than I've been at the end of this year. I can't seem to get anything done anymore LOL!

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  2. This looks wonderful. I love corn in just about any version you can make it!

    ReplyDelete
  3. I love homemade creamed corn - this looks fantastic. The corn around here was so bad this year that frozen corn was a step up.

    ReplyDelete
    Replies
    1. Guess that happens! Our Florida corn was pretty good down here. Let's hope for a better season next year!

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  4. Creamed corn is my son's favorite side dish. I use this recipe ( I use two cups of half and half) but take out some of the corn mixture and blend it. Adding the blended corn makes the texture a little more like fresh off the cob creamed corn. At least in his mind :-)

    ReplyDelete
    Replies
    1. And I'd have to agree with him! I actually forgot to add that tip about pulsing up some of it to add back.

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  5. Did you know crushed saltine crackers are similar to panko bread crumbs. I use them to bread chicken and fish and pork chops

    ReplyDelete
    Replies
    1. Oh I use them for that too!! I love the crunch they give.

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