|A wintertime creamed corn side dish, made from frozen corn and rich with butter and cream, perfect for the holidays.|
Winter Skillet Creamed CornThere'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
- 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
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.
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©Deep South Dish
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