I strive to provide helpful information, including smart and fun methods for solving everyday problems.
Kick the can! Make this delicious and easy creamed corn from scratch.
While canned "cream style" corn isn't exactly my favorite, it's really not all that bad, I guess. I use it mainly in recipes rather than as a side dish. My famous Mexican corn bread wouldn't be the same without a can of cream-style corn. On its own, canned cream corn tastes OK. I would say that it is basically edible. And this lukewarm opinion of canned cream-style corn comes from me, someone who loves corn! I imagine there are a good many people, my son for one, who think canned cream style corn is just plain disgusting. Apparently they may have the right idea: did you know canned cream-style corn doesn't even contain cream, or even milk or butter for that matter? According to Wikipedia (yeah, I know, not a great source) canned cream style corn is "made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob." No wonder my son thinks it is disgusting.
Canned cream style corn, however, doesn't hold a candle to the deliciousness of "real" creamed corn made from scratch. Before I got this recipe from a neighbor, who got it from one of her favorite restaurants in her home state of California, I had never made real creamed corn. I had eaten it here and there at a restaurant or two but had never known anyone who made it. I was happy to get the recipe, but set it aside, assuming it was some sort of complex, day-long process to "cream" corn.
Boy, was I wrong. When I finally got around to trying out the recipe, I was happily surprised at how quick and easy it is to whip up. I love that it doesn't call for any hard-to-find ingredients. I don't normally have whipping cream on hand except during the holidays, so this New Year's I whipped up a batch of homemade creamed corn to go with dinner, and also as a means to use up some cream that was left when my husband made his famous holiday eggnog from scratch. I couldn't believe how delicious and easy this cream corn recipe is! From now on, this will be my go-to recipe when I have leftover whipping cream taking up space in the refrigerator.
- 2 pounds frozen corn kernels, thawed
- 1.5 cups heavy whipping cream
- 4 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 1/3 to 1/2 cup fresh grated Parmesan cheese
- In a medium sauce pot, combine thawed corn, cream, sugar and salt. Heat until lightly boiling; simmer about 5 minutes.
- In a small glass dish, gently melt butter at about 20% power in the microwave.
- Stir flour into melted butter to make a beurre manié, which is simply a fancy-sounding French term for a thickening paste. Add the flour/butter mixture to the corn mixture. Stir well and allow a few minutes for the flour/butter mixture to thicken the cream.
- Turn hot corn mixture into a casserole dish, or divide equally among individual ramekins, if desired. Cover top of corn with fresh grated Parmesan cheese.
- Place casserole dish or ramekins under broiler approximately 2-3 minutes, until cheese is golden brown and toasted.
- Serve immediately or keep warm for a bit until dinner is ready.
Video from a person who admits to eating plain, canned cream-style corn.
The video above is somewhat bizarre, oddly funny and strangely satisfying, The person is never shown actually eating the cream-style corn, though. My bet is that they were dumping each spoonful of this corn prepared in a "soup of milky residue from pulped corn kernels scraped from the cob" into the trash rather than eating it.
Did you make this recipe? If so, please rate it!
Jelena from Florida on June 21, 2015:
Sounds very yummy defiently have to try.
peachy from Home Sweet Home on February 28, 2015:
Yummy, i love canned sweet corn too, pancakes and jellies
Kristen Howe from Northeast Ohio on February 04, 2015:
Delicious! I love canned cream corn without the salt added. I would love to try to make this someday. Great recipe.
Crystal Tatum from Georgia on December 21, 2013:
Looks delicious - pinning this one and can't wait to try.
Victoria Van Ness from Fountain, CO on December 21, 2013:
Yummy! This sounds delicious. I have always loved cream corn, and I love Parmesan cheese. This has to be amazing!! Great recipe!
SmartAndFun (author) from Texas on October 20, 2013:
Thanks Crafty, this is a really good one! My neighbor is awesome to have shared this prized recipe of hers with me! :)
CraftytotheCore on September 27, 2013:
This looks amazing and brought me back to my childhood. My grandmother served cream corn quite often, and this recipe looks even more delicious!
SmartAndFun (author) from Texas on May 23, 2013:
Thanks, Kathryn! It is super easy to make and people just rave about it -- those are my favorite kinds of recipes!
Kathryn from Windsor, Connecticut on May 23, 2013:
I keep seeing this recipe on the "Discover More Hubs" section, and it looks so good I just had to check it out! I want to try this out soon, for sure. I love corn, as well as cheese, and this looks delicious! I love the photos. Thanks for sharing this with us.
SmartAndFun (author) from Texas on January 10, 2013:
Thanks so much for reading and commenting, KA Pederson. Let me know how you like it if you make it!
SmartAndFun (author) from Texas on January 10, 2013:
Thanks emilybee, it is very easy! That combined with so few ingredients has made it one of my new favorites!
Kim Anne from Texas on January 09, 2013:
Ok now im hungry! Looks yum! Voted you up and useful!
emilybee on January 09, 2013:
Looks so delicious, not too difficult to make and few ingredients involved! Voting it up :) Yum!
GoldenThreadPress on January 09, 2013:
Your parmesan crust takes your creamed corn recipe to a whole new level! Sounds yummy and something my family would love! Voted Up, useful, and delish!--Deb