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Our yeasted Fresh C Mu get a delicious dose of prime summer produce, packed with fresh kernels, diced bell pepper, and bright dill. Alluringly savory yet sweet, these will have you reaching for more. ⅓ cup (76 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided ¾ cup (118 grams) fresh corn kernels ¾ cup (130 […] LEGGI TUTTO
Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
Photography Credit: Sally Vargas
Creamed corn is summer’s comfort food.
The starchy residue that lies beneath the kernels thickens the corn, and in this version, cream seals the deal. Even summer has its cool and rainy days, but a warm bowl of these sweet golden kernels can cheer you while you wait for the sun to come out.
VIDEO! How to Make Creamed Corn
FRESH VS. FROZEN CORN
In corn season, fresh corn is always optimal, and it really is the sweetest, most irresistible choice. You can also extract corn milk, a sweet starchy liquid, from the cobs of fresh corn. Corn that is fresh off the cob has a creamy, succulent quality that announces summer is here!
Having said that, you could substitute frozen corn, especially if you want to make this for a fall holiday (hello, Thanksgiving!) when corn is not in season.
Unfortunately, you can’t extract corn milk from frozen kernels. To mimic the creaminess of corn milk using frozen corn, try pureeing a small amount (about 1/3 cup of the kernels) in a blender to release some of the starch, and stir it into the corn.
MAKE-AHEAD CREAMED CORN
Once made, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.
HOW TO SERVE THIS SIDE DISH
When corn is abundant, you could serve creamed corn with any warm weather meal as a side dish, but it’s not just for summer.
It would also be a good addition to your Thanksgiving table, especially since it can be made ahead of time with frozen corn.
By itself it is pure heaven, but you could vary it by adding some spicy jalapeños or chopped poblano peppers; other additions that come to mind are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.
For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375ºF oven until brown and bubbly.
NEED MORE CORN RECIPES?
Updated November 5, 2020 : We added a video and gave this recipe an overhaul to make it even more amazing. Apologies to those of you who loved the original, but we think you’ll like this updated version even better. Give it a try and let us know what you think!
Creamed Corn Recipe
Ingredients
6 ears corn, shucked (4 to 5 cups)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots or yellow onions
3/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half and half
Chopped fresh parsley, chives, or tarragon (for garnish)
Method
1 Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.
Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.
2 Scrape the cob to release the creamy milk: After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.
3 Cook the corn: In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.
Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.
4 Serve the corn: Transfer to a serving bowl and serve hot, garnished with chopped herbs.
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What’s the Best Corn for Corn Chowder?
Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season, but you can use off-season corn from the grocery store and get good results.
Can You Make Corn Chowder with Frozen Corn?
Yes, you can use frozen corn, but you won’t have the same intensity of corn flavor because you won’t simmering the stripped cobs in the milk. To compensate, you could add about a cup of extra frozen corn, first whizzing it in a food processor.
For Great Corn Chowder, Cook the Corn Cobs
The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You’re essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by “milking” the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.
Ways to Adapt Corn Chowder
To make it vegetarian, omit the bacon and use 2 tablespoons of butter.
To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.
To vary the flavors:
Add a minced jalapeno to make it spicy.
Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
Add a teaspoon or two of smoked paprika.
Use 1/2 teaspoon dried thyme instead of the fresh thyme.
Add peeled shrimp during the last few minutes of cooking; simmer until firm and pink.
Replace some of the milk with half and half or heavy cream to make a richer chowder.
Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.
How to Make a Thicker Corn Chowder
For a heartier soup, add an extra potato.
Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender.
For a smoother texture, puree about a third of the chowder in a bender or food processor.
What to Serve with Corn Chowder
You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts, or try our Bay Shrimp and Avocado Salad.
How to Store and Freeze Corn Chowder
Leftover chowder will keep in the refrigerator for up to 5 days.
You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy. To remedy that, consider pureeing the thawed soup.
Have Loads of Summer Corn? Make These Recipes! LEGGI TUTTO
