Creamed corn (which is also known by other names, such as cream-style corn) is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob.
Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.
Creamed corn on a plate
The dish does not usually contain any cream, but some homemade versions may include milk or cream. Sugar and starch may also be added. Store-bought canned preparations may contain tapioca starch as a thickener.
Ingredients
- 500 gr frozen cooked corn kernels, thawed
- 1 1/2 cups milk
- 1/2 cup grated mozzarella cheese
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon sugar
Instructions
Step 1
First place drained thawed corn kernels in a skillet over medium heat.
Step 2
Add the butter, salt, pepper, sugar and 1 cup of the milk. cook until the mixture reach to a low boil. meanwhile, pour the remaining milk in a bowl and add the flour too.
Step 3
Whisk the milk and flour until smooth. Then pour the milk and flour mixture into the corn and stir.
Step 4
Cook the mixture stirring over low medium heat for 10 minutes until it is thickened.
Step 5
Don’t forget to add grated mozzarella cheese because this is the most important part to have a cheesy and tasty creamed corn.
Step 6
Stir the mixture again until the cheese is melted. Now our perfect cream corn is ready so serve hot and enjoy…
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