I have been making this sweet creamed corn recipe for years. It is always a huge hit. People ask me for this recipe more than any other. If you have a sweet tooth, and you like corn, then you are guaranteed to love this recipe. But I have to warn you, there’s a lot of sugar!
Ingredients
Frozen corn, butter, heavy cream, sugar, cornstarch, milk, lemon juice, salt and pepper
Directions
Cook corn in boiling water for a few minutes, and drain.
In a pot, melt butter and add the corn. Don’t be shy with the butter! Season with salt and pepper.
And the heavy cream and slowly bring to a simmer.
While the corn and cream are heating, make a cornstarch slurry by adding cornstarch to milk and whisking.
When the cream and corn have reached a low simmer, begin adding the corn starch slurry. Add a little at a time to thicken the cream until you reach the desired consistency.
Now, begin adding sugar. Add sugar and taste. Add sugar and taste.
Add salt and pepper to season. More salt than pepper.
The mixture is very rich, so you need a little acid. Add lemon juice a little at a time to taste.
Keep adding sugar, salt and a little lemon juice until you get the balance and taste just right. Now you’re done!
This creamed corn is best after it has been sitting in the refrigerator for at least a day. Two or more days is even better.
To serve, warm the creamed corn slowly on low heat. Stir frequently and scrape the bottom of the pot to make sure it doesn’t burn.
Once heated, you’re done. Enjoy. Your guests are going to love it!
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Mark Pantano