This recipe delivers a classic, comforting side dish with a rich and creamy texture. It’s perfect for holidays, barbecues, or any weeknight meal.
Ingredients:
- 4 cups fresh or frozen corn kernels
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk or 2% recommended for creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar (optional, adjust to taste)
- 2 tablespoons heavy cream (optional, for extra richness)
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Cook the corn: If using fresh corn, cut the kernels off the cob. You can cook fresh or frozen corn in a little boiling water for about 3-5 minutes, until tender-crisp. Drain well.
- Make the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is your roux.
- Create the creamy sauce: Gradually whisk the milk into the roux, making sure there are no lumps. Continue whisking until the mixture thickens and comes to a simmer. This will take about 5-7 minutes.
- Add flavor: Stir in the salt, pepper, and sugar (if using). Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally.
- Combine and finish: Add the cooked corn to the sauce and stir to combine. If using, stir in the heavy cream for extra richness. Heat through for a few minutes.
- Garnish and serve: Taste and adjust seasoning as needed. Garnish with chopped parsley or chives before serving.
Tips and Variations:
- For extra flavor: Add a clove of minced garlic or a small diced onion to the butter while making the roux. You can also add a pinch of nutmeg or cayenne pepper for a little kick.
- Cheese, please: Stir in 1/2 cup of shredded cheddar cheese or Parmesan cheese at the end for a cheesy twist.
- Make it your own: Feel free to experiment with other seasonings and additions to create your own signature creamy corn.
Enjoy your delicious homemade creamy corn!