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15 mins Servings: 8 Jump to Nutrition Facts This creamed corn recipe comes together in just 15 minutes — and it's so much better than the canned stuff. Creamed Corn Ingredients These are the ingredients you'll need to make this creamed corn recipe: Corn: This recipe starts with two packages of thawed frozen corn kernels.

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Salt and ground black pepper. Fresh thyme - (optional). Cornstarch or arrowroot powder to thicken. The Directions In a medium-sized saucepan or pot, melt the butter and saute the onion if using until it's soft and translucent (3-4 minutes). Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.

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Directions. Step One: Get started by mixing your corn, heavy whipping cream, milk, sugar, salt, and pepper in a saucepan. Step Two: Next bring it to a boil then reduce heat to a simmer. Step Three: In a separate bowl mix melted butter and flour. Add to corn while on the stovetop and stir until well combined.

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In a large skillet, combine corn, cream, butter, sugar, minced garlic, garlic salt, and pepper over medium heat. Stir milk/flour mixture into corn mixture right away. Cook, stirring occasionally, until thickened and corn is cooked through, about 10 minutes. Remove from the heat and stir in Parmesan cheese until melted.

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What Kind of Corn Is Best for Creamed Corn? There's nothing like creamed corn made with fresh kernels scraped off the cob. Luckily, you can still make delicious creamed corn once summer has passed with frozen or canned sweet corn kernels too. What to Serve with Creamed Corn

Lechon en Adobada, pure of serrano avocado, corn emulsion,… Flickr

Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through. Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.

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Melt butter in a medium sauce pan over medium heat. Add corn, cream, sugar, salt, pepper, cayenne pepper, and nutmeg. Stir to mix. In a separate bowl or glass measuring cup, combine milk and flour. Pour milk mixture into the saucepan and stir. Continue to cook, stirring continuously, for 5 minutes or until thickened and corn is cooked through.

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Instructions. Add corn to a 3 qt slow cooker. Add half and half, sugar, salt, and pepper. Stir to combine. 32 ounces frozen corn, ⅔ cup half and half, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon fresh ground black pepper. Top with cubed butter and cream cheese. 8 tablespoons unsalted butter, 8 ounces cream cheese.

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Instructions. In a medium saucepan over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour until smooth. Pour into the corn mixture. Cook, stirring frequently, over medium heat until the mixture is thickened and corn is cooked, about 5-7 minutes.

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Add leeks and sauté over medium-high heat until vibrant and soft, about 5 minutes. Add flour and mix to create a paste. (It will be a chunky paste with the leeks in there. Just make sure the flour is dissolved.) Add milk, stir to combine. Heat until milk is simmering and begins to thicken. Add corn, salt, and pepper.

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Whisk the flour and milk together in a small bowl, then set aside. Saute the shallot. In a large skillet over medium heat, melt the butter. Saute the shallot in the melted butter for one minute, until softened. Mix it together. Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up.

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Instructions. Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine. In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is.

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Jump to Recipe - This Homemade Creamed Corn recipe is the perfect balance of sweetness and spice. Creamy, buttery, super sweet corn is a delicious addition to your holiday table or Sunday supper. Don't skimp on the fat, just embrace this indulgent dish for what it is!

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Once browned, turn heat down to medium-low and add in milk. Stir until the sauce is smooth and well combined. Add corn into the sauce mixture along with heavy cream, parmesan cheese, sugar, salt, pepper, and garlic powder. Stir and simmer over medium heat for an additional 8-10 minutes. Serve hot.

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Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes. Add the garlic and cook for 5 more minutes. Add the heavy cream and bring to a simmer. Cook 10 more minutes. Add the chicken base and stir until dissolved. Strain through a chinois or cheesecloth. Add saffron, salt, pepper and cayenne.

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Total: 50 min Active: 30 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 4 ears fresh sweet corn 4 tablespoons (1/2 stick) butter Salt Add to Shopping List View Shopping.