I thought I hated creamed corn.  In fact, I usually hate all corn recipes.  No corn chowder, no corn dips, no corn stuff for this girl.

And then I went to a BBQ place down south and tried some and fell in love.  Determined to recreate it, I found this recipe, modified it a bit, and do I dare say I make it weekly? [blushing]

I am so hooked.

So, of course, I must share this with you, my friends.  You kind of need this in your life.

Here’s what I do.  I get organic corn in 16 oz. bags, but anywhere up to 20 oz. will work.  I throw that in a my little enamel coated cast iron pot (a saucepan will work just fine), and to it I add the following ingredients:

2 cups whole milk (or 1 c. milk, 1 cup cream)

2 T. flour

2 T. sugar

2 T. butter

1 tsp. salt

1/2 tsp. pepper.

Stir this all well and keep the heat on medium, stirring occasionally.  When the temp gets close to boiling, the whole thing will thicken up beautifully and become a lovely creamy sauce surrounding the beautiful corn. And then you have this hot, dreamy side dish that you might have to have every week like a certain blogger you know and love.

Dreamy Creamed Corn

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This creamed corn recipe changed my entire opinion about creamed corn with its cream sauce and fresh corn flavor.

Alison: That Which Nourishes

Recipe type: Side Dish, Corn

Cuisine: American

Serves: 4-6 servings

Grocery List

• 16-20 oz. corn
• 2 cups whole milk or 1 c. milk + 1 c. cream
• 2 T. sugar
• 2 T. flour
• 2 T. butter
• 1 tsp. salt
• ½ tsp. pepper

Here's how...

1. To the corn in a small pot or saucepan, add milk and/or cream, flour, sugar, butter, salt, and pepper.
2. Stir and turn the heat to medium, stirring occasionally. When the temp gets close to boiling, the sauce will thicken.

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And if you happen to be a lover of corn dip, try my Creamy Corn Dip and enjoy some fresh dipping pleasure!

Many thanks to Diana Yockey for her recipe on allrecipes.com that inspired this post.