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- 4 cups fresh corn kernels (or 2 cans of sweet corn, drained) - 1 cup heavy cream - 1/2 cup whole milk - 2 tablespoons unsalted butter - 1 tablespoon sugar - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika - 1/2 cup grated Parmesan cheese - 2 tablespoons fresh chives, finely chopped - Alternatives for heavy cream: You can use half-and-half or whole milk for a lighter version. - Dairy-free options: Coconut cream or almond milk can work well for a dairy-free dish. - Fresh vs. canned corn: Fresh corn gives a sweet crunch, while canned corn is quick and easy. To make creamed corn, start with a large saucepan. Melt 2 tablespoons of unsalted butter over medium heat. This step takes about 1-2 minutes. Next, add 4 cups of fresh corn kernels or 2 cans of drained sweet corn. If using fresh corn, sauté it for about 3-4 minutes until it is slightly tender. Cook the corn for about 5 minutes in total. Now, stir in 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Cook for another minute. This allows the spices to blend with the corn well. Next, pour in 1 cup of heavy cream and 1/2 cup of whole milk. Stir to combine everything. Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally. This helps thicken the dish and keeps it from sticking. Once thickened, add 1/2 cup of grated Parmesan cheese. Stir until the cheese melts smoothly into the mixture. If you like a smoother texture, use an immersion blender. Blend some of the mixture while leaving some corn whole for texture. Finally, remove the pan from heat. Stir in 2 tablespoons of finely chopped fresh chives just before serving. This adds a nice touch of color and flavor. You can cook creamed corn using a slow cooker, too. Just follow the same steps but add everything to the slow cooker. Cook on low for 3-4 hours or on high for 1.5-2 hours. To help you follow the steps, take photos or videos of the process. Capture the melting butter, the corn cooking, and the final dish served. Visual guides are very helpful. They show you what each step should look like. This way, you can feel more confident while cooking. - Prep time: 10 mins - Cook time: 10 mins - Total time: 20 mins To make your creamed corn extra creamy, adjust the heavy cream and milk ratios. If you want it richer, add more heavy cream. The cooking time is key for thickening. Simmer the mixture for about 10 minutes, stirring often. This helps blend the flavors and thicken the dish. Spices can take your creamed corn to a new level. I recommend adding smoked paprika for a touch of warmth. You can also try a pinch of cayenne for heat. Always taste as you go. This way, you can adjust the salt and spice levels to your liking. One common mistake is overcooking the corn. This can make it mushy and lose its sweet flavor. On the other hand, undercooking leaves the corn too crunchy. If you use canned corn, drain it well before cooking. This helps avoid excess liquid, which can make your dish watery. {{image_2}} Want to add some heat? Try adding jalapeños or cayenne pepper. Both options bring a nice kick. Start with one finely chopped jalapeño. Stir it in with the corn. For cayenne, just a pinch will do. You can also explore other spices like chili powder or smoked chipotle. These spices add warmth and depth to the dish. Cheese makes everything better. Try adding different types of cheese to your creamed corn. Cream cheese adds a rich tang. Cheddar gives a bold flavor. You can even mix cheeses for more taste. Pairing them with Parmesan will create a delightful blend. Aim for about half a cup of cheese for a creamy texture. You can enjoy creamed corn while watching calories. Use low-fat milk instead of whole milk. Swap heavy cream for a lighter option like Greek yogurt. These swaps keep the taste but cut down on fat. You can also reduce sugar or skip it altogether. Fresh corn is naturally sweet, so you might not even miss it! To keep your creamed corn fresh, place leftovers in an airtight container. This helps prevent air from getting in. Make sure to cool the corn to room temperature before sealing it. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. You can reheat your creamed corn either on the stovetop or in the microwave. For the stovetop, pour it into a pot over low heat. Stir often to keep it from sticking. If you use the microwave, place it in a bowl and cover it. Heat for 1 to 2 minutes, stirring halfway through. To restore creaminess, add a splash of milk or cream while reheating. This keeps your dish nice and smooth. To freeze creamed corn, let it cool completely. Then, spoon it into freezer-safe containers, leaving some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat it, move it to the fridge to thaw overnight. For quicker thawing, place the container in cold water. This method keeps the texture from getting mushy. Yes, you can use frozen corn. It saves time and is easy to find. Advantages of using frozen corn: - Frozen corn is picked at its peak freshness. - It has a long shelf life and is convenient. - No need to shuck or remove kernels. Cooking times for frozen corn: - Add frozen corn directly to the pan. - Sauté for about 5-7 minutes until heated through. - Make sure it warms up to mix well with the cream. You can prep creamed corn a day in advance. Timing and storage tips for pre-preparing the dish: - Cook the recipe but stop before adding cheese. - Let it cool, then store in an airtight container. - Keep it in the fridge for up to 24 hours. - When ready, reheat on low heat, then add cheese. Creamed corn can be a tasty treat, but it has rich ingredients. Nutritional information breakdown: - One serving has calories from cream, butter, and cheese. - It provides carbs from corn and some protein from cheese. Suggestions for healthier ingredient swaps: - Use low-fat milk instead of heavy cream. - Swap butter for olive oil to cut fat. - Add more veggies like bell peppers or zucchini for fiber. This blog post covered the key ingredients and steps to make the perfect creamed corn. You learned about ingredient swaps, cooking methods, and tricks for extra creaminess. I shared tips to avoid common mistakes and enhance flavors. You can also explore exciting variations and storage methods for leftovers. In the end, don’t hesitate to experiment with flavors and ingredients. Making creamed corn should be fun and delicious! Enjoy creating your version of this comforting dish.

Creamed Corn

Indulge in this creamy corn delight that will elevate your meal! With fresh corn, rich heavy cream, and a hint of smoked paprika, this easy recipe is a must-try for any corn lover. Ready in just 20 minutes, it serves up to four and is perfect for gatherings. Discover how simple ingredients can create stunning flavors that everyone will adore. Click through to explore this delicious recipe and impress your family at dinner!
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Ingredients
  

4 cups fresh corn kernels (or 2 cans of sweet corn, drained)

1 cup heavy cream

1/2 cup whole milk

2 tablespoons unsalted butter

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 cup grated Parmesan cheese

2 tablespoons fresh chives, finely chopped

Instructions
 

In a large saucepan over medium heat, melt the butter.

    Add the corn kernels (if using fresh corn, cook them for about 3-4 minutes until slightly tender) and sauté for about 5 minutes.

      Stir in the sugar, salt, black pepper, and smoked paprika. Cook for an additional minute, allowing the spices to infuse into the corn.

        Pour in the heavy cream and whole milk, stirring to combine with the corn mixture.

          Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.

            Once thickened, add the grated Parmesan cheese and stir until melted and creamy. If you prefer a smoother texture, you can use an immersion blender to puree some of the mixture, leaving some corn whole for texture.

              Remove from heat and stir in the chopped chives just before serving.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 4

                  - Presentation Tips: Serve in a warm bowl, garnished with additional chives and a sprinkle of smoked paprika on top for an extra pop of color.