Skillet Creamed Corn – fresh sweet corn, rich creaminess, and soul-comforting herbs. Your next family dinner favorite!
If you need to know anything about me, it might be that I am in love with corn. Always have been, always will be. I’ve got Iowa running through my blood, and no matter how long I’ve lived out of the state, my love of corn never wavers.
Driving through the cornfields of Iowa on the way to my grandparents’ homes every summer, we’d look at the corn and the age old saying could be heard every time “knee high by the fourth of July” – that’s how you knew it was going to be a good corn year.
All this being said, I’ve been determined to make a creamed corn that was flavorful, creamy, and homemade. Being the corn lover that I am, I would highly recommend using (at least mostly) fresh corn because…
The key to this recipe is “milking” the corn:
After you cut the kernels off of the cob, take the back of your knife and run it down the cob as though you were cutting. You will see all the corn juices, or milk, flow on out – and those juices make your creamed corn even more corn-y and creamy.
And the key to cutting the corn without it flying everywhere, and having something to catch the corn-milk? Using a plate, right side up or upside down (depending on its shape and grooves) and do like so:
Now, you don’t have to make Skillet Creamed Corn in a skillet, but as most things, I love cooking it in the cast iron skillet – it adds that rustic extra-homemade feel for me.
I know you’re probably running out to the store for some corn right about now… but let me tell you about the herbs and spices! There is plenty of fresh thyme in the corn, a little white pepper, a little black pepper- they add a tiny little kick and extra depth to the creamed corn that you definitely don’t get out of a can.
Top it off with a little parsley or extra thyme to really step up your game.
Depending on how “cream-like” you want your creamed corn, you have the option of blending/pureeing half of the mixture before putting it in the oven. I’ve done it both this way and just used a spoon to “smash” some kernels and/or given some an extra chop after cutting them. Totally your preference.
Have you started planning out your Thanksgiving menu yet? Too soon? I say never too soon – and this is definitely top of the list!
Skillet Creamed Corn
- 8 ears of corn, approx. 4-5 cups
- 2 Tablespoons butter
- 1 1/2 Tablespoons sugar
- 1 1/2 Tablespoons all-purpose flour
- 1/4 - 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/2 cup milk
- 1/2 cup heavy cream
- Melt butter in skillet over low-medium heat.
- In a bowl, mix together sugar, flour, salt, white pepper, black pepper, and thyme. Whisk in milk until combined.
- Add corn to skillet. Slowly pour in milk mixture and stir to combine. Simmer on low-medium heat for 15 minutes. Optional: remove half of the corn and blend in a food processor for 1 minute and then add it back to the skillet.
- Add heavy cream. Simmer for an additional 5 minutes.
- Garnish with fresh thyme or parsley as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Love corn too? You’ll love these recipes:
Individual Vegetarian Pot Pies
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