Sides
Creamed Corn
Description
Homemade Creamed Corn is so far above the canned version, you’ll think you’ve gone to heaven! My recipe is rich and creamy, just a little bit smoky, and sweet with the perfect amount of savory balance. It’ll be the surprise hit of your holiday meal!
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot minced
- 2 (10-ounce) packages frozen corn no need to thaw
- 4 ounces cream cheese at room temperature
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk or half and half for a richer dish
- 2 tablespoons honey
- Fresh thyme for serving, optional
Directions
- In a large skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 1 minute.
- Add the corn, cream cheese, garlic, paprika, salt, and pepper and cook, stirring, until the cream cheese is melted and combined, about 5 minutes.
- Sprinkle the flour over the corn mixture in the skillet and cook, stirring, for 1 minute, until pasty.
- While stirring, slowly pour in the milk a few splashes at at time, breaking up any clumps of flour. Continue stirring until all the milk is incorporated, then bring to a simmer. Stir in the honey. Season to taste with additional salt, pepper, and/or honey.
- Simmer, stirring, until the sauce is thickened, 3 to 4 minutes. Turn off the heat and let cool for a few minutes, Garnish with thyme and serve.
