#120 creamed corn

When I was a child, the supermarket list at home always included the two kinds of canned corn: whole kernel corn & sweet corn cream style…ALWAYS.  My mom prepared one of my all-time favorite dishes, a sort of spaghetti casserole with creamed corn & Parmesan.  Mmm, my mouth waters just remembering it, and I really don’t know why it is that no matter what I try or make, nothing tastes as good as mom’s.  I guess it’s all the love throughout the years!

Like many things American, it’s really hard to find cans of the creamy kind here in Germany.  Granted you can find them in the Chinese shops, it’s only makes it yet another specialty item for our tiny kitchen.  However, since necessity truly is the mother of invention, I decided to venture into making my own!  So easy & so much more satisfying to the palate…

Creamed corn, also known as ‘cream-style corn’, is native to Native American cuisine and most commonly eaten in the Midwestern & Southern United States.  It’s an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.  Sugar & starch may be added, and homemade versions also include cream!  Whether it’s a side dish or as a sort of spaghetti sauce like my mom uses it, it’s a delicious way to enjoy that sweet, savoury corn taste!

For the Creamed Corn

  • 2 cups of sweetcorn kernels, fresh, frozen, or canned
  • 1/3 cup of sugar
  • 1 tablespoon of salt
  • 1-1/2 cups of water
  • 2 tablespoons of butter
  • 1 tablespoon of cornmeal / cornstarch
  • Salt & pepper, to taste

Place the corn into a medium-sized pot and add the water, sugar, & salt.  Bring to a boil over medium heat and let boil for some minutes.  Take one cup of the mixture, trying to keep the corn & liquid quantities even and set aside.  Drain the rest of the corn and return to the pot; reduce the heat to low.  Add the butter & cornmeal (or cornstarch) and stir until even.

Blend the cup of the mixture that you set aside until completeley puréed.  Add to the pot and stir until even and desired consistency has been reached.  Season with salt & pepper.  For an even creamier consistency, you can add about 1/2 a cup of cream.  Serve warm!


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