Dutch Oven Creamed Corn
Easy creamed corn is exactly what it sounds like…simple to make, ultra creamy, and offering a wholesome veggie side dish that’s perfect to serve with almost any main meal, either during the holidays or whenever that craving hits!
The addition of onion sautéed in melted butter increases the decadent flavors of this dish, making it a truly mouth-watering recipe that you won’t want to skip.
Easily adapt this recipe with pantry-staple ingredients, should you prefer a spicy version, and use any leftovers for other recipes such as corn fritters, quiches, and savory muffins.
WHAT IS CREAMED CORN?
If you’ve never had the pleasure of trying creamed corn, then you’re in for a real treat! Homemade creamed corn is typically soupy in consistency, calling for rich and flavorful ingredients such as heavy cream, milk, and butter.
It’s seasoned with sugar, salt, pepper, herbs, and sometimes spices such as cayenne pepper when you’re in the mood for a little kick of heat.
In this easy creamed corn recipe, I’ve also added some sautéed onions into the mix, which provides even more flavor and interesting texture to the dish.
HOW SHOULD I STORE HOMEMADE CREAMED CORN?
This easy creamed corn can be stored, once completely cooled, in an airtight container in the refrigerator for up to 3-5 days.
You also have the option of freezing homemade creamed corn for up to 3 months. Thaw overnight in the refrigerator due to the dairy-based ingredients and then reheat on the stovetop or in the oven, covered, till warmed throughout.
IS THIS CREAMED CORN GLUTEN-FREE?
No, it isn’t. This recipe calls for the use of standard flour as a way to thicken the mixture. If you want a gluten-free version, simply make use of a gluten-free flour such as Bob’s Red Mill gluten-free flour.
HOW SHOULD I SERVE THIS EASY CREAMED CORN?
This creamed corn is best served hot, not cold or at room temperature.
It’s delicious as a side dish to shrimp and chicken, but can also be used as a decadent veggie dish for the holidays or any time of year, in fact!
TIPS FOR MAKING EASY CREAMED CORN
- If you find that your creamed corn is not as thick as you’d like it to be, simply make a roux on the side and stir that in while heating the mixture. You can also thin out the mixture by adding in additional milk.
- Leftover creamed corn can be used to make savory muffins, quiches, fritters, or even added to soup. It’s a great way to use up small amounts of leftover creamed corn that you couldn’t serve a second time to the family.
- For a spicy creamed corn, add in 1 minced jalapeno, cayenne pepper, or a combination of these ingredients.
- Double the ingredients if you anticipate feeding a larger crowd – great for the holiday seasons. You can also make this creamed corn ahead of time and store it in the freezer in Ziploc bags.
Dutch Oven Creamed Corn
Ingredients
Method
- In a large pot or Dutch oven melt the butter over medium heat and add the onion. Saute the onion until translucent, about 3 to 5 minutes.
- Add the flour and toss to mix, cooking for 1 minute, using a wooden spoon to scrape any browned bits off the bottom.
- Place the corn in the pot and cook for 1 additional minute, until just heated.
- Stir in the sugar, cream, and milk and let cook, stirring occasionally, for about 5 minutes.
- Using a slotted spoon remove 1 1/2 cup of the corn and set it aside in a bowl. Blend the remaining ingredients using a handheld blender or a stand blender, making sure to leave some bits of corn (the mixture should be lumpy and not perfectly smooth).
- Return the corn to the pot and season it with salt, pepper, and fresh thyme.
