A month ago I finally was able to catch up with some friends and cook a nice dinner. Of course, I had to make a big deal about it and plan this extravagant three-course meal. I love sharing meals and getting together with my friends, they motivate me, are always ready for dinner, and are the best critics.
I made this dish for dinner a few weeks back and wanted to share it with you guys. This was actually paired with a Roasted Pork, which I really need to get around to posting, but this quick and simple summer creamed corn side will do it in the meantime.
I love corn and all, but sometimes I want to do something other than sauteé, grill, roast, and so on. I’ve seen some recipes for corn ice cream that I’ve been wanting to try and some corn puddings that I’d love to make. Here are some of my special corn recipes. If y’all have any please share!
![Creamed Corn Recipe [Velvety Creamed Corn Bliss]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2018/09/Creamed-Corn-Recipe-Velvety-Creamed-Corn-Bliss.png)
Creamed Corn Recipe
Equipment
- Pan
- Knife
- Cutting Board
- Blender
- Measuring Spoons
- Measuring Cup
Ingredients
- 2 tablespoons butter
- 1/4 cup yellow bell pepper diced
- 1/4 cup red bell pepper diced
- 2 teaspoons serrano or jalapeno pepper diced
- 2 1/2 cups corn shucked reserve 1/2 cup
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Melt 2 tablespoons of butter in a pan over medium heat.
- Add 1/4 cup each of diced yellow and red bell peppers and 2 teaspoons of diced serrano or jalapeño pepper. Sauté for 2-3 minutes.
- Stir in 2 cups of corn and cook for another 2-3 minutes.
- Blend 1/2 cup of reserved corn with 1/2 cup of heavy cream until smooth.
- Pour the blended mixture into the pan with the peppers and corn.
- Season with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
- Cook for a few minutes until heated through.
- Serve hot and enjoy!
Nutrition
Variations and Substitutions to Make It Taste Different!
- Want it Spicy? Add more cayenne pepper or chop up some jalapeños to kick up the heat.
- Sweeten It Up (Optional): Some recipes add sugar to creamed corn, but I don’t. If you like it sweeter, add a teaspoon of sugar. It’s not necessary, though.
- Cream Alternatives: You can use half-and-half instead of heavy cream. It thickens faster, so adjust the heat and cooking time. Remember, cooking low and slow is best.
- Add Extra Flavor: Mix in crispy bacon bits, finely diced ham, or cooked broccoli for added texture and flavor.
- Cheesy Twist: Stir in a handful of cheddar cheese for a delicious, cheesy touch.
- Swap Herbs and Seasonings: Use herbs like chives, dill, or tarragon based on what you have for a fresh twist.
- For Bacon Lovers: Add chopped smoky bacon to the mix and on top for extra crunch and flavor.
- Vegan Options: Replace butter with vegan butter sticks. Use oat milk instead of regular milk and coconut milk for heavy cream. For a cheesy flavor, add nutritional yeast or ground cashew “cheese,” since vegan cheese doesn’t melt the same.
- Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour. Check cheese labels to ensure they’re gluten-free.
Storing and Freezing Tips!
Just in case, you got some leftovers, follow the tips given below to store your residuals for the ultimate flavor you want in your dish.
- Fridge: Let your creamed corn cool to room temperature before storing. Then put leftovers in an airtight container and place it in the fridge. It should stay good for about 3 days.
- Freezer: Store your creamed corn in an airtight, freezer-safe container or plastic bag. It will last for about 2 months. Thaw it in the fridge overnight before reheating.
- Reheat: To reheat, you can use the stove or microwave. Add a splash of milk to loosen it up, as it can get thick after being stored.