How to Make Creamed Corn
Don't reach for the can--it's time to learn how to make creamed corn from scratch. Homemade delivers a fresher flavor, plus you can add your own personal touches. Although creamed corn is considered a savory dish, it does have an inherent sweetness due to the corn (corn becomes sweeter the longer it's cooked). Some recipes even call for added sugar to make sure the sweetness comes through, but you can adapt that to your taste. Recipes vary on how to achieve the "creamed" part: In this case, a combination of condensed soup, cream cheese and milk are used to make a thick sauce. Other recipes call for a roux--a cooked mixture of flour and fat--that helps thicken liquid when just milk or cream is used. Frozen corn kernels are perfectly fine product (much better than canned!) but fresh corn, when in season, is preferred. Corn is a great source of fiber as well as vitamin B.
-Hi everyone. I'm Judith. Today, we'll be cooking creamed corn casserole, a fantastic dish to take to any potluck or party. So, what you'll need is nonstick cooking spray, two 16-ounce packages of frozen whole kernel corn, 2 cups of chopped red or green sweet pepper. Today, we're using red pepper. 1 cup of chopped onion, 1 tablespoon of butter or margarine, a quarter teaspoon of black pepper, one 10.75-ounce can of condensed cream of celery soup, one 8-ounce tub of cream cheese spread with chive and onion or cream cheese spread with garden vegetables. We're using chive and onion today and a quarter cup of milk. So, in our saucepan next to us, let's get it to a medium heat. And we're gonna add in our butter. Do that. Now, while that's melting, just to let you know that with our corn, we let it fall out by running it under some cool water and then we drain it in a colander so that is all now already prepared, no longer frozen, so that's our corn ready to go. So, butter is melting and into the butter we're gonna add our chopped onion and our sweet red pepper. So, our onions and pepper are cooking for about 5 minutes. They're nice and tender now. So, to that, we're gonna add in our corn. Stir it in. And our black pepper. Give it a little bit of a punch. Alright. So, give that a good stir. Nice and colorful. Alright. So, we'll just set that aside a moment. Now, in a large bowl, let's add in our cream cheese, our soup-- our prepared soup, and our milk. In it all goes. And you can either hand whisk it or use a mixer, which way you're gonna do it. We're just gonna get all those ingredients mixed in together. Fabulous. Alright. So, all those ingredients mixed in nicely. That's very nice and creamy for our corn. So all we're gonna do is simply add our crown, red onion-- red pepper, and onion mixture into the bowl and give it a good stir. Get all those ingredients in together. So, we have sprayed a baking pan, a 2 in-- a 2-quart baking pain with cooking spray and quite simply we're just going to place that corn into the casserole dish. Blot it out a little. There you go. So, that is ready for the oven. We've preheated our oven to 375 degrees Fahrenheit and that is gonna go in there for about 50 to 55 minutes. Well, we've taken our corn from out of the oven and that is looking just fantastic now. Lightly golden brown on the top. Lovely, creamy, and rich inside. So, you can take that to your favorite potluck or party and that will be a fantastic dish for all your friends. So, there you go. That's how you make creamed corn casserole.
What You'll Need
- Nonstick cooking spray
- 2 16 ounce package frozen whole kernel corn
- 2 cups chopped red and/or green sweet pepper
- 1 cup chopped onion (1 large)
- 1 tablespoon butter or margarine
- 1/4 teaspoon black pepper
- 1 10 3/4 ounce can condensed cream of celery soup
- 1 8 ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
- 1/4 cup milk
Step By Step
Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.
Makes 12 servings.
Slow cooker directions:
Do not thaw corn and omit butter. In a 3 1/2- or 4-quart slow cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl whisk together celery soup, cream cheese, and milk. Pour over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir before serving.
Per Serving: cal. (kcal) 176, Fat, total (g) 9, chol. (mg) 22, sat. fat (g) 5, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 4, vit. A (IU) 583.08, vit. C (mg) 22.44, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 280, Potassium (mg) 266, calcium (mg) 40.39, iron (mg) 0.54, Starch () 1.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet