Go Back
whole yellow corn kernels in a lightly thickened cream sauce in an ordinary shallow serving bowl, with some crushed kernels mixed through
Melissa Hart

Skillet Creamed Corn

Crush a small portion of the corn before cooking it. Those broken kernels help thicken the cream while most of the corn stays whole, giving you a side that still has something to bite. A little flour keeps the sauce steady, but it shouldn't make a paste. This one can wait on a low burner for a few minutes while the carving finishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 cups frozen sweet corn thawed
  • 3 tbsp unsalted butter
  • 1 small shallot finely chopped
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Put 1 cup corn in a bowl and crush roughly with a potato masher, leaving the other 5 cups whole.
  2. Melt butter in a large skillet over medium heat and cook shallot for 3 minutes until softened without browning.
  3. Stir in flour for 1 minute, then gradually add milk and cream while stirring to make a smooth sauce.
  4. Add all the corn, salt, pepper and nutmeg. Simmer gently for 8 to 10 minutes, stirring often, until the kernels are hot and the sauce clings to them.
  5. Remove from the heat and let stand for 2 minutes before serving; keep the corn spoonable rather than boiling it down until dry.