Cream Style Corn
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If you like Cream Style Corn, you don’t have to buy it in a can from the store. You can make a more delicious version from scratch using canned corn or frozen corn. This version has more flavor than store bought, and it makes enough for 6 people.
Cream Style Corn
Category
Potatoes & Veggies
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- Corn kernels – 1 quart if home frozen, 2 cans (drain) or 2 10 oz frozen packages.
- 5-6 green onions, sliced thin, or one cup of diced yellow onion.
- 3 Tbsp butter or bacon grease
- 2 Tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1½ cup milk (whole preferred)
- ½ stick (1/4 cup) of melted butter
- 2 tsp sugar (skip if home frozen)
- A shake or two of dried thyme
- ¼ cup of Parmesan cheese
Instructions
- Chop your onion.
- Melt the 3 Tbsp of butter or bacon grease in a skillet over medium heat.
- Add the onion and cook until translucent, 3-5 minutes.
- Add the flour, salt and pepper and cook, stirring constantly, until the butter starts to take on a little color (3-4 minutes). You are making a roux, and the main thing is to not let it burn.
- Add the corn and mix well.
- Melt the ½ stick of butter, add to the 1½ cup of milk and whisk together.
- Add the milk/butter, sugar and thyme to the corn and mix well.
- Simmer until thickened.
- Remove from the heat and use an immersion or stick blender to break up ~¼ of the kernels.
- Add the parmesan cheese and stir through until melted.
- Taste and season more if needed.