Have you ever had canned cream corn? Yuck!! I can’t stand it and will usually avoid as much as possible. But I went to one of my favorite steakhouses and someone at the table ordered the cream corn. It came to the table and actually looked pretty good, not all mushy like it came from the can. So I decided to give it a try and fell in love! I had to go home and find a recipe to make it at home because I couldn’t get enough. This homemade version is the complete opposite of the mushy canned stuff. It is delicious and the corn stays crisp. It is the perfect side dish for bbq dishes, steaks, or just about anything you want to make.
Homemade Cream Corn
Recipe adapted from Food.com
- 2 cans of whole kernel corn or equivalent amount of corn cut off of the cob, cooked
- 1/2 cup whipping cream
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 pinch garlic powder (optional)
- 2 tablespoons Kelapo coconut oil
- 1/2 cup milk
- 1 1/2 tablespoons flour
- ground black pepper (to taste)
In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar, garlic powder, and coconut oil.
In a small bowl whisk together the milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
Remove from heat. Season with more salt and black pepper if desired. Serve with your favorite dish and enjoy!