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Chive Creamed Corn

August 10, 2012
Creamed Corn

Creamed Corn

If you read my post on how to freeze sweet corn, then you know that I will be making a lot of creamed corn, which is fine by me. Yes, siree!

I do my best to cut fat out of recipes without compromising great flavor and/or texture, so I created this recipe with a roux instead of using heavy cream. If you have never made a roux before, it is sounds so intimidating, but it is super simple. If I can do it, so can you.

Start with the corn.

How to freeze sweet corn

Using a serrated knife, cut the corn off of each cob. Then, using the back side or straight edge of the knife, scrape the milky juice from the cob as well, then set aside. If using frozen corn, you will want about 5 cups.

Now, let’s make the roux.

Creamed Corn

In a large skillet, melt two tablespoons of butter. We are going to add onions to our roux for extra flavor. Dice up half of an onion or about half a cup and let it sauté in the butter until translucent.

Creamed Corn

Sprinkle in 2 tablespoons of all-purpose flour and stir gently for about 2 minutes, allowing the flour to cook. The mixture will seem very pasty. That is a good thing, in case you were wondering.

Creamed CornIt will look something like this. Just make sure you stir it, so it doesn’t burn.

Creamed Corn

Pour in 1 cup of fat-free half and half and whisk together until it thickens into a creamy sauce. If you do not have half and half, you can use milk instead.

Creamed CornNow, you have a roux!

Creamed Corn

Stir in corn with milky juice, 1 tablespoon corn meal, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon garlic powder.  Adjust seasonings to your taste.

Creamed Corn

Grate in 1/3 cup fresh parmesan cheese and let it simmer for 15-25 minutes or until the corn is tender. This will vary depending on whether you used fresh corn or frozen. You won’t mind tasting it to check its tenderness, trust me. If mixture becomes too thick, you can add milk to thin it out. This will vary depending on how juicy your corn is. Just add 1 tablespoon at a time and incorporate it before adding more, so you don’t thin your sauce out too much.

Creamed Corn

Sprinkle on some minced chives. This adds a very nice touch of color and flavor. You could use flat-leaf parsley if you don’t have chives, but I really prefer the flavor of the chives in this dish.

This is a heroic dish. By that I mean, mom’s are made heroes when a dish like this is placed before curious eyes at the dinner table.


Author: Amanda Wilson
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6
  • 6-8 ears of fresh sweet corn (about 5 cups) or 24 ounces frozen sweet corn
  • ½ cup yellow onion, small diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free half and half (use milk if you’re in a pinch)
  • 1 tablespoon corn meal
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons minced chives
  1. Husk and wash the ears of corn. Using a serrated knife, cut the corn from each cob and scrape the milky juice off of the cob by using the back or straight edge of the knife. In a large skillet, sauté onions in the butter on medium high heat until translucent. Then, sprinkle in flour and stir together over medium heat for 2 minutes. Whisk the mixture as you pour in the half and half. Continue to whisk until it thickens and makes a roux, about 3 minutes. Add corn with milky juice, corn meal, sugar, salt, pepper, and garlic powder. Let simmer for 15-25 minutes, stirring occasionally until corn is tender. This will vary depending on the corn. If mixture becomes too thick before corn is tender, add milk one tablespoon at a time until desired consistency is reached. Pour into serving dish and sprinkle with minced chives.





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