Can You Make Creamed Corn Out of Canned Corn? Creamy Delight Achieved!
Yes, you absolutely can make creamed corn from canned corn! With a few simple ingredients and techniques, you can transform ordinary canned corn into a delicious and surprisingly authentic creamed corn dish.
From Can to Creamy: The Possibilities of Canned Corn
Canned corn, a pantry staple for many, offers convenience and availability. While often enjoyed straight from the can or added to salsas and salads, its potential extends far beyond simple sides. Its mild sweetness and readily available starch make it an excellent base for creating homemade creamed corn. By understanding the basic principles of achieving that signature creamy texture, anyone can elevate canned corn into a comforting and flavorful dish.
The Creamed Corn Advantage: Why Bother?
Making creamed corn from scratch, whether starting with fresh or canned corn, offers several advantages:
- Enhanced Flavor: You have complete control over the seasoning and sweetness, allowing you to tailor the dish to your exact preferences.
- Cost-Effectiveness: While fresh corn is delightful in season, canned corn is often a more economical option, especially during off-peak months. This makes creamed corn a budget-friendly side dish.
- Versatility: Creamed corn pairs well with a variety of main courses, from roasted chicken and grilled steak to vegetarian options like lentil loaf.
- Comfort Food Classic: It’s a nostalgic dish that evokes feelings of warmth and home-cooked goodness.
The Transformation: A Step-by-Step Guide
Turning canned corn into creamed corn involves a few key steps:
- Drain and Rinse: Drain the canned corn thoroughly and rinse it under cold water. This removes excess starch and canning liquid.
- Partial Puree: Take approximately one-third to one-half of the corn and puree it using a blender, food processor, or immersion blender. This step is crucial for creating the creamy base. Don’t over-blend; you want some texture remaining.
- Sauté Aromatics (Optional): Sauté finely diced onion and/or garlic in butter until softened. This adds depth of flavor.
- Combine and Simmer: In a saucepan, combine the pureed corn, whole kernels, and sautéed aromatics (if using). Add milk, cream, or a combination thereof to achieve the desired consistency.
- Season and Thicken: Season with salt, pepper, and a touch of sugar (optional). Simmer over low heat, stirring occasionally, until the mixture thickens slightly. You can also add a cornstarch slurry (cornstarch mixed with cold water) to help thicken it further, but be careful not to add too much!
Here’s a simple recipe outline:
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Corn | 2 (15 oz) cans | Drained and rinsed |
| Butter | 2 tablespoons | Unsalted |
| Onion (optional) | 1/4 cup | Finely diced |
| Milk/Cream | 1/2 – 1 cup | Adjust to desired consistency; can use half-and-half |
| Salt | To taste | |
| Pepper | To taste | |
| Sugar (optional) | 1 teaspoon | Adjust to taste; enhances sweetness |
| Cornstarch (optional) | 1 tablespoon | Mixed with 2 tablespoons cold water, for thickening |
Avoiding Creamed Corn Catastrophes: Common Mistakes
While making creamed corn from canned corn is relatively straightforward, several common mistakes can hinder the final result:
- Over-blending the corn: Blending all the corn will result in a baby food-like consistency.
- Using too much liquid: Start with less milk/cream and add more gradually to achieve the desired consistency. It’s easier to add than to remove!
- Burning the milk/cream: Keep the heat low and stir frequently to prevent scorching.
- Over-thickening: Adding too much cornstarch slurry can result in a gummy texture. Use it sparingly.
- Insufficient seasoning: Don’t be afraid to season generously with salt, pepper, and other spices.
Creamed Corn Customization: Beyond the Basics
Once you’ve mastered the basic recipe, you can experiment with different flavors and additions:
- Spices: Add a pinch of cayenne pepper for a subtle kick, or a dash of nutmeg for warmth.
- Herbs: Fresh thyme, chives, or parsley add a bright, herbaceous note.
- Cheese: Stir in shredded cheddar, Parmesan, or Monterey Jack cheese for a richer, cheesier flavor.
- Bacon: Cooked and crumbled bacon adds a smoky, savory element.
Frequently Asked Questions (FAQs)
Is it better to use whole kernel or cream-style canned corn?
Whole kernel canned corn is generally preferred because it offers more control over the final texture. Cream-style canned corn is already partially pureed, which can make it difficult to achieve the desired consistency. Starting with whole kernels and pureeing a portion yourself allows for greater customization.
Can I use frozen corn instead of canned corn?
Yes, frozen corn works beautifully! Thaw it first and follow the same recipe instructions as with canned corn. Frozen corn often retains more of its natural sweetness than canned corn.
How long does creamed corn last in the refrigerator?
Properly stored in an airtight container, creamed corn will last for 3-4 days in the refrigerator.
Can I freeze creamed corn?
Yes, but the texture may change slightly after thawing. It’s best to freeze it in small portions and use it within 2-3 months. Reheat gently on the stovetop, adding a splash of milk or cream if needed to restore the consistency.
What can I use to thicken creamed corn besides cornstarch?
If you prefer to avoid cornstarch, you can use a small amount of all-purpose flour or arrowroot powder mixed with cold water to create a slurry. Alternatively, you can simply simmer the creamed corn for a longer period to allow it to thicken naturally.
My creamed corn is too sweet. How can I fix it?
Add a pinch of salt or a squeeze of lemon juice to balance the sweetness. You can also add a small amount of hot sauce for a savory counterpoint.
Can I make creamed corn without dairy?
Absolutely! Use plant-based milk (such as almond, soy, or oat milk) and a vegan butter alternative. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
What’s the best way to reheat creamed corn?
Gently reheat creamed corn on the stovetop over low heat, stirring frequently. Add a splash of milk or cream to loosen it up if it has thickened too much. You can also reheat it in the microwave, but be sure to stir it occasionally to prevent it from splattering.
Can I add cheese to creamed corn?
Yes! Shredded cheddar, Parmesan, or Monterey Jack are all excellent choices. Stir in the cheese during the last few minutes of cooking until it is melted and creamy.
How do I prevent the milk from curdling?
Use low heat and stir frequently to prevent the milk or cream from curdling. Avoid boiling the creamed corn. If the milk does curdle, you can try whisking it vigorously to smooth it out, but the texture may still be slightly affected.
What are some good spices to add to creamed corn?
Nutmeg, paprika, cayenne pepper, and garlic powder are all excellent additions to creamed corn. Experiment with different combinations to find your favorite flavor profile.
What main dishes pair well with creamed corn?
Creamed corn is a versatile side dish that pairs well with a variety of main courses, including roasted chicken, grilled steak, pork chops, ham, and vegetarian options like lentil loaf or black bean burgers. It’s also a delicious addition to Thanksgiving or holiday meals.