Creamed corn is a Midwest side dish made with fresh corn kernels and cream or milk. It can be seasoned with salt, pepper, and herbs and served as a side dish or used as a base for seafood dip or chowder. Homemade versions are recommended over canned. Variations include adding onion, bacon, peppers, or leeks. A sharp knife is recommended for cutting the kernels off the cob.
Custard corn is a side dish that was common in the American Midwest before it became a part of American cuisine in general. It is made with fresh corn kernels and cream or milk. Fixed versions are also available.
The basic method of making creamed corn is to first make a béchamel sauce by melting butter and adding flour and cream or milk. Fresh corn kernels cut from the cob are then added to the salsa mixture. The seasoning is usually just salt and pepper, although some cooks prefer to add herbs such as basil. When the corn kernels simmer in the sauce until tender and cooked through, the side dish is ready to eat. It is recommended to serve this dish immediately after cooking.
Canned versions of creamed corn usually don’t taste as fresh as homemade versions. Both types can be served as a side dish or as a base for seafood dip or corn chowder. Sauteed onions, garlic, and mushrooms can be added to creamed corn to make a thick seafood sauce. Potatoes and seafood and/or bacon added to corn can make a hearty soup or main course chowder.
There are also many variations of creamed corn used as a side dish. Some cooks like to add onion and bacon, while others like to include chopped peppers. Leeks can also be added. Milk can be used in place of cream, although using light cream is traditional and is thought to add a nice richness to the creamed corn.
A sharp knife tends to make the job of cutting the kernels from fresh ears of corn easier. You may need to cut as many kernels off the cob of corn as possible first before using the knife a second time to remove the remaining portions of the kernel.
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