Creamed Corn

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 30 min
  • Active: 30 min


One 32-ounce bag frozen sweet corn, thawed

2 tablespoons all-purpose flour

Kosher salt

2 tablespoons unsalted butter


  1. Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
  2. Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer. 
  3. Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt. 
Let's Get Cooking!

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3 Reviews