Our Homemade Creamed Corn is a lightened up, homemade version of that from-the-can classic. Ditch the can and make flavorful, comforting creamed corn from scratch!
Comforting Creamed Corn
Creamed corn. It comes from a can, right?
Can you even make it from scratch?
If you’re not familiar with creamed corn, is an almost soupy preparation of sweet corn that is quite popular in some areas of the Midwestern and Southern US. It’s thin and saucy consistency comes from pureeing or mashing the corn to release juices.
And, it’s typically found in a can.
Homemade Creamed Corn
We’re here to tell you that you that is is actually possible to make creamed corn from scratch, and it isn’t full of heavy cream and loads of fat, like you may think. (Oh, sure, it could be, but not today.)
This homemade version makes use of a flour and butter roux to thicken some skim milk, creating a creamy background to the sweet corn. We’ve added come chopped leeks to give a light, onion-y dimension.
After cooking, you can mash or even puree your corn down to your desired consistency. That’s the kind of control we like!
Sure, it may not be your from-the-can creamed corn. But, we would dare to say, it’s better.
How To Clean and Cut Leeks
As a side note, I have always wondered how to clean and cut leeks. Here’s the technique I’ve started using, and I find it works well.
First, peel the dried and discolored outer layer off of the leek.
Second, slice the drier green tops and rooty ends off. Third, slice the remaining leek stalk down the middle, lengthwise.
Now, you can rinse all the dirt out from in-between the leek’s layers while holding onto one end of the half-stalk.
From there, slice for the recipe. Your cut pieces should look something like this:
Our Homemade Creamed Corn is a lightened up, homemade version of that from-the-can classic. Ditch the can and make flavorful, comforting creamed corn from scratch!
Yield: 2 1/2 c
- 1 Tbsp salted butter
- 1 c leeks, sliced (about one medium) *(See leek cleaning and cutting note below)
- 1 Tbsp unbleached all-purpose flour
- 1 c milk
- 2 ½ c corn, thawed if frozen
- ¼ tsp salt
- 1/8 tsp ground white pepper
- In a medium saucepan, heat butter. Add leeks and sauté over medium-high heat until vibrant and soft, about 5 minutes.
- Add flour and mix to create a paste. (It will be a chunky paste with the leeks in there. Just make sure the flour is dissolved.) Add milk, stir to combine. Heat until milk is simmering and begins to thicken.
- Add corn, salt, and pepper. Simmer, stirring often to be sure the mixture doesn’t stick to the bottom of the pan.
- When most of the liquid has reduced out, mash corn with a potato masher to desired consisten
This looks amazing! I love leeks, so I’m sold.
Thanks! Would almond or soy milk cream up similarly to cow’s milk, or would you do something different to veganize it?
This looks delicious! My family loves creamed corn, so this is a recipe I’ll have to try. :0)
Beautiful website – really great job! This recipe also looks amazing. I love creamed corn and the addition of leeks is so smart!
Thanks so much Tricia! I am really starting to love leeks because of their mild flavor. You can put them to a lot of uses and they give a nice change from onions.
hi, glad you left me a comment so that I could find you! I have changed your rss feed in my reader now. If you add the plugin jetpack you will have all your old subscribers. I also had a lot of missing links – still working on those. Good luck and shout it you need any help 🙂
Awesome, and thanks so much! I was beginning to think the subscribers were a lost cause. I did install jetback, so I’ll take a look to see if they merged. Do you know if this is just for WP followers, or email subscribers too?
Your site looks great! Did you do this all yourself??
Thanks! I did. It’s been a crazy week starting to figure this all out. There’s a lot to learn, but I’m having fun with it.
Well great job! 😀