Creamed Corn
Creamed corn is a side dish from the American South. This modern recipe is quicker and easier than the traditional one.
Ingredients
- 1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)
- ½ red bell pepper (or other suitable red vegetable), diced
- 2 Tablespoons (30 g) butter
- ¼ cup (60 ml) cream, half-and-half, or whole milk
- Salt to taste
- Black pepper to taste
Ingredients for 4 servings (580 g) · the original recipe
Method
- 1
Drain the can of corn, reserving the liquid.
- 2
Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.
Blender - 3
Pour puréed corn into a saucepan and add remaining whole corn kernels.
Stovetop - 4
Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.
Stovetop - 5
Salt and pepper to taste.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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