How to Make Cream Style Corn from Whole Kernel Corn
Introduction
Cream style corn is a popular side dish in many American households, especially during the summer months when fresh corn is in season. It’s a simple and delicious way to enjoy the sweetness of corn, and it’s surprisingly easy to make at home. In this article, we’ll guide you through the process of making cream style corn from whole kernel corn.
What is Cream Style Corn?
Before we dive into the recipe, let’s quickly define what cream style corn is. Cream style corn is a type of corn that’s been cooked in a creamy sauce, typically made with butter, milk, and heavy cream. The sauce is then poured over the corn, and it’s often served hot, garnished with a sprinkle of paprika and a dollop of sour cream.
Ingredients
To make cream style corn from whole kernel corn, you’ll need the following ingredients:
- 1 cup whole kernel corn
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh chives (optional)
Equipment
To make cream style corn, you’ll need the following equipment:
- Large pot
- Colander or strainer
- Saucepan
- Whisk
- Measuring cups and spoons
- Spatula
- Serving dish
Step-by-Step Instructions
Here’s a step-by-step guide to making cream style corn from whole kernel corn:
- Rinse the Corn: Rinse the whole kernel corn in cold water to remove any dirt or debris. Drain well and set aside.
- Cook the Corn: In a large pot, combine the rinsed corn and 2 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the corn is tender.
- Drain the Corn: Drain the corn in a colander or strainer and return it to the pot. Add the remaining 1 cup of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2-3 minutes, or until the corn is still slightly tender.
- Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream, whole milk, salt, black pepper, and paprika. Whisk until the sauce is smooth and heated through.
- Add the Corn: Add the cooked corn to the cream sauce and stir until it’s well coated.
- Simmer the Corn: Reduce the heat to low and simmer the corn for 5-7 minutes, or until it’s heated through and the sauce has thickened slightly.
- Serve: Serve the cream style corn hot, garnished with chopped fresh chives if desired.
Tips and Variations
Here are some tips and variations to help you make the best cream style corn from whole kernel corn:
- Use Fresh Corn: Fresh corn is essential for making cream style corn. If you can’t find fresh corn, you can also use frozen corn or canned corn.
- Adjust the Sauce: You can adjust the amount of cream and milk to your liking, depending on how creamy you want the sauce to be.
- Add Some Spice: You can add some diced jalapenos or red pepper flakes to the sauce for an extra kick of heat.
- Try Different Milks: You can use different milks, such as almond milk or soy milk, to make a non-dairy version of cream style corn.
Table: Ingredients and Equipment
| Ingredient | Quantity |
|---|---|
| Whole kernel corn | 1 cup |
| Unsalted butter | 2 tablespoons |
| Heavy cream | 1/2 cup |
| Whole milk | 1/2 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Paprika | 1/4 teaspoon |
| Chopped fresh chives (optional) | 2 tablespoons |
Table: Equipment Needed
| Equipment | Quantity |
|---|---|
| Large pot | 1 |
| Colander or strainer | 1 |
| Saucepan | 1 |
| Whisk | 1 |
| Measuring cups and spoons | 1 |
| Spatula | 1 |
| Serving dish | 1 |
Conclusion
Making cream style corn from whole kernel corn is a simple and delicious process that’s perfect for any time of the year. With this recipe, you can enjoy the sweetness of fresh corn in a creamy and flavorful sauce. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite. So go ahead, give it a try, and enjoy the delicious taste of cream style corn!