One of my favorite restaurants back home serves a mean creamed corn. Decadent, syrupy-sweet, almost like a custard. (Whenever my dad orders it and the waitress asks if we’d like dessert, he always says, “Got my dessert right here!” and holds it up with big grin. My father is a faithful subscriber to the school of Jolly Dad Banter.) To me, it’s one of the ultimate comfort foods, a dish that typifies warm, indulgent Southern nourishment.
This version is a little more dressed-up, and a little bit less dessert, but I liked the greater depth that a few extra veggies and some crisped-up bacon added to the mix. It’s also pretty awesomely easy to throw together for such a vibrant dish, especially if you have the bacon ready beforehand. Of course, if you’re short on ingredients or time, just go to town with corn, cream, milk, and butter, and omit all the extra fixings. The sweet corn does all the work, really. (Along with a good dose of fat.)
I also love the quick roux in this. I don’t know if it’s essential, really, but it’s just kinda fun. I’m a sucker for a good roux — a gem from a different South than my own. (And roux is an awesome word. “Blonde roux”? Cooking ingredient … or comic book minx? You tell me.) If you’ve never made one, it sounds fancier than it is. Just melt a bit of butter however you like, in the microwave or in a pan over medium-low heat, mix in equal parts flour, watch in melt into a rich paste that darkens and gives off a rich, nutty aroma, and add it to your sauce or dish when it’s at the right color. It’s a richer thickener than your average cornstarch, but feel free to skip it if you don’t want the extra hassle. Either way, enjoy! As written, this makes about four servings as a side dish and served the two of us for two meals; doubled (or tripled?!), I think this would be a solid addition to any dinner party.
Gussied-up Creamed Corn
Ingredients
- ½ cup diced sweet white onion
- 1 green chili pepper, diced (I used Korean green gochu, but you could also use a deseeded jalapeno or serrano; if you leave the seeds in, best to use half the pepper)
- 3–4 rashers bacon, cooked and crumbled
- ¼ cup heavy cream
- ¾ cup milk
- ½ tsp salt
- 1 tbsp sugar
- 2 cups corn (sweet white corn if possible; both frozen and fresh will do)
- generous shake of coarse black pepper
- 1 tbsp butter
- 1 tbsp flour
Instructions
- If you haven’t prepared your bacon yet, do that first — I generally like to bake a large batch and then freeze some for use in cooking. Either panfry or bake to your liking (I like it crisp, baked in the oven at 350 degrees for 15-20 minutes — so easy! so delicious!), then chop or crumble into small pieces. Set aside.
- Heat a bit of oil over medium-high heat. Sauté diced onions with a shake of salt and pepper until soft and translucent. Add the diced chili pepper and continue to cook for about 30 seconds more. Remove from heat and set aside.
- In a large pot, combine cream, milk, salt, and sugar and bring to a simmer. Add the corn, black pepper, bacon, diced chili pepper, and onions, then bring it back to a boil. Add a dash of black pepper (however much you like), then turn the heat down to medium-low and allow to simmer as you prepare a super quick white roux.
- In a separate pan (or, if you’re feeling lazy, in a bowl in the microwave) melt the butter, then add the flour and stir until the mixture becomes a paste (or, roux). The moment it becomes a roux it’s just a white roux — you can darken it a bit to a blond before adding to the creamed corn but it’s not really necessary. At any rate, add it to the corn mixture and stir until it thickens to your liking (it took me about 3-4 minutes). And serve.
Cate @ Chez CateyLou
That creamed corn from back home sounds divine!! Although your version looks pretty darn tasty too!! Sweet and spicy and salty – I can tell that this would be absolutely addicting!
tworedbowls
Doesn’t it?? It was pretty much just corn pudding… I really wanted to try to recreate it instead, but it just felt a tad too rich to make just for us two. Alas. 😉 Thanks, Cate!
erika
Oooh this reminds me of a creamier version of this corn maque choux that I had in New Orleans….it was SO delicious and I was determined to recreate it, but I still haven’t! This sounds so lusciously, richly delicious. What did you guys eat it with?
And I love that Jolly Dad Banter. My dad looves cheesy jokes and I would say he also subscribes to that school except when he’s around boyfriends… 🙂
tworedbowls
Dude, I just LOVE the names of foods in New Orleans. Corn maque choux sounds way dreamier than “gussied-up creamed corn.” Baha. Lol sadly I don’t even remember what we had this with! Although I did dip some tortilla chips in leftovers after dinner… hahaha. Corn on corn on corn.
Aren’t cheesy dad jokes the best? I kind of love them. B2 says I encourage his dad too much because I always end up cracking up at him.
Erika
Hello comfort food greatness.. this looks amazing!
tworedbowls
That’s high praise from you, Erika! Thank you! Do you have a fav recipe for creamed corn? I was just thinking of you when I was writing this up last night 🙂
Dixya @ Food, Pleasure, and Health
ultimate comfort food heaven.
tworedbowls
Isn’t it just? I could use a big bowl of it right now. Just plain. And in my face. 😉 Thanks, Dixya!
Shikha la mode
All about that roux! And the jalapeños, I don’t see them used in enough in corn recipes, to be honest.
tworedbowls
Oooh, yes! I love jalapeno corn muffins. Such a great spicy-sweet combo. Thanks for stopping by, Shikha! 🙂
Jessica (Coco/Mingo)
OMG this look so so good! I know it’s definitely not the same without bacon, but still, I’m sure it would be amazing if I made it sans bacon 🙂 I’m such a huge fan of creamed corn! Oh, and your dad!!! SO funny!!!! And your photos, as always – gorgeous! 🙂 Hope you’re having a great Monday, Cynthia! xoxo
tworedbowls
You know what, though? I really enjoy creamed corn without all these extra fixings, too! Just pure sweet corniness — lol! 😉 So I think it would be just as good without the bacon! Hope you’re having a great start to your week too lady <3<3
Karen @ The Food Charlatan
Jolly Dad Banter, lol!!! I need more creamed corn in my life. And the phrase “gussied up.”
tworedbowls
Hahaha! It’s really the best kind of humor. I shamelessly enjoy it (though it’s also pretty easy to make me laugh…) Thanks for stopping by so I could find your blog, Karen! 🙂 Your food looks delicious! Here’s to more creamed corn and gussying. 😉
cheri
I’ve always wanted to make creamed corn and this looks delicious!
tworedbowls
Thank you so much, Cheri! 🙂 I hope you like it if you try it!
Nancy @ gottagetbaked
Blonde roux…lol, you’re awesome Cynthia. As are these photos – you always blow me away with your beautiful photography. I eat corn all year round, in any incarnation, and this dish looks delicious! I would definitely make it with bacon ‘n roux because duh, yummy!
tworedbowls
Hahaha, thanks lady 😉 And yes! I forgot that corn wasn’t exactly in season right now … but I oddly love creamed corn as a winter dish because it’s so hearty. Whoops. 🙂 Hope you’re doing splendidly these days, Nancy!!
Trisha
I’ve never had cream corn before, but it looks really nice and comforting. will have to give it a go before this winter is over x
tworedbowls
It really is! Which is funny, because corn is a summer food, but I love it in the winter. I hope you enjoy it if you try it, Trisha 🙂 Thanks so much for your comment!
Burp! Appetit
Looks hearty! Would love a bowl now.
tworedbowls
Me too! I never get tired of it. 😉
Anne-Charlotte
I have to try this recipe!! Thank you so much!
tworedbowls
Thank you for the kind words, Anne-Charlotte! Let me know what you think of it if you try it :):) Fingers crossed you like it!
Kathryn
What a beauty of a post! I don’t think I’ve ever had creamed corn – it hasn’t really made its way over here – but this makes me want to go and whip up a batch right this very moment.
tworedbowls
It’s interesting how regional it is, even over here! I haven’t really seen it on many menus outside the South. But it’s one of my ultimate favs, for sure. I hope you enjoy it if you try it, Kathryn :):) Thanks so much for stopping by, as always <3
Sini | my blue&white kitchen
What a comforting dish, Cynthia! I’ve never had creamed corn – what would you serve it with?
tworedbowls
Thanks so much, Sini! 🙂 It’s usually served with a fairly hearty meat (which means it’s no light fare all put together! But no surprises there, with Southern food…) Definitely steak or ribs is most common back home. Typical American food, huh? 😉
lindaxiao
Your dad sounds so cute! My banter skills definitely did not come from my dad. That’s probably why I’m so bad at bantering. He’s even worse. 🙂 And are you from the south? My family lived in Alabama for awhile when I was growing up.
And creamed corn! It looks perfect for this big bad weather we’ve been having (it was FREEZING last night, am I right?!?!). I’m of the opinion that Blonde Roux would make a pretty badass heroine, not to mention a classy addition to a plate of creamy corn!
tworedbowls
Haha!! I’m preeetty bad myself. I’m always the one whose joke comes out backwards… or who responds five minutes later (and people are like “…That conversation ended.”) Maybe that’s why I enjoy interacting with bloggers so much. Ample time to think of things to say! 😉
And yes! I am from the South! 🙂 High-five for having both NY and the dirty South in common (though I’ve never been to Alabama). Dude, this weather makes me wish i was back there. Even though they’re getting hit pretty hard themselves, at least then everybody freaks out and life shuts down for a few days. ha. Perfect day to whip up your hot chocolate, though!! 😀
Mandy
I once tried to make a dark “chocolate” roux for gumbo and it traumatised me so much I never tried again… maybe it’s time…
tworedbowls
Eeeugh! Yeah, I’m usually not patient enough to stick to a roux for long enough to get that dark … Knowing me, I’d jack up the heat and end up with a blackened mess. You’ll have to let me know how it goes if (when!) you succeed with the chocolate roux this time 🙂