Ingredients
- 3 tablespoons butter
- 1/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 4 cups fresh or frozen corn kernels
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves, for garnish
Directions
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
- Sprinkle the flour over the onion and stir until combined. Add the cream and stir to combine.
- Add the corn, salt, and pepper, and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and cook, stirring occasionally, until the corn is tender and the sauce is thickened, about 20 minutes.
- Taste and adjust the seasoning, if necessary. Sprinkle with parsley and serve.
Interesting Facts
- Creamed corn is a traditional American side dish that is often served with fried chicken, pork chops, or steak.
- Creamed corn is also known as “succotash”, derived from the Narragansett Indian word “msickquatash”, which means “boiled corn kernels”.
- The addition of cream to creamed corn is a modern innovation, and some traditional recipes use only butter and corn.
