If you’ve ever visited or lived in Texas, then you know that Texas creamed corn is a big deal. Why wouldn’t it be? It’s rich and creamy, with the perfect sweet crunch of corn. If you’re hosting a barbecue or making Sunday dinner, you need to add this creamed corn recipe to your lineup.
What is creamed corn?
Not to be confused with canned cream-style corn, which is partially blended corn, this Texas creamed corn includes dairy items like cream cheese, heavy cream or whole milk, and butter. The best part about this dish is that it cooks quickly. All you need is a saucepan, and voila, it’s ready to go in 20 minutes.
What you’ll need to make Texas creamed corn:
Corn: You can certainly go the quick route and use canned or frozen corn for this recipe. In fact, in the off-season, I recommend that you do so. However, if you can get your hands on fresh, right off the cob, corn kernel, then definitely use that. You’ll need about 6-7 ears of corn for the job, or 5 cups worth.
Milk, Cream, Shredded Cheese, and Cream Cheese: If you’d rather use heavy cream instead of evaporated milk (not to be confused with condensed milk) in your creamed corn, then please feel free to do so. I prefer the light caramelized creaminess of the evaporated milk. Reach for full-fat cream cheese—no point in skimping, and it will make a huge difference in your Texas creamed corn.
This recipe calls for Monterey Jack cheese, but you can substitute it with shredded parmesan, cheddar, or pepper jack cheese.
Sweet and Savory: The beauty of corn is its natural sweetness. While this creamed corn recipe calls for sugar, you might not need to use it. Use your judgment by taking a quick taste before adding it. If you find the corn lacking in that satisfying sweetness, then add a little bit of sugar at a time. If you’d like your Texas creamed corn to be savory, omit or reduce the sugar, and add a small can of chopped Hatch chilies and top with crumbled bacon. Want a spicier corn dish? Try our Creamy Jalapeno Popper Corn recipe.
Texas Creamed Corn
- 5 cups whole corn kernels fresh, frozen, or canned
- 1 cup evaporated milk, (NOT condensed milk)
- 1 package cream cheese 8 ounces
- 1/2 cup shredded monterey jack cheese
- 3-4 tablespoons unsalted butter
- 1-2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Combine evaporated milk with cream cheese in a saucepan over medium heat. Slowly, stir the mixture together until cream cheese has melted through. Stir in butter and cheese.
- Once the cheese has melted and combined with the remaining sauce, add the corn. Simmer for a few minutes and taste for sweetness. Add one tablespoon of sugar if the corn is already sweet, and two tablespoons if the dish really needs it. Season with salt, and black pepper. Simmer for another minute or two.
- Serve immediately, or if taking to a cookout, transfer creamed corn to a slow cooker, and set to warm. Give it a good stir before serving.
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