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?
Creamed corn should not be confused with canned cream-style corn or blended corn. Texas creamed corn includes 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 and Cream. : Substitute heavy cream for evaporated milk in your creamed corn. I prefer the light caramelized creaminess that evaporated milk provides, but this ingredient is merely a suggestion, not a requirement.
- Shredded Cheese, and Cream Cheese: Reach for full-fat cream cheese. There is 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.
How to make Texas Creamed Corn:
- Combine evaporated milk with cream cheese in a saucepan over medium heat.
- Slowly stir the mixture together until the cream cheese has melted through. Stir in butter and cheese.
- Add the corn once the cheese has melted and combined with the remaining sauce.
- Simmer for 2-3 minutes and taste for sweetness.
- Add 1 tablespoon of sugar if the corn is already sweet and 2 tablespoons if the dish really needs it.
- Season the creamed corn with salt and black pepper, then simmer for 1-2 more minutes.
- Serve immediately.
- If taking this creamed corn to a cookout, transfer it to a slow cooker, and set it to warm. Give it a good stir before serving.
Serving:
Serve this Texas creamed corn as you would any other side. We love pairing these with pork chops, steak, or any low and slow BBQ Ribs.
Like this recipe? Try our Texas Caviar or Jalapeno Popper Corn Dip!!
Texas Creamed Corn
If you’ve ever visited or lived in Texas, then you know that creamed corn is a big deal. Why wouldn’t it be? It’s rich and creamy, with the perfect sweet crunch of the corn. If you’re serving up barbecue or Sunday dinner, serve this creamed corn right along with it.
Print Pin RateServings: 8 servings
Calories: 87kcal
Ingredients
- 5 cups whole corn kernels fresh, frozen, or canned
- 1 cup evaporated milk full fat
- 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
Instructions
- 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.
Notes
Things to think about with this recipe: Corn: You can certainly go the quick route and use canned or frozen corn for this recipe. In fact, in off season, I recommend that you do so. However, if you can get your hands on the fresh, right off the cob, corn kernels–then definitely use that. You’ll need about 6-7 ears of corn for the job, or 5 cups worth. Cream: If you’d rather use heavy whipping cream instead of evaporated milk (not be confused with condensed milk, which is sweet) then go right ahead. I prefer the light caramelized creaminess of the evaporated milk. Opt for a full-fat cream cheese. No point in skimping. Sweet and Savory: The beauty of corn is its natural sweetness. While this recipe calls for sugar, you might not need to use it. Use your judgment by taking a quick taste before adding any. 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 creamed corn to be savory, omit or reduce the sugar, and add a small can of chopped Hatch chilies, or freshly diced jalapenos, and top with crumbled bacon.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
Photo by: skylinefree, and fanfon/Depositphotos
