Creamed Corn is a crowd-pleasing side dish that feels a little more special than your usual corn on the cob, but is still easy to make.
2tbspbutter(salted or unsalted)
1/2cupchopped shallots(about 2 small shallots)
10sprigsfresh thyme(I tie with a string for easy removal later)
16ounce bagfrozen corn kernels(about 2.5 cups of corn kernels)*
1.5cupshalf-and-half(or use 3/4 cup heavy cream + 3/4 cup milk)
extra thyme leaves for garnishoptional
Heat a high sided skillet or saucepan over medium heat.
Melt the butter, and add the shallots, thyme, and salt. Cook for about 5 minutes, until softened.
Add the flour, and stir for 1 minute until it coats all the shallots and turns into a paste.
Add the corn kernels to the pan, and stir for 1 minute.
Add the half and half, and bring to a simmer, taking care not to boil the creamed corn (the dairy can curdle). Simmer for 8 to 10 minutes, until the sauce thickens and the corn is cooked through.
Serve immediately in a dish, adding extra thyme leaves on top for garnish. Enjoy!
*If using fresh corn kernels, you only need to simmer for 5 minutes for the corn to cook through, and that will be enough time for the sauce to thicken as well.Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not ideal, because the dairy will inevitably curdle.