Creamed Corn with Bacon Recipe - The Cookie Rookie® (2024)

FAQs

How do you make creamed corn less runny? ›

Flour: All-purpose flour acts as a thickening agent, so you don't have to worry about runniness. Cheese: Parmesan cheese is the perfect finishing touch. For more cheesy flavor, sprinkle some more on top before serving.

The answer to thick and smooth creamed corn

You don't want the bottom of the corn to stick or burn, so you want to slowly cook and stir the corn until enough moisture has evaporated. If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine.

Season with salt, pepper, and a pinch of sugar to enhance the natural sweetness of the corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally to prevent sticking. For added creaminess, you can stir in a splash of heavy cream or a dollop of sour cream.

Stir and salt and pepper to taste. The corn will continue to thicken as it cools down.

Adjust seasonings to your personal liking, stir everything together and let the creamed corn thicken at a gentle simmer for another 10 minutes or so, stirring every few minutes until the desired thickness has been reached.

Try adding a cornstarch slurry.

Mix together equal parts cold water and cornstarch, whisking the mixture to create a slurry. Make sure the slurry is completely combined to prevent lumps in your cream sauce.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder.

Dissolve one leaf of gelatine ( for vegetarians agar agar can be used) in hot water per pint of cream and lightly whip into the cream and chill. Another way is to take a tablespoon of milk and mix with a teaspoon of cornflower. Mix with the cream and then heat stiring until the cream thickens. Butter is whipped cream.

Slurry, as told by the Rouxbe Online Culinary School, is a mixture of starch and water which can help thicken hot liquids, soups, and — in this case — creamed corn. Common types of starches that may be used include corn starch, potato starch, or flour.

Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.

What is the difference between canned corn and creamed corn? ›

That may be because most canned cream corn is made primarily of corn, sugar and food starch, with not a drop of cream to be found. True creamed corn is nothing more than corn kernels lightly cooked in butter, stirred with cream to taste, then heated gently.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder. You'll need some type of thickening agent otherwise, your corn pudding will wind up watery.

Melt the butter in a small sauté pan over medium heat. Pour in the purée and bring to a boil. Add salt and pepper and cook, stirring, until thickened, about 30 seconds, depending on the freshness of the corn.

You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once. In either case, don't remove the husks—they contain flavor, as well as moisture that protects the corn inside from drying out.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.