
Jennifer Garner’s Grandmom’s Creamed Corn is a delicious, comforting side dish that’s perfect for family gatherings or a cozy dinner. Adapted from a recipe by Marge Aldredge, this creamed corn is made with fresh corn kernels, butter, milk, and just the right amount of seasoning. The result is a creamy, slightly sweet side that complements any meal. This dish is simple to prepare and full of nostalgic flavor, making it a must-try for any corn lover.
Why Everyone Will Love This Recipe
This creamed corn recipe is a blend of simplicity and flavor. The corn kernels are tenderized in a skillet and combined with a creamy milk and flour slurry, which thickens the dish to perfection. The addition of butter adds richness, while the optional sugar balances out the natural sweetness of the corn. With just a few ingredients, this dish becomes an irresistible comfort food that pairs perfectly with everything from roast chicken to BBQ.
What Is Jennifer Garner’s Grandmom’s Creamed Corn?
Jennifer Garner’s Grandmom’s Creamed Corn is a classic, comforting side dish that combines fresh corn with a creamy, buttery sauce. The corn kernels are cooked in a skillet with water, then thickened with a simple slurry made from flour and milk. The result is a velvety, flavorful dish that brings the natural sweetness of the corn to the forefront, making it a perfect addition to any family meal.
Cooking Tips
- Scrape the cobs: After cutting the kernels off the cobs, be sure to scrape them to extract the remaining corn juice. This adds extra flavor to the dish and makes it even creamier.
- Adjust the slurry: You don’t have to use all of the milk and flour mixture (the slurry). Start with half and add more if needed until the corn reaches your desired consistency. It’s all about achieving the right level of creaminess.
- Customize the sweetness: The sugar in the recipe is optional. If you like a sweeter creamed corn, feel free to add the full amount of sugar. If you prefer a more savory flavor, you can skip it or reduce it.
- Don’t overcook: Be sure to cook the corn just until tender and creamy, but not too long. Overcooking can make it too soft and lose the fresh texture of the corn.
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh corn isn’t available. Just be sure to thaw and drain it before adding it to the skillet. Fresh corn, however, will give the dish a more vibrant flavor and texture.
How can I make this dish vegan?
To make this recipe vegan, you can substitute the butter with a plant-based butter and the milk with almond milk, oat milk, or another non-dairy alternative. The rest of the ingredients remain the same.
Can I make this dish ahead of time?
Yes, you can prepare this creamed corn ahead of time. Once it’s done, let it cool and store it in an airtight container in the fridge for up to 2 days. When ready to serve, reheat it on the stovetop over low heat, stirring occasionally.
Can I make this creamed corn without the slurry?
If you don’t have flour, you can omit the slurry and simply cook the corn in the milk and butter mixture until it thickens naturally. The flour helps create a creamier consistency, but the dish will still be tasty without it.
How can I store leftovers?
Store any leftover creamed corn in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little extra milk if necessary to loosen it up.
How to Store
Store leftover creamed corn in an airtight container in the refrigerator for up to 2 days. When reheating, you can add a little extra milk or water to adjust the consistency if it thickens too much.
How to Freeze
While it’s best enjoyed fresh, you can freeze creamed corn for up to 3 months. After it cools, transfer it to a freezer-safe container and store in the freezer. To reheat, thaw it in the refrigerator overnight and warm it gently on the stovetop.
Ingredients
- 8 ears of corn
- ¾ cup water
- ¼ cup butter (more for greasing)
- 2 tablespoons sugar (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup milk
- 2 tablespoons flour
Step-by-Step Instructions
- Prepare the corn: Cut the kernels off the cobs. Don’t forget to scrape the cobs to extract the juices for extra flavor.
- Cook the corn: Add the kernels and water to a skillet over medium-high heat. Season with salt and pepper, and cook until the corn is tender, about 5-7 minutes.
- Make the slurry: In a separate bowl, whisk together the flour and milk to form a slurry.
- Thicken the mixture: Once the corn is tender, add the slurry to the skillet and stir to combine. You may not need all of the slurry—add just enough to thicken the mixture to your liking. Cook for another minute or two, until fully incorporated and creamy.
- Finish with butter and season: Add the butter to the pan, and stir until melted and well combined. Adjust the seasoning with more salt and pepper if needed.
- Serve: Serve hot with a dollop of sour cream if desired.