What is your favorite holiday side dish? Creamed Corn is no doubt at the top of my list. It’s super creamy and sweet. This is my take on Lawry’s recipe. It’s easy & ready in 30 minutes.
When it comes to holiday meals, you can’t skip the creamed corn! I didn’t grow up eating it, but I first had it at Lawry’s about ten years ago, and wow, it was so creamy and sweet. I just couldn’t get enough.
For every Christmas dinner, Bryan and I make prime rib, and let me tell you, creamed corn is the ultimate side dish. Lawry’s used to post their recipes online, but they’ve pulled them from the US site lately. Luckily, the Hong Kong Lawry’s still has their recipes available. My take on creamed corn is inspired by Lawry’s but with a few adjustments.
First off, melt some butter in a saucepan. Then toss in the flour and whisk it together for a minute. This is called a roux, and it’s going to help thicken up your sauce. Gradually pour in the milk and heavy cream while whisking constantly. You want the sauce to be smooth with no lumps.
Now, add in the frozen corn along with a teaspoon of sugar and a couple pinches of salt. Lawry’s uses a lot more sugar, but I’ve found it’s perfectly fine to cut back a bit, and it still tastes great. Once everything starts bubbling away, turn down the heat and let it cook until the sauce thickens, about 15 minutes, stirring often so it doesn’t burn on the bottom. Give it a taste and add more salt, pepper, or sugar if you like. When it’s done, transfer it to a serving bowl. Just keep in mind that the sauce will thicken a bit more as it cools. Easy peasy, right?
I absolutely love serving this creamed corn with prime rib. The sweetness of the corn pairs very well with the savory, hearty beef. But honestly, this dish goes great with any roast or even just a simple steak. Enjoy and let me know if you tried this.
Happy Holidays! Wishing you all a warm season filled with joy, laughter, and cherished moments with loved ones.
Creamed Corn
Ingredients
- 1 tablespoon unsalted butter
- 2 teaspoons all purpose flour
- ½ cup whole milk
- ½ cup heavy cream
- 3 cups frozen corn (about 13 ounces)
- 1 – 2 teaspoons sugar
- Kosher salt
- Ground black pepper
Instructions
- In a small saucepan over medium heat, melt butter. Add flour and whisk for 1 minute. Slowly pour in the milk and heavy cream, whisking constantly until blended.
- Add frozen corn, 1 teaspoon sugar and a couple pinches of salt. Stir to mix. Bring to a boil and reduce heat to low. Cook for 15 – 20 minutes or until the sauce is reduced and thickened, stirring often. Season with more salt and pepper. Taste and adjust with more sugar if needed. Transfer to a serving bowl.
Notes
- For the consistency of the sauce, it should be creamy and just thick enough to coat the corns. You don’t want it too runny.
- You can easily double or triple the recipe for more servings.
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