Mais alla panna
This is old-fashioned creamed corn made entirely from scratch, with no canned shortcut. Sweet kernels simmer in a quick butter roux with milk and cream until the sauce turns glossy and clings to every bite. Blending a scoop of the corn back into the pot builds a thick, velvety body without drowning the fresh corn flavor.
Cut about 4 cups of kernels from fresh corn (or use thawed frozen), then melt 4 tbsp butter in a large skillet and whisk in 2 tbsp flour to make a pale roux; slowly whisk in 1 cup warm milk and 1/2 cup cream until smooth, add the corn along with any scraped cob milk, sugar, salt and pepper, and simmer 10-12 minutes until thick. Purée about a cup of the mixture and stir it back in for creaminess, then melt in the cream cheese and Parmesan off the heat, adjust the salt, and serve warm.
- Scrape the cobs with the back of your knife after cutting off the kernels; that milky liquid is what makes creamed corn taste like corn, not just cream.
- Keep the pot at a gentle simmer, because a hard boil can make the milk sauce grainy and dull the sweetness.
- Blend or mash a portion of the corn instead of pouring in more cream so you get body and richness while keeping the flavor bright.
Equipment
- Large skillet
- Whisk
- Chef's knife
- Cutting board
- Wooden spoon
- Blender or immersion blender
Ingredienti
Corn base
- 660 g fresh sweet corn kernels, or thawed, drained frozen corn
- 56 g unsalted butter
- 16 g all-purpose flour
- 240 ml whole milk, warmed
- 120 ml heavy cream
- 12 g granulated sugar, optional, to taste
- 4 g fine sea salt, plus more to taste
- freshly ground black pepper
To finish
- 57 g cream cheese, softened
- 20 g grated Parmesan, optional
- chopped fresh chives, optional, for garnish
Preparazione
- PASSO01
Stand each ear in a wide bowl and slice down the cob to release the kernels, then reverse your knife and scrape the bare cobs to squeeze out the starchy corn milk. You should have about 4 cups of kernels plus liquid. If using frozen corn, thaw and drain it well.
- PASSO02
Melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk constantly until it smells nutty and looks like wet sand, about 2 minutes. Don't let it brown; you want a pale roux.
- PASSO03
Pour in the warm milk in a slow stream, whisking the whole time to keep it lump-free, then whisk in the cream. Let it come to a gentle simmer and thicken into a loose sauce over a couple of minutes.
- PASSO04
Stir in the corn and any scraped corn milk, along with the sugar, salt and pepper. Reduce the heat to medium-low and simmer, stirring often, for 10 to 12 minutes, until the kernels are tender and the sauce coats the back of a spoon.
- PASSO05
Scoop about 1 cup of the corn into a blender or tall cup and purée until smooth (an immersion blender works right in the pot if you tilt it into one side). Stir the purée back in for a thick, creamy texture.
- PASSO06
Turn off the heat and stir in the softened cream cheese and Parmesan until melted and glossy. Taste and adjust with more salt, a pinch of sugar, or pepper. If it feels too thick, loosen with a splash of warm milk.
- PASSO07
Spoon into a warm dish, scatter with black pepper and chives if using, and serve right away while it's creamy and hot.
Make ahead
You can cut the corn and grate the cheese a day ahead and keep them chilled. The finished dish also reheats well, so make it a few hours before dinner, refrigerate, and warm it through with a little extra milk just before serving, which is handy when the stovetop is crowded on a holiday.
Storage
Cool leftovers and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk, stirring to bring the sauce back together. Freezing isn't recommended, as the dairy sauce can separate and turn grainy once thawed.
Variations
Gluten-free
Skip the flour roux and instead whisk 1 tablespoon of cornstarch into the cold milk before adding it to the melted butter. It thickens the sauce the same way and keeps the dish completely gluten-free.
Roasted-corn version
Char the kernels in a dry or lightly oiled skillet until spotty brown before starting the sauce. The toasty, slightly smoky flavor gives the creamed corn more depth and is great for cookouts.
Bacon and chive
Cook 3 strips of chopped bacon until crisp, use a spoonful of the drippings in place of some of the butter, and fold the bacon and a handful of chives in at the end. Note this version is no longer vegetarian.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Domande frequenti
Can I make creamed corn with frozen or canned corn?
Yes. Frozen corn is the easiest swap; just thaw and drain it, then use the same 4 cups. Canned corn works too, but drain it well and expect a slightly softer, sweeter result. Fresh corn in season still gives the best creamed corn because the scraped cob milk adds so much flavor.
How do I thicken creamed corn if it turns out watery?
Usually it just needs a few more minutes at a simmer to reduce, or a longer whisk with the roux so the flour fully cooks. For a quick fix, blend a scoop of the corn and stir it back in, or whisk a teaspoon of cornstarch with a splash of cold milk and simmer for a minute.
Is creamed corn gluten-free?
Not as written, since it uses a flour roux. To make gluten-free creamed corn, swap the flour for 1 tablespoon of cornstarch whisked into the cold milk before it goes into the pan, and the texture comes out just as silky.
Can I make creamed corn ahead of time?
Absolutely. It reheats beautifully with a splash of milk to loosen the sauce, so you can make it earlier in the day and warm it right before serving. Keep it covered in the fridge for up to 4 days.
What's the difference between creamed corn and corn in a cream sauce?
Traditional creamed corn gets its body partly from the corn itself, since some kernels are mashed or blended so their starch thickens the dish, rather than relying only on added cream. That's why blending a portion of the corn in this recipe gives it that signature velvety texture.
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