Cook Time 15 minutes minutes
Total Time 15 minutes minutes
In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
Add flour, and cook for 1 minute then add the cream and milk.
Bring the mixture to a gentle simmer, and allow the sauce to thicken.
Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
- If you're using sweet corn, then there is no need to add sugar. If using regular corn, you can add 1 tablespoon of granulated sugar.
- You can substitute the milk and cream with half and half.
- Blending a part of the corn kernels will create a thicker sauce, but if it's not thick enough, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix it in and cook for a couple of minutes until the sauce thickens.
- You can skip the blending if you prefer the corn kernels to keep their texture.
- You can serve it as a casserole by sprinkling the top with breadcrumbs and parmesan and placing it under the broiler for a few minutes.
- Storage: Store in the fridge in a sealed container for up to 3 days, or freeze for up to 3 months.
Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 339mg | Potassium: 167mg | Fiber: 2g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg