Creamed Corn

Home-made creamed corn tastes so much fresher than the tinned stuff, and is so quick and simple to prepare — plus it’s lower in salt, and doesn’t contain any added sugars. It makes a nutritious side dish, and I also use it in recipes such as my Corn Fritters and Corn Dogs. The cooking time will depend on whether you’re using fresh or frozen corn. Fresh kernels will take longer to cook, and if using frozen kernels, you may not need to add any extra water when blending.

SAVOURY VERSION

INGREDIENTS Makes about 3 Cups (650g)

  • 1 tablespoon (20 g) butter or extra virgin olive oil (or a combination)

  • 2 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 500 g (1 lb 2 oz) fresh or frozen corn kernels

  • 2 teaspoons vinegar, such as white wine, apple cider or white

METHOD

  1. Heat the butter in a small saucepan over medium heat. Sauté the garlic and onion for 3 minutes, or until lightly golden, stirring regularly.

  2. Stir in the corn, vinegar and 1⁄2 cup (125 ml) water. Cover and cook for a further 5–10 minutes, or until the corn is softened and cooked. 

  3. Season to taste with sea salt and freshly ground black pepper. Add 3 tablespoons water and purée using a stick blender until smooth.

  4. Gently reheat for serving, or refrigerate or freeze until required.

top tip

You can use this recipe to make Mushy Peas, using 500 g (1 lb 2 oz) fresh or frozen peas. The method and other ingredients are exactly the same. Fresh peas will take a little longer to cook, and if using frozen peas, you may not need to add any extra water when blending. To make the recipe vegan or dairy free, use olive oil instead of butter.

2.5 serves veg per serve

SWEET VERSION

Taking advantage of the natural sweetness of corn means you won’t need to be adding too much sugar to sweeter dishes.

INGREDIENTS Makes about 1 Cup (250g)

  • 1 1⁄2 tablespoons butter or olive oil 

  • 2 teaspoons vanilla bean paste or natural vanilla extract

  • 1 1⁄4 cups (250 g) fresh corn kernels, or 12⁄3 cups (250 g) frozen corn kernels 

  • a pinch of sea salt

METHOD

  1. Heat the butter in a saucepan over medium heat. Add the remaining ingredients and 3–4 tablespoons water and cover with a lid. Cook for 3–5 minutes, or until the kernels have softened and are warmed through.

  2. If using fresh corn, add 3 tablespoons water to the pan; if using frozen kernels, you may not need to add any extra water at this point, as they contain more water to begin with. Using a stick blender, purée the mixture until smooth.

  3. Use as required, or refrigerate or freeze until required.

top tip

To make the recipe vegan or dairy free, use olive oil instead of butter.

make ahead

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months. You can easily make up a few batches to keep in the freezer.

1 serve veg per serve

No added sugars