Can I really make creamed corn two days before Thanksgiving?

Yes, and the flavor improves as the shallot and garlic settle into the sauce. Stop before the chives and paprika, cool, cover and refrigerate. Reheat slowly on the stove with two or three tablespoons of cold cream and finish with the herbs just before serving.

Why did my creamed corn come out watery?

Undrained frozen corn is the usual cause, followed by a sauce that never reached a bare simmer. Thaw and drain the kernels for thirty minutes, and let the finished corn bubble gently for the full six to eight minutes so the blended corn can set the sauce.

How do I fix creamed corn that split while reheating?

Take the pot off the heat at once. Whisk in a spoonful of cold cream and keep whisking as the sauce cools slightly; the emulsion comes back together in under a minute. Return it to low heat only, and never let it boil again.

Can I freeze leftover creamed corn?

It freezes well for up to two months in a sealed container. Thaw overnight in the refrigerator and reheat gently with a splash of cream, knowing the texture lands a little looser than fresh. The blended corn base keeps it far smoother than flour thickened versions.

What can replace the cream cheese in creamed corn?

Mascarpone swaps in one for one and tastes slightly sweeter. For a no cream cheese pot, blend an extra half cup of corn and add a tablespoon of butter at the end; the sauce stays stable enough for same day serving, though it reheats less gracefully.

Make-Ahead Creamed Corn, Silky, Sweet And Oven Free

Ingredients

Scale

6 cups corn kernels, fresh from about 8 ears or frozen, thawed and well drained
3 tablespoons unsalted butter
1 small shallot, finely minced
1 clove garlic, grated
1/2 cup whole milk
1 cup heavy cream, plus a little more for reheating
4 ounces cream cheese, softened and cut into cubes
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
2 tablespoons chopped fresh chives
1/2 teaspoon smoked paprika, to finish

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Instructions

Melt the butter in a large, heavy pot over medium heat. Add the shallot and cook for 2 minutes, until soft, then stir in the garlic for 30 seconds.
Add all the corn and the salt. Cook for 5 minutes, stirring now and then, until the kernels turn glossy and a few catch golden spots.
Scoop out 1 1/2 cups of the corn and blend it with the milk until completely smooth. Pour the blend back into the pot.
Stir in the cream, cream cheese, sugar, black pepper and cayenne. Lower the heat to medium low.
Simmer gently for 6 to 8 minutes, stirring often, until the cream cheese has melted and the sauce coats the back of a spoon.
Taste and adjust the salt. Finish with the chives and smoked paprika and serve hot, or cool and refrigerate up to 2 days and reheat gently with a splash of cold cream.

Author: Chef Rita
Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: about 3/4 cup
Calories: 245
Sugar: 8
Sodium: 290
Fat: 16
Saturated Fat: 9
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 24
Fiber: 3
Protein: 4
Cholesterol: 45