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Delicious and Quick Creamed Corn – The Silky Soup Essential
Need cream-style corn for corn soup but don’t want the canned stuff? We gotchu. We used Cooking with Ria’s creamed corn recipe to go with the The Best Trini Corn Soup with The ‘Hotsteppa’ Shortcut and it’s a game-changer.
✅ Fresh corn kernels blended with coconut milk (or water)
✅ Simmered gently until sweet, creamy, and ready to swirl into soup
✅ Adds a natural sweetness without the tinny taste of canned corn
Honestly? Worth the tiny bit of effort. We used this in our Hotsteppa Corn Soup and it made all the difference.
#CreamedCorn #MoodyEater #CookingWithRia #HomemadeCornSoup #CornSoupRecipe #DiasporaRecipes
✰✰✰✰✰ star TRY
Quick and Delicious Creamed Corn
Equipment
- 1 Pot
- 1 Immersion blender
- 1 Cutting board
Ingredients
- 1 onion, white, chopped finely
- 2 tbsp butter
- 1 can whole kernel corn, 340ml or 12 fl oz
- 1 tsp corn starch
- 1 ½ cup coconut milk , or heavy cream
- 2 sprigs thyme
- 1 pinch salt
- 2 garlic cloves
Instructions
- Melt butter in pan. Then add onions and corn starch and sauté for 5 mins or until onions have softened.
- Add whole kernel corn and stir with onion mixture until tender (5 mins).
- Add coconut milk, thyme, salt, pepper and garlic to corn mixture and bring heat down to a rolling boil. Stir consistently to make sure nothing is sticking to the bottom of the pot and liquid has thickened (10-15 mins). Remove from heat.
- Once liquid has thickened and cooled, pour into blender and purée until mixture is creamy yet with texture.
- Pour creamed corn into an air tight container and store in fridge for up to 1 week.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
