Simon’s Creamed Corn
Servings 8
This is a proper side dish. Creamy, comforting, and bloody good alongside a great steak off the BBQ. Brilliant spooned over toast or in a toasted sandwich for an easy brunch. Just as good with grilled chicken or pork too.
Ingredients
Method
- Heat the olive oil in a saucepan over medium heat. Add the corn and sauté for about 3 minutes, just until it’s softened slightly and starting to smell sweet and toasty.
- Add the cream, milk, salt, and Gault’s Mexican Seasoning. Bring to the boil, then reduce to a gentle simmer and cook for 5 minutes.
- Remove about one third of the corn mixture and blend until completely smooth using a stick blender or blender. Return it to the pan and stir well.
- Mix the softened butter and flour together into a smooth paste. Add this to the corn, stirring well with a whisk to combine. Cook for a further 3 to 5 minutes, stirring constantly, until thickened and glossy.
- Remove from the heat and taste. Stir through the Parmigiano-Reggiano while the corn is still hot, if using. Spoon onto toast or into a warm serving bowl, then finish with Mexican seasoning and fresh herbs, optional.
Simon Says
- Totally optional, but that Parmigiano-Reggiano stirred through right at the end is bloody good.
- I also like a light sprinkle of my Gault’s Mexican Seasoning over the top for that extra 5 percent magic. It’s weirdly good on just about anything. Mix it into soft butter for brushing onto BBQ corn, stir it through mince, or sprinkle it over chicken, pork, or roast spuds before cooking.
- This reheats well. Loosen it with a splash of milk or water, not cream, and give it a good whisk as it warms up. It freezes fine too. Just whisk it hard when reheating and it’ll come back together.
- Always taste for salt right before serving. If you’re unsure, spoon a little into a bowl and add a pinch of salt. If it tastes better, you know what to do.
- If you give it a go, tag me in a photo or reel. I love seeing how people put their own spin on it.
- If you like a bit of heat, I highly recommend adding a pinch of cayenne pepper.
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