Ingredients
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
Instructions
- Make the roux: Melt the butter in a pot over medium-high heat. Add the flour and cook it for about one minute, stirring almost constantly to form a smooth roux.
- Add the liquids and seasonings: Whisk in the half-and-half, garlic powder, and cayenne pepper carefully to avoid lumps.
- Incorporate the corn: Stir in the frozen corn. Continue cooking, and after about 10 minutes, the mixture should start to bubble.
- Simmer the creamed corn: Reduce the heat to maintain a gentle simmer and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened and the corn is plump.
- Season to taste: Add salt and pepper generously as desired, then serve warm.
Notes
- Use frozen corn for convenience and consistent sweetness, but fresh corn can also be used.
- Adjust the cayenne pepper amount based on your heat preference.
- For a thicker sauce, cook a few minutes longer to reduce more liquid.
- This dish pairs wonderfully with grilled meats or as a comforting side on its own.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
