How to make Lawry’s creamed corn?

Introduction to Lawry’s Creamed Corn Recipe

Lawry’s Creamed Corn is a rich and creamy side dish that is perfect for any occasion. This recipe is easy to make and can be customized to suit your taste buds. Whether you are hosting a dinner party or just want to add a little something extra to your meal, Lawry’s Creamed Corn is a great choice.

This recipe is a classic and has been passed down from generation to generation. It is a staple at many family gatherings and is loved by all. With a few simple ingredients and some easy steps, you can create a delicious dish that will impress your guests and leave them wanting more.

Ingredients for Lawry’s Creamed Corn

To make Lawry’s Creamed Corn, you will need the following ingredients:

  • 4 cups of fresh corn kernels
  • 1 cup of heavy cream
  • 1/2 cup of milk
  • 3 tablespoons of butter
  • 1 tablespoon of sugar
  • Salt and pepper to taste

You can use fresh or frozen corn kernels for this recipe. If you are using frozen corn, make sure to thaw it before using it in the recipe.

Preparing the Corn Kernels

To prepare the corn kernels, you will need to remove them from the cob. If you are using fresh corn, you can do this by standing the corn upright on a cutting board and using a sharp knife to cut down the sides of the cob. If you are using frozen corn, simply thaw it according to the package instructions.

Once you have removed the kernels, place them in a bowl and set them aside.

Making the Cream Sauce

To make the cream sauce, start by melting the butter in a saucepan over medium heat. Once the butter has melted, add the corn kernels and sugar to the pan. Stir the corn kernels until they are coated in the butter and sugar.

Next, add the heavy cream and milk to the pan. Stir the mixture until it comes to a simmer. Continue stirring the mixture for about 5 minutes, or until it thickens.

Combining the Corn and Sauce

Once the cream sauce has thickened, remove the pan from the heat. Use a slotted spoon to remove about half of the corn kernels from the pan and set them aside.

Using an immersion blender or a regular blender, blend the remaining corn and cream sauce until it is smooth. Add the reserved corn kernels back into the mixture and stir to combine.

Cooking the Creamed Corn

Return the pan to the stove and cook the creamed corn over medium heat for about 5 minutes, or until it is heated through. Stir the creamed corn occasionally to prevent it from sticking to the bottom of the pan.

Adding the Final Touch

Once the creamed corn is heated through, season it with salt and pepper to taste. You can also add additional butter or cream to the mixture if desired.

Serving Lawry’s Creamed Corn

Lawry’s Creamed Corn is best served warm. You can garnish it with chopped herbs or additional butter if desired.

Tips for Making Perfect Creamed Corn

  • Use fresh corn if possible. It will give the creamed corn a better flavor.
  • Don’t overcook the corn. It should still have a slight crunch to it.
  • Use a blender or immersion blender to make the cream sauce smooth and creamy.
  • Don’t be afraid to adjust the seasoning to suit your taste buds.

Variations of Lawry’s Creamed Corn

  • Add chopped bacon or ham to the creamed corn for a smoky flavor.
  • Use different herbs to garnish the creamed corn, such as chives or parsley.
  • Add diced red bell pepper or jalapeno for a pop of color and flavor.

Frequently Asked Questions (FAQs)

Q: Can I use canned corn for this recipe?
A: While you can use canned corn, it may not have as much flavor as fresh or frozen corn.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the cream sauce ahead of time and store it in the refrigerator. When you are ready to serve, simply reheat the sauce and add the corn kernels.

Conclusion and Final Thoughts on Lawry’s Creamed Corn

Lawry’s Creamed Corn is a classic side dish that is easy to make and always a crowd-pleaser. With fresh corn kernels and a creamy sauce, this dish is the perfect addition to any meal. Whether you are serving it for a holiday dinner or just a weeknight meal, Lawry’s Creamed Corn is sure to become a favorite.

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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