Green Corn Cream: Easy Everyday Recipe

O green corn cream is one of those recipes that win you over with simplicity, flavor, and versatility. Ideal to accompany meals or be enjoyed on its own, it pleases both children and adults, offering a creamy and comforting touch that suits various occasions.

Why Green Corn Cream is a Kitchen Staple

This cream pairs very well with different dishes, whether to complement a lunch with white rice and a simple salad, or to accompany meats such as breaded steak, roasted chicken, grilled poultry, and even fish prepared on the griddle or baked. The creaminess of the corn brings balance and enhances the flavor of these foods.

Many people opt for versions that use white sauce (béchamel) or thicken the milk with cornstarch to make the cream. However, these preparations tend to have a more neutral flavor, lacking that distinctive corn taste that corn has. Therefore, the best choice is a cream made truly with quality corn, fresh, frozen, or canned – as long as it’s well selected.

Selecting and Preparing the Corn for the Cream

Whenever possible, choose fresh green corn. To remove the kernels, position the cob vertically over a cutting board and cut the kernels off with a sharp knife, twisting as you go until all are removed. Also take advantage of the part of the cob where the starch and juice are, scraping with the knife to extract this paste which will naturally help thicken the cream.

Canned and frozen corn contain starch, but since they have been processed, they might not thicken the cream as well. In these cases, a tip is to add a small amount of cornstarch diluted in milk to achieve the desired texture without losing the flavor.

How to Prepare a Creamy and Flavorful Green Corn Cream

• Blend half of the corn with the milk until it forms a smooth homogenous cream.
• Strain this cream to remove skins and fibers, ensuring a silky and light texture.
• In a pan, melt the butter and sauté the other half of the corn with a pinch of salt, until the color and texture change.
• Optional: sauté grated onion in butter before the corn for an extra flavor touch.
• Add the blended cream, stir constantly and cook until thickened and the raw corn taste disappears.
• Adjust the salt and serve hot.

It’s worth remembering that the flavor and color of the cream can vary depending on the freshness and ripeness of the corn used.

Measuring the Ideal Quantity of Corn for the Recipe

Since cobs vary in size, the best way is to use the measurement in kernels. For this recipe, the ideal amounts are:

• 1 and ½ cups of fresh green corn kernels (equivalent to approximately 3 medium cobs),
• or 1 can of canned green corn (approximately 285g),
• or 1 package of frozen green corn (about 300g).

These quantities pair perfectly with 2 and ½ cups (600 ml) of milk, which can be whole, skimmed, or lactose-free. In home cooking, quantity adjustments are normal and do not always need to be strict.

Vegan and Lactose-Free Versions of Green Corn Cream

For those seeking a vegan version, simply replace the butter with olive oil or vegetable oil and the milk with water or plant milk, such as almond or oat milk. The texture and flavor will be a bit different, but still delicious.

For lactose intolerant people, the recipe works well with lactose-free milk. If the cream is a bit thin, add a pinch of cornstarch to thicken.

Tips and Special Touches for Your Corn Cream

• Try adding a pinch of grated nutmeg for a special and different flavor.
• Enhance it with grated Parmesan cheese for a richer texture.

If you love corn recipes, take the opportunity to check out other delights like:

• Farm-style green corn cake
• Blender green corn cake
• Green corn pudding (Curau)
• Green corn cream with Parmesan crust
• Creamy chicken with green corn
• Green corn polenta with cheese

Practical Homemade Green Corn Cream Recipe

Ingredients:

• 1 and ½ cups of fresh, canned, or frozen green corn kernels (approximately 2 to 3 cobs)
• 2 and ½ cups of milk (600 ml) – whole, skimmed, or lactose-free
• 25 g of butter (with or without salt)
• Salt to taste

Preparation method:

1. Blend half of the corn and the milk until you get a very smooth cream.
2. Strain the cream, squeezing well, and discard the skins and fibers; reserve the thick resulting liquid.
3. Melt the butter in a medium pan and add the remaining corn and salt. Cook for about 5 minutes, until the corn changes color and texture.
4. Add the blended cream, stir constantly and cook until boiling and thickened.
5. Adjust the salt, remove from heat, and serve immediately.

This cream is the ideal side for grilled dishes or a good breaded steak, besides being delicious with white rice day-to-day.