What spices do you put on creamed corn? Is it suppose to have a floury taste???

Answer 1

Try a buillon cube

Answer 2

If you are making it using frozen or fresh corn, I think the floury taste is because you didn't cook it long enough. When I do it, I use frozen corn, add a bit of milk and butter, let it cook a bit, and then mix flour and water together thoroughly, add it to the corn and cook for about 5-10 minutes. You need to cook after adding the flour so it doesn't taste floury. Then add a bit of salt and pepper

Answer 3

Cream Corn Like No Other

Answer 4

I ussually just add salt and pepper to mine...this is the recipe I follow that ALWAYS comes out amazing! good luck-

1 (10-16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2-3 tablespoons sugar
salt and pepper (optional)

Cook corn according to package directions; I use the microwave.
Melt butter in saucepan, stir in flour and blend well.
Add milk, about 1/2 cup at a time, and blend with whisk.
Cook over medium heat until thickened.
Stir in sugar, salt and pepper.
Add cooked, drained corn.
Hint: sometimes I use part milk, part cream.

Answer 5

If your looking to add a kick to plain, bland cream corn. Here are some excellent recipes I use at home. My hubby is not too fond o cream corn but he has no problem finishing up these dishes.

Cream Corn Like No Other

INGREDIENTS
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.







Baked Cream Corn

INGREDIENTS
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.







Special Cream Corn

INGREDIENTS
1/3 cup butter
1/3 cup all-purpose flour
1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1 teaspoon salt
1 dash white pepper
5 cups frozen corn, thawed
1/4 cup grated Parmesan cheese
DIRECTIONS
In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly








If you just want to have canned cream corn, add a little pepper and salt. Put it in a casserole dish, sprink some breadcrumbs with shredded mozarella and voila.. AMAZING CREAM CORN!

Answer 6

I've never made my own creamed corn, but the canned stuff I put black pepper and cayenne on. Just for a little zip.

Answer 7

spices for creamed corn= salt, pepper, worchestershire sauce, brown sugar,

If you are adding flour, it must be cooked to boiling to cook the starch.