Elevating Creamed Corn: A Lawry’s Inspired Delight

My earliest memories of celebratory dinners are inextricably linked to the aroma of prime rib, the clinking of glasses, and the unmistakable sweetness of creamed corn. While I’ve enjoyed countless iterations of this classic side dish, the Lawry’s version remains a gold standard in my mind. Its subtle richness and comforting simplicity make it the perfect accompaniment to any special occasion, and it is a dish I have enjoyed creating for myself and my family for years. Let’s uncover the secrets to recreating this iconic flavor in your own kitchen.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Yield: About 4 cups
• Dietary Type: Vegetarian

Ingredients

• 1 1⁄2 tablespoons butter
• 1 1⁄2 tablespoons flour
• 1⁄2 teaspoon salt
• 1 1⁄2 cups whipping cream
• 2 tablespoons sugar
• 3 cups canned whole kernel corn (or fresh or frozen is okay)
• 1/4 cup freshly grated Parmesan cheese (optional, for Au Gratin)

Equipment Needed

• Heavy saucepan
• Whisk
• 9 or 10 inch shallow casserole dish (optional, for Au Gratin)
• Broiler (optional, for Au Gratin)

Instructions

1. Begin by melting the butter in a heavy saucepan over medium heat. Ensure the pan is heavy-bottomed to prevent scorching.

2. Add the flour and salt to the melted butter. Stir constantly with a whisk to create a smooth roux. This mixture will thicken as it cooks. Continue stirring for about 1-2 minutes to cook out the raw flour taste, without letting it brown.

3. Slowly pour in the whipping cream, whisking continuously to prevent lumps from forming. Incorporate the cream gradually, ensuring each addition is fully blended before adding more. This step is crucial for achieving a silky-smooth texture.

4. Continue stirring the mixture constantly until it thickens. This usually takes about 5-7 minutes. The sauce should coat the back of a spoon without running off easily.

5. Stir in the sugar until dissolved. Taste and adjust sweetness as desired. Some prefer a slightly sweeter corn, while others prefer it less so.

6. Add the corn to the saucepan. Stir gently to combine, ensuring the corn is evenly coated with the cream sauce.

7. Heat the creamed corn through, stirring occasionally. Allow the corn to simmer gently for about 5-10 minutes, allowing the flavors to meld together. Do not boil, as this can cause the cream to separate.

8. For Au Gratin Creamed Corn (Optional): Preheat your broiler. Transfer the creamed corn to a 9 or 10-inch shallow casserole dish.

9. Sprinkle the top of the creamed corn with 1/4 cup of freshly grated Parmesan cheese.

10. Place the casserole dish under the broiler and broil until the cheese is melted and lightly browned, usually 2-3 minutes. Watch it carefully to prevent burning.

11. Remove from the broiler and let cool slightly before serving.

Expert Tips & Tricks

• Fresh vs. Canned vs. Frozen Corn: While the recipe calls for canned corn, fresh or frozen corn can be used as well. If using fresh corn, cut the kernels off the cob and blanch them in boiling water for 2-3 minutes before adding them to the sauce. Frozen corn should be thawed before adding. Using high quality canned corn is always preferable when not using fresh.

• The Secret to a Smooth Sauce: The key to a smooth cream sauce is to add the whipping cream slowly and whisk constantly. If lumps do form, you can try using an immersion blender to smooth them out.

• Flavor Boost: For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of hot sauce to the creamed corn. Some cooks also like to add a small amount of onion powder or garlic powder.

• Make-Ahead: The creamed corn can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving. If the sauce has thickened too much during storage, add a splash of milk or cream to thin it out.

Serving & Storage Suggestions

Serve Lawry’s inspired creamed corn hot as a side dish alongside prime rib, roasted chicken, or grilled pork. It’s also a fantastic addition to holiday feasts like Thanksgiving or Christmas.

To store leftovers, allow the creamed corn to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Creamed corn does not freeze well, as the cream sauce tends to separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	300mg	13%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	10g
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Dairy-Free Creamed Corn: Substitute the butter with a plant-based butter alternative, and the whipping cream with coconut cream or cashew cream for a dairy-free version. The flavor will differ slightly, but it’s still a delicious alternative.

• Spicy Creamed Corn: Add a pinch of cayenne pepper or a finely chopped jalapeño to the creamed corn for a spicy kick.

• Cheesy Creamed Corn: Stir in 1/2 cup of shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese for a cheesier version.

• Herbed Creamed Corn: Add fresh herbs like thyme, chives, or parsley to the creamed corn for a more aromatic flavor.

• Smoked Paprika Creamed Corn: Add 1/2 teaspoon of smoked paprika for a smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of canned?
A: Yes, you can substitute frozen corn for canned corn. Make sure to thaw the frozen corn before adding it to the sauce.

Q: How do I prevent lumps from forming in the cream sauce?
A: The key to preventing lumps is to add the whipping cream slowly and whisk constantly as it is being added.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the creamed corn ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Q: Can I freeze creamed corn?
A: Freezing creamed corn is not recommended, as the cream sauce tends to separate upon thawing.

Q: What other cheeses can be used for the Au Gratin version?
A: Other good cheese options include Gruyere, Asiago, or a blend of Parmesan and Pecorino Romano.

Final Thoughts

Lawry’s creamed corn is a timeless classic for a reason. Its simple elegance and comforting flavor make it a crowd-pleaser that’s perfect for any occasion. With this recipe, you can easily recreate this iconic dish in your own kitchen and impress your friends and family. So, gather your ingredients, follow the steps, and enjoy a taste of nostalgia with every bite. I encourage you to experiment with variations, adjust the sweetness to your liking, and make it your own. Don’t hesitate to share your creations and feedback – happy cooking!