Creamed Corn(Ala Ruth)
Creamed Corn (Ala Ruth) is a rich, buttery dish featuring sweet corn blended with milk and seasonings, perfect as a comforting side for family meals or gatherings.
Ingredients
Instructions
- Cut corn off the cob to about three-quarters of its depth.
- Remove remaining corn from cobs by scraping with a flat blade knife.
- Stir in milk, salt, sugar, and black pepper until blended.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Dot the top with butter.
- Bake in a 350°F oven for 45 to 50 minutes or until the corn is tender.
Tips & Substitutions
For a richer flavor, consider using heavy cream instead of milk, or add a bit of cream cheese for extra creaminess. Fresh sweet corn is ideal, but frozen corn can be a good substitute if fresh is unavailable. Adjust seasoning to taste, and feel free to add some diced bell pepper or jalapeños for a twist. This dish pairs beautifully with American recipes like Very Special Hot Artichoke Dip.
Serving Suggestions
Serve this creamed corn as a comforting side dish alongside grilled meats or roasted vegetables. It complements well with baked chicken or a hearty steak. For a complete meal, pair it with a fresh salad or serve it with cornbread. This dish also makes a great base for a vegetarian main, topped with sautéed mushrooms or spinach for added flavor.
Storage & Reheating
Leftover creamed corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. You can also add a splash of milk to loosen the consistency if it thickens too much during storage. For longer storage, freeze in a freezer-safe container for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Corn(Ala Ruth) contains roughly 502 calories, with 18g protein, 184g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (573% of the Daily Value), protein (36% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 1417mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned or frozen corn for this recipe?
Yes, you can use canned or frozen corn if fresh corn is not available. If using canned corn, drain and rinse it before adding to the mixture. Frozen corn should be thawed and drained before use. Keep in mind that the texture may be slightly different, but the flavors will still be delicious.
How do I know when the creamed corn is done baking?
The creamed corn is done baking when it is bubbly and the corn is tender, usually after 45 to 50 minutes in a 350°F oven. You can test the tenderness by piercing it with a fork. If it feels soft, it's ready to serve. Let it cool slightly before serving.
Can I make this dish ahead of time?
Yes, you can prepare the creamed corn mixture ahead of time. Assemble it in the casserole dish and cover it with plastic wrap or foil. Refrigerate for up to 24 hours before baking. When ready to serve, remove from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold from the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).