Creamed Sweet Corn with Red Bell Pepper

Introduction

You purée half the canned corn and leave the rest whole, so the finished dish lands between a quick creamed corn and a chunky skillet side. The diced red bell pepper adds sweetness and a little bite, and the whole thing comes together in about 20 minutes for a weeknight dinner or holiday spread.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)
• ½ red bell pepper (or other suitable red vegetable), diced
• 2 Tablespoons (30 g) butter
• ¼ cup (60 ml) cream, half-and-half, or whole milk
• Salt to taste
• Black pepper to taste

Instructions

1. Drain the can of corn, reserving the liquid.
2. Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.
3. Pour puréed corn into a saucepan and add remaining whole corn kernels.
4. Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it’s not creamy enough.
5. Salt and pepper to taste.

Variations

• Use whole milk instead of cream if you want a lighter side dish. The texture will be looser and less rich, but still creamy.
• Purée all of the corn instead of half if you want a smoother, more uniform texture. You will lose some of the whole-kernel bite.
• Replace the ½ red bell pepper with diced pimientos or another mild red sweet pepper. You keep the color while getting a softer texture and a slightly sweeter flavor.
• Brown the butter before adding the corn mixture if you want a deeper, nuttier flavor. It gives the finished dish a darker color and more savory edge.

Tips for Success

• Reserve the corn liquid when you drain the can; a spoonful or two helps the purée loosen without watering it down.
• Keep the bell pepper dice small so it softens in the short cook time and blends into the corn instead of staying raw and firm.
• Heat the saucepan over medium, not high. The dairy and corn solids can catch on the bottom if the pan gets too hot.
• Stop cooking when the mixture looks creamy and spoonable. It thickens a little as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing is not the best option for this one. The dairy can separate after thawing, and the texture turns less smooth.

Reheat on the stovetop over low heat for 3 to 5 minutes, stirring often. Add a small splash of cream, half-and-half, or whole milk if it has tightened up in the fridge.

You can also reheat it in the microwave in 30-second bursts, stirring between each round until warmed through.

FAQ

Can you use frozen or fresh corn instead of canned?

Yes. Use about 1 1/2 cups corn kernels, and add a splash of water or milk while puréeing since you will not have the can liquid.

Do you need a wand blender?

No. You can use a regular blender or food processor for the purée, then transfer it to the saucepan.

Can you make it ahead?

Yes. Cook it fully, cool it, and refrigerate it for up to 3 days; reheat gently with a little extra milk or cream to loosen it.

What should you do if the creamed corn is too thick?

Add more cream or milk a little at a time while it heats. The texture should be soft and creamy, not stiff.