Side Dishes
Creamed Corn with Smoked Sausage
Creamed Corn with Smoked Sausage is a fresh and delicious way to enjoy summer corn. Adding in diced smoked sausage
- Serves 8
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Creamed Corn is of course a southern staple during the summer. It’s so sweet and rich and goes so well with fried chicken and bbq. Adding chunks of smoked sausage makes it taste even more delicious. If that’s possible.
Type Of Smoked Sausage To Use
You can use any type of smoked sausage for this recipe. I like to use Polska Kielbasa or Andouille.
Recipe Tip
When making Creamed Corn, be sure to really scrape the corn cobs well with the back of a knife or the side of a spoon to get every bit of pulp and milk. Yes, it’s a little bit labor intensive to scrape each and every cob well, but your effort will be well rewarded.
And don’t skimp on the cream. This is one side dish that’s meant to be rich and creamy!
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in microwave or on the stovetop.
Homemade Creamed Corn made from fresh summer corn is truly one of the best things you will ever eat.
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More Ways To Enjoy Summer Corn
- Best Way To Cook Corn on the Cob
- Jalapeno Honey Butter Corn
- Country-Fried Skillet Corn
- Grilled Garlic Parmesan Corn
- Grilled Zucchini-Corn Salad
Recipe adapted from Cooking with Paula Deen
Originally posted August 11, 2017.
Recipe
Creamed Corn with Smoked Sausage
Creamed Corn with Smoked Sausage is a fresh and delicious way to enjoy summer corn. Adding in diced smoked sausage really enhances the flavor of creamed corn and makes it a little more hearty. Makes a great side for any summer meal.
- Serves 8
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Ingredients
- 12 ears fresh corn, shucked
- 1 tablespoon Vegetable oil
- 1 1/2 cups chopped smoked sausage (about 8 ounces)
- 1 medium Vidalia or other sweet onion (chopped)
- 1 clove garlic (minced)
- 1 cup heavy cream (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 teaspoons chopped fresh thyme
Instructions
- 1
Cut kernels from corn and place in a large bowl. Take the back of a knife and run it down each cob to scrape off the pulp. You should get about 1 1/2 cups of pulp altogether. Place in bowl with kernels.
- 2
Heat oil in a 12-inch cast skillet over medium-high heat.
- 3
Add sausage and onion, turn heat down to medium, and cook until lightly browned (about 3 minutes).
- 4
Add garlic and cook 1 additional minute.
- 5
Add corn and stir in 3/4 cup cream and 1/2 teaspoon salt.
- 6
Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Remove cover and continue to cook, stirring frequently for 15 to 20 minutes.
- 7
Stir in remaining cream, black pepper, crushed red pepper, thyme, and remaining salt.
- 8
Cook a few more minutes and remove from heat.
Equipment
- 12-inch Cast Iron Skillet
Nutrition
- Calories366 kcal
- Carbohydrates28 g
- Protein11 g
- Fat25 g
- Saturated Fat11 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat9 g
- Trans Fat0.02 g
- Cholesterol64 mg
- Sodium678 mg
- Potassium497 mg
- Fiber3 g
- Sugar10 g
- Vitamin A709 IU
- Vitamin C10 mg
- Calcium30 mg
- Iron1 mg
