Today I made Slow Cooker Chicken Enchilada soup for dinner. After I picked the kids up from school, I decided the Chi-Chi’s corn casserole would taste amazing with it.
First problem, I didn’t have a pack of Chi-Chi’s corn casserole mix in the house and I’ve been meaning to find a homemade recipe.
2nd problem…no creamed corn in the house and there was no way that I was packing up 3 kids to head to the store. I decided there had to be a way to make creamed corn from frozen corn.
Creamed Corn Recipe
This recipe makes approximately (2) 14.25 oz cans of creamed corn. Make 1/2 the recipe if you only need a substitute for one can.
16 oz bag of frozen corn
2 Tbsp butter
3 Tbsp flour
1 cup milk (+extra to get the consistency you want)
1 Tbsp sugar
Salt to taste
Pepper to taste (optional)
Cook the frozen corn and drain. Set aside.
In a medium sauce pan, melt the butter over medium heat. Whisk in one tablespoon of flour at a time, until blended well. It may be lumpy.
Turn the heat down to med-low and slowly whisk in milk until you get the desired consistency. Remove from heat and add sugar, salt, and pepper to taste. Mix in the cooked corn.
Adapted from Go Grow Go