Creamy and Easy-to-Make Corn Cream

• 1 can of drained canned sweet corn (340g) – Main base of the Corn Cream, provides sweet flavor and creamy texture.
  Tip: Drain well to avoid excess liquid.
• 3 tablespoons of water (45ml) – Helps blend the corn in the blender for a smooth texture.
  Substitution: Use plant milk for a creamier version.
• 1 tablespoon of vegetable cream (15g) – Sautés the flour, creating the thickening base of the cream.
• 1 tablespoon of wheat flour (15g) – Natural thickener that gives creaminess to the dish.
  Substitution: Cornstarch for gluten-free version.
• ½ cup of water (120ml) – Forms the roux with the flour, adjusting the consistency.
• ½ teaspoon of salt (3g) – Enhances the natural flavors of the corn and cream.
• 1 box of heavy cream (200g) – Finishes the Corn Cream with velvety texture and rich flavor.
• 1 tablespoon of chopped parsley (5g) – Fresh garnish that adds aroma and vibrant color.

Organizing the utensils before starting the Corn Cream ensures smooth preparation in just 20 minutes, avoiding interruptions and keeping focus on essential steps like blending the corn and sautéing the flour.

• Medium pot
• Blender
• Wooden spoon or spatula

Skip to Preparation Method

The values below are approximate estimates per serving (based on 6 total servings), calculated based on official food composition tables such as TBCA/TACO and USDA FoodData Central, and may vary depending on ingredients used and preparation methods.

Macronutrient Distribution per Serving

Data Source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for sweet corn and heavy cream and USDA FoodData Central for flour and vegetables.
Links: TBCA, USDA. *% Daily Values for a 2,000 calorie diet.

These special tips will ensure your Corn Cream turns out perfect, creamy and lump-free, avoiding common mistakes for a foolproof result in just 20 minutes and 6 delicious servings.

• Blend the corn precisely: Use high power in the blender for exactly 30 seconds for a super smooth paste – this avoids chunks that ruin the final velvety texture.
• Avoid lumps in the roux: Always add cold water to the toasted flour and stir vigorously; the thermal shock dissolves everything evenly, a common mistake that leaves the dish lumpy.
• Control the heat when sautéing: Keep it medium-low to prevent the flour from burning, which would change the corn’s natural sweet flavor to unwanted bitterness.
• Incorporate heavy cream at the end: Add it only in the last 1-2 minutes over minimum heat to avoid boiling and curdling – this keeps perfect creaminess.
• Fresh parsley makes a difference: Chop it fresh to release essential oils that aromatize and color the dish, elevating the look and freshness.
• Turn off before fully done: Residual heat cooks the rest, avoiding excess that dries out the cream in total 20 minutes.
• Consistency test: The cream should coat the back of a spoon and fall in a thick ribbon – adjust with 1 extra tablespoon of cream if needed.

The simple base of Corn Cream allows creative adaptations while keeping the creaminess in 20 minutes for 6 servings. Try variations that add protein or reduce calories, ideal for special diets or quick meals.

• With shredded chicken: Add 200g cooked and shredded chicken breast after the corn – boosts protein to 5g per serving, perfect as a nutritious main dish.
• Light version: Replace heavy cream with fat-free plain yogurt, reducing fats to 6g per serving, keeping flavor with 80 fewer kcal.
• Healthy vegan: Use coconut plant-based heavy cream and gluten-free rice flour – ideal for intolerants, with extra fiber from fresh corn.
• Spicy: Season with Calabrian chili or chopped red onion in the sauté, bringing a Brazilian spicy touch to the classic cream.
• With vegetables: Include 1 grated carrot and peas at the end, increasing vitamins A and fiber without changing total prep time.

For impeccable Corn Cream, prioritize fresh or good-quality canned sweet corn without excess preservatives, ensuring natural sweet flavor. Vegetable or dairy cream provides creaminess; choose low-sodium versions for nutritional balance, yielding 6 light servings in 20 minutes with 160 kcal each.

Fresh parsley boosts freshness and vitamins, while common wheat flour thickens perfectly – substitute with corn flour if gluten-free needed. These ingredients balance corn carbs with good fats, ideal for quick nutritious meals.

• Quality sweet corn: Choose whole juicy kernels for creamy texture and authentic flavor; freshly grated intensifies natural sweetness.
• Heavy cream or vegetable: Light version reduces calories without losing essential richness.
• Fresh parsley: Rich in vitamins K and C, adds fresh antioxidants; freeze chopped in olive oil for extended use.
• Fine wheat flour: Properly sautéed absorbs flavors, source of complex carbs that energize.

Storage and Preservation

Store the Corn Cream refrigerated in a covered container for up to 3 days; reheat over low heat stirring to maintain creaminess. Freeze in individual portions for 1 month, thaw in fridge and heat gently avoiding microwave which alters texture.