Despite the fogged glasses when stepping into the Mississippi heat, summer picnics with the hum of cicadas in the distance are a Southern favorite. Like many Mississippians, we spent our childhood summers at the pool, which served my mother’s need for a method to exhaust her three energy-laden children and allowed everyone a cool respite from the engulfing humidity. I learned to swim at Hanging Moss pool. The smell of chlorine, the feeling of landing on my stomach after jumping off the high dive, and the end of summer picnic where swim team trophies were distributed are some of my fondest summer memories.
Picnics come in many flavors. Some of my favorite adult picnics are charcuterie and cheese boards paired with a crisp Sauvignon Blanc or bold Cabernet. But as a child, a hamburger with baked beans, corn, and a Hi-C was more than perfect.
This creamed corn is a perfect side dish for a picnic or backyard cookout or BBQ. I struggle to find side dishes for BBQ chicken or pulled pork, aside from the traditional baked beans and coleslaw. Why not try creamed corn? Or why not serve the creamed corn alongside grilled head on shrimp? The flavors are reminiscent of shrimp and grits without the tedious “tending to the grits”. When you find the perfect square of grass to spread your picnic blanket on, I hope this creamed corn is in your picnic basket.
Creamed Corn
- Total Time: 30 minutes
- Yield: 8–9 servings 1x
Description
This creamed corn is a perfect side dish for a picnic or backyard cookout or BBQ. I struggle to find side dishes for BBQ chicken or pulled pork, aside from the traditional baked beans and coleslaw. Why not try creamed corn? Or why not serve the creamed corn alongside grilled head on shrimp?
Ingredients
- 3 Tbs butter
- 1/2 cup shallots, diced
- 1 Tbs brandy
- 1 1/2 Tbs flour
- 1 cup milk
- 1/3 cup heavy cream
- 4 cups white corn kernals (about four ears fresh corn)
- 1/2 cup mascarpone
- 1 Tbs chives, diced
- 1 tsp apple cider vinegar
- 3–4 drops Worcestershire sauce
- 1/4 tsp ground pepper
- Salt to taste
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the shallots and cook for 3-5 minutes, stirring occasionally. Add the brandy and cook for 2-3 minutes, until some of the brandy has been cooked off. Add the flour and stir constantly for 2-4 minutes.
- While whisking continuously, add the milk and heavy cream. The mixture will be very thick at first, but don’t worry, just keep stirring. Add the corn and mascarpone and stir to combine. Cook for 6-8 minutes, until the corn is cooked.
- Stir in the chives, apple cider vinegar, Worcestershire sauce, and pepper. Stir to combine and cook an extra 1-2 minutes. Season with salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: picnic foods
- Cuisine: american
Keywords: sides, creamed corn, picnic food