One-pot creamy corn on toast

One-pot creamy corn is one of the most requested recipes and it’s so straightforward and crazy delicious. This is fabulous creamy corn to put on toast and it’s one of our favorite breakfasts/brunch and snacks. Made in one pot this definitely reduces cleaning which is a blessing (lol). My favorite way to have this? Have it with a buttery croissant or on a toasted sourdough bread. Trust me, you need to try that combination sometime. Loved by kids and adults alike, you can’t go wrong with this creamy corn recipe. I hope you try it and I can’t wait to hear what you think. This recipe is very versatile, like you can even just bake this with some cheese and make it as a gratin. Check my tips on what all you can make with it.

Happy Cooking!

Servings: 3-5 servings

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Ingredients: 

• 1 tin/15 oz corn

• 1 stem scallion finely chopped

• 2 cloves garlic minced/finely chopped

• 1-5 tbsp basil chopped

• 1.5 tbsp chives finely chopped

• 1-2 tsp Salt as per taste

• 1/4 -1/2 tsp sugar

• 1/4 tsp black pepper

• 2 tsp Italian seasonings

• 1 tsp Chili flakes as per taste

• 1 tbsp whole wheat/all purpose flour

• 1 1/4 cup Milk-i used 3/4 whole milk 1/2 almond milk

• 1/4 cup Light cream

• 2 -4 tbsp mozzarella cheese

• 1-2 tsp olive oil

• 1 tbsp butter

Directions: 

1. In a pan add olive oil.

2. Add the garlic and cook it till it becomes translucent about 2-4 mins.

3. Add the scallions and cook for about 1-2 mins till it starts softening.

4. Add the corn kernels and cook for 1-2 mins.

5. Make a well in the middle of the pan and add butter. Keep the pan on low-medium heat. Once it starts melting, add the flour and cook it with the butter in the middle for 1-3 mins.

6. Slowly start mixing everything together and cook for 4-6 mins. Make sure there are no lumps and there is no flour stuck to the pan.

7. Add the herbs and mix it all together.

8. Add half of the milk and cream and mix it well together. Be quick so that there are no lumps.

9. Add all the spices- salt, pepper, sugar, Italian seasonings, and chill flakes. Keep mixing it all together.

10. Once it starts thickening up, add the rest of the liquids and mix. Be sure to mix well so that there are no lumps.

11. Once it starts boiling, add cheese and mix.

12. Let it keep cooking on low and thicken it as you like. For serving it on a toast vs as a side I like it thicker than more liquid.

13. If baking on toast, toast bread and then add the corn, top with cheese, and broil/bake if you want.

14. How i make it on toast-

    • Toast a piece of sourdough.

    • Cut a piece on tomato and rub the tomato on the bread.

    • Spread some butter on the toast.

    • Put some corn mixture on top.

    • Grate some cheese over it and sprinkle some chili flakes and chopped chives and serve.

Notes/Tips:

• Make sure you cook it well stirring continuously otherwise it will lump up.

• If it does lump up, pass it through a fine sieve.

• If you like it more liquid, add more milk.

• You can add boiled pasta with 1/2-1 cup of pasta water and its's so so good.

• Chilli sauce is fabulous over it when baked on toast.

• You can make the white sauce separately and add the corn mixture with spices to it.

• You can even just bake this with some cheese and make it as a gratin.