Introduction

This simple Creamed Corn recipe delivers rich, comforting flavor with minimal effort. The creamy texture and sweet corn taste make it a perfect side dish for any meal. It pairs wonderfully with main courses like Texas Roadhouse Butter Chicken Skillet Recipe or stands alone as a satisfying comfort food. Ready in minutes, this homemade version beats any canned alternative.

Ingredients

This Creamed Corn recipe transforms simple ingredients into a velvety, sweet, and savory side dish with a rich, creamy texture that’s both comforting and indulgent.

• 4 cups fresh or frozen corn kernels
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon all-purpose flour
• ¼ cup whole milk
• 2 tablespoons fresh chopped parsley (optional, for garnish)

Timing

Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes

Context: This Creamed Corn recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Corn

If using fresh corn, shuck the ears and remove all silk. Hold each cob upright in a large bowl and use a sharp knife to slice downward, cutting the kernels from the cob. Then, use the back of the knife to scrape the cob to release the milky pulp, which adds creaminess to your final dish.

For frozen corn, simply thaw it in a colander to drain excess water. Using high-quality frozen sweet corn can be a great time-saver without sacrificing flavor.

Step 2 — Sauté the Aromatics

Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add ¼ cup of finely chopped onion and cook for 3–4 minutes until softened and fragrant, stirring occasionally.

Avoid browning the onion; you just want it translucent. This gentle sauté builds a flavorful base for your creamed corn.

Step 3 — Create the Cream Base

Sprinkle 2 tablespoons of all-purpose flour over the cooked onions and stir continuously for about 1 minute to cook out the raw flour taste. This creates a roux that will thicken the creamed corn.

Gradually whisk in 1 cup of whole milk and ½ cup of heavy cream. Keep the heat at medium to prevent scorching, and whisk until the mixture is smooth and begins to thicken slightly, about 3–4 minutes.

Step 4 — Add the Corn and Simmer

Stir in 4 cups of corn kernels (and any accumulated pulp if using fresh) along with 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let it cook for 10–15 minutes, stirring occasionally. The corn should be tender, and the sauce will continue to thicken.

Step 5 — Adjust Seasoning and Consistency

Taste the creamed corn and adjust seasoning with more salt and pepper if needed. If the mixture is too thick, stir in a tablespoon or two of additional milk or cream until it reaches your desired consistency.

For extra richness, stir in an additional tablespoon of butter at the end. The final texture should be creamy and coat the back of a spoon nicely.

Step 6 — Finish and Serve

For a fresh flavor boost, stir in 1 tablespoon of chopped fresh parsley or chives just before serving. This adds a pop of color and a bright note to the rich, creamy dish.

Serve your homemade creamed corn hot as a comforting side dish. It pairs wonderfully with roasted meats, poultry, or holiday meals.

Nutritional Information

Calories	184
Protein	5g
Carbohydrates	29g
Fat	7g
Fiber	3g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt — Swaps heavy cream for tangy protein boost, reducing fat while keeping creaminess.
• Coconut Milk — Dairy-free alternative that adds subtle sweetness and rich texture to creamed corn.
• Cauliflower Purée — Lowers carbs significantly while mimicking the velvety consistency of traditional creamed corn.
• Almond Milk — Light dairy-free option that maintains creaminess without overpowering corn’s natural flavor.
• Nutritional Yeast — Gluten-free, low-sodium choice for cheesy flavor without dairy or added salt.
• Chicken Broth — Reduces sodium by using low-sodium broth instead of butter or cream, adding savory depth.
• Silken Tofu — Blends into a smooth, high-protein, dairy-free base that complements sweet corn perfectly.

Serving Suggestions

• Pair this Creamed Corn with grilled meats like steak, barbecue chicken, or pork chops for a comforting, savory side.
• Serve alongside classic holiday dishes such as roasted turkey, ham, or mashed potatoes for a festive touch.
• Top with crispy bacon bits, fresh chives, or a sprinkle of paprika for added texture and flavor.
• Enjoy as a cozy standalone dish on chilly evenings, perhaps with crusty bread to soak up the creamy sauce.
• Incorporate into a Southern-style meal with fried chicken, collard greens, and cornbread for a hearty feast.
• For a lighter option, spoon warm Creamed Corn over grilled fish or roasted vegetables.

This versatile Creamed Corn complements a wide range of meals, from casual weeknight dinners to special holiday gatherings.

Common Mistakes to Avoid

• Mistake: Using canned corn with added salt and liquid. Fix: Opt for frozen or fresh corn to control sodium and texture, draining canned varieties thoroughly.
• Mistake: Overcooking the corn until it becomes mushy. Fix: Simmer gently just until tender, preserving its natural sweetness and slight crunch.
• Mistake: Adding dairy too early, causing it to curdle or separate. Fix: Stir in cream and butter off the heat after the corn base has thickened.
• Mistake: Skipping the step of scraping corn milk from the cobs. Fix: Use the back of a knife to release the starchy liquid, which naturally thickens and enriches the dish.
• Mistake: Relying solely on flour, making the sauce pasty. Fix: Combine a light roux with the corn’s natural starch for a silky, not gloopy, consistency.
• Mistake: Underseasoning, resulting in a bland creamed corn. Fix: Season in layers with salt, pepper, and a pinch of sugar to balance and enhance the corn’s flavor.
• Mistake: Using high-fat cream exclusively, which can overwhelm. Fix: Blend whole milk with a splash of cream for richness without heaviness.
• Mistake: Not incorporating an aromatic base like sautéed onions. Fix: Soften finely diced onion in butter first to build a deeper, savory foundation.

Storing Tips

• Fridge: Store leftover Creamed Corn in an airtight container in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze Creamed Corn in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat Creamed Corn gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always allow your Creamed Corn to cool to room temperature before placing it in the refrigerator or freezer to maintain quality and safety.

Conclusion

This Creamed Corn recipe delivers rich, comforting flavor perfect for any meal. For more delicious sides, try Corn Casserole or Corn Pudding. Give this creamed corn a try and share your results in the comments!

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Creamed Corn

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A simple and delicious side dish made with corn, butter, and heavy cream, perfect for any meal.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 1x
• Method: Side dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup frozen corn kernels
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• Salt and pepper to taste

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the frozen corn kernels, heavy cream, sugar, salt, and pepper. Stir well.
3. Cook, stirring constantly, until the butter has melted and the mixture is heated through and slightly thickened.

Notes

For a richer flavor, use fresh corn when available. Scrape the cob with a knife to extract the milky liquid for added corn flavor.

Nutrition

• Calories: 180
• Sugar: 6
• Sodium: 100
• Fat: 12
• Saturated Fat: 8
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 2
• Protein: 2
• Cholesterol: 20

FAQs

Can I use frozen corn for this Creamed Corn recipe?

Yes, frozen corn works well. Thaw and drain it first to avoid excess water. This ensures your Creamed Corn has the right creamy consistency.

How can I make this Creamed Corn recipe dairy-free?

Substitute heavy cream with full-fat coconut milk and use a dairy-free butter alternative. The result is still rich and delicious, perfect for those avoiding dairy.

What can I serve with Creamed Corn?

Creamed Corn pairs wonderfully with roasted meats, grilled chicken, or holiday mains like turkey. It also makes a great side for barbecue dishes and comfort meals.