Creamed Corn is a classic side dish that pairs perfectly with barbecue, grilled meats, and savory dishes. It’s incredibly easy to make Cream Corn, and it’s a great way to use up fresh corn in the summer.
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This simple recipe for Creamed Corn uses ingredients you likely have on hand already! It’s a fantastic side dish of creamy veggies that pairs with almost everything.
Creamed Corn, also known as Cream Corn, is a delightful dish that has been enjoyed for generations. This smooth and savory side dish offers a unique take on corn, transforming it into a creamy and flavorful delight.
Creamed Corn is pretty common in the southern US and the midwest, too … at least, in my experience! Restaurants serving southern or midwest food also tend to have this delicious side dish, which is close to my heart!
This recipe is wonderful. It’s super simple to make and so much better than anything you’ll get in a can, trust me. The canned stuff is good for making casseroles and things like that but tends to be watery.
This Creamed Corn recipe is full of flavor, and you can add as much or as little of your favorite mix-ins as you want!
If you’re like me and looking for a way to make a better version of creamed corn than the canned stuff, you’re in luck!! Enjoy!
Creamed Corn: Ingredients & Equipment
To make this Cream Corn recipe, you will need …
- frozen corn kernels – thawed and drained.
- heavy cream, butter, sugar, salt, and pepper – this is the bulk of the flavor in your creamed corn. You can adjust the amounts of salt and pepper as necessary.
- milk and all-purpose flour – for thickening your creamed corn.
NOTE: For those who have to eat gluten-free, cornstarch also works instead of flour!
- skillet – for cooking your corn mixture.
- small bowl – for making your milk mixture.
How to make Cream Corn
Here’s a super easy side dish for any occasion!
First, cook your corn mixture. Combine the corn, heavy cream, butter, sugar, salt, and pepper in a skillet over medium heat. Cook, occasionally stirring, until the butter is melted.
Second, make your milk mixture and add it to the corn mixture. Meanwhile, in a small bowl, whisk the milk and flour together until smooth. Add the milk mixture to the corn mixture in the skillet and continue to cook, stirring constantly, until the sauce thickens and the corn is heated through (about 4-5 minutes).
Finally, serve! Remove the creamed corn from the heat. Serve immediately.
Recipe for Creamed Corn: FAQs
Yes! About 2 cans of whole-kernel corn will work as a suitable substitute. Make sure it’s rinsed and drained!
Absolutely! Fresh corn is a great option. Simply remove the kernels from the cob and proceed with the recipe.
If you feel it’s a little runny, add more cornstarch slurry. You can also leave it on the stovetop longer to let more of the moisture evaporate.
Absolutely. Your creamed corn may be slightly less creamy in the end, but no less delicious!
Absolutely!! Try adding …
– Diced jalapeno bits
– Spices with heat, like cayenne pepper or paprika
– Spices with an earthy tone, like nutmeg
– Herbs like thyme
– Finely shredded/grated parmesan cheese
– Bacon bits or diced ham
– Diced bell peppers, onion, or broccoli
– Hot sauce
Yes, it can be made ahead of time. Prepare the dish as usual, let it cool, and store it in the refrigerator in an airtight container. When ready to serve, gently reheat it on the stovetop, stirring occasionally.
If you have leftovers, allow them to cool and then transfer them to an airtight container. Refrigerate it for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore its creamy consistency if needed.
Yes, you can freeze it for longer storage. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
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- 2 pkg. (10 oz. each) frozen corn kernels, thawed and drained
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt, more or less to taste
- 1/4 teaspoon ground black pepper, more or less to taste
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- In a skillet over medium heat, combine the corn, heavy cream, butter, sugar, salt, and pepper. Cook, occasionally stirring, until the butter is melted.
- Meanwhile, in a small bowl, whisk the milk and flour together until smooth.
- Add the milk mixture to the corn mixture in the skillet and continue to cook, stirring constantly, until the sauce thickens and the corn is heated through about 4-5 minutes.
- Remove from the heat. Serve immediately.
- 2 cans of whole-kernel corn, rinsed and drained, can be used in place of the frozen corn. You can also use about 4 cups of fresh corn removed from the cob.
- Make this dish gluten-free by using one tablespoon of cornstarch in place of the flour.
- If you have leftovers, allow them to cool and then transfer them to an airtight container. Refrigerate it for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore its creamy consistency if needed.
- You can freeze Creamed Corn for longer storage. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 42mgSodium: 303mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.