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Creamed Corn

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close up overhead shot of creamed corn in a white bowl
Creamed corn is the ultimate hearty side dish that makes a wonderful addition to any meal.
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This homemade creamed corn recipe makes for the ultimate side dish. It’s so easy to make this classic, comfort food. Whether you’re looking for something to add to your Thanksgiving menu, or simply need a dish to pass at a potluck, this is the perfect thing. 

Looking for a couple more corn-based side dishes? Look no further. These Corn Casserole and Corn Pudding recipes are two tasty options.

close up shot of creamed corn in a white bowl

MORE CORN RECIPES:
Grilled Corn on the Cob | Elote (Mexican Street Corn)


INGREDIENTS FOR CREAMED CORN

creamed corn raw ingredients that are labeled

You will need: 

  • 2 tablespoons salted butter
  • ¼ cup yellow onion, finely diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 teaspoons granulated sugar
  • 28 ounce bag of frozen whole kernel corn, white or yellow
  • ½ cup grated parmesan cheese
  • Fresh thyme to garnish

sUBSTITUTIONS AND ADDITIONS

Corn: Fresh corn could also be used. Remove the kernels from the ears with a sharp knife. Scrape the cobs to release the pulp and add this to the saucepan as well. You could also opt to use canned corn, just be sure to drain before adding it to the saucepan.

Heavy Cream and Whole Milk: Use heavy cream and whole milk for a rich and creamy dish. Substitute half and half and/or a reduced fat milk for a lighter side.

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HOW TO MAKE THIS CREAMED CORN RECIPE

STEP ONE: In a 12-inch skillet over medium heat, combine butter and diced onions. Saute, stirring occasionally, until onions become translucent (approximately 3 to 4 minutes).

STEP TWO: Once onions are translucent add flour, salt, and white pepper to the pan and brown for 1 minute.

PRO TIP: it’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.

creamed corn process shot

STEP THREE: Whisk cream, milk, and sugar into onion mixture until smooth.

STEP FOUR: Add frozen corn and heat over medium until mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.

creamed corn process shot

STEP FIVE: Remove 1 cup of the corn mixture and puree in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute evenly.

PRO TIP: If you want to thicken up your creamed corn, you can add cornstarch to it. Mix the cornstarch with cold water before adding it to the mixture. Then use a ½ tablespoon of cornstarch for every 1 cup creamed corn to get it to your desired thickness.

creamed corn process shot

STEP SIX: Stir in parmesan cheese and remove from heat.

STEP SEVEN: Season with additional salt and pepper and garnish with fresh thyme, if desired.

STORAGE

IN THE FRIDGE: Store in an airtight container in the fridge for up to 5 days.

IN THE FREEZER: This can be frozen by placing it in an airtight container or freezer bag for up to 3 months. Once thawed, the consistency may be a bit thinner and tends to work best to use these leftovers in soups or casseroles.

close up shot of creamed corn in a white bowl

It’s always great to have new side dish recipes near the holidays. There is never a shortage of get-togethers that require a dish to pass. This creamed corn recipe has become my go-to. It’s easy to make and offers up a hearty side that goes well with just about anything.

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close up overhead shot of creamed corn in a white bowl

Creamed Corn

5 from 2 votes
Creamed corn is the ultimate hearty side dish that makes a wonderful addition to any meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

Ingredients
  

  • 2 tbsp salted butter
  • 1/4 cup yellow onion finely diced
  • 2 tbsp all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tsp granulated sugar
  • 28 oz bag frozen whole kernel corn white or yellow
  • 1/2 cup grated parmesan cheese
  • fresh thyme to granish

Instructions
 

  • In a 12-inch skillet over medium heat, combine butter and diced onions. Saute, stirring occasionally, until onions become translucent (approximately 3-4 minutes).
  • Add flour, salt, and white pepper to the pan and brown for 1 minute.
    TIP: It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.
  • Whisk cream, milk, and sugar into onion mixture until smooth.
  • Add frozen corn and heat over medium until mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
    TIP: Fresh corn can also be used.  Remove the kernels from the ears with a sharp knife.  Scrape the cobs to release the pulp and add to the saucepan also.
  • Remove 1 cup of the corn mixture and puree in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute evenly.
  • Stir in parmesan cheese and remove from heat.
  • Season with additional salt and pepper and garnish with fresh thyme, if desired.

Nutrition

Calories: 260kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 453mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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