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Creamed Corn

Creamed corn is the ultimate hearty side dish that makes a wonderful addition to any meal.
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Table of Contents
  1. CREAMED CORN INGREDIENTS
  2. HOW TO MAKE THIS CREAMED CORN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This homemade creamed corn recipe with its creamy sauce and sweet corn makes for the ultimate side dish. 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.

CREAMED CORN INGREDIENTS

You’ll 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 kernels could also be used. Remove the kernels from the ears of corn 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 it before adding it to the saucepan.

HEAVY CREAM AND WHOLE MILK: Use heavy cream and whole milk for a rich and creamy texture. Substitute half and half cream and/or reduced-fat milk for a lighter version of this great recipe.

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HOW TO MAKE THIS CREAMED CORN RECIPE

STEP ONE: In a 12-inch large 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.

STEP THREE: Whisk cream, milk, and sugar into the 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.

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 of creamed corn to get it to your desired thickness.

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:

You can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.

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.

HOW TO SERVE

Serve this cream-style corn as a delicious side dish for your holiday meals. Don’t forget to add our green bean casserole, creamy mashed potatoes, and sweet potato casserole for more side dishes.

STORAGE

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

IN THE FREEZER: This perfect side dish 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.

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 and this is the best creamed corn recipe around. It’s easy to make and offers up a hearty side that goes well with just about anything from weeknight dinners to special occasions.

FREQUENTLY ASKED QUESTIONS

Can I use fresh sweet corn instead of frozen corn?

This easy recipe works fine with corn right off the cob or frozen corn. It will taste delicious either way.

Can I add cheese to my creamed corn?

This basic recipe has plenty of flexibility. If you have a specific mix-in you’d like to add, you can certainly mix away!

Can I make this dish ahead of time?

This cream style corn could be made up to three days in advance and stored in the fridge or it can also be frozen for up to three months.

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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 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 ounces frozen whole kernel corn white or yellow
  • ½ cup parmesan cheese grated
  • 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 to 4 minutes).
  • Add flour, salt, and white pepper to the pan and brown for 1 minute.
  • 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.
  • 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.

Notes

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.
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 of creamed corn to get it to your desired thickness.
TIP: You can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.

Nutrition

Calories: 257kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 457mg | Potassium: 194mg | Fiber: 1g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg
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