Creamed Corn

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 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. 

Creamed Corn Ingredients

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Creamed corn is a dish that immediately conjures up feelings of warmth and comfort.

The combination of juicy sweet corn mixed with a creamy and savory sauce creates a flavor that is truly unique.

The cream in the dish helps to balance out the natural sweetness of the corn and gives it a rich and indulgent taste.

You’ll need: 

• 2 tablespoons of salted butter
• ¼ cup of yellow onion, finely diced
• 2 tablespoons of all-purpose flour
• ½ teaspoon of sea salt
• ½ teaspoon of white pepper
• 1 cup of heavy cream
• 1 cup of whole milk
• 2 teaspoons of granulated sugar
• 28-ounce bag of frozen whole kernel corn, white or yellow
• ½ cup of 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 or reduced-fat milk for a lighter version of this great recipe.

How To Make This Creamed Corn Recipe

Follow our directions below to create this creamy and delicious side dish easily in a pan on your stovetop.

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

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

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

STEP FOUR: Add the frozen corn and heat over medium until the 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.

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

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

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

How To Serve This Creamy Corn

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.

Or, if you’re looking for something hearty and satisfying, how about a warm bowl of chili?

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

MORE CORN RECIPES

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Grilled Corn on the Cob

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Mexican Corn On The Cob

Storing Cream Corn

This is a great make-ahead dish that you can prepare ahead of time and pop in the freezer. Thaw in the fridge, warm it up, and it will be ready to add to your holiday meal.

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 it 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.

More Recipes You’ll Love

• Bacon-Wrapped Corn on the Cob
• Ambrosia Salad
• Chili Recipe
• Crockpot Applesauce
• Corn Pudding
• Crock Pot Corn on the Cob

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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 minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

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Ingredients

  

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• 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 the butter and diced onions. Sauté, stirring occasionally, until the onions become translucent (approximately 3 to 4 minutes).
• Add the flour, salt, and white pepper to the pan and brown for 1 minute.
• Whisk the cream, milk, and sugar into the onion mixture until smooth.
• Add the frozen corn and heat over medium until the 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 it in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute it evenly.
• Stir in the parmesan cheese and remove from heat.
• Season with additional salt and pepper and garnish with fresh thyme, if desired.

Notes

• 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.
• 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.
• 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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