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    Home » Recipes » Side Dishes » Creamed Corn

    Creamed Corn

    Published: September 15, 2020 · Modified: Sep 15, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Creamed corn is the perfect side dish for everything from thanksgiving and the holidays to your next BBQ! It has a velvety smooth sauce loaded with lots of tender sweet corn and packed with flavor.

    Creamed corn in a cast iron skillet.
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    Creamed corn in an iron skillet
    Creamed corn in a white bowl
    Creamed corn in a porcelain dish
    Creamed corn in a blue and white dish
    close up of creamed corn
    Creamed corn in an iron skillet
    Creamed corn in a white bowl
    Creamed corn in a white bowl
    Creamed corn in a white bowl
    Creamed corn in a porcelain serving dish
    Creamed corn in a serving dish
    Creamed corn in a blue and white bowl
    Creamed corn in a blue and white dish
    closeup of creamed corn
    closeup of creamed corn
    Creamed corn in a blue and white serving dish.

    Creamy, hearty, easy to make, and a total crowd pleaser, this creamed corn recipe is bound to become a new favorite!

    What You’ll Need for This Recipe

    Ingredients to make creamed corn laying on a striped napkin.

    Corn: You can use fresh, frozen or canned corn to make this! 

    Sugar: You can skip the sugar if using sweet corn or add a bit more if your corn is bland.

    How to Make Creamed Corn

    Corn kernels getting cut from the cob.

    1. You can use fresh, canned, or even frozen corn to make this recipe. If using fresh corn then cut the kernels from the cob and then scrape the milky liquid from the cob into a bowl using a spoon.

    2. Melt the butter in a large skillet over medium heat then add the flour and mix in. Cook for about two minutes while stirring.

    Creamed corn getting made in a skillet.

    3. Add the corn in and mix to combine.

    4. Stir in the milk and cream and add salt, pepper, and sugar. Mix and cook over medium heat until it comes to a boil. Allow to boil for a minute before removing from heat.

    Creamed corn getting mixed in a skillet.

    5. This step is optional but if you like the corn very creamy with less texture then you can blend or process some or all of it. I like to blend about a cup so there is still a good amount of texture while still being creamy.

    6. Return the blended corn to the skillet and mix in.

    Creamed corn in a porcelain serving bowl.

    Pro Tips for this Recipe

    • You can garnish with thyme, tarragon, or parsley.
    • This is a great make ahead dish for easy entertaining. You can make it up to three days ahead and refrigerate then warm before serving.
    • For added flavor you can add 1/3 cup of minced onion to the butter and cook until translucent then add the flour and continue the recipe as written.
    • If using canned corn then make sure to rinse and drain.
    • Cans of corn will hold about 1 1/2 cups of kernels so plan on using three cans for this recipe.

    A cloeup photo of creamed corn flecked with thyme and black pepper.

    Frequently Asked Questions

    What’s the difference between homemade creamed corn and canned creamed corn?

    Homemade creamed corn is creamier than canned corn kernels. Canned creamed corn just uses blended corn for the creamy texture while many homemade recipes will use actual cream, milk and even cheese for a silky texture.

    Does it have dairy in it?

    Canned creamed corn will not have dairy but this recipe does use cream and milk.

    Can you make it in advance?

    This is a great make ahead dish! You can store in the refrigerator for up to three days and then warm before serving or freeze for up to two months. The creamed corn will be softer after freezing so it’s best for people who like their creamed corn smooth.

    If you love this recipe try these out!

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    If you’ve tried this recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 4 votes

    Creamed Corn

    You'll love this creamed corn recipe, it's easy, quick and Delicious!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6 servings
    Calories 303kcal
    Author John Kanell

    Equipment

    • Bowl
    • Skillet

    Ingredients

    • 4 cups corn kernels drained if canned, 3 cans?
    • 3 tablespoons butter
    • 2 tablespoons flour
    • 1 tbsp sugar
    • 1 cup heavy cream
    • 1/2 cup milk
    • ½ tsp salt plus more to taste
    • ¼ tsp black pepper

    Instructions

    • If using fresh corn cut the kernels from the cob then use a spoon to scrape the milky liquid from the cobs into a bowl. If using canned corn you'll need to rinse and drain the kernels. Frozen corn jut needs to be thawed.
    • Add the butter to a large skillet and melt over medium heat then stir in the flour and cook for about two minutes while mixing.
    • Mix in the corn then add the cream, milk, salt, pepper and sugar and stir. Cook while stirring until the mixture comes to a boil and boil for about a minute before removing from heat.
    • If you like a smoother creamed corn you can blend anywhere from a cup to the whole batch. If blending or processing a portion mix in when done to distribute.

    Notes

    • You can garnish with thyme, tarragon or parsley.
    • This is a great make ahead dish for easy entertaining, you can make up to three days ahead and refrigerate then warm before serving.
    • For added flavor you can add 1/3 cup or minced onion to the butter and cook until translucent then add the flour and continue the recipe as written.
    • If using canned corn make sure to rinse and drain.
    • Cans of corn will hold about 1 1 /2 cups of kernels so plan on using three cans for this recipe.
    • The sugar can be omitted, especially if using sweet corn.
     

    Nutrition

    Serving: 1cup | Calories: 303kcal | Carbohydrates: 25g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 471mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 840IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Roasted Sweet Potatoes
    Creamed Spinach »

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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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