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Look no further for the most delicious Creamed Corn recipe! This rich and creamy corn is the perfect side dish; it’s flavorful, made with simple ingredients, and the definition of heart-warming comfort food.
If you enjoy ordering creamed corn at restaurants or steakhouses, I have a homemade version you will love! Made with milk, cream, onions, and corn, this side dish recipe tastes as if it was made in a restaurant kitchen. It’s creamy, savory, hearty, and comforting, but you do not need to be a professional chef to make it! This easy creamed corn recipe is made with common ingredients and simple recipe techniques and is ready in less than 25 minutes.
Delight your family by adding this dish to your Thanksgiving table this year, or make it in the late summer months when the sweet corn harvest abounds. There’s never a bad time for homemade creamed corn! For more comforting and creamy corn recipes, check out my corn casserole recipe, corn chowder recipe, and homemade corn fritters recipe.
What You Need to Make This Recipe
Corn Kernels – choose frozen or fresh corn kernels. If using frozen you don’t need to thaw them before making the recipe. If using fresh, use the back of a chef’s knife to scrape the cobs and release the corn milk. It’s full of flavor and naturally sweet and starchy. You will need about 8 ears of fresh corn to yield the 4 cups of kernels needed for this recipe.
Onion – is diced and sautéed in butter, releasing sugar and lightly caramelized notes. You will need one medium yellow onion or 1 cup of diced onions. White onion can work in place of the yellow onion if needed.
Heavy Cream – heavy cream adds unparalleled richness and creaminess to the corn. If you do not have heavy cream (or whipping cream), half and half can be substituted but the end result won’t be quite as rich.
Milk – opt for whole milk if possible, as its fat content complements the cream in adding creamy flavor to the corn recipe. 2% milk can substitute in a pinch, but 1% or skim milk won’t add enough flavor.
How to Make Creamed Corn
1. Melt the butter in a large skillet over medium heat. Add the onion, and cook, stirring occasionally, until softened or for about 4 minutes.
2. Add the corn, and cook, stirring occasionally, until the corn is tender and heated through, about 8 minutes.
3. Sprinkle the flour over the corn mixture and stir until well combined.
4. Stir in heavy cream, milk, sugar, salt, and pepper. Cook, stirring occasionally, until the cream mixture thickens and coats the corn or for 4 to 5 minutes. Serve hot.
Pro Tips For Making This Recipe
- Cook the corn until tender. This will help the corn to soften, plump up, and to release its starch. If using frozen corn, keep an eye on it to make sure that it has reached this point within 8 minutes, and cook for an additional minute or two if it has not.
- Stir the flour in well before adding the liquids. Sprinkle the flour evenly over the corn and mix well until the flour has absorbed into the corn and butter mixture. Doing so will help the sauce to thicken well and prevent any lumps of flour in the final dish.
- Don’t skimp on the seasonings. Salt, in particular, adds delicious flavor to the cream corn, enhancing the sweet and creamy notes, making it an ingredient that can’t be missed.
- Optional flavor variations. Stir ½ cup of grated parmesan cheese in with the milk and cream to add a savory and cheesy element to the homemade creamed corn recipe. For spicy corn, cook 1 diced jalapeños with the onions. You can also cook chopped bacon with the onions or sprinkle the dish with fresh chopped herbs like thyme, rosemary, or sage before serving.
- If using fresh corn, cut the kernels off the cob, then scrape the cobs with the back of your knife or a spoon and release the corn milk. You’ll need about 8 ears of corn to yield 4 cups of kernels.
Frequently Asked Questions
Store leftover creamed corn in an airtight container in the refrigerator for 4-5 days. After completely cooled, the corn can also be frozen in a freezer-safe container for up to 3 months. Defrost the corn on low heat in the microwave or on the stovetop, gently stirring it as it breaks up, or until warmed through.
Creamed corn is a welcome addition to a spread of side dishes on almost any holiday table. The comforting and savory flavors complement thanksgiving turkey for the perfect Thanksgiving dinner, or baked ham, roast beef, and even lamb for other occasions. The dish also makes for a delicious homestyle side dish to serve at Sunday dinners or potlucks and is a great companion to my bacon-wrapped filet mignon recipe, baked chicken thighs recipe, and my recipe for pork tenderloin.
For a smoother and ultra-creamy sauce, puree 1 cup of the cooked corn in a food processor, then stir it back into the skillet to warm before serving. Alternatively, you can also blend the corn with an immersion blender until you have reached the desired consistency.
If you’ve tried this creamed corn recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Creamed Corn
Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (5 oz./140g)
- 4 cups frozen corn kernels (or fresh corn kernels) (20oz./570g)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (240mL)
- ½ cup whole milk (120mL)
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium. Add the onion, and cook, stirring occasionally, until softened, about 4 minutes. Add the corn, and cook, stirring occasionally, until the corn is tender and heated through, about 8 minutes.
- Sprinkle the flour over the corn mixture and stir until well combined. Stir in heavy cream, milk, sugar, salt, and pepper. Cook, stirring occasionally, until the cream mixture thickens and coats the corn, 4 to 5 minutes. Serve hot.
Notes
- Cook the corn until tender. This will help the corn to soften, plump up, and to release its starch. If using frozen corn, keep an eye on it to make sure that it has reached this point within 8 minutes, and cook for an additional minute or two if it has not.
- Stir the flour in well before adding the liquids. Sprinkle the flour evenly over the corn and mix well until the flour has absorbed into the corn and butter mixture. Doing so will help the sauce to thicken well and prevent any lumps of flour in the final dish.
- Don’t skimp on the seasonings. Salt, in particular, adds delicious flavor to the cream corn, enhancing the sweet and creamy notes, making it an ingredient that can’t be missed.
- Optional flavor variations. Stir ½ cup of grated parmesan cheese in with the milk and cream to add a savory and cheesy element to the homemade creamed corn recipe. For spicy corn, cook 1 diced jalapeños with the onions. You can also cook chopped bacon with the onions or sprinkle the dish with fresh chopped herbs like thyme, rosemary, or sage before serving.
- If using fresh corn, cut the kernels off the cob, then scrape the cobs with the back of your knife or a spoon and release the corn milk. You’ll need about 8 ears of corn to yield 4 cups of kernels.
Nutrition
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