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Creamed Corn Recipe

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Creamed Corn is a rich and comforting side dish featuring sweet corn in a buttery, velvety cream sauce. Ready in about 20 minutes, it is an easy addition to family dinners, barbecues, and holiday meals.

Ingredients

  • Corn kernels
  • Unsalted butter
  • Heavy cream
  • Whole milk
  • Granulated sugar, optional
  • All-purpose flour
  • Salt
  • Black pepper
  • Garlic powder, optional
  • Fresh parsley or chives, optional

Instructions

  1. Melt the butter in a large skillet or saucepan over medium heat.
  2. Add the corn and cook for 3 to 4 minutes, stirring occasionally.
  3. Sprinkle the flour over the corn and stir until combined with the melted butter. Cook for about 1 minute to remove the raw flour taste.
  4. Slowly pour in the whole milk and heavy cream while stirring continuously.
  5. Add the salt, black pepper, and optional garlic powder. If the corn needs additional sweetness, stir in a small amount of granulated sugar.
  6. Reduce the heat to medium-low and simmer gently for 5 to 8 minutes, stirring frequently, until the sauce thickens and coats the corn.
  7. For a creamier consistency, lightly mash some of the corn directly in the skillet or blend a small portion of the mixture and stir it back into the pan.
  8. Taste and adjust the salt and black pepper as needed.
  9. Remove from the heat and garnish with fresh parsley or chives if desired.
  10. Serve warm while the sauce is smooth and creamy.

Notes

  • Fresh, frozen, or canned corn can be used. Drain canned corn thoroughly before cooking.
  • Frozen corn can generally be added directly to the skillet and cooked until heated through.
  • For cheesy Creamed Corn, stir in freshly grated Parmesan, cheddar, or Monterey Jack at the end of cooking.
  • Add diced jalapeño, cayenne pepper, or crushed red pepper flakes for a spicy variation.
  • For smoky flavor, add cooked crumbled bacon or replace some of the butter with bacon drippings.
  • Fresh chives, parsley, or thyme can be stirred in near the end of cooking.
  • Add a small amount of cream cheese for an extra-rich, thick, and silky sauce.
  • For thicker Creamed Corn, simmer the sauce slightly longer or mash or blend a portion of the corn.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently with a splash of milk or cream to restore the creamy consistency.
  • Creamed Corn can be frozen, although the dairy-based sauce may have a slightly different texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/creamed-corn-recipe/