How to make creamed corn with just 6 ingredients in under 40 minutes from fresh corn and 15 minutes from frozen or canned corn. This easy homemade creamed corn is sweet, creamy, lightly spiced, and a perfect side dish for holidays, BBQs, and special occasions!
Step 1: Shuck the fresh corn and remove the kernels
Either use your preferred method to shuck corn or start by slicing ½ inch off the root end from each cob. Then, gripping the other side of the husk, twist and pull it, so the corn slides free.If you still have issues removing the husk, I recommend microwaving the corn for 1-2 minutes and then trying again. Use a tea towel to hold the hot ear of corn.
Once shucked, hold each cob upright and use a small, sharp knife to slice downwards against the core or the cob to remove the kernels. Repeat this all the way around each cob.To reduce mess, place the corn in the hole of a Bundt pan to keep it steady and allow the kernels to drop into the pan.
Use the back of a knife or a spoon to scrape along the cobs and remove any leftover corn.
Juice and zest the lime.
Step 2: Pan-fry the kernels
In a large skillet, melt the butter over medium-low heat.
Add the corn kernels, lime juice, and salt. Mix, and then cook the corn for 15-20 minutes or until the liquid has evaporated. It’s ready when the corn sizzles.If you’re using frozen corn: you only need to cook it until thawed and soft (about 5 minutes) before moving on to the next step. If you allow it to thaw in advance, drain the corn well and cook it for 30-60 seconds before moving to the next step.
Step 3: Add the cream
Whisk in the heavy cream, lime zest, cayenne, and nutmeg. Then continue to cook the corn mixture until it absorbs most of the cream (about 5 minutes).
At this point, try it and adjust any of the seasonings/lime to your liking. Then remove from the heat and enjoy!
Creamed Corn from a Can of Corn
The dish will be softer when making creamed corn with canned corn and is often a little sweeter, too. It does, however, take less than 15 minutes to prepare.Drain the canned corn really well and pat it dry. Then, when adding it to the skillet, allow it to cook for 30 seconds, stirring often, before you move to the next step (step 3 - adding the cream).
Store: Allow the fresh creamed corn to cool and then store any leftovers in an airtight container in the fridge for 3 days.Freeze: Transfer the cooled creamed corn to freezer-safe airtight containers or Ziplock bags and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating.Reheat: I like to gently reheat the corn on the stovetop (or in the microwave), adding an extra splash of water or cream if needed to bring it to my desired consistency.
Season to taste: Without enough salt, this cream style corn recipe will taste flat. However, tastebuds vary, so season to taste.
For even creamier creamed corn: Use an immersion blender or regular blender to partially puree some of the corn, based on the consistency you’re looking for.
For a lighter version: You can use half and half, though you may need to rely on a starch thickener. To make a homemade half and half substitute, use 2:1 whole milk to heavy cream (i.e., 1 cup milk to ½ cup cream).
For a creamed corn casserole: If you’re making the creamy corn for a large gathering, you may like to transfer it to a large, greased baking dish with a few tablespoons of extra cream, sprinkle the top with parmesan or cheddar, and bake at 350ºF/180ºC, until brown and bubbly (20-25 minutes).
Optional add-ins: play around with these optional add-ins to make YOUR best creamed corn recipe ever.
Sugar: A small amount of sugar (or honey) will help bring out the sweetness in the cream corn recipe if needed. Use a sugar substitute (like Monk fruit or Swerve) if preferred. Start with a pinch and increase to taste.
Thyme OR cumin: Just a pinch to add a dimension of flavor.