Easy Creamed Corn Recipe

Deliciously creamy, rich, and ready in just fifteen minutes, this creamed corn recipe is about to become a staple side dish all year long.

Course Side

Cuisine American, South American

Diet Gluten Free, Vegetarian

Freezer friendly 2-3 Months

Shelf life 3 Days

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 321kcal

Author Samira

24 oz corn 4 cups, canned or frozen
1 cup heavy cream (double cream)
1/2 cup milk OR use 1.5 cups half and half in place of the cream and milk
1 oz sugar 2 Tbsp; white sugar works best
1 oz butter 2 Tbsp; dairy or dairy-free; unsalted or lightly salted (adjust extra salt accordingly)
0.6 oz flour 2 Tbsp
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Mix together the flour and milk. Whisk well until it forms a smooth, thick consistency and there are no lumps.
If you're using fresh corn, shuck from the cob. If you're using frozen, allow it to thaw completely and remove any excess moisture. If you're using canned corn, drain well and pat away any excess moisture.
In a skillet, melt the butter over medium heat. Then, add the corn kernels, sugar, salt, pepper, and cream. If you’re using any extra spices, you can add them too. Cook for 3-5 minutes, stirring occasionally.
Add the milk-flour mixture into the skillet and lower the heat. Continue to cook the creamed corn, stirring constantly until the sauce has thickened and the corn is cooked through. It should take about 4-5 minutes. If it's a little dry, add more cream one tablespoon at a time until it’s creamy again.
Remove from the heat. If you want, garnish with fresh parsley and extra black pepper. Serve hot.

Fridge: If you have leftovers, allow them to cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days.
Freezer: Transfer the cooled creamed corn to a freezer-safe bag or container. Keep in the freezer for up to 3 months.
Reheat: 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.

Optional add-ins: play around with these optional add-ins to make YOUR best creamed corn recipe ever.

Cream cheese: To use alongside or instead of the cream.
Thyme OR cumin: Just a pinch to add a dimension of flavor.
Garlic: Use fresh or powdered garlic, adjusting the amount to taste.
Onion or Shallots: One medium onion or two smaller shallots, pan-fried for 3-4 minutes (or until softened) before adding the corn to the pan.
Bell pepper: Sauteed bell peppers are a popular addition to Southern creamed corn.
Jalapeño: To increase the spiciness, make jalapeño cream corn with some finely minced (de-seeded) jalapeño.
Spinach: Add some spinach into the skillet right at the end, stirring it until wilted.
Vegan creamed corn: Use vegan butter and a vegan cream or make a roux with all-purpose flour and dairy-free milk.

Check the blog post for serving recommendations!