Creamed Corn is such a delicious, versatile side dish and you’ll love how it’s ready in just about 10 minutes!
A SIMPLE SIDE DISH
This Creamed Corn is a classic side dish that’s full of rich, buttery flavor. It’s an old-fashioned family favorite and one that folks have been making for generations. The combination of tender corn, butter, cream, and seasonings creates a flavorful side dish that pairs beautifully with just about any main entree!
FREQUENTLY ASKED QUESTIONS:
You can. I prefer the flavor of the frozen corn because it tastes the most like fresh corn whereas the canned corn is soft. But if that is your preference, you can certainly do that. Just drain the corn really well. You’ll need about 2.5 cups of corn.
You bet! When you want an even easier way to make this, try my Slow Cooker Creamed Corn.
Always! Adjust as you and your tastebuds see fit. This is still delicious if all you want is salt and pepper as your seasoning.
No. You want that heavy cream and you need that heavy cream for this to turn out correctly! You can swap the whole milk that is also in the recipe (I discuss that more in the ingredient section) but the heavy cream is a must.
For those who like onion, add a cup of diced onion to the melted butter and cook until softened, for around 8-10 minutes. Then, proceed with the recipe as it is written.
Sure! Try adding in some cayenne, chipotle powder, or hot sauce to give it a little kick in the pants.
As the dish cools, I will continue to thickens. When reheating, the skillet or microwave are the best options. If it’s too thick, a splash of water, milk or your favorite broth will suffice.
Leftovers should be stored in a container in the fridge for up to 5 days, or freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter– if you choose to use unsalted butter, you may want to add a pinch more salt to the dish but make sure it’s real butter not margarine or it won’t thicken properly.
- frozen corn kernels– you can also use fresh corn kernels off the cob. You’ll need about 2.5 cups.
- heavy cream– this is a must, do not sub this out for anything else.
- salt, pepper, garlic powder and onion powder – these seasonings are just suggestions. You can use whatever seasoning you want even if it’s just salt and pepper!
- granulated sugar– this adds a touch of sweetness combined with the heavy cream and milk. You could also use a touch of honey or leave it out altogether. But I love creamed corn with a small bit of sweetness.
- whole milk– you can swap this out for 2% if needed. Do not use skim milk. I also have not tried this with any milk substitutes.
- all-purpose flour– this acts as a thickening agent.
HOW TO MAKE CREAMED CORN
Melt the butter in a large skillet over medium heat. Add the thawed corn, heavy cream, salt, pepper, garlic powder, onion powder, and sugar. Stir to combine. Whisk together the milk and flour in a medium bowl until there are no lumps. Slowly stream in the milk mixture while stirring constantly into the skillet.
Stir well to combine, and continue to stir until the mixture has thickened about 4-5 minutes. Taste and adjust seasoning if needed; serve immediately. If you like it extra thick, allow it to cool and it will start to thicken.
CRAVING MORE RECIPES?
- Melt the butter in a large skillet over medium heat. Add the thawed corn, heavy cream, salt, pepper, garlic powder, onion powder, and sugar. Stir to combine.
- Whisk together the milk and flour in a medium bowl until there are no lumps. Slowly stream in the milk mixture while stirring constantly into the skillet.
- Stir well to combine, and continue to stir until the mixture has thickened about 4-5 minutes.
- Taste and adjust seasoning if needed; serve immediately. If you like it extra thick, allow it to cool and it will start to thicken.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Add a cup of diced onion if desired. Add to the melted butter first and cook until softened, 8-10 minutes, then proceed with the recipe as written.
- You can use fresh corn if you cut it off the cob, you will need about 2 ½ cups.
- It will thicken as it cools. To reheat, do so back in a skillet or microwave. You may have to add a splash of water or broth to loosen it up.
- Keep in the fridge for up to 5 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.