Creamed corn is a side dish that you can enjoy all year long. From summer picnics and potlucks to holiday gatherings, this creamed corn recipe is sure to impress all!
And best of all, it comes together in a jiffy!
I think you may be interested in other two classic sides – creamed spinach and creamed peas.
What Is Great About Creamed Corn Recipe?
- A vintage gem of a recipe that has been loved by all forever.
- It’s one of the easy side dish that needs just a few minutes to be ready.
- Homemade creamed corn is a side dish that compliments any meal. You can serve it with almost any meal that you can imagine – grilled meats, roasted chicken, baked ham, and beef. It pairs well with vegetarian main course as well.
- Also a side dish that can be enjoyed all year long. It’s great for summer picnics and potlucks to holiday gatherings in winter.
- An absolute winner for any potlucks, picnic gatherings or any occasion.
- Very few basic pantry ingredients are needed to make this dish.
- It’s a huge crowd pleaser! From kids to adults everyone will enjoy.
- The flavors are amazing, no one can resist this creamed corn.
- A versatile side dish recipe that you can easily adapt to your preference.
- It’s great make ahead side dish that can be made a few days ahead and stored refrigerated.
Ingredients You’ll Need
You’ll need-
- 32oz (4 cups) frozen corn kernels (or 3 canned corn drained) (or 4 ears fresh corn)
- 2 ½ tablespoons butter
- 3 tablespoon yellow onion, diced
- 2 tablespoon plain flour
- ½ cup half and half (or whole milk)
- ½ cup cream cheese
- 1 teaspoon sugar
- Salt to taste
- Cracked pepper to taste
Frozen Corn (or Canned Corn) – Frozen corn is my go to choice. If you want to use canned corn be sure to drain the liquids very well and then use.
Butter – use little or more butter according to your taste and health preference. Nothing is more delicious than corn sautéed in butter.
Onion (Yellow Onion) – for enhancing taste and texture of the dish. I love butter sautéed onion bite in my corn dish. If you want to skip onion, do it. Nothing can be substituted for onion.
Plain Flour – for thickening the sauce.
Half And Half (or whole milk) – no skimmed milk here. For creamier, rich tasting corn use half and half. If using milk make sure to use full fat or whole milk.
Cream Cheese (optional) – highly recommend using cream cheese though it’s optional. Cream cheese adds amazing flavors to the dish.
Salt and Pepper – Use salt and freshly cracked pepper according to your taste. White ground pepper would be best to use as it would not change the color of the dish.
Sugar – a little sugar always elevates the taste of sweet corn. I do not like it too sweet so I added ½ teaspoon. Feel free to increase add more to your liking. To my palate 1 or 2 tablespoon of sugar is too much sweet so I always add less – about ½ to 1 teaspoon has been my preference.
Additions And Substitutions
Bacon – add fried bacon (crumbled) to the dish for extra deliciousness.
Nutmeg – a pinch of freshly grated nutmeg to the dish elevated it’s flavors. A great spice addition when making this dish for the holidays.
Cayenne or Jalapenos – to add little heat to the dish consider adding little cayenne powder or chop up fresh jalapenos and stir it to the dish.
Garlic – along with onion, saute 1 minced garlic to up the flavors of the dish.
To make this dish gluten-free plain flour can be substituted with corn starch.
If you want to reduce the calories, use skimmed milk in place of half and half and skip cream cheese. Note: with these substitutes the dish may not be as rich tasting comparatively.
How To Make Frozen Creamed Corn?
- Melt butter in a sauce pan over medium heat.
- Saute yellow diced onion until it’s soft. (Do NOT brown onion)
- Sprinkle plain flour, whisk continuously while it cooks for about a minute on medium low flame.
- When flour begins to bubble, reduce heat to low. Gently pour in half and half (or full fat milk) and continue to whisk.
- When sauce begins to thicken add salt, cracked pepper (or ground white pepper) and sugar. Note: If you are adding cayenne pepper, add it at this stage.
- Whisk everything together.
- Stir in frozen corn. Cook on low flame for about 5 minutes with constant stirring.
- Remove pan from heat and serve immediately.
- I like to garnish with red pepper flakes, cracked pepper and fresh chives in the end before serving. It not just makes the dish look pretty and colorful but also enhances it’s taste. Note: if you are using nutmeg, grate it on top while it’s still hot just before serving.
Which is Best? Frozen Or Canned Or Fresh Corn?
- My go to choice is frozen corn. I always have frozen corn stocked up in my freezer.
- You can use canned corn too. Be sure to drain all the liquids completely before use.
- In summer when corn is in season, it’s not just best but wise choice to use fresh corn. As corn are sweetest and most irresistible when in season. Do note if you use fresh corn, you might have to skip adding sugar or add very little in the end after tasting. As fresh corn has this amazing natural sweet taste, adding sugar might make it too sweet. Fresh corn will have nice bite and flavor to the dish.
Storage Instructions
Creamed corn can be made ahead and stored in air tight container in the refrigerator for up to 3 days.
For longer storage, once made allow creamed corn to cool completely. Transfer to air tight freezer containers or freezer friendly zip lock bags. It can be stored frozen for upto 3 months.
To reheat creamed corn
Heat it on stove top(if needed add a splash of milk) until it’s warm.
Frozen creamed corn should be thawed in the refrigerator overnight and then reheated on stove top.
How To Serve Homemade Creamed Corn?
Homemade creamed corn is a side dish that compliments any meal. You can serve it with almost any meal that you can imagine – grilled meats, roasted chicken, baked ham, and beef. It pairs well with vegetarian main course as well.
HERE ARE FEW MORE SIDE DISHES YOU MAY LIKE TO TRY:
Garlic Parmesan Oven Roasted Broccoli
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Easy Creamed Corn Recipe
Ingredients
- 32 oz (4 cups)frozen corn kernels (or 3 canned corn drained) (or 4 ears fresh corn)
- 2 ½ tablespoons butter
- 3 tablespoon yellow onion diced
- 2 tablespoon plain flour
- ½ cup half and half or whole milk
- ½ cup cream cheese
- 1 teaspoon sugar
- Salt to taste
- Cracked pepper to taste
Instructions
- Melt butter in a sauce pan over medium heat.
- Saute yellow diced onion until it’s soft. (Do NOT brown onion)
- Sprinkle plain flour and whisk continuously while it cooks for about a minute on medium low flame.
- Once flour begins to bubble, reduce heat to low. Gently pour in half and half (or full fat milk) and continue to whisk.
- When sauce begins to thicken add the seasoning – salt, cracked pepper (or ground white pepper) and sugar. Note: If you are adding cayenne pepper, add it at this stage.
- Whisk everything together.
- Stir in frozen corn. Cook on low flame for about 5 minutes with constant stirring.
- Once corn is cooked through remove pan from heat and serve immediately.
- I like to garnish with red pepper flakes, cracked pepper and fresh chives in the end before serving. It not just makes the dish look pretty and colorful but also enhances it’s taste.Note: if you are using nutmeg, grate it on top while it’s still hot just before serving.
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