Creamed corn is rich, creamy, buttery, and loaded with flavors. A perfect accompaniment that you can enjoy all year long, it’s great for summer picnics and potlucks, or holiday gatherings. It comes together in a jiffy!
You may also like creamed spinach and creamed peas.
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Why you’ll love this recipe?
- An easy side dish that can be ready in 15 minutes.
- It compliments any meal. You can serve it with grilled chimichurri chicken, roasted chicken, baked ham, and beef.
- An absolute winner for any potlucks, picnics, or holiday gatherings.
- Easy to customize to your preference.
- Make it ahead few days ahead and store it in the refrigerator.
Ingredients
- Frozen corn (or canned corn) – Fresh corn is the best to use. Frozen corn or canned corn works too.
- Butter – adds richness and flavor to the dish.
- Onion – yellow onion or shallot may be used. Onion adds flavor to the dish.
- Plain flour – used as a thickening agent for the sauce.
- Half and half (or whole milk) – For a creamier, rich taste use half and half. If using milk make sure to use full-fat or whole milk.
- Cream cheese (optional) – I recommend you don’t skip it. Cream cheese adds amazing creaminess and a decadent taste.
- Salt and pepper – Season to taste. White ground pepper would be best to use as it would not change the color of the dish.
- Sugar – helps enhance the sweetness of corn. Feel free to adjust the amount of sugar as per your taste preference.
Variations
- Bacon – add fried crumbled bacon at the end of the dish for extra deliciousness.
- Nutmeg – a dash of freshly grated nutmeg elevates the flavor.
- Cayenne or Jalapenos – to add a little heat to the dish consider adding a little cayenne powder or chop up fresh jalapenos and add it along with onion when you saute. Try experimenting by using seasoning salt.
- Garlic – 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.
- You may use skimmed milk as a substitute for half and half. You can skip cream cheese to keep it light.
Step-by-step instructions
Step 1: Melt butter in a saucepan over medium heat. Saute shallots or yellow diced onion until it’s translucent.
Step 2: Sprinkle plain flour, and whisk continuously on a medium-low flame.
Step 3: When flour begins to bubble, reduce heat to low.
Step 4: Gently pour in half and half (or full-fat milk) and continue to whisk.
Step 5: Continue to stir and cook.
Step 6: When sauce begins to thicken reduce heat to low and add cream cheese, keep stirring.
Step 7: Keep stirring until the sauce thickens.
Step 8: Add salt, cracked pepper (or ground white pepper), and sugar. If using fresh corn, you can skip sugar as fresh corn has a wonderful natural sweetness. Note: you can add cayenne pepper at this stage.
Step 9: Stir in corn. Cook on low flame for about 5 minutes with constant stirring.
Step 10: Taste and adjust seasoning as needed. Remove pan from heat and serve immediately.
Before serving, garnish with red pepper flakes, cracked pepper, and chives. Note: you can grate a dash of nutmeg while it’s hot before serving. It’s normal for the cream sauce to thicken as it cools.
Expert Tips
- For best taste use fresh corn. To remove corn kernels from fresh corn on the cob, place corn on a Bundt pan and slice the corn kernels off the cob using a sharp knife.
- Cook the slurry well by whisking flour and milk constantly until creamy.
- Though cream cheese is optional, I highly recommend you don’t skip it, cream cheese adds rich creaminess and decadent taste.
- Do not overcook corn. Depending on the type of corn used (fresh, frozen, or canned corn), cooking time may vary. Cook corn until it’s tender. Overcooking will turn corn mushy.
Serving suggestions
You can serve it as a side dish for any meal – grilled meats, roasted chicken, baked ham, and beef. It can be paired with cauliflower steaks or roasted cabbage steaks.
Storage Instructions
You can make it ahead and store it in an airtight container in the refrigerator for up to 3 days.
To freeze, transfer to airtight freezer containers or zip lock bags and store them in the freezer for up to 3 months.
To reheat
Heat it on a stovetop(add a splash of milk) until it’s warm.
Frozen creamed corn should be thawed in the refrigerator overnight and then reheated on a stovetop.
Recipe FAQs
During the summer season when fresh corn is at its best quality, use fresh corn. Fresh corn will have a nice bite and flavor to the dish. Note if you use fresh corn, you can skip adding sugar or reduce the amount of sugar. As fresh corn has this amazing natural sweet taste, adding sugar might make it too sweet.
Frozen or canned corn works great too. If using canned corn, drain all the liquids completely before use.
Yes, you can. Make it up to 3 days ahead and store it in the refrigerator.
If the creamy sauce is on the thin side, cook it in a skillet for a few minutes on low to medium heat. Heat will thicken the sauce.
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📋Easy Homemade 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 tablespoons yellow onion diced
- 2 tablespoons 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.
- Before serving, garnish with red pepper flakes, cracked pepper, and chives. Note: you can grate a dash of nutmeg while it’s hot before serving. It's normal for the cream sauce to thicken as it cools.
Video
Notes
- For best taste use fresh corn. To remove corn kernels from fresh corn on the cob, place corn on a Bundt pan and slice the corn kernels off the cob using a sharp knife.
- Cook the slurry well by whisking flour and milk constantly until creamy.
- Though cream cheese is optional, I highly recommend you don’t skip it, cream cheese adds rich creaminess and decadent taste.
- Do not overcook corn. Depending on the type of corn used (fresh, frozen, or canned corn), cooking time may vary. Cook corn until it’s tender. Overcooking will turn corn mushy.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and I’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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