Creamed Corn

4.80 from 5 votes

This Creamed Corn is rich, velvety, and irresistible. Sweet corn kernels simmer in a luscious cream sauce until thick and cozy, creating a comforting side that pairs perfectly with everything from roast turkey to weeknight chicken.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamed corn

Servings:

Calories: 271kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

4 cups corn kernels fresh, frozen and thawed, or canned and drained
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
½ cup whole milk
1 tablespoon sugar optional, enhances sweetness
salt and pepper to taste

US Customary - Metric

Instructions

In a large skillet or saucepan over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute until lightly bubbly, this thickens the sauce.
Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened, about 3 to 4 minutes.
Stir in the corn and sugar (if using). Cook for 5 to 7 minutes, stirring occasionally, until the corn is tender and the mixture is creamy.
Taste and season with salt and pepper. Serve warm as a classic holiday side.

Notes

Fresh, frozen, or canned: All work beautifully. If using frozen, thaw first. If using canned, drain well.
Adjust sweetness: The sugar is optional but does enhance the natural sweetness of the corn. Skip it if you prefer a more savory flavor.
Consistency tip: If you want a thicker creamed corn, let it simmer a couple of minutes longer or mash a portion of the corn before adding it back in.
Make it ahead: This dish reheats like a dream. Store it in the fridge for up to 3 days and warm gently on the stove before serving.
Add-ins: Stir in a handful of shredded cheddar, sprinkle with crispy bacon bits, or add a dash of smoked paprika.

Nutrition