Best Ever Creamed Corn Recipe
Creamed Corn is one of the easiest, most creamy and rich side dishes you can make. Ready in less than 30 minutes and goes well with chicken, beef or pork.
Side Dishes sometimes are the most exciting part of a meal. I love some good Baked Beans, buttery Mashed Potatoes or some Sweet Potatoes served with cinnamon and sugar. Another personal and reader favorite is this loaded Sweet Potato Casserole. I have finally added Creamed Corn to my collections, as its always on our holiday table.
Easy Creamed Corn
Creamed Corn is by far one of my favorite side dishes to enjoy during Thanksgiving or Christmas holidays. I love absolutely everything about it, the sweet corn, the cream and obviously the parmesan cheese. This delicious side dish will be the highlight of your dinner, and it goes well with almost any main course.
This classic Southern dish is a must-try. The sweetness from the corn works so well with the savory ingredients. The best part is that you can make it in less than 30 minutes. Once you try this homemade creamed corn version, you will never get canned creamed corn.
Do you want to know my secret to a shiny and glossy cream sauce? Using cornstarch instead of flour to thicken the sauce! You see, cornstarch has no flavor and it also won’t alter the color of the sauce, so if you have some on hand, I highly recommend using it.
What is Creamed Corn?
Creamed corn is very popular in the Midwestern and Southern parts of the United States. It is a side dish made by combining corn kernels with either milk or cream and adding cheese to thicken it. This side dish is very creamy and delicious.
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How do you make Creamed Corn using frozen or canned corn kernels?
I like to make my Creamed Corn using frozen corn kernels, that have been thawed. This recipe is made with simple ingredients that are very easy to find. First, let’s see what you will need to make this recipe.
Creamed Corn Ingredients:
- Frozen corn kernels, canned corn kernels can be used too.
- Cream and Milk. To make this side dish very rich you can use the cream only, or a combo of cream and half and half. To make it lighter, use milk.
- Butter
- Sugar
- Flour or Cornstarch
- Parmesan Cheese
- Fresh Thyme and Rosemary – the herbs are optional, but if you are looking to elevate, the herbs will add a nice flavor.
- Salt & Pepper
Creamed Corn Recipe Directions:
- Start by preparing and measuring all the ingredients.
- If using frozen corn, thaw it. To speed this up, place the bag with corn under warm water. Drain any excess of water from the corn, using a colander.
- If using canned corn, drain it.
- Melt butter in a large skillet over medium heat, add the corn, sugar, cream, salt, pepper, and herbs. Stir to combine.
- Add the milk and cornstarch mixture or milk and flour mixture and stir to combine until thick.
- Remove from heat and stir in shredded parmesan cheese. Stir until fully combined and creamy.
How do you make Creamed Corn with fresh corn kernels?
- Measure 20 oz of fresh corn kernels for this recipe. About 6-7 corn ears.
- After you add the butter to the skillet, add the corn and add 1/2 cup of water and 3-5 tablespoons of sugar.
- Cook until the corn is tender.
- Add the rest of the ingredients per recipe directions and cook until thick and creamy.
- Add the milk and cornstarch mixture or milk and flour mixture and stir to combine until thick.
- Remove from heat and stir in shredded parmesan cheese. Stir until fully combined and creamy.
What can I substitute for cream in Creamed Corn?
You can use half and half or milk. For a dairy-free version, you can use soy milk or canned coconut milk for a creamier texture.
How do you make cream cheese Creamed Corn?
Instead of stirring in parmesan cheese at the end, you can replace it with 4 to 8 oz of room temperature, cubed cream cheese, depends on how rich you want it. Mascarpone cheese can also be used.
What do you serve Creamed Corn with?
Creamed corn goes well with a lot of dishes. It pairs well with steaks, chicken or pork. It’s very tasty served with some Pulled Pork or Barbecue Pork Ribs. Traditionally it is served during Thanksgiving, Christmas, and Easter.
How to freeze Creamed Corn
- First, let corn come to room temperature after cooking.
- Then, using a cup or ladle, transfer the creamed corn inside covered airtight containers or heavy-duty freezer bags.
- Next, press to remove any excess air and seal the bags. Lay bags flat in the freezer.
- Freeze for up to 3 months.
How to reheat frozen Creamed Corn
- If you have time, transfer the frozen bag or container of creamed corn from the freezer to the fridge to thaw overnight. Also, to speed up this process, place the bag in a casserole dish under running warm water.
- Add the contents of the bag to a saucepan over low-medium heat and stir. If needed and more milk or cream and stir until warm. Let it simmer for 2 minutes.
- Then, remove from heat, if needed stir in some parmesan cheese or cream cheese. Taste and adjust for salt and pepper.
- Also, keep in mind that the texture of the corn will be softer after freezing and thawing.
How to reheat refrigerated Creamed Corn
- Keep in mind that the sauce will thicken once it cools off, this is normal.
- Next, add the creamed corn to a saucepan over low-medium heat and stir. In addition, if needed and more milk or cream, a little at a time, stir to combine. Let it simmer for 2 minutes.
- Remove from heat, if needed stir in some parmesan cheese or cream cheese. Taste and adjust for salt and pepper.
Watch recipe Video:
Best Creamed Corn Recipe
Ingredients
- 20 oz frozen corn kernels or 2 15 oz cans canned corn - drained and rinsed
- 3 tablespoons unsalted butter
- 3 tablespoons white sugar brown sugar can be used for a deeper caramely flavor
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh or dried thyme optional
- 1/2 teaspoon fresh or dried rosemary optional
- 1/2 cup to 1 cup Parmesan cheese depends how thick and cheesy you want it
Cornstarch Mix
- 2 tablespoons cornstarch or 3 tablespoons all purpose flour
- 1 1/4 cups whole milk
Instructions
Prepare the Corn:
- If using frozen corn, thaw it. To speed this up, place the bag with corn in a deep casserole dish under running warm water. Open the corn bag and drain any excess of water from the corn, using a colander.
- If using canned corn, drain it.
Cook:
- Place a large skillet or cast iron pan over medium heat, once hot add the butter and melt it.
- Once the butter has been melted, add the corn kernels, sugar, cream, salt, pepper and herbs if using. Stir to combine and bring to a simmer. Cook the mixture for 3 minutes.
Cornstarch Mix:
- In a medium bowl combine milk with cornstarch (or flour) and whisk until fully combined.
- Add the mixture to the pan and stir to combine. Continue to cook stirring until the mixture has thicker and the corn is cooked and tender, about 5-7 minutes.
- If the mixture is too thick, add more milk or cream, 1/4 cup at a time.
- If the mixture is too thin, mix another 1 tablespoon of cornstarch with 2 tablespoons of water until fully dissolved and add the mixture to the pan. Stir and bring to a simmer. Keep in mind that the mixture will thicken more as it cools.
Add cheese:
- Remove from heat and stir in the shredded parmesan cheese. Stir until fully combined and creamy. Keep in mind that the mixture will thicken more as it cools.
Nutrition
Video
