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.
20ozfrozen corn kernelsor 2 15 oz cans canned corn - drained and rinsed
3tablespoonswhite sugarbrown sugar can be used for a deeper caramely flavor
1/4teaspoonground black pepper
1/2teaspoonfresh or dried thymeoptional
1/2teaspoonfresh or dried rosemaryoptional
1/2cupto 1 cup Parmesan cheesedepends how thick and cheesy you want it
2tablespoonscornstarchor 3 tablespoons all purpose flour
1 1/4cupswhole milk
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.
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.
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.
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.
Best Creamed Corn Recipe
Amount Per Serving
Calories 190Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 300IU6%
Vitamin C 5.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.