The perfect side dish – especially for holidays – this Creamed Corn only takes a few ingredients and is done in no time at all. This is a simple recipe that everyone loves!
If you love this Creamed Corn, you’ll also love this Corn Casserole.
I always feel like holiday meals are more about the side dishes, and less about the main dish. I mean – I love the main dish, but I love the side dishes.
And this Creamed Corn is the perfect holiday side dish. Whether serving it with turkey, ham, or even roast beef, this is the easy side dish that you need.
And it doesn’t help that it can be done in 30 minutes with very little effort.
It’s perfect for a holiday, but we have even had this as part of Sunday dinner. It’s really so delicious and versatile!
Ingredients
- Butter: I use unsalted butter, so I can control the amount of salt. If you use salted butter, you’ll probably just need less salt.
- Flour: The flour will thicken your sauce. I use all-purpose flour.
- Salt: I used a fine sea salt. I you use table salt, I would start with 1/2 teaspoon and then season to taste once it’s done.
- Cream: I used heavy whipping cream. I know it’s not a healthy recipe, which is why it’s a special occasion recipe for us. I haven’t tried using half and half or milk, but the sauce will just be thinner.
- Corn: You can use fresh or frozen corn.
- Sugar: The sugar enhances the sweetness from the corn. You could probably cut back on the amount of sugar, but I think it’s pretty perfect the way it is. 🙂
How to Make Creamed Corn
STEP 1: Melt the butter in a large saucepan (you want one big enough to fit the cream and 3 cups of corn). Add the flour and whisk the flour into the butter for a couple of minutes. Whisk in the salt.
STEP 2: Slowly whisk in the cream. Now it’s time to cook it until the sauce is thickened.
STEP 3: You’ll want to whisk the whole time to make sure nothing burns. You don’t want it thick like frosting, but it will be thick enough to coat the back of a spoon.
STEP 4: Once the sauce is thick, add in the corn and the sugar. If your corn is still frozen, the sauce may thicken up a lot right away, but as you cook the creamed corn, it will come to a smooth consistency. You’ll want to cook it, stirring often, until the corn is thoroughly heated through. This will take about 10 minutes.
Tips and Tricks
Make sure to taste and season the creamed corn after cooking. I always like to add lots of black pepper, and sometimes I’ll need a little more salt. (We do like things salty, though!)
No need to thaw the corn first if you are using frozen corn. You can add it in frozen.
This Creamed Corn can also be ahead of time, then reheat when you are ready to serve it. You may need to thin it out with some more cream, or you can use chicken or vegetable broth.
If you want more corn and less cream, simply add in more corn.
If you cook the sauce too long and it is too thick, you can add more cream (or broth) to thin it out a bit.
More Favorite Side Dishes
Glazed Carrots
Green Bean Casserole
Mashed Sweet Potatoes
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Creamed Corn
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1 3/4 cups heavy cream
- 3 cups fresh or frozen corn
- 2 tablespoons sugar
Instructions
- In a large saucepan, melt the butter. Whisk in the flour and cook for a minute or two. Whisk in the salt.
- Slowly whisk in the cream. Cook, whisking constantly, until it is thickened.
- Add the corn and the sugar and stir to combine. Let it come to a bubble, then turn the heat down and let it simmer for about 10 minutes, until the corn is heated through.
- Taste and season with pepper (and more salt, if needed). Serve warm.
flvcomo says
Such a great recipe. I’ll be adding it to my Thanksgiving menu.
Janie says
All I can say is, “Wow!” Your Creamed Corn was absolutely DELICIOUS!!! Thank you for this amazingly delicious recipe. Everybody loved it! Now they’re asking for Christmas dinner. 🙂
<3<3 -Janie
Deborah says
Awesome! Thanks so much for letting me know it was a hit!
Janie says
You are so welcome! 😀
Janie says
Great! Thank you! I’m pretty sure I will. Looks delish! 😉
Janie says
This sounds delicious! I ♥creamed corn! One question though. What kind of cream do you mean? Sour cream? Heavy whipping cream? Sorry if this is a dumb question. I really plan on doing this for Thanksgiving.
Thanks in advance.
Deborah says
It is heavy whipping cream. I hope you love it as much as I do!
Susie Taylor says
I love this recipe(au gratin)and agree that it’s all the deference with the flour. I also put one more ingredient that takes it to a whole new level…cayenne pepper. Trust me it’s simply delish!
Heather of Kitchen Concoctions says
Oh man, oh man, oh man! I can NOT wait to make this! I LOVE creamed corn and have been on the search for the PERFECT creamed corn recipe for ages. Thanks so much for sharing!
Danae says
This is perfect timing. My mom brought me a box of corn which is currently taking up half of my refrigerator, and I had no idea what to do with it all!
Katrina says
This is my favorite way to eat corn! Yum!
Joanne says
I’m so happy that my corn pesto coincided with corn week! I adore corn and can’t wait to see what you have in store for us. I’ve never had real creamed corn but I know I’d love it.
Erin @ Dinners, Dishes and Desserts says
Oh I love corn! I can’t wait to see what else you have for the rest of the week!
Cupcake Activist says
I love creamed crown, but I’ve only made it using canned cord. Fresh corn would be even better!
Sasha @ The Procrastobaker says
Ive never even had creamed corn! I dont think its a very ‘UK’ thing, or maybe its just me living a sheltered life! What i DO know though is i very much like the sound of this. It may be a really silly question but when you say fresh or frozen corn…does that include canned sweetcorn? and if so do you know what kinda sized can would be needed? Thank you! Another lovely recipe 🙂
Becca @ Crumbs and Chaos says
Looks absolutely perfect!! I love corn too…can’t wait for the rest of this week!
Bev Weidner says
A) I’m so excited for corn week!
B) I am in love with this recipe already. It’s now on the list for this week. HOLY.