Creamed Corn
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Creamed Corn – rich, velvety, sweet and savory corn in a creamy sauce that takes only 20 minutes to make. Perfect side for your holiday table.
Everyone Fights Over This Creamed Corn
I’m convinced creamed corn is the most underrated side dish in history. It’s humble, it’s unassuming, it’s literally just corn swimming in cream, and yet every time I serve it, it disappears faster than the turkey. This is the dish people “just take a spoonful of” and then come back for thirds.
It’s cozy, nostalgic, and tastes like something your grandma would have made if your grandma had a serious thing for butter. And the best part? It’s absurdly easy. No fancy tricks, no special equipment, just a few pantry staples and a skillet standing between you and your new favorite side.
Why You’ll Love This Creamed Corn
- Ridiculously easy. This is the kind of side dish that practically makes itself. If you can stir, you can make this.
- Simple ingredients. No complicated shopping list here. It’s just corn, cream, butter, and a few pantry staples you probably already have.
- Customizable. Add a sprinkle of Parmesan, toss in some crispy bacon, or hit it with fresh herbs. It’s delicious as is but also easy to make your own.
- Perfect with everything. Whether it’s Thanksgiving turkey, roast chicken, or a simple weeknight steak, this creamy, cozy corn fits right in.
- Kid and adult approved. Even the pickiest eaters can’t resist sweet, buttery corn bathed in a rich sauce. Seconds (and thirds) are guaranteed.
Ingredients and Tips
- Fresh, frozen, or canned? Use whatever you have on hand. Fresh corn will give you the sweetest flavor, but frozen and canned both work beautifully. If using canned, just make sure to drain it well.
- Don’t skip the roux. That quick mix of butter and flour at the start is the secret to getting that luscious, creamy texture. If you rush it, your sauce might turn out thin.
- Whisk like you mean it. When adding the milk and cream, whisk steadily so your sauce stays smooth and lump free.
- Taste as you go. Depending on the corn’s sweetness, you may not even need the sugar. Add it at the end if you want that extra pop of sweetness.
- Make it ahead. Creamed corn reheats like a dream. Store it in the fridge for up to 3 days and gently warm it on the stovetop with a splash of milk to loosen it up.
Melt the butter in a large skillet or saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute until it’s lightly bubbly. This is what thickens your sauce, so don’t skip it.
Slowly pour in the heavy cream and milk while whisking continuously. Keep whisking until the mixture is smooth and just starting to thicken, about 3 to 4 minutes. If it coats the back of a spoon, you’re on the right track.
Stir in the corn and the sugar if you’re using it. Let everything simmer together for 5 to 7 minutes, stirring occasionally. The corn should be tender and the sauce rich and creamy. Taste and add salt and pepper until it’s just right. If you like things a little more decadent, stir in a knob of butter at the end for extra richness.
How To Serve This
Creamed corn is one of those side dishes that just works with everything. It’s the perfect balance of sweet, creamy, and savory, and it plays nicely with a ton of main dishes. Here’s how I love to serve it with:
Instant Pot BBQ Ribs
Crockpot Brown Sugar Cola Glazed Ham
Oven Baked Chicken Thighs
Roast Chicken
Frequently Asked Questions
Can I freeze creamed corn?
Absolutely. Once cooled, transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently. Add a touch of cream if needed to restore the original consistency.
How do I make it richer?
Stir in a little extra butter at the end, add a sprinkle of Parmesan, or finish with a splash of cream. You can also fold in some cream cheese for more creaminess.
How do I store leftovers?
Let the creamed corn cool completely, then store it in an airtight container in the fridge for up to 4 days. When you’re ready to serve it again, reheat gently on the stovetop over low heat. Add a splash of milk or cream to loosen the sauce and bring back that silky texture.
How can I make it spicy?
Add a pinch of cayenne, stir in chopped jalapeños, or drizzle with hot sauce before serving.
Try These Holiday Sides Next
- Easy Cornbread Recipe
- Funeral Potatoes
- Roasted Asparagus and Tomatoes
- Baked Mac And Cheese
- Easy Stuffing Recipe
- Corn Casserole
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Creamed Corn
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
