After you try this easy Creamed Corn recipe, you will never, ever go back to canned. Made with fresh corn (though you can use frozen), it’s so creamy and full of flavor.
This side dish is addictively good. It will make a great addition to your Thanksgiving and Christmas spreads, but is a must in summer when that sweet corn is in season…
I just can’t get enough of corn. I love it right on the cobb, slathered in butter. But it’s also great for making a variety of sides.
Some of our favorites corn recipes are our Mexican Street Corn Salad, traditional Succotash, and Cajun Maque Choux.
This creamed corn is my newest favorite.
Why You’ll Love this Creamed Corn
- This recipe is very quick and easy. You can have it on the table in about 20 minutes.
- It tastes 1000x better than canned.
- You can serve it with a variety of mains.
- It’s easily customizable. We’ll share some variations later in the post.
Ingredients
- Corn – Fresh is best when it’s available. If not, you can use frozen.
- Butter – For frying the corn. You can also use oil or leftover bacon grease.
- Flour – For thickening.
- Milk and cream – Or you can use equal amounts half and half.
- Seasonings – Garlic, sugar, salt, pepper and a pinch of cayenne.
- Parmesan cheese – This really takes the recipe over the top.
How to Make Creamed Corn
Heat the butter in a skillet over medium heat. Add in garlic and sauté for about a minute, just till it starts to soften up and become fragrant.
Add in the corn and sauté for 10 minutes, stirring occasionally.
Stir in the flour for about a minute, until it is well combined.
Gradually add in the milk and cream, stirring continuously. Add salt, pepper and sugar to taste, along with cayenne. Simmer for a few minutes till it thickens.
Stir in cheese, garnish with parsley, and serve.
Variations
- Try different cheeses. Cheddar, feta or swiss would add unique flavors.
- Add in some crumbled bacon or sausage, or diced ham.
- If you prefer a thinner consistency, you can blend half of the mixture, then stir it back in.
- Give it a New Orleans twist by adding in some Creole Seasoning.
What to Serve with Creamed Corn
In addition to your holiday spread, creamed corn goes with a variety of main courses.
Some top contenders are BBQ Ribs, Chicken Wings, Steak Bites, or Pork Pinwheels.
If you’re in the mood for seafood, try it alongside Salmon Patties or Maple Pecan Salmon.
Leftovers and Storage
You can refrigerate leftover creamed corn in an airtight container for 3-4 days. Reheat in a pan on stovetop with a splash of extra milk.
We do not recommend freezing, as the quality will degrade.
If you make a big batch and have plenty of leftovers, you can use them in corn casserole, which will be our next post!
Give your corn a creamy and decadent makeover. This creamed corn has become one of our favorite new side dishes. We hope you love it as much as we do!
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Creamed Corn, in our Gypsy Bowl… enjoy!
Try these other great vegetable side dishes!
Creamed Peas with Pearl Onions
Green Beans Almondine
Brussels Sprouts with Bacon
Eggplant Caponata
Cherry Tomato Gratin
Squash Casserole
Creole Coleslaw
Homemade Creamed Corn
After you try this Creamed Corn recipe, you will never, ever go back to canned. So creamy and full of flavor, it goes great with a variety of mains.
Ingredients
- 2 Tbsp butter
- 1 garlic clove, finely chopped
- 5 cups fresh corn kernels (about 5 ears worth)
- 2 Tbsp flour
- 1 cup milk
- 3/4 cup heavy whipping cream
- salt to taste
- pepper to taste
- sugar to taste
- pinch of cayenne
- 1/2 cup shredded parmesan cheese
Instructions
- Heat the butter in a skillet over medium heat. Add in garlic and sauté for about a minute, just till it starts to soften up and become fragrant.
- Add in the corn and sauté for 10 minutes, stirring occasionally.
- Stir in the flour for about a minute, until it is well combined.
- Gradually add in the milk and cream, stirring continuously. Add salt, pepper and sugar to taste, along with cayenne. Simmer for a few minutes till it thickens.
- Stir in cheese, garnish with parsley, and serve.
Notes
- In absence of fresh corn, you can use frozen.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 190Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 161mgCarbohydrates 19gFiber 2gSugar 6gProtein 6g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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