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Creamed Corn Recipe
This easy, homemade Creamed Corn Recipe turns simple corn kernels into a rich, Southern-style side dish with a dreamy, creamy texture.
Let me explain what makes this dish so special: it’s fresh—or frozen—corn gently simmered with butter, milk, and cream, kissed by simple seasoning for that true comfort food moment. You’ll whip it up entirely on your stovetop in under 30 minutes, so there’s no oven fuss when you’re juggling side dishes for a holiday spread or a busy weeknight. I first learned this method from my grandmother’s church cookbook; she swore by adding a dash of sugar for extra sweetness. And here’s a little data nugget: according to USDA figures, a half-cup of corn kernels delivers about 4 grams of fiber and nearly 10% of your daily B-vitamin needs. Swap in low-fat milk or plant-based cream to lighten things—this recipe flexes to fit your tastes.
Why You’ll Love This Creamed Corn Recipe
- No oven needed—completely stovetop, so you save time (and heat)
- Ready in under 30 minutes, which is perfect for last-minute gatherings
- Uses just butter, milk, cream, and basic seasoning—pantry-friendly
- Naturally gluten-free; easy to tweak for dairy-free diets
- Sweet, silky, kid-approved—comfort food that pleases picky eaters
- A classic Southern side dish that pairs beautifully with roast chicken
- Fiber-rich corn kernels help you feel full and satisfied
- Customizable: stir in bacon bits, jalapeños, or shredded cheese
Ingredients for Creamed Corn Recipe
• 4 cups corn kernels (fresh from about 5 ears, or thawed frozen)
• 2 tablespoons unsalted butter (or your favorite plant-based spread)
• 1 tablespoon sugar (balances acidity; omit for a savory twist)
• ½ teaspoon salt (more or less to taste)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon cornstarch (optional thickener)
• ½ cup whole milk (can substitute 2% or unsweetened almond milk)
• ¼ cup heavy cream (or half-and-half for a lighter finish)
• 1 teaspoon smoked paprika (or regular paprika for mild warmth)
• Chopped fresh chives or parsley for garnish (adds color and a pop of freshness)
Tips on ingredients:
– Fresh corn gives a bright, popping flavor; look for plump, golden kernels.
– If using frozen corn, choose a brand without added salt—Green Giant works well.
– For a dairy-free version, swap butter for coconut oil and use coconut cream.
Directions for Creamed Corn Recipe
- Melt the butter. In a large skillet over medium heat, melt 2 tablespoons of butter until it gently foams—watch it, you don’t want browning.
- Sauté the corn. Add the corn kernels and sugar; stir frequently for about 3 minutes until the kernels start to soften. You’ll smell that sweet, toasty aroma.
- Whisk the slurry. In a small bowl, whisk together cornstarch, milk, and cream until completely smooth—no lumps.
- Combine and simmer. Pour the milk-cream mixture into the skillet. Bring to a gentle simmer, stirring constantly; you’ll notice tiny bubbles at the edges.
- Thicken it up. Continue to cook for 4–5 minutes until the liquid coats the back of a spoon. If it’s too thin, let it bubble a minute longer.
- Season to taste. Add salt, pepper, and smoked paprika; taste and adjust. A pinch more salt often brings out the sweetness.
- Garnish and serve. Remove from heat, sprinkle on fresh chives or parsley, and dive right in while it’s warm—and ridiculously creamy.
Servings & Timing
Makes 4–6 side-dish servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes—perfect for busy weeknights or holiday meal planning
Variations
• Bacon-Jalapeño Creamed Corn: Stir in ½ cup crumbled cooked bacon and 1 diced jalapeño.
• Cheddar Corn Bliss: Fold in ½ cup shredded sharp cheddar just before serving.
• Spicy Creole Corn: Add ½ teaspoon cayenne and ½ cup chopped bell peppers.
• Vegan Coconut Corn: Swap butter for coconut oil and use full-fat coconut milk.
• Herbed Lemon Corn: Finish with 1 teaspoon lemon zest and 2 tablespoons chopped dill.
• Maple-Smoky Corn: Drizzle 1 tablespoon maple syrup and shake in extra smoked paprika.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over low heat with a splash of milk—stir gently to revive that creamy texture. You can also microwave in 30-second bursts, stirring in between. For make-ahead ease, cook a day ahead and chill fully; reheat just before serving. Freezing isn’t recommended, since dairy can separate.
Notes
During recipe testing, fresh corn consistently outshone frozen in both flavor and bite, but frozen caught up if you let it thaw and drain well. If your creamed corn ends up too thick, stir in a tablespoon of milk—once cooled, it firms up more. Avoid over-stirring at the end, or you’ll mash the kernels. Honestly, that pinch of sugar is the secret weapon that pops out the corn’s natural sweetness.
FAQs
Q: Can I use canned corn instead of fresh or frozen?
A: Yes—just drain it thoroughly, reduce added salt, and skip the sugar if the corn is already sweetened.
Q: Is this Creamed Corn Recipe gluten-free?
A: Absolutely. It uses cornstarch for thickening and no wheat flour.
Q: How do I make this dairy-free?
A: Swap butter for vegan spread and replace milk/cream with coconut or oat milk plus coconut cream.
Q: Why is my creamed corn runny?
A: Either simmer a bit longer or whisk in a tiny extra amount of cornstarch slurry.
Q: Can I prep ingredients ahead of time?
A: Sure—cut kernels off fresh cobs up to 24 hours ahead and store them cold; measure out spices in advance.
Q: Can I bake this in a casserole dish?
A: You can—transfer to a greased dish, top with breadcrumbs, and bake at 350°F for 10–12 minutes until golden.
Q: How can I boost the nutrition?
A: Stir in sautéed spinach or diced zucchini for extra fiber and a veggie boost.
Conclusion
With a handful of everyday ingredients and simple stovetop steps, this Creamed Corn Recipe delivers a cozy, Southern-style side dish in under 30 minutes. It’s comfort food made easy—perfect alongside roast meats, sandwiches, or Classic Cornbread Recipe. Give it a try, share your tweaks below, and be sure to explore more of my homemade favorites like Easy Skillet Mac and Cheese. Enjoy!
Creamed Corn Recipe
Ingredients
- 4 cups corn kernels fresh from about 5 ears, or thawed frozen
- 2 tablespoons unsalted butter (or your favorite plant-based spread)
- 1 tablespoon sugar balances acidity; omit for a savory twist
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch optional thickener
- 1/2 cup whole milk (can substitute 2% or unsweetened almond milk)
- 1/4 cup heavy cream (or half-and-half for a lighter finish)
- 1 teaspoon smoked paprika (or regular paprika for mild warmth)
- Chopped fresh chives or parsley for garnish (adds color and a pop of freshness)
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter until it gently foams—watch it, you don’t want browning.
- Add the corn kernels and sugar; stir frequently for about 3 minutes until the kernels start to soften. You’ll smell that sweet, toasty aroma.
- In a small bowl, whisk together cornstarch, milk, and cream until completely smooth—no lumps.
- Pour the milk-cream mixture into the skillet. Bring to a gentle simmer, stirring constantly; you’ll notice tiny bubbles at the edges.
- Continue to cook for 4–5 minutes until the liquid coats the back of a spoon. If it’s too thin, let it bubble a minute longer.
- Add salt, pepper, and smoked paprika; taste and adjust. A pinch more salt often brings out the sweetness.
- Remove from heat, sprinkle on fresh chives or parsley, and dive right in while it’s warm—and ridiculously creamy.
