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.
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.
Notes
During recipe testing, fresh corn consistently outshone frozen in both flavor and bite. If your creamed corn ends up too thick, stir in a tablespoon of milk. Avoid over-stirring to prevent mashing the kernels.
Nutrition
Calories: 200kcal
Love this recipe?Follow us at @Recipecs for more