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This Creamed Corn is a classic side dish recipe made with sweet corn, milk and seasonings. Just like my grandma would make, it’s perfectly creamy and tastes amazing.
Cream corn is one of my favorite comfort foods. It makes the perfect side dish for just about any meal and it’s simple to make.
My grandma and mom made it all my life. We had it all the time with dinner and at holidays too.
What is Creamed Corn?
Cream corn is corn that is cooked in a creamy milk-based sauce.
The milk and cream are thickened with the flour and really make this sauce excellent.
Rich with the butter and sweetened by a little sugar, I think everyone will enjoy this side dish.
Ingredient Notes:
- Frozen Corn: fresh or canned corn can work. Check below for more information on each.
- Heavy Whipping Cream
- Milk: You can use any milk you have on hand I usually use skim.
- Sugar
- Salt and Pepper: you can season this to taste.
- Butter: I use unsalted butter.
- All-Purpose Flour – helps thicken the dish.
Directions
Step One: Get started by mixing your corn, heavy whipping cream, milk, sugar, salt, and pepper in a saucepan.
Step Two: Next bring it to a boil then reduce heat to a simmer.
Step Three: In a separate bowl mix melted butter and flour.
Add to corn while on the stovetop and stir until well combined.
Step four: Remove from heat and serve.
Serving Suggestions:
Here are a few of our favorite recipes that pair perfectly with this side dish.
Creamed Corn goes great with these entrees.
FAQ and Tips:
Can I use fresh corn? Yes, you can use fresh corn. Just boil the cobs until corn is cooked and use a knife to remove the corn from the cob. Then follow directions as normal.
While you will spend extra time boiling fresh corn it will take less time to bring to a boil.
Can I use canned corn? Yes. Drain the corn and follow directions.
The only change would be boiling for a shorter time.
How to Thicken Creamed Corn:
This recipe is not too soupy and should end with thicker creamed corn.
Allow setting after cooking for 1-2 minutes to help your corn thicken before serving.
If your corn is still not thick enough for you try adding a slurry made of 1 tablespoon cornstarch and 1 tablespoon warm water.
Storing Directions:
- Fridge: Allow creamed corn to cool then place it in an air-tight container and keep in the refrigerator for 4-5 days. Reheat in a saucepan or in the microwave.
- Freezer: Allow creamed corn to cool then place in a freezer bag or freezer-safe container. Keep frozen for 7-8 months. Allow thawing in the fridge then reheat on the stovetop or microwave.
Try some of my other favorite side dishes:
Green Bean Casserole – The BEST Green Bean Casserole and so simple to make. Made with just three simple ingredients and some seasonings, this dish is the perfect side. Serve it with chicken or a holiday meal!
Mashed Potatoes – This is a recipe you will want to try! These Mashed Potatoes are simple to make and of course tastes amazing! Make sure to give this recipe a try asap!
Slow Cooker Mac and Cheese – Nothing better than comfort food in your slow cooker! I love this recipe for Slow Cooker Mac and Cheese. It’s my favorite way to make mac and cheese and comes out perfect every time!
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Cream Corn
Ingredients
- 24 oz frozen corn, (I used two 12 oz bags)
- 1 cup heavy whipping cream
- 1 cup milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoons pepper
- 2 tablespoons butter, (melted)
- 2 tablespoons all-purpose flour
Instructions
- Mix corn, heavy whipping cream, milk, sugar, salt, and pepper in a saucepan.
- Bring to a boil then reduce heat to a simmer.
- In a separate bowl mix melted butter and flour. Add to corn and stir until well combined.
- Remove from heat and serve.
Notes
Storing Directions:
- Fridge: Allow cream corn to cool then place it in an air-tight container and keep in the fridge for 4-5 days. Reheat in a saucepan or in the microwave.
- Freezer: Allow cream corn to cool then place in a freezer bag or freezer-safe container. Keep frozen for 7-8 months. Allow thawing in the fridge then reheat on the stovetop or microwave.
This was the best creamed corn. I used Silver Queen cobs, roasted in the oven, then sliced off. Your recipe was perfection.
Thanks Kathryn!
I’ve made this corn before and it is absolutely delicious! You just can’t quit eating it. Serve it to your family and you will be the best.