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    Home » Appetizers & Sides » Cream Corn

    Cream Corn

    Published: Feb 12, 2021 · Modified: Feb 24, 2021 by Jennie · This post may contain affiliate links

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    This Cream Corn is a classic side dish recipe. Just like my grandma would make, it's perfectly creamy and tastes amazing. 

    Cream Corn in a silver skillet

    Homemade Cream Corn

    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.

    What is Cream Corn?

    Cream corn is corn that is cooked in a creamy milk-based sauce.

    Ingredients:

    • Frozen corn
    • Heavy whipping cream
    • Milk: You can use any milk you have on hand I usually use skim
    • Sugar
    • Salt and pepper
    • Butter: I use unsalted butter
    • All-purpose flour

    picture of all ingredients

    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.

    adding ingredients to a pan

    Step three: In a separate bowl mix melted butter and flour. Add to corn while on the stovetop and stir until well combined.

    mixing flour and butter

    Step four: Remove from heat and serve.

    Serving Suggestions

    Here are a few of our favorite recipes that pair perfectly with this side dish.

    • Meatloaf Recipe
    • Baked Chicken Breast
    • Slow Cooker Turkey Breast
    • Baked BBQ Chicken Tenders

    cream corn in a white bowl

    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 can corn? Yes. Drain corn and follow directions. The only change would be boiling for a shorter time.

    Thickening cream corn tip: This recipe is not too soupy and should end with thicker cream 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 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.

     

    close up picture of Cream Corn with chives on top

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    Cream Corn

    Jennie Duncan
    This Cream Corn is a classic side dish recipe. Just like my grandma would make, it's perfectly creamy and tastes amazing. 
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 321 kcal

    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
    • ⅛ 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

    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 can corn? Yes. Drain corn and follow directions. The only change would be boiling for a shorter time.
    Thickening cream corn tip: This recipe is not too soupy and should end with thicker cream 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 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.

    Nutrition

    Calories: 321kcalCarbohydrates: 33gProtein: 6gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 68mgSodium: 459mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 770IUVitamin C: 8mgCalcium: 78mgIron: 1mg
    Keyword Cream Corn
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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