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