Cream Corn

5 from 2 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: Cream Corn

Servings: servings

Author: Jennie Duncan

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

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