Creamed Corn
This cozy creamed corn is rich, gently sweet, and simple enough for a weeknight side dish. Use fresh corn in summer or frozen corn any time of year.
Total
30 min
Servings
6 servings
Level
Easy
Creamed corn is a classic side dish made by simmering corn in a creamy sauce until it turns tender, glossy, and spoonable. It belongs next to roast chicken, grilled meats, holiday turkey, or a simple baked potato dinner.
This version uses a small amount of flour to thicken the sauce, plus milk and cream for a smooth texture. A little butter, onion, salt, pepper, and sugar bring out the natural sweetness of the corn without making it taste like dessert.
You can make it with fresh corn cut from the cob, frozen corn, or well-drained canned corn. Fresh corn gives the brightest flavor, but frozen corn is dependable and needs no thawing if you add a few extra minutes to the pan.
01What you'll need
Ingredients
11 items · 6 servings
- 4 cups corn kernels, fresh or frozen, about 6 ears fresh corn or 20 ounces frozen corn
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar, optional, or to taste
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper or smoked paprika, optional
- 1 tablespoon chopped fresh chives or parsley, optional, for serving
02How to make it
Step-by-step
1. Prepare the corn
If using fresh corn, cut the kernels from the cobs with a sharp knife. To catch the juices, stand each cob in a wide bowl and slice downward. If using frozen corn, measure it straight from the freezer. If using canned corn, drain it well.
2. Soften the onion
Melt the butter in a large skillet or medium saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring often, until it looks soft and translucent. Translucent means the onion has turned slightly clear, not browned.
3. Stir in the flour
Sprinkle the flour over the onion and butter. Stir constantly for about 1 minute. This cooks off the raw flour taste and makes a simple thickener for the cream sauce.
4. Add the milk slowly
Pour in the milk a little at a time while stirring. This helps prevent lumps. Once the milk is fully mixed in, stir in the heavy cream until the sauce looks smooth.
5. Add the corn and seasonings
Stir in the corn, sugar if using, salt, black pepper, and cayenne or smoked paprika if you like a little warmth. Keep the heat at medium until the mixture starts to bubble gently.
6. Simmer until thickened
Reduce the heat to medium-low and simmer for 8 to 12 minutes, stirring often. The corn should be tender and the sauce should lightly coat a spoon. If using frozen corn straight from the freezer, it may need 2 to 4 extra minutes.
7. Adjust the texture
For a creamier, more old-fashioned texture, mash a small portion of the corn against the side of the pan with a spoon or potato masher. You can also blend about 1 cup of the mixture, then stir it back in. Be careful when blending hot liquids.
8. Taste and serve
Taste and add more salt, pepper, or a small pinch of sugar if needed. Spoon the creamed corn into a warm serving dish and finish with chives or parsley, if using.
03From our kitchen
Cook's tips
- Make ahead: Cook the creamed corn up to 2 days ahead. Cool it, cover it, and refrigerate. Reheat gently on the stove over low heat, stirring often.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Do not leave creamed corn at room temperature for more than 2 hours.
- Reheating: The sauce thickens as it chills. Add a splash of milk or cream while reheating to loosen it.
- Fresh corn swap: If using very sweet summer corn, skip the sugar at first. Taste near the end and add only if needed.
- Frozen corn swap: Frozen corn works well and does not have to be thawed. If it releases extra liquid, simmer a few minutes longer.
- Canned corn swap: Use two to three 15-ounce cans, drained well. Canned corn is already cooked, so simmer just until the sauce thickens and the corn is hot.
Cook's note
For a lighter version, use all whole milk instead of milk plus cream. The sauce will be a little less rich but still creamy. Avoid boiling the mixture hard, as dairy can separate or scorch when cooked too aggressively.
04Frequently asked
Questions & answers
Can I make creamed corn without flour?
Yes. Leave out the flour and simmer the milk and cream with the corn until slightly reduced. For extra thickness, blend 1 cup of the cooked corn mixture and stir it back into the pan.
Can I use half-and-half instead of heavy cream?
Yes. Use 1 1/2 cups half-and-half in place of the milk and cream, or replace only the cream with half-and-half. Keep the heat gentle so the sauce stays smooth.
Why is my creamed corn watery?
It may need more time to simmer, especially if you used frozen corn. Cook it uncovered over medium-low heat and stir often until the sauce thickens. You can also mash or blend a small portion of the corn to help thicken it.
Can I freeze creamed corn?
You can freeze it, but the sauce may look slightly grainy after thawing because it contains dairy. For the best texture, refrigerate instead. If freezing, thaw overnight in the refrigerator and reheat slowly with a splash of milk.
What goes well with creamed corn?
Serve it with roast chicken, turkey, ham, barbecue, pork chops, meatloaf, or baked beans. It is also good with a green salad or steamed greens to balance the richness.
05Keep cooking
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