Creamed corn is a warm and tasty dish made with sweet corn, butter, and a bit of cream. It’s like a hug in a bowl, perfect for any meal!
This dish is super easy to make and always a hit at the table. I love serving it alongside roasted chicken or just enjoying it on its own—so comforting!
Key Ingredients & Substitutions
Corn: Fresh corn is fantastic for this recipe, especially during the summer. If it’s out of season, frozen corn works perfectly, too. If you’re using canned corn, drain it well, but fresh or frozen will give a better flavor and texture.
Heavy Cream: Heavy cream gives a rich texture. If you prefer a lighter version, you can substitute half-and-half or whole milk, but the dish will be less creamy. Use coconut cream for a dairy-free option.
Butter: Unsalted butter is best, as it allows you to control the saltiness. If you’re dairy-free, use olive oil or a plant-based butter for the same effect.
Flour: All-purpose flour helps thicken the dish. For a gluten-free version, cornstarch can do the trick. Just mix it with a little cold water before adding to the saucepan.
How Do You Achieve the Perfect Creamy Consistency?
Making creamed corn requires a balance of thickening and creamy elements. Start with a roux, which is a mixture of butter and flour cooked together to thicken the sauce.
- Melt the butter in a saucepan over medium heat.
- Add flour and mix for about 1 minute, using a whisk to prevent lumps.
- Gradually pour in heavy cream while stirring to avoid clumping. Keep whisking until it thickens a bit.
- Add the corn and let it cook on low heat until it’s nice and tender.
- If it gets too thick, just add more milk gradually until it’s just right!
Don’t forget to taste and adjust seasoning as you go—this ensures a dish that really satisfies!
How to Make Creamed Corn?
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup milk (optional, for thinning)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, plus extra for garnish
- 1/4 teaspoon dried thyme or fresh herbs for garnish (optional)
- 1 tablespoon sugar (optional, if corn is not very sweet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 minutes to cook, making the total time about 20 minutes. It’s a quick and easy side dish that fits into any meal!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, carefully cut the kernels off the cobs and set them aside. If you’re using frozen corn, make sure to thaw it out before cooking.
2. Make the Roux:
In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is melted, stir in the all-purpose flour. Cook this mixture for about 1 minute while stirring constantly to form a roux. This will help thicken your creamed corn later.
3. Add the Cream:
Slowly whisk in the heavy cream, mixing well to avoid lumps. Keep stirring until the mixture thickens slightly, which should take just a couple of minutes.
4. Mix in the Corn:
Now, add the corn kernels to the cream mixture and stir everything together until well combined.
5. Simmer the Mixture:
Reduce the heat to low and let the mixture simmer for about 5–7 minutes. Stir occasionally until the corn becomes tender and the mixture thickens nicely.
6. Adjust the Consistency:
If your creamed corn seems too thick, don’t worry! Just stir in a little milk until you reach your desired consistency.
7. Season to Taste:
Now it’s time to season! Add salt, pepper, and sugar (if using) to taste. Taste the dish and adjust the seasoning as needed to make it just right.
8. Serve and Garnish:
Once everything is mixed and seasoned, remove the saucepan from heat. Transfer the creamed corn to a serving bowl, and don’t forget to sprinkle a little extra black pepper and dried thyme or fresh herbs on top for a lovely finish.
9. Enjoy:
Serve warm and enjoy this creamy, comforting side dish as part of your meal! It’s sure to be a favorite.
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! You can use canned corn for convenience. Just make sure to drain and rinse it well before adding it to the cream mixture. Canned corn is typically softer, so adjust the cooking time accordingly, maybe simmering for just a couple of minutes.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half or whole milk. For a lighter option, use a mixture of milk and a bit of butter to mimic the richness of cream.
How Can I Make This Recipe Dairy-Free?
You can make a delicious dairy-free version by using plant-based alternatives. Substitute the heavy cream with coconut cream or cashew cream and use vegan butter in place of regular butter. This will still give you that rich texture without the dairy!
What’s the Best Way to Store Leftovers?
Store any leftover creamed corn in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk if needed to restore creaminess.
