Creamed Corn Recipe
Introduction
Creamed corn is a comforting, rich side dish that highlights the natural sweetness of corn with a smooth, velvety sauce. This homemade version uses simple ingredients to create a classic Southern favorite perfect for any meal.
Ingredients
- 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons finely diced shallot
- 5 cups (about two 12-ounce bags) frozen sweet corn, thawed
- 1 cup heavy cream
- ¼ teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- Optional: freshly grated parmesan
Instructions
- Step 1: Whisk the flour and milk together in a small bowl until smooth, then set aside.
- Step 2: In a large skillet over medium heat, melt the butter. Add the diced shallot and sauté for about one minute until softened.
- Step 3: Add the corn, heavy cream, and dried thyme to the skillet. Stir and cook for 4 to 5 minutes until the corn has plumped up.
- Step 4: Pour in the flour and milk mixture, stirring continuously for 3 to 4 minutes until the sauce thickens slightly.
- Step 5: Remove 1 to 2 cups of the creamed corn and blend until smooth using a blender, food processor, or stick blender. Return the blended corn to the skillet and stir well. For extra creaminess, stir in ¼ cup of freshly grated parmesan.
- Step 6: Season the creamed corn with cayenne pepper, salt, and black pepper to taste. Stir and serve warm.
Tips & Variations
- If you prefer a sweeter creamed corn, add a tablespoon of honey or maple syrup.
- Substitute 2 cups of half-and-half for the cream and milk for a lighter version.
- Use milk of choice and coconut cream for a dairy-free alternative.
- Replace butter with rendered bacon grease for a smoky flavor, or add bacon crumbles for extra bacon goodness.
- Blend only 1 cup of corn for a chunkier texture or 2 cups for a smoother result.
- If the creamed corn becomes too thick, thin it with a bit more cream or milk.
- This homemade version is a great gluten-free option compared to many store-bought canned creamed corn products.
Storage
Store creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if needed to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used. Cut the kernels off about 5 to 6 ears of corn to get approximately 5 cups and follow the recipe as written.
How can I make this recipe dairy-free?
Swap the whole milk for your preferred non-dairy milk and replace the heavy cream with coconut cream. Use a dairy-free butter alternative or oil for sautéing the shallots.
PrintCreamed Corn Recipe
Creamed Corn is a rich and comforting side dish made with tender sweet corn simmered in a creamy mixture of milk, cream, and butter, thickened with flour, and enhanced with shallots and subtle seasonings. This homemade version uses frozen sweet corn and offers the option to blend part of the corn for a luscious texture, resulting in a perfect balance between creamy and slightly chunky. It’s easy to prepare on the stovetop and customizable with optional parmesan cheese or bacon for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons finely diced shallot
- 5 cups (about two 12-ounce bags) frozen sweet corn, thawed
- 1 cup heavy cream
- ¼ teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Optional Ingredients
- ¼ cup freshly grated parmesan cheese
Instructions
- Dissolve the flour: In a small bowl, whisk together the flour and whole milk until smooth. Set this mixture aside; it will be used later to thicken the creamed corn.
- Sauté the shallots: Heat a large skillet over medium heat and melt the unsalted butter. Add the finely diced shallots and sauté for about one minute until softened but not browned.
- Cook corn and cream: Add the thawed sweet corn, heavy cream, and dried thyme to the skillet. Stir frequently and cook for 4 to 5 minutes until the corn has plumped up and heated through.
- Thicken the sauce: Pour the milk and flour mixture into the skillet with the corn mixture. Stir continuously for 3 to 4 minutes until the sauce has thickened slightly and coats the corn.
- Blend some corn: Remove 1 to 2 cups of the creamed corn and blend it until smooth using a blender, food processor, or stick blender. Return the blended corn to the skillet and stir to combine. For extra creaminess, stir in ¼ cup of freshly grated parmesan cheese (optional).
- Season and serve: Season the creamed corn with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste. Stir well and serve warm as a delicious side dish.
Notes
- Sweetness: No added sugar is needed as frozen sweet corn is naturally sweet. However, if you prefer a sweeter dish, add 1 tablespoon honey or maple syrup.
- Dairy substitutions: Use 2 cups of half-and-half instead of heavy cream and milk for a lighter option. For dairy-free, substitute your preferred milk and coconut cream.
- Bacon flavor: Use saved bacon grease instead of butter to add smoky bacon flavor, or add bacon crumbles directly to the creamed corn.
- Texture control: Blend 1 cup for chunkier texture or 2 cups for a smoother creamed corn.
- Thickness adjustments: If the creamed corn is too thick, thin it with more cream or milk.
- Gluten-free note: Many store-bought canned creamed corn may not be gluten-free, making this homemade recipe a safer and tastier option for gluten-sensitive individuals.
Keywords: creamed corn, stovetop creamed corn, easy creamed corn, creamy corn side dish, sweet corn recipe, homemade creamed corn
