Creamed Corn

Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!

I always bought cans of creamed corn from the store, until I realized how easy it is to make it from scratch! There’s no prep involved, and it takes just 15 minutes of my time. The result is creamy sweet corn in a velvety irresistible cream sauce.

Plus, I know what ingredients go into my creamed corn, if you read the label on the can you’ll find a list of things that you can’t even pronounce. So why not just make a homemade version instead?

It is so simple to make, and you can use fresh, canned, or frozen corn. Whichever you have available (or is on offer at the store!).

What is Creamed Corn?

Creamed corn aka cream-style corn, is a soupy version of sweet corn. It is often sold in cans, and what is so special about it is the creamy texture. Corn milk from the pulp is what makes it so creamy, but in homemade versions especially if using canned or frozen corn, milk and cream are often added, and the corn is blended partially to release some of its liquids.

To make a bowl of really good creamed corn at home, you need a great recipe where the corn is properly seasoned as there’s nothing worse than bland food!

The Ingredients

• Corn kernels – use frozen, fresh ears of corn, or canned and drained.
• Onion – white or yellow finely diced (optional).
• All-purpose flour for the roux.
• Heavy cream, butter, and milk.
• Salt and ground black pepper.
• Fresh thyme – (optional).
• Cornstarch or arrowroot powder to thicken.

The Directions

• In a medium-sized saucepan or pot, melt the butter and saute the onion if using until it’s soft and translucent (3-4 minutes).
• Add the corn kernels, if they’re frozen then cook them for a few minutes until they’re warmed through.
• Add flour to create the roux, and cook for 1 minute then add the cream and milk.
• Bring the mixture to a gentle simmer, and allow the sauce to thicken.
• Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
• Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
• Adjust seasonings to your preference.

Top Tips

• If you’re using sweet corn, then there is no need to add sugar. If using regular corn, you can add 1 tablespoon of granulated sugar.
• You can substitute the milk and cream with half and half.
• Blending a part of the corn kernels will create a thicker sauce, but if it’s not thick enough, you can thicken with a cornstarch slurry (1 tablespoon of corn starch mixed with 1 tablespoon of water). Mix it in and cook for a couple of minutes until the sauce thickens.
• You can skip the blending if you prefer the corn kernels to keep their texture.
• You can serve it as a casserole by sprinkling the top with breadcrumbs and parmesan and placing it under the broiler for a few minutes.

Topping Ideas

• Simply salt and pepper.
• Crispy bacon.
• Diced jalapeno.
• Chopped sundried tomatoes.
• Shredded white cheddar.
• Fresh herbs such as parsley, chives, thyme, or cilantro.

Storing Tips

• Make ahead and store in the fridge in an airtight container for up to 3 days.
• Freeze in a sealed container for up to 3 months.
• Reheat on the stove if chilled, or defrost then reheat if frozen.

Serve creamed corn with roasted turkey, chicken, or ham. It also makes a great BBQ side dish, and goes well with steak.

More Delicious Side Dishes

• Best coleslaw recipe!
• Easy mushroom tart.
• Buttered cabbage.
• Southern smothered potatoes a MUST try!
• Cheesy scalloped potatoes.