This creamed corn is a warm and cozy dish that combines sweet corn with creamy goodness. It’s perfect as a side for any meal and super easy to make!
Whenever I make it, I can’t resist a few extra spoonfuls. It’s like a hug in a bowl! Plus, it takes just minutes to whip up, which is always a win in my book!
Key Ingredients & Substitutions
Corn: Fresh corn is delightful in this dish, bringing a natural sweetness and crunch. If it’s not in season, frozen corn works well too—just be sure it’s thawed and drained!
Heavy Cream: This adds richness. For a lighter version, try half-and-half or whole milk, but the texture may be less creamy. Some also use coconut cream for a dairy-free option.
Butter: Unsalted butter is my go-to for better control of seasoning. You can substitute with olive oil or vegan butter for a dairy-free dish.
Flour: All-purpose flour thickens the sauce, but cornstarch can be used instead. Just mix it with cold milk before adding to prevent clumping.
How Do I Ensure My Creamed Corn is Creamy and Smooth?
To achieve that perfect creamy texture, it’s essential to manage cooking times and techniques. Start by slowly incorporating the liquids after coating the corn with flour; this helps prevent lumps and ensures even thickening.
- After adding flour, cook for 1-2 minutes to eliminate the raw taste. This step is key!
- Gradually whisk in the cream and milk while stirring. This helps to create a smooth consistency.
- Cooking for a few minutes after adding the cream allows everything to meld together beautifully.
Taking a bit of time here pays off, as it makes your creamed corn a comforting delight!
Delicious Creamed Corn Recipe
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 4-5 ears of corn) or frozen corn, thawed
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon sugar (optional, for extra sweetness)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional, for garnish and flavor)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep and cooking time. It’s quick and easy, making it a perfect choice for a hearty side dish any night of the week!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by shucking the ears and cutting the kernels off the cob. You should have about 4 cups of corn. If you’re using frozen corn, make sure it’s fully thawed and drained.
2. Sauté the Corn:
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat until it’s bubbling. Add the corn kernels and cook them for about 4-5 minutes. Stir occasionally until they begin to soften and get a little char on them for extra flavor.
3. Create the Roux:
Sprinkle 2 tablespoons of all-purpose flour evenly over the corn. Stir well to coat the kernels, cooking for another 1-2 minutes. This will help remove the raw flour taste and create a nice base for your creamy sauce.
4. Add the Cream:
Slowly pour in the 1 cup of heavy cream and 1/2 cup of whole milk, stirring constantly to avoid lumps. Keep cooking for about 3-5 minutes. You’ll want the mixture to thicken up so it beautifully coats the corn.
5. Season and Serve:
If you’d like a touch of sweetness, stir in 1 tablespoon of sugar. Season your creamed corn with salt and freshly ground black pepper to taste. Once it’s all nicely mixed, remove from heat and let it sit for a few minutes to thicken even more.
6. Garnish:
Before serving, sprinkle some fresh thyme leaves over the top if you’d like. This adds an aromatic touch to your delicious creamed corn. Serve it warm and enjoy!
This creamed corn is sweet, creamy, and perfect as a comforting side dish for any meal. You’ll want to come back for seconds!
Can I Use Canned Corn Instead?
Yes, you can use canned corn! Drain and rinse it well before adding to the pan. Since canned corn is already cooked, reduce the cooking time to just heating through for about 2-3 minutes to prevent it from getting mushy.
Can I Make Creamed Corn Dairy-Free?
Absolutely! Swap the heavy cream and whole milk for full-fat coconut milk or cashew cream for a dairy-free version. Use vegan butter in place of regular butter as well. This still gives you that creamy texture!
How Do I Store Leftovers?
Store any leftover creamed corn in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You can add a splash of milk or water if it thickens up too much!
Can I Add Other Vegetables?
Definitely! Feel free to mix in sautéed bell peppers, diced jalapeños, or even spinach for extra flavor and nutrition. Just make sure they are cooked before adding them to the creamed corn to keep everything at the right consistency.