Skip the canned stuff and make delicious creamed corn at home with this easy and versatile recipe. Perfect for a side dish or as an ingredient in other recipes. You won’t believe how much better this tastes than canned creamed corn.
Classic Creamed Corn
This classic creamed corn recipe combines fresh sun-ripened corn cut right off the cob with a smooth homemade cream sauce. It is made with a handful of simple ingredients in about ten easy minutes and is much better than canned creamed corn. This easy recipe is the perfect side dish. I love to serve it at my holiday meals with my Thanksgiving turkey, Christmas roast, or Easter ham.
If your family is anything like ours, then they love fresh corn. This will quickly become one of your go-to comfort food side dishes. I love to serve this cream-style corn spooned over mashed potatoes with chicken fried chicken, smothered pork chops, or baked meatloaf.
Creamed Corn Ingredients
For this recipe, you will need onion, butter, flour, milk, cream, corn, dried thyme, dried parsley, salt, and freshly ground black pepper.
How to make Creamed Corn
Start by melting a little butter in a large skillet or pan over medium heat. Now add the onion to the melted butter and cook for several minutes. Now sprinkle the onion with flour and continue cooking for a few minutes, stirring continuously. Then, whisk in the milk and cream in increments, alternating between the two. Stir constantly until smooth.
Add the corn, thyme leaves, parsley, and plenty of salt and pepper to taste. Let it simmer and thicken for about 4-5 minutes. Add a few more tablespoons of butter and stir to melt. Let it simmer for a bit; however, if the cream sauce thickens too much, stir in a few splashes of milk to thin it out.
Recipe Tips
- For optimal flavor, use fresh corn kernels cut right off the cob. However, canned corn or frozen corn can be substituted. If fresh, steam, roast, microwave, or boil the ears of corn to cook them before you start the recipe.
- Use a knife and a nonskid cutting board to cut the corn kernels off the corn cob very carefully.
- If the creamed base gets too thick, add a splash of milk or two until the desired consistency is reached. If it is too thin, cook it a little longer, and the liquid will reduce more.
- Season with plenty of salt and pepper.
- If you are having a large gathering, transfer the contents to a crock pot or slow cooker and keep it on warm.
- For people who like a lot of kick in their recipes, substitute ground cayenne pepper for dried thyme.
- Do you like your cream corn sweet? Add 1 teaspoon of sugar to the cream base before stirring in the corn and other spices.
- For added aromatics and texture, top with crispy bacon and fresh snipped chives. Or garnish with a pinch of nutmeg or a sprinkle of Parmesan Cheese.
Recipe Variations for Creamed Corn
- Jalapeno Popper Creamed Corn – add 1 minced jalapeno the last minute of cooking the onion, melt 3 tablespoons cream cheese in the cream mixture before adding the corn, omit the dried thyme, and add a few pinches of ground cayenne, top with crumbled bacon.
- Sweet Onion and Garlic Creamed Corn – use Vidalia onion or another sweet variety; add 2 finely minced garlic cloves to the onions in the skillet about 1 minute before you add the milk and cream.
- Cheddar and Chive Creamed Corn – omit the dried thyme, and sprinkle the finished recipe with chives and finely shredded cheddar cheese.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
To freeze, first cool completely. Then spoon into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove over low heat or in the microwave at reduced power.
More Corn Recipes
Creamed Corn
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 tablespoons all purpose flour
- 1 ¾ cup milk whole milk or 2%
- ¼ cup heavy cream
- 4 cups corn kernels see notes
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh parsley chopped
- kosher salt and black pepper to taste
Instructions
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onions; cook for 3-4 minutes. Sprinkle with flour; continue cooking for 2 minutes, stirring continuously.
- Whisk in the milk and cream in increments, alternating between the two. Stir continuously until smooth.
- Stir in the corn, fresh thyme, fresh parsley, salt, and pepper to taste. Simmer the corn mixture for 4-5 minutes or until thickened. Add 2 tablespoons butter and stir to melt. Garnish with chopped fresh parsley or thyme leaves.
Notes
- For optimal flavor, use fresh corn kernels cut right off the cob. However, canned corn or frozen corn can be substituted. If fresh, steam, roast, microwave, or boil the ears of corn to cook them before you start the recipe.
- Very carefully, use a knife and a nonskid cutting board to cut the corn kernels off the corn cob.
- If the creamed base gets too thick, add a splash of milk or two until desired consistency. If it is too thin, cook it a little longer, and the liquid will reduce more.
- Season with plenty of salt and pepper.
- If you are having a large gathering, transfer the contents to a crock pot or slow cooker and keep it on warm.
- For people who like a lot of kick in their recipes, substitute ground cayenne pepper for dried thyme.
- Do you like your cream corn sweet? Add 1 teaspoon of sugar to the cream base before stirring in the corn and other spices.
- For added aromatics and texture, top with crispy bacon and fresh snipped chives. Or garnish with a pinch of nutmeg or a sprinkle of Parmesan Cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
- To freeze, first cool completely. Then spoon into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
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Catalina
I love this creamed corn so much! I am making this recipe for dinner tonight!
Sandra
This is so good! Perfect pair with our favorite meals!