Creamed Corn

This cream-style corn is a simple side dish of corn kernels in a creamy sauce. Paired best with beef, chicken, or pork, this creamy corn dish is easy to make with just a handful of ingredients in just a few minutes.

Course side

Cuisine Southern

Keyword cream corn recipe, cream corned recipe, how to make cream corn, how to make cream style corn, how to make creamed corn

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 175kcal

Author Beth Pierce

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