Creamed Corn Recipe

Stirring through corn in a skillet with cream and butter.

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Creamed Corn Recipe

This homemade creamed corn is thick, buttery, and slightly sweet, with tender corn in a rich cream sauce. It's a quick and easy side dish perfect for family dinners and Holiday meals.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamed corn recipe

Servings:

Author: Katerina Petrovska

Equipment

Large Frying Pan

Ingredients

3 tablespoon butter
½ shallot minced
4 cups frozen sweet corn you can use canned corn (drained) or corn off the cob, too
¾ cup heavy cream
¾ teaspoon sugar
½ teaspoon garlic powder
1 tablespoon cornstarch
1 cup milk
salt and freshly ground black pepper to taste

Instructions

Sauté. Melt the butter over medium heat in a large saucepan. Add the shallot and cook it until translucent.
Add the corn. Stir in the corn, heavy cream, sugar, and garlic powder. Bring the mixture to a gentle boil before reducing the heat to low. Simmer for 2-3 minutes to give the flavors a chance to meld.
Thicken it. While the corn is cooking, whisk together the cornstarch and milk. Stir the cornstarch mixture into the corn mixture and continue to cook for 5 minutes, or until the sauce has thickened.
Puree. Transfer the contents of the saucepan to a food processor and puree until somewhat smooth but still chunky (make it as smooth or as chunky as you’d like).
Season and serve. Taste the creamed corn and pulse in salt and pepper to taste. Serve.

Notes

Adjust the texture. Pulse the creamed corn in the food processor until it's as smooth or chunky as you like. I prefer mine mostly creamy with some corn kernels still intact.
Make ahead. Prepare the creamed corn a day or two in advance and refrigerate. Reheat over low heat, stirring occasionally. Add a splash of milk if it's too thick.
Season to taste. Taste before serving and adjust the salt and pepper as needed. You can also add a little more sugar if you prefer sweeter creamed corn.

Nutrition