This easy creamed corn recipe will become a family favorite. Using simple pantry ingredients you can make this homemade Creamed Corn in less than 30 minutes. Perfect for potlucks and barbecues yet fancy enough for special occasions and holidays like Christmas, New Years and Easter.
There are two side dishes that I could eat at every meal. Anything with potatoes and anything with corn. Today’s recipe for homemade creamed corn is by far the most popular side dish I serve. It has a thick, creamy, velvety sauce around kernels of fresh corn that people go crazy for.
Not only is it super tasty, but it can’t be any easier to make so you can have it on the table in 30 minutes. All of these reasons are why I make cream-style corn all of the time. …. from something as special as Prime Rib, to casual party food like Oven Baked Ribs or to have during the week as a delicious side dish for dinner.
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What is in Creamed Corn?
Homemade creamed corn uses just a few ingredients but they give you a creamy, well seasoned sauce wrapped around the corn. The sauce is so creamy I’ve seen guests at my house scrape up every last drop of it by scrapping their fork on the plate to get all of it!
Creamed Corn Sauce
- Half & Half
- Parmesan Cheese (optional)
- Fresh Herbs (optional)
What kind of corn to use for the best consistency and best taste?
Frozen Corn – This is the easiest and least amount of work to use in creamed corn. It only requires opening the package to use it. If you are in a super hurry you can microwave the corn before adding it to the sauce and eliminate baking it.
Canned Corn – Canned corn will work in cream style corn but you will need to strain out the water before using it. This is my least favorite corn to use because the corn in cans seems to be extra sweet and a different texture.
Fresh Corn: When I can get fresh corn and I have a lot of time I love using fresh corn. You’ll boil the corn to al dente then cut it off of the cob. You’ll need about one pound of corn for this recipe.
How to make creamed corn:
- Mince shallots finely
- Sauté the shallots in butter until softened and clear.
- Stir in butter and let cook for a minute to roast the flour.
- Slowly add the cream in 3 sections stirring constantly until combined
- Bring to a boil and cook until thickened.
- Stir in warmed corn.
- Bake for 10 minutes if you want a crunchy top.
When making creamed corn you want to let the sauce get to nice thickened consistency before adding in the corn. The creamy sauce is thick enough you can’t see through it and it clings to a wooden spoon.
Pureed Style Creamy Corn
If you like a more pureed style corn, you can adapt this recipe by pulling out 1/3 cup of corn and using a hand blender to puree it before cooking the corn. Stir it into the cream sauce at the same time you are adding the rest of the corn.
Crunchy Cheese topped Corn
If you like a crunchy topping add 1/3 cup of parmesan cheese to 1/4 cup Panko bread crumbs over the top and bake until the cheese is golden brown.
Slightly Healthier Creamed Corn
Use 2% milk when making the fresh creamed corn. You’ll want to reduce the amount of milk by 1/3 cup. It won’t be as thick as it is when its made with cream or half and half but it still is delicious.
Other Questions when making this Creamed Corn:
Can I make this creamed corn ahead of time? Yes, you can make creamy corn ahead of time. Make it completely minus the baking and store it in a sealed container in the fridge. You’ll want to bring the corn to room temperature before baking. Bake at 275° starting for 20 minutes then check to see if it is warmed throughout. Resist the urge to use a higher oven temp, as the creamy sauce will separate if you cook it much higher.
Can I freeze the leftovers? I do not recommend freezing the creamed corn. It freezes fine, but the sauce tends to get watery and the consistency of the dish is not as good as making it fresh. Since it comes together so quickly I always make it the day I need it.
Recipes to serve Creamed Corn With
Seriously, homemade creamed corn can go with your fanciest gourmet meal to an everyday dinner. I’ve served this with a fancy beef tenderloin to a grilled rib dinner. It’s a creamy sauce with the fresh sweet corn flavor is a winner in any meal!
- No Fail Prime Rib
- Fall of the bone BBQ Ribs
- Stove Top Steak
- Grilled Mojo Pork
- Spicy Beef Brisket
- Pulled Pork
Other Delicious Side Dish Recipes you might enjoy
- Air Fried Green Beans with Crispy Onion Topping
- Sweet Corn Cake aka Jiffy Corn Casserole
- Creamy Scallop Potatoes
- Air Fryer Brussel Sprouts with Bacon (oven option too!!)
- Garlic Snap Peas
- Smoked Gouda Mac and Cheese
- Caramelized Shaved Brussel Sprouts
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- 1 package corn, frozen (if fresh use about 3 cups)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon shallot, minced
- 1 1/2 cup half & half
- 1/4 teaspoon paprika
- salt and pepper to taste
- fresh herbs for garnish
- Microwave corn according package instructions, then drain any excess liquid and set corn aside until cream sauce is ready.
- Melt butter in a saucepan.
- Add the shallots and sauté on low until translucent (about 3 minutes) Add the flour and stir until incorporated. Cook for 2 more minutes once combined
- Raise heat to medium, while stirring with a whisk add the half and half in 3 separate pours (1/3rd at a time.) Stir until all lumps are gone,
- Raise the heat to high, cook until sauce is thick about 4-5 minutes.
- Add corn and stir to combine. You can serve it as it is or sprinkle some parmesan cheese over the top and bake for 10 minutes to get a crunchy top. Serve immediately.
This recipe can be doubled easily. I always make double because it everyone devours it.
Recipe is adapted from The New Basics Cookbook by Julie Rosso & Sheila Lukins
Serving Size:6 servings
Amount Per Serving: Calories: 124Saturated Fat: 3gCholesterol: 15mgSodium: 190mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 2g