Creamed corn is a sweet and simple side dish that’s ready in 10 minutes! Ditch the can and try my homemade version that’s far better and just as easy. It’s perfect for the holidays!
Why you’ll love this recipe:
Homemade cream corn is cozy and rich enough for Thanksgiving, but sweet and light enough for summer. It’s an irresistible duo of tender-crisp corn in a decadent cream sauce.
- Ready in less than 15 minutes!
- A family favorite for kids and adults alike
- Creamed corn is a versatile side that pairs with any main, try roasted chicken, grilled steaks, or bacon-wrapped filet mignons.
- Worlds better than canned cream style corn!
Simple, flavor-packed recipes are the best kind, and this creamed corn recipe is the poster child for easy and delicious! It’s rich, naturally sweet, buttery, and oh-so-creamy. It’s also a breeze to make and everyone loves it, even picky eaters!
Key Ingredient Notes:
While you can spruce it up, homemade creamed corn requires only three simple ingredients: corn, heavy cream, and cornstarch. Everything else is just gravy!
- Corn – If sweet corn is in season, I recommend using fresh corn kernels cut straight from the cob. Don’t waste the milky substance leaking from the cob! You can rub the back of your knife against the cob to extrude the sweet, starchy milk. It helps thicken and sweeten the creamy corn. If you’re making this during the wintertime, frozen corn works great too!
- Heavy Cream – Creates a rich, thick, and slightly sweet sauce for the corn kernels.
- Cornstarch – A slurry is a mixture of cornstarch and water that’s used to thicken soups, sauces, and pie fillings. It thickens the cream sauce so it’s not too loose.
How to make this recipe:
- In a medium saucepan, combine the corn and heavy cream. Bring the mixture to a gentle boil over medium-high heat.
- In a small dish, combine the cornstarch with two tablespoons of water until smooth.
- Stir the cornstarch slurry into the boiling corn. Reduce the heat to medium and cook until desired thickness.
- Add salt to taste and serve!
If you just dump the dry cornstarch into the boiling corn, it will clump up! First make the slurry, then add the cornstarch.
Tips for Success:
- To give the sauce a sweet, corn-like flavor, blend a portion of the creamed corn then add it back into the pot.
- You can use fresh, frozen, or canned corn for this recipe. Just keep in mind that canned corn is softer than the other two.
- If using fresh corn on the cob, carefully remove the kernels from the cob with a knife. To extract as much flavor as possible, you can use the back of a knife to extrude the milk from the corn cobs! Add it to the saucepan with the corn and cream.
- If the cream of corn is too thick, add a splash of heavy cream to thin it out. If it’s too thin, cook longer to evaporate the excess liquid. It thickens more as it cools.
- You can double or triple this cream corn recipe! Just be sure to use a bigger pot!
It’s easy to customize creamed corn or put your own spin on it. Here are a few ideas to get you started!
- Heat – Sauté minced jalapeno or poblano peppers in olive oil before you add the corn and cream. Or a pinch of cayenne does the trick!
- Sweetness – Corn is naturally sweet, but if you like yours southern sweet, gradually stir in some sugar. Start with a tablespoon and add to taste. Remember, you can always add more, but you can’t take it out.
- Cheese – Try stirring in parmesan cheese, cheddar cheese, or cream cheese for a cheesy version!
- Toppings – Top with crumbled bacon, diced ham, shredded cheddar, shaved parmesan, cooked broccoli, or sauteed bell peppers.
- Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
- Reheat in a small saucepan on the stovetop over medium heat, stirring occasionally until hot throughout. If the mixture is too thick, you can add a splash of milk to thin it out.
- I don’t recommend freezing homemade cream style corn, because heavy cream is liable to separate once it’s thawed.
While each recipe is slightly different, creamed corn is a mixture of corn in a lightly sweetened cream sauce. It’s typically thickened with a cornstarch slurry, a roux, or the corn milk extracted from the cobs. Some recipes are sweet, and others are savory, but they all center around sweet corn!
Canned corn is just three ingredients, corn, water, and salt. It doesn’t have added sugar or thickeners. Cream style corn is still corn, but it’s sweet and thick with added sugar and a thickener like modified corn starch.
Cream style corn is a versatile side dish! It’s great for summer potlucks with BBQ style meats, potato salad, and pasta salad. It’s also a great side dish for the holidays alongside roasted turkey, sweet potato casserole, green bean casserole, or any of your favorite Thanksgiving sides.
10-Minute Creamed Corn
- 3 cups (450g) fresh or frozen corn kernels thawed, if using frozen corn, Note 1
- ¾ cup 180ml heavy (whipping) cream
- 1 tablespoon cornstarch
- Salt to taste
- In a medium saucepan, combine corn and heavy cream, then bring it to a boil over medium high heat.
- In a small dish, mix the cornstarch with 2 tablespoons of water until smooth.
- Add the cornstarch mixture into the boiling corn mixture. Reduce the heat to medium and cook until desired thickness.
- Add salt to taste and serve.
Tips & Notes:
– Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
– Reheat in a small saucepan on the stovetop over medium heat, stirring occasionally until hot throughout. If the mixture is too thick, you can add a splash of milk to thin it out.
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