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close up of creamed corn

10-Minute Creamed Corn

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 259kcal
Author: Shinee
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!
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Ingredients

  • 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

Equipment

  • Saucepan
  • Spatula

Instructions

  • 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.

Notes

Note 1: Canned corn can be used, but the kernels will be softer and not as fresh.
Storing Tips:
- 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.

Nutrition

Calories: 259kcal
Carbohydrates: 25g
Protein: 4g
Fat: 18g
Sugar: 4g
Sodium: 246mg