Why you’ll love this creamed corn recipe
While creamed corn can be enjoyed year-round, I especially love it during the summer months when fresh sweet corn is at its peak! It’s an essential summer side dish, perfect for sharing with friends at backyard BBQs and potluck dinners.
- Flavor – This recipe combines buttery, sweet corn kernels with rich, heavy cream, creating a comforting homestyle side dish.
- Ease – Skip the bland canned stuff because this version is made in just 15 minutes using only 3 main ingredients plus the seasoning! Cornstarch thickens the mixture in a matter of seconds!
- Versatile – I love a simple, back-to-basic cream-style corn recipe, but feel free to get creative if you’d like! Add a handful of shredded cheese, crispy bacon, or jalapeños for a spicy kick!
Creamed corn is the ultimate busy weeknight side dish! And, when you round out the meal with quick and easy grilled chicken breasts, dinner can be on the table in 30 minutes or less!
Key Ingredient Notes
- Corn kernels—I love using fresh sweet corn the most when in season. While removing the husks and shaving the corn off the cob does require some time beforehand, the flavor of fresh corn is absolutely the best! That being said, I’ve made this dish with frozen corn many times, and everyone still loves it! Just make sure they’re thawed before you get started.
- Heavy cream – Added for its rich, buttery taste and smooth, creamy texture. I don’t recommend using milk or half and half.
- Cornstarch thickens the mixture.
- Seasonings – I love seasoning the creamed corn with smoked paprika, parsley, garlic powder, salt, and pepper! Simple, yet still flavorful.
How to make creamed corn
Before you get started, make sure your frozen corn is thawed, or your fresh corn kernels have been sliced off the cob and are ready to cook!
- Combine the corn and heavy whipping cream in a medium-sized saucepan and bring the mixture to a boil over medium-high heat.
- Pour the cornstarch mixture into the saucepan once the cream has come to a boil.
- Meanwhile, make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water in a small dish. Mix until smooth and no clumps of cornstarch remain.
- Add the seasonings, reduce the heat to medium, and cook until the corn is tender and the mixture reaches your desired thickness, stirring occasionally.
Creamed Corn Variations
This simple, no-fuss recipe lets the corn’s natural sweetness shine. However, if you want to jazz it up, try any of these variations!
- Make it spicy. Sauté sliced jalapeño peppers in olive oil before adding the corn and cream. Diced green chiles, pepperjack cheese, cayenne pepper, chili powder, and Cajun seasoning will also bring the heat!
- Mix in shredded cheddar cheese after the cream has come to a boil. Cream cheese is also an option, and a sprinkle of parmesan cheese over the finished dish never hurts!
- Top it with bacon. Prepare this crispy oven-baked bacon first. Then, chop it up, and spread it over the creamed corn just before serving.
- Add fresh herbs. Fresh cilantro, parsley, chives, basil, or thyme will cut through the richness of the dish, adding a touch of light, herby flavor.
Time-Saving Tips
If you don’t have time for any prep work, frozen corn is a must! And don’t worry if you forgot to take corn out of the freezer to thaw. Simply place the frozen corn kernels in a strainer, and rinse them under cold water for several minutes.
Make-Ahead Tips
Creamed corn is best when it’s freshly made. However, you can make it up to 24 hours in advance, and reheat it on the stovetop over low heat until it’s hot and bubbly again.
Keep in mind that it thickens as it sits. So, you may need to thin it out with an extra splash of heavy cream.
Storing Tips
- Let leftover creamed corn cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, transfer leftovers to a saucepan, and warm on the stove over low heat until warmed through, stirring occasionally.
- I don’t recommend freezing leftover creamed corn, because heavy cream doesn’t thaw well. It often becomes grainy with a lumpy texture.
What to Serve with Creamed Corn:
There’s a place on the table for creamed corn year-round! It’s a popular side dish during the holiday season, but also fits right in at a summer BBQ.
- For Thanksgiving, Christmas, and Easter, serve creamed corn alongside turkey breast, baked ham, baked lamb chops, or prime rib.
- If you’re hosting a summer party, serve creamed corn with popular grilling favorites, such as red wine marinated grilled steak skewers, grilled teriyaki chicken thighs, or grilled chicken breast.
FAQs:
Canned corn is okay to use in creamed corn recipes. However, canned corn is softer than fresh corn and can even taste mushy. Fresh corn has a plump, firm texture, which makes for a much more satisfying bite!
While both corn casserole and creamed corn are creamy side dish recipes with similar ingredients, corn casserole is baked in the oven. Many corn casserole recipes include creamed corn as an ingredient, as well as cornbread mix, which gives corn casserole a soft, cake-like texture.
I prefer to thicken creamed corn using a cornstarch slurry because it works like magic! Starting with a butter and flour roux, adding a hefty dose of shredded cheddar cheese, or blending a portion of the creamed corn mixture will also do the trick. Creamed corn thickens as it cooks too. So, the longer you simmer it, the thicker it becomes.
The Easiest Creamed Corn
Ingredients
- 20 oz sweet corn kernels fresh or frozen Note 1
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon coarse kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- In a medium saucepan, combine corn and heavy cream and bring it to a boil over medium-high heat, 8-10 minutes.
- In a small dish, mix cornstarch with 2 tablespoons of water until smooth.
- Add the cornstarch mixture into a boiling corn mixture.
- Add the seasonings, reduce the heat to medium, and cook until desired thickness, 3-5 minutes.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Let leftover creamed corn cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
– To reheat, transfer leftovers to a saucepan and warm on the stove over low heat until warmed through, stirring occasionally.
– I don’t recommend freezing creamed corn.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on February 28, 2018.
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