Creamed Corn
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I remember the first time I made creamed corn for a summer potluck — the kernels were bright and sweet, the sauce silky, and every bowl came back empty. This simple side turns ordinary corn into something comforting and slightly indulgent. Whether you’re working with fresh corn on the cob or pantry-friendly canned corn, this creamed corn recipe is quick, forgiving, and a crowd-pleaser for weeknights, BBQs, or holiday spreads. If you prefer a shortcut or a slow-cooker version, check this easy creamed corn recipe for a variation that saves time: Easy creamed corn recipe.
Why you’ll love this dish
Creamed corn is the kind of side that feels nostalgic and restaurant-worthy at the same time. It’s rich without being fussy, highlights peak corn flavor in late summer, and can be scaled up for a crowd. Home cooks reach for it when they want something creamy, slightly sweet, and texturally satisfying — kids love the smooth sauce and adults appreciate the butter and herbs.
“A perfect blend of sweet kernels and silky cream — the first thing to disappear at our family dinners.”
Reasons to make it now:
- Quick: about 15–20 minutes from start to finish.
- Budget-friendly: uses pantry corn or seasonal ears.
- Kid-approved: creamy texture and mild seasoning.
- Versatile: works as a side, spooned over grilled protein, or folded into casseroles.
How this recipe comes together
This recipe is straightforward: kernels are sautéed in butter, coated with heavy cream, seasoned, and simmered until the sauce slightly thickens. If you’re using fresh corn, you’ll remove kernels from the cob; with canned corn, drain and rinse. The goal is to warm and reduce the cream just enough so it clings to the corn without separating. Expect a gentle simmer for 6–8 minutes and a total time of roughly 15–20 minutes.
What you’ll need
- Fresh corn on the cob (4–6 ears) or 3–4 cups canned corn, drained (substitute frozen thawed corn if needed)
- 1 cup heavy cream (for a lighter finish use half-and-half or a mixture of milk + 1 tbsp cornstarch)
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh herbs (thyme or parsley), finely chopped for brightness
Notes and substitutions:
- Canned corn: look for low-sodium cans and drain well.
- Vegan option: swap heavy cream for full-fat coconut milk and butter for vegan margarine (see Variations).
- Want hands-off melting and slow flavor infusion? Try the slow cooker method described here: Slow cooker creamed corn.
Directions to follow
- If using fresh corn, stand each ear upright and carefully slice kernels off the cob with a sharp knife. Reserve any milky liquid from the cob — it adds extra corn flavor.
- Heat a medium saucepan over medium heat. Add the butter and let it melt, swirling so it coats the pan.
- Add the corn kernels and sauté for 2–3 minutes until they’re glossy and fragrant.
- Pour in the heavy cream and stir to combine. If you reserved corn milk, add it now.
- Season with salt, pepper, and half of the herbs. Reduce heat to a gentle simmer.
- Cook, stirring occasionally, for 6–8 minutes until the cream is slightly thickened and coats the kernels. If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering another minute.
- Taste and adjust seasoning. Stir in the remaining herbs just before serving.
- Serve warm.
Timing tips: keep the simmer low — boiling can break the cream. Total cook time once the cream is added is usually under 10 minutes.
What to serve it with
- Classic pairings: roasted or grilled chicken, smoked ham, pork chops, or a Thanksgiving turkey plate.
- Southern-style spread: serve alongside collard greens, mashed potatoes, and biscuits.
- For a light vegetarian meal: spoon over baked polenta or grilled portobello mushroom caps.
- Seasonal pairing: serve with roasted acorn squash for a cozy autumn plate — try this stuffed acorn squash for inspiration: Acorn squash stuffed with apples.
Plating idea: spoon a generous ring of creamed corn on the plate, place the protein on top or alongside, and finish with a scattering of fresh parsley and a tiny drizzle of browned butter for a glossy sheen.
How to store & freeze
Refrigerator: transfer cooled creamed corn to an airtight container and refrigerate for up to 3–4 days. Label with date.
Freezing: heavy cream can change texture after freezing. If you want to freeze, cool completely and freeze in a shallow airtight container for up to 2 months. Note: thawed creamed corn may separate; reheat gently and whisk or stir in a splash of fresh cream or milk to restore creaminess.
Reheating: warm gently on the stovetop over low heat, stirring often. Bring to 165°F (74°C) before serving for food safety. Avoid high heat to prevent splitting. Microwave reheating works too — use short bursts and stir between intervals.
Food safety: don’t leave creamed corn out at room temperature for more than 2 hours. Discard if it smells off or shows signs of spoilage.
Pro chef tips
- Kernels off the cob: hold the corn at an angle and slice downward with a sharp knife; work over a bowl to catch every drop of corn milk.
- Browning butter: finish with a spoonful of browned butter for a nutty depth.
- Balance sweetness: if your corn is overly sweet, a squeeze of lemon or a pinch of smoked paprika adds contrast.
- Texture control: for an ultra-silky sauce, blend half the cooked mixture in a blender and return it to the pot.
- Thickening without cornstarch: simmer slowly to reduce, or stir in 2 tbsp grated Parmesan for body and savory flavor.
- Herb timing: add delicate herbs (parsley) at the end and sturdier ones (thyme) earlier so flavors infuse.
Creative twists
- Bacon & onion: sauté diced bacon and a minced shallot before adding corn for smoky depth.
- Spicy jalapeño: add diced jalapeño or a pinch of cayenne for heat.
- Cheesy: stir in sharp cheddar or grated Parmesan for richness.
- Vegan creamed corn: use full-fat coconut milk and vegan butter, add 1–2 tbsp cashew cream for extra silkiness.
- Southern-style: fold in a splash of buttermilk and a small pat of butter at the end for tang.
- Succotash riff: mix in sautéed lima beans, red bell pepper, and fresh basil.
Common questions
Q: Can I use frozen corn for creamed corn?
A: Yes. Thaw and drain frozen corn first; pat it dry to avoid watering down the sauce. Frozen corn cooks quickly and works well.
Q: How do I thicken creamed corn without heavy cream?
A: Reduce milk slowly over medium-low heat, or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the pan. Pureed corn folded back in will also thicken naturally.
Q: Can I make creamed corn ahead of time?
A: Yes — make it up to two days ahead, cool, and refrigerate. Reheat gently and add a splash of cream or milk if it seems dry.
Q: Will the cream separate when reheated?
A: It can if overheated. Reheat slowly over low heat and stir constantly. Adding a small splash of cream or milk and whisking helps restore texture.
Q: Is creamed corn gluten-free?
A: The base ingredients (corn, cream, butter, herbs) are gluten-free. If you thicken with flour, substitute with cornstarch to keep it gluten-free.
Conclusion
If you want to compare styles or try a more indulgent, classic version, take a look at this detailed Cream Corn Like No Other Recipe for extra techniques and flavor ideas: Cream Corn Like No Other Recipe. For a Southern take with traditional tweaks and tips, this Southern Creamed Corn – Grandbaby Cakes is a great resource: Southern Creamed Corn – Grandbaby Cakes.
Creamed Corn
Ingredients
Method
- If using fresh corn, stand each ear upright and carefully slice kernels off the cob with a sharp knife. Reserve any milky liquid from the cob.
- Heat a medium saucepan over medium heat. Add the butter and let it melt, swirling so it coats the pan.
- Add the corn kernels and sauté for 2–3 minutes until they’re glossy and fragrant.
- Pour in the heavy cream and stir to combine. If you reserved corn milk, add it now.
- Season with salt, pepper, and half of the herbs. Reduce heat to a gentle simmer.
- Cook, stirring occasionally, for 6–8 minutes until the cream is slightly thickened and coats the kernels.
- If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering another minute.
- Taste and adjust seasoning. Stir in the remaining herbs just before serving.
