The Very Best Creamed Corn Recipe
The best side dish ever, this Homemade Creamed Corn recipe is ready in no time flat. Sweet corn kernels in a smooth, creamy, buttery sauce makes it the ultimate comfort food. Simple to create with fresh ingredients you may already have in your kitchen!
First day back to school under our belt and I’m feeling all the summertime sadness right now. Like big time. I think this is the first year ever that back to school has taken the wind out of my sails. I’m sure I’ll recover but, seriously, where did summer go?
I didn’t get a chance, it seems, to eat my weight in watermelon, sweet corn and peaches. So, this week I plan to dive headfirst into all the seasonal produce and ignore the fact that pumpkins are starting to pop up at my local farmer’s market. I froze a TON of sweet corn already to last the whole summer so now I’m onto stocking up on things like this easy Homemade Creamed Corn recipe from scratch!
Canned creamed corn was like my favorite thing in the world growing up. Whenever my mom would make something I didn’t really want for dinner she made sure there was a pile of creamed corn for me so I was happy about something. But if you ask me, I didn’t ever thing we had it often enough.
When I was finally out on my own, creamed corn was always more expensive than regular corn so I usually didn’t buy it because I was pretty broke and every penny counts. So, I got out of the habit of eating it on the regular until….I learned how to make it completely from scratch. And guess what? It’s insanely amazing and way better than anything I had in a can back in the day.
WHAT IS CREAMED CORN
Creamed Corn is a creamy side dish made with sweet corn in a cream based sauce that can include spices, butter and/or cheese. I love how versatile it is because you can use it in a variety of recipes or simply serve your creamed corn with jalapenos or topped with crispy bacon.
INGREDIENTS IN CREAMED CORN
Creamed Corn is made of simple ingredients that are readily available in your kitchen. You can make your corn with frozen corn or fresh sweet corn.
It’s a great way to use up leftover corn on the cob, if you have any….because leftover corn on the cob is basically nonexistent in this house.
Here’s what you will need:
- Fresh sweet corn or frozen thawed corn
- Half and Half
- Parmesan Cheese
You can totally skip the parmesan cheese if you like but it adds a saltiness to the cream sauce that salt just won’t do alone. Also, don’t skip the nutmeg…it totally makes the cream sauce absolutely magical and is my secret ingredient in just about any creamy dish like this one. (And my Creamy Spinach Au Gratin)
HOW TO MAKE CREAMED CORN
Many Creamed Corn dishes involve scraping the milky pulp left in the corn cob after cutting off the kernels. Then, you blend half the kernels to use as the thickening agent in the cream sauce which is wonderful.
This Creamed Corn recipe is so much easier and works with both fresh or frozen corn. There’s no need to blend the kernels because the flour and half and half make the cream sauce thick, smooth and velvety.
Here’s how you make it:
- Saute the onion in butter to soften.
- Sprinkle the flour over the onion and continue cooking for a few minutes.
- Stir in the half and half, salt, sugar, pepper, nutmeg and corn.
- Continue cooking until the sauce begins to thicken.
- Stir in the cheese and remove from the heat.
- Serve immediately!
If you want to make this creamed corn better, you can stir in a little extra cheese like cheddar or add a spoonful of pesto to give it a fresh vibrant twist!
I love to serve this creamed corn with our favorite Oven Baked Chicken Breast or this easy Rotisserie Style Chicken! It’s also amazing with this simple Filet Mignon for something a little more steak house-ish.
MORE SIDE DISH RECIPES
- Mexican Street Corn Salad
- The BEST Fried Cabbage Recipe
- Baked Cauliflower Mac and Cheese
- Easy Scalloped Potatoes
The Very Best Creamed Corn Recipe
- 2 tbsp butter
- 1 medium Vidalia onions or other sweet onion diced
- 3 tbsp flour
- 2 cups half and half
- 3 cups sweet corn kernels
- 1 tsp kosher salt
- 2 tbsp sugar
- 1/4 tsp nutmeg
- 1/4 cup grated parmesan cheese
- Heat the butter in a large skillet over medium high heat.
- Add the onion to the pan and cook for 3-4 minutes until softened.
- Sprinkle the flour over the onion and stir to coat. Continue to cook for 2-3 minutes until the flour starts to turn golden. (Similar to making a roux)
- Slowly stir in the half and half. Cook for 2 minutes or until the sauce starts to thicken slightly.
- Add the corn, salt, sugar, nutmeg and cheese. Stir to combine.
- Bring the creamed corn to a simmer and cook until thickened, approximately 3-4 minutes longer.
- Remove from the heat, top with additional cheese (if desired) and serve.