Creamed Corn Recipe

This Creamed Corn Recipe might be one of our all time favorites! It’s so creamy, bright and delicious. We also love that it’s super quick, easy and low maintenance, coming together in only 20 minutes from start to finish!

This creamed corn recipe is one of the best side dishes you can make year round, but we especially love it during chilly weather months!

How to Make this Creamed Corn Recipe

Ingredients for creamed corn

Tools You’ll Need

• saucepan
• wooden spoon

Process

1. Melt some butter in a saucepan.
2. Add shallots and sauté.
3. Add corn and continue to sauté. Season with salt and pepper.
4. Remove corn mixture from skillet and set aside.
5. Place skillet back over heat and melt more butter.
6. Stir flour into butter and cook, constantly stirring.
7. Stir half and half into mixture until no lumps remain. Reduce heat to medium-low and simmer until mixture is thick enough to coat the back of a wooden spoon. Season with salt and pepper.
8. Add Parmesan and stir.
9. Stir corn mixture and sugar into half and half mixture and simmer. Adjust seasoning with salt and pepper as needed.
10. Serve.

Canned Cream-Style Corn vs this Homemade Creamed Corn Recipe

There are a few major differences you’ll find between a canned cream-style corn and the homemade version. Most canned cream style corn is a mixture of puree of corn with a few whole kernels, butter, salt and sugar (often times along with other additives and preservatives). It often times omits a creamy sauce as well.

Our homemade creamed corn recipe keeps all the corn kernels whole (although you can blend half the corn if you want, which is slightly more traditional) and stirs it together with a simple and delicious creamy sauce.

What to Serve with this Creamed Corn Recipe

Creamed corn is such a versatile side dish! Some of our favorite dishes to pair it with are:

• Standing Rib Roast
• Spatchcock Chicken
• Seared Ribeye Steak
• Oven Baked Chicken Thighs
• Herb Crusted Leg of Lamb
• Pork Belly Porchetta
• Slow Cooker BBQ Beef Brisket
• Garlic Butter Lamb Chops
• Pistachio Crusted Pork Chops

Make and Freeze Ahead Instructions

Make Ahead

1. This creamed corn recipe can be made up to 3 days ahead of time. Store in an airtight container in the refrigerator until ready to use.
2. To Reheat: Pour contents into a saucepan and gently simmer over medium-low heat, stirring occasionally. Gently simmering and stirring are both important to ensure the sauce doesn’t separate.
3. As the mixture heats up and begins to thicken add grated Parmesan, 1 teaspoon at a time, until fully melted and desired consistency has been reached.
4. Adjust salt and pepper as needed and serve.

Freeze Ahead

Although doable, I don’t recommend freezing this recipe. The texture will be slightly off and it won’t be as fresh in flavor.

If you really want or need to freeze this creamed corn recipe follow instructions below for best results:

1. Cool creamed corn and place into a freezable plastic bag, removing as much air as possible, before sealing.
2. Place bag in freezer for up to 3 months
3. To reheat: Transfer bag to refrigerator and thaw.
4. Strain 1/2 cup liquid and discard.
5. Transfer remaining contents into a saucepan and simmer over medium-low heat, stirring occasionally.
6. Once mixture has heated through, stir in an additional 1/3 cup half and half and continue to simmer.
7. Stir in freshly grated Parmesan, 1 teaspoon at a time, until sauce has slightly thickened.
8. Season with salt and pepper as needed.

We love this creamed corn recipe so much! It makes an amazing side dish to so many different meals and it’s so simple to make, with minimal ingredients! If you love corn as much as we do, you’ll also love our corn-centric recipes like:

• Corn Salad with Halloumi and Browned Butter
• Korean Corn Cheese
• Cheesy Corn and Jalapeno Cakes
• Creamed Corn Mac and Cheese
• Jalapeno Cheddar and Corn Spoon Bread