Sweet and rich with the slightest bit of crunch from the corn, creamed corn is easy enough to enjoy any time of the year.
Easy Creamed Corn
Creamed Corn is one of those dishes that seems to get associated with the holiday meal. At least it was for me growing up.
However, easy creamed corn using frozen corn, heavy cream, butter, and a few other pantry staples for a dish that is meant to be enjoyed year-round.
It might sound crazy but I love recipes and how they evolve, change and get customized over the years and in different regions. If you are in the midwest during corn season fresh creamed corn is typically made with heavy cream and butter.
However, if you are enjoying it in the south, creamed corn is often more bacon based in its sauce and of course, topped with plenty of bacon as well.
Some recipes will even have you place some of the corn in the blender and cream it so to speak before adding it to the remaining whole corn. I admit, if using fresh corn I might be more tempted to try that. Sticking with frozen corn a sauce of cream, milk, butter, and flour works best.
Creamed Corn with Frozen Corn
Make this recipe from frozen, fresh, or canned corn. However, frozen corn is my go-to for this particular dish. Creamed corn is a favorite through the holidays when fresh corn is less accessible.
- frozen corn kernels
- heavy cream
- salt
- pepper
- sugar
- whole milk
- all-purpose flour
- Italian parsley
- butter
Cream Corn Recipe
- In a skillet over medium heat, combine the corn, cream, salt, pepper, and sugar. Whisk together the milk and flour, and stir into the corn mixture.
- Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the butter, and sprinkle with parsley. Taste and adjust salt and pepper, as needed. Serve warm.
Sweet Corn Side Dishes
Creamy, cheesy, or fresh corn is one of the best side dishes because it is so easy and delicious and bonus, the whole family likes it.
Crockpot creamed corn made from scratch with frozen corn is a buttery, sweet and savory treat perfect for weeknights or special occasions.
Sweet and rich with the slightest bit of crunch from the salty bacon and the corn, this creamed corn is an elevated twist on the classic side dish.
The simple goodness of fresh corn and wholesome ingredients makes Scalloped Corn a heartwarming Amish classic.
Crisp sweet corn is cooked in butter with a squeeze of lime and transforms with cream and a dash of cayenne. Words fail me to describe just how mouthwateringly delicious this fresh creamed corn is, my friends.
Just a bit of cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish. The nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have you going back for seconds.
Creamed Corn
Ingredients
- 20-24 ounces frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh Italian parsley chopped
- 2 tablespoons butter
Instructions
- In a skillet over medium heat, combine the corn, cream, salt, pepper, and sugar. Whisk together the milk and flour, and stir into the corn mixture.
- Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the butter, and sprinkle with parsley. Taste and adjust salt and pepper, as needed. Serve warm.
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