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Sweet corn kernels are coated with an irresistible creamy sauce in this Easy Creamed Corn. It’s a dish that instantly takes me back to holidays at my grandma’s house. Why not make it year-round?
Easy Creamed Corn
Creamed corn is one of those dishes that seems to get saved for the holiday table. At least, it was for me growing up. This was the kind of dish that we feasted on at Christmas and Thanksgiving.
But, this dish is too easy and too good not to make it anytime I want. And, now that I can make easy creamed corn with frozen corn and the staples in my fridge and pantry? It makes a regular appearance at our table.
If you’re used to creamed corn from a can, then oh, are you in for a surprise! There’s no mush, here! Corn brings such wonderful texture, with the slight crunch and pop of each kernel. And, the creamy sauce gives a rich contrast to the natural sweetness of the corn.
While it’s great on special occasions, you don’t have to reserve this dish for the next holiday. Break it out for a routine weekday dinner, and you won’t regret it.
How to Make Creamed Corn
These days, I know how to make creamed corn at the drop of a hat. A bag of frozen corn, some heavy cream and butter, and just a few pantry staples. It’s not a fancy dish. Just honest comfort food and simple as can be.
Depending on where you’re from, you probably grew up with a slightly different take on this recipe. That’s one of the things I love about food. It travels and evolves, picking up a bit of local personality at each new stop.
If you are in the Midwest during the summer, fresh creamed corn is typically made with heavy cream and butter. But, in the south, creamed corn frequently appears with bacon. Go further south to Mexico, and it transforms into a flavorful, spicy corn dip called esquites.
Easy Creamed Corn Recipe
I have found that some recipes will call for blending some of the corn to “cream” it before adding it back in. And, if I’m using fresh corn, I am often inclined to do that.
But, when I’m using frozen corn (which is most of the time), I prefer to keep it super simple. And, I’ve found that a quick sauce made from cream, milk, butter, and a touch of flour does the trick beautifully.
Cream Corn with Frozen Corn
Don’t let anyone tell you that you can’t make cream corn with frozen corn. It’s just not true. Vegetables are frozen at the peak of their ripeness. And, you can tell by the taste.
While I would never recommend using frozen brussels sprouts, I stand by frozen corn wholeheartedly. It makes it possible to bring sweet summer corn to the table all year long, even in the middle of winter. Plus, creamed corn just feels right around the holidays, when fresh corn isn’t exactly easy to come by.
Sweet Corn Side Dishes
Sweet corn side dishes are basically a guaranteed win, because they’re easy and everyone in my family loves them. What’s not to love?
Crockpot creamed corn is also made with frozen corn, and about as simple as can be. You can be confident, bringing this buttery, sweet and savory treat to the next potluck or weeknight dinner.
And, isn’t it a verifiable fact that bacon makes everything better? Well, you can put that to the test with this creamed corn with bacon. The salty and slightly crunchy bacon brings so much to the table, it’s so worth it.
I have adored this Scalloped Corn ever since I discovered it after moving to Ohio. It’s a heartwarming Amish classic, somewhere between corn pudding and corn bread.
If you’re lucky enough to read this during the summer months, stop what you’re doing immediately and go get fresh corn from the store. Fresh creamed corn comes alive a squeeze of lime juice, heavy cream, and a dash of cayenne. Words cannot describe just how mouthwateringly delicious it is.
And, don’t forget the cheese! This creamy cheesy sauteed corn recipe uses Parmesan to create a rich, delicious sauce you won’t soon forget. The flavors will have your crew 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.
How far in advance can this be made? Shelf life in fridge? Thanks
This will keep well for a few days, Peg.