Creamed Corn Recipe

Say goodbye to canned creamed corn forever with our delightful easy Creamed Corn recipe. This simple yet sensational side dish strikes a flawless harmony between sweet and spicy flavors, ensuring you’ll never settle for anything less.

Comforting side dishes like this one, Spoon Bread, Roasted Carrots and Potatoes, and Southern Green Beans are great to serve year-round, but especially during Thanksgiving.

What I Love About This Recipe

• Easy: Homemade creamed corn is incredibly easy to make, requiring just a few simple steps. Within minutes, you can enjoy a delicious, creamy side dish that’s far superior to canned versions in both flavor and quality.
• Comfort Food: Homemade creamed corn brings the comforting flavors of home-cooked meals to your table, evoking a sense of nostalgia and satisfaction.
• Make it Ahead: Creamed corn is an excellent choice for making ahead because it reheats beautifully. You can prepare it in advance, store it in the refrigerator, and reheat it when needed.

How to Make Creamed Corn

1. Sauté the onions. In a large pot or Dutch oven melt the butter over medium heat and add the onion. Saute the onion until translucent, about 3 to 5 minutes.
2. Mix in the flour. Add the flour and toss to mix, cooking for 1 minute, using a wooden spoon to scrape any browned bits off the bottom.
3. Add the corn. Place the corn in the pot and cook for 1 additional minute, until just heated.

4. Simmer. Blend in the sugar, cream, and milk, and allow it to cook for approximately 5 minutes, stirring occasionally. Add the cayenne pepper and nutmeg.
5. Blend. Spoon out 1 1/2 cups of corn using a slotted spoon and set it aside. Use a blender to mix the remaining ingredients, leaving some corn chunks. Return the reserved corn to the pot and season with salt and pepper as needed.

Storage Instructions:

Store it in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing, as the dairy in creamed corn can separate and result in an undesirable texture when thawed.

Creamed Corn Recipe

Embrace a world beyond canned creamed corn with our delightful Easy Creamed Corn recipe. This uncomplicated yet extraordinary side dish achieves the perfect balance between sweet and spicy flavors, guaranteeing you'll never compromise on taste again.

5 from 9 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 6 Servings

Calories: 301kcal

Author: Aimee Mars

Equipment

• ▢
  Large Pot
• ▢
  Immersion Blender or Regular Blender

Ingredients

• ▢ 1 small Onion diced
• ▢ 3 tablespoons Butter
• ▢ 2 tablespoons Flour
• ▢ 5 cups Frozen Corn
• ▢ 2 teaspoons Sugar
• ▢ 3/4 cup Heavy Cream
• ▢ 3/4 cup Milk
• ▢ 1/8 teaspoon Cayenne Pepper
• ▢ 1/8 teaspoon Nutmeg

Instructions

• Sauté the onions. In a large pot or Dutch oven melt the butter over medium heat and add the onion. Saute the onion until translucent, about 3 to 5 minutes.
• Mix in the flour. Add the flour and toss to mix, cooking for 1 minute, using a wooden spoon to scrape any browned bits off the bottom.
• Add the corn. Place the corn in the pot and cook for 1 additional minute, until just heated.
• Simmer. Blend in the sugar, cream, and milk, and allow it to cook for approximately 5 minutes, stirring occasionally. Add the cayenne pepper and nutmeg.
• Blend. Spoon out 1 1/2 cups of corn using a slotted spoon and set it aside. Use a blender to mix the remaining ingredients, leaving some corn chunks. Return the reserved corn to the pot and season with salt and pepper as needed.

Notes

Storage Instructions: Store creamed corn in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing, as the dairy in creamed corn can separate and result in an undesirable texture when thawed.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 329mg | Potassium: 282mg | Fiber: 3g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

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