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Creamed Corn is a crunchy corn side dish with a velvety smooth cream sauce with a buttery finish. This comfort-food corn recipe warms any meal.
As you slow down your summer plans and start to plan fall menus make sure to include some sweet corn side dishes before the summer harvest hibernates for the year. Though this creamy corn and be prepared using canned corn or frozen corn, the fresh juicy taste of sweet corn from the cob is heavenly.
How to Make Creamy Corn
- Melt the butter and saute the onions.
- Add in the corn and flour, tossing to mix. Cook for 1 minute.
- Place the sugar, heavy cream, and milk into the mixture and let simmer for several minutes.
- Remove some of the corn and use a hand blender or stand blender to slightly blend the remaining ingredients.
- Return the corn to the pot and stir into the blended mixture.
Creamed Corn with Cream Cheese
This recipe has several variations for preparing the recipe and ingredients. One commonly used ingredient in making this corn recipe is cream cheese. The version below uses heavy cream but can be replaced using 4 ounces of cream cheese.
Storing the Creamed Corn
This is not a dish that freezes well. The corn will freeze but the sauce may not and thus cause the dairy to separate. Make this dish ahead of time and store up to 4 days in an air-tight container in the refrigerator.
What to Serve with Recipe?
- Baked Chicken Drumsticks This simple main course pairs perfectly with a delicious and flavorful side dish such as this corn.
- Sausage and Quinoa Stuffed Peppers These slightly spicy and savory peppers are a perfect match to the sweet corn dish.
- Chicken Quinoa Meatloaf Two comfort foods always work well together and this meatloaf paired with the corn is pure heaven.
- 1 small Onion diced
- 3 tablespoons Butter
- 5 cups Corn Kernels frozen, canned, or fresh
- 2 tablespoons Flour
- 2 teaspoons Sugar
- 3/4 cup Heavy Cream
- 3/4 cup Milk
- 2 tablespoons Fresh Thyme
- 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. Add the flour and toss to mix, cooking for 1 minute. Place the corn in the pot and cook for 1 additional minute.
- Stir in the sugar, cream, and milk and let cook, stirring occasionally, for about 5 minutes.
- Using a slotted spoon remove 1 1/2 cup of the corn and set aside in a bowl. Blend the remaining ingredients using a handheld blender or a stand blender, making sure to leave some bit of corn (the mixture should be lumpy and not perfectly smooth). Return the corn from the bowl and stir in the thyme. Season with salt and pepper