This recipe will show you how to make Creamed Corn for your next holiday gathering. This simple creamed corn dish is the perfect addition to your Thanksgiving spread.
Make-ahead
Beginner-friendly
You’ll Learn: The technique for thickening without adding more flour or cream
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Easy customization
Why You’ll Love This Recipe
- Best comfort dish – Corn, on its own, holds a special place in my heart as the epitome of comfort food. But when you introduce the decadent combination of butter, cream, and cheese, it becomes the ultimate comfort dish.
- Great holiday side – This delectable creamed corn recipe is the perfect addition to your Thanksgiving or any other holiday gathering during the cooler months. It is warm and comforting and it brings an element of coziness to the meal.
- Easy to make – I make this recipe on repeat during the holidays because it is so simple and always a crowd pleaser.
Serving Suggestions
This homemade creamed corn recipe is so simple. This makes it the perfect companion for whichever other sides you want to enjoy on Thanksgiving.
You can consider pairing it with my creamy mashed potatoes or crispy maple bacon Brussels sprouts. For a turkey recipe, try this dry brine turkey. It’s also delicious alongside a baked ham or a steak like this reverse sear filet mignon.
If you want to serve it alongside a holiday beverage, I recommend my apple cider sangria. It strikes a perfect balance, being festive and flavorful without overshadowing the stars of the show like this creamed corn.
Serve this southern inspired creamed corn recipe for a simple weeknight dinner alongside an air fryer meatloaf, pork chops or baked chicken breast. You could even use this as a base for a very simple creamed corn casserole. Just spread the corn mixture into a large baking dish and crumble bread crumbs or ritz crackers over the top for texture. Bake in the oven uncovered for 20 minutes at 350F and serve!
Ingredients
- Sweet corn kernels – you can use fresh corn in season, or frozen corn if it’s not in season
- Unsalted butter – I prefer to use unsalted so you have control over how much salt is added
- All-purpose flour – the flour helps to thicken your creamy sauce
- Heavy cream – I love adding a bit of heavy cream for the perfect texture
- Whole milk – I recommend whole milk to make it really creamy
- Salt – a bit of salt brings out the amazing flavor of the corn
- Parmesan cheese – I like to use freshly grated corn for this recipe. It melts perfectly into the sauce
Ingredient substitutions
You can use whatever corn you have on hand, but I prefer fresh or frozen corn as opposed to canned corn. I also think this creamed corn recipe results in the best and sweetest taste when I use sweet corn.
If you don’t have heavy cream on hand, no problem! You can use whole milk for the entire recipe; it won’t be as creamy but it will still be just as tasty. You could also add in a few tablespoons of cream cheese to add a bit of tang to the cream sauce.
Does your family prefer sweet creamed corn? It is simple to make this recipe sweeter; just add 1 tablespoon of brown sugar. If you like some spice, add a quarter teaspoon of cayenne pepper.
One of the things I really like about this easy creamed corn recipe is that you can customize the seasoning to your liking. I like adding parsley, chives or thyme to enhance the flavors of this dish but feel free to use whatever herbs you like. Sauteed garlic or shallot would be a great addition.
If you want an even thicker consistency, blend a bit of the creamed corn in a blender or food processor, then add it back into the pan!
How to make
Step 1: Prep Corn
To start, let’s prep the corn for this dish. If the corn is frozen, allow it to defrost.
If it is fresh, cut it off the cob. Then, set it to the side.
Step 2: Prepare the Cream
Next, heat butter in a large skillet over medium-low to medium heat. When the butter is melted and starting to bubble, pour the flour into the pan and whisk it in with the butter until a paste forms.
Then, reduce the heat to low and slowly whisk in the heavy cream making sure to whisk out any lumps. Whisk in the milk and the salt to keep the mixture smooth.
Step 3: Add corn, simmer, and enjoy
Now it is time to stir the corn kernels and the grated parmesan into the pot. Increase the heat to medium until the mixture simmers.
Then, reduce the heat again and allow it to simmer for 15 mins. Stir occasionally.
Remove from heat and garnish with black pepper and fresh herbs like parsley or thyme. Enjoy!
Storage, reheating and freezing
Allow the creamed corn to cool and then transfer to an airtight container. Store in the refrigerator for up to four days.
This dish is just as delicious as leftovers. Remove from the fridge and reheat on the stove or in the microwave.
To freeze the best creamed corn recipe, just prepare it as written, cool completely and transfer to a freezer safe container. Freeze for up to 3 months. Allow to thaw under refreigeration and then warm through on the stovetop.
Check out these other vegetable side dishes for Thanksgiving
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Creamed Corn
Ingredients
- 16 oz sweet corn kernels fresh or frozen
- ¼ cup unsalted butter ½ stick
- 2 tbsp all purpose flour
- ¼ cup heavy cream
- 1 cup whole milk
- 1 tsp salt
- ¼ cup freshly grated parmesan cheese
Instructions
- If the corn is frozen, allow it to defrost. If its fresh, cut it off the cob and set it to the side.
- Heat butter in a saucepan over medium-low heat. When the butter is melted and starting to bubble, pour the flour into the pan and whisk it in with the butter until a paste forms.
- Reduce the heat to low and slowly whisk in the heavy cream making sure to whisk out any lumps. Whisk in the milk and the salt keeping the mixture smooth.
- Stir the corn kernels and the grated parmesan into the pot. Increase the heat to medium until the mixture simmers. Reduce the heat again and allow it to simmer for 15 minutes, stirring occasionally.
- Remove from heat and serve with fresh herbs like parsley or thyme.
Recipe Notes
- I find that sweet corn gives this a better flavor
- You can use canned corn, but I prefer fresh or frozen
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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