Creamed Corn is a beautiful, comforting side dish that is creamy and slightly sweet from natural corn sweetness. This recipe for creamed corn uses ears of fresh corn, cream, milk, butter, flour, and a touch of sugar. It’s better than anything from a can and will be a perfect easy side dish for the holidays.
Comforting side dishes are the best, aren’t they? Who ever gets excited for healthy green beans or a side salad with oil and vinegar? People get excited for cheesy, creamy, hearty side dishes because they are comforting and heartwarming.
Creamed corn is just one of those heartwarming dishes that makes everyone at the dinner table happy. It makes the cooks happy too because it’s super easy to make.
The method to make this dish is very simple. It’s basically made from nothing more than the corn kernels, natural, milky starch from the endosperm of fresh sweet corn, cream, and milk. Just add a little flour for thickening and salt and pepper for flavor.
When you want to take it up a notch, mix in a couple ounces of cream cheese or freshly grated Parmesan cheese at the end.
INGREDIENT NOTES AND SUBSTITUTIONS
My homemade creamed corn is made with fresh corn kernels as well as milk and starches scraped from the cob. Additionally, I use some dairy products, shallot, and flour, which creates a thicker and creamier consistency.
Year Round Availability Of Fresh Sweet Corn
- Corn – preferably, use fresh corn off the cob. Your creamed corn will have a superior taste and it will only take about 10 minutes longer.
Your chances of finding fresh corn will vary depending on the area you live in. In the Midwest parts of U.S., it’s in harvest from late July through the end of August.
However, it is available for much longer periods in the coastal states of California, Washington, New York, Florida, and Georgia.
If you are unable to find it fresh, some stores do sell it frozen on the cob. It tends to be a bit mushy when it thaws out, but it should be fine for use in a creamy dish like this one.
Oh, and if you have any extras, be sure to make some cheesy corn fritters. They are SO good!
- Butter -Because the amount of salt varies from brand to brand, using unsalted butter is the best option. For a dairy intolerance, you can substitute ghee (clarified butter) or plant-based butter. (Personal favorite plant based butter is by Green Valley Creamery.)
- Flour – All-purpose is perfect for this recipe. Good gluten free options include all purpose gluten free flour, or rice flour, or cassava flour.
Common Dairy Substitutes
- Milk and heavy cream – If you want to cut back on the fat in the recipe, you can use all whole milk, or a combination of whole milk with half & half but the final result won’t be as creamy.
It also won’t be as thick consistency so you may need to add a little extra flour than what this recipe calls for.
To accommodate a dairy intolerance, you can make this creamed corn recipe with lactose free whole milk and a little extra flour. You can also mix in some lactose free cream cheese at the end to accommodate for the creaminess.
Can I Use Canned or Frozen Corn?
Yes, you can definitely use canned sweet corn or frozen corn kernels if corn on the cob is not available. Make sure to drain canned corn well and defrost frozen corn before cooking.
Make It Gluten Free
You can make this recipe gluten free with one simple substitution. Use gluten free all purpose flour to thicken this recipe instead of regular all purpose flour.
How To Make Creamed Corn
How To Remove Kernels From A Cob
NOTE: You will need a sharp knife with a wide blade for this step.
1. Remove husks and stalk. Take off the husks and as many silk fibers as you can. Cut and remove the stalk, if any, from the bottom of the cob. Then, stand it up inside a wide, rimmed baking sheet.
2. Remove the kernels. Using a sharp knife, cut down to remove the kernels, moving from the top to bottom, following the natural curve of the cob. Collect all the kernels and add them to the mixing bowl.
3. Milk the cob. Run the back of the knife up and down the cob, scraping leftover pieces and the starchy liquid over the bowl.
1. Saute shallots. Melt butter in a skillet over medium heat and add diced shallots. Sauté shallots until transparent.
2. Create roux for thickening. Sprinkle flour over the onions and mix to coat them with flour evenly.
3. Add liquids and spices. Slowly whisk the milk into the pan. Be careful not to add it too quickly. Otherwise, the mixture won’t thicken properly. After you incorporate the milk, stir in the heavy whipping cream and add sugar, salt, and pepper.
4. Add corn and cook creamed corn until thickened. Stir in the corn, as well as any milk starches. Mix everything well to combine. Then, cook over medium-low heat for about 10 minutes, stirring often.
Refrigerate any leftovers within 2 hours after serving. Be sure to keep them in an airtight container, in the refrigerator, for up to 5 days.
Reheat the leftovers in a skillet over medium heat, stirring occasionally until they are warmed through. You can also warm it up in a microwave for a few seconds, just until warmed through.
CLASSIC HOLIDAY FAVORITE RECIPES
For many people, creating delicious and easy to make side dishes is an important part of the menu for Thanksgiving and Christmas celebrations.
While classics like stuffing, cranberry sauce, and green bean casserole are well-known favorites, maybe you want to step outside of the norm this year.
If you’re ready to turn away from the stuffing, consider making a side of creamed spinach and mushrooms in white wine sauce.
To elevate your potato side dish, make scalloped potatoes or hash brown casserole instead of mashed. Or, for a real treat, give up the canned corn and go fresh instead, with this recipe for creamed corn!
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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- 6-7 ears of corn
- 1 large shallots diced
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cups whole milk
- 3/4 cup heavy whipping cream
- 1 tbsp white granulate sugar
- black pepper
To cut the corn kernels off the cob:
- Take off the husks and as many silk fibers as you can. Cut off any part of the stalk, if any, from the bottom of the cob and stand it up inside a wide, rimmed baking sheet.
- Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
- Collect all the kernels and add them to the mixing bowl.
- Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl.
Making creamed corn:
- Melt butter in a skillet over medium heat and add diced shallots. Sauté shallots until transparent.
- Sprinkle flour over the shallots and mix to coat them with flour evenly.
- Start pouring in milk slowly, while still gently stirring.
- Pour in heavy whipping cream and add sugar, salt, and pepper.
- Stir until smooth and add corn kernels and scrapes pieces and starches. Mix everything well and let the corn cook over medium-low heat for about 10 minutes, stirring often.
This is my 10-year-olds favorite food! Thanks for sharing!
Debbie Lake says
So, since we don’t have corn on the cob in season. How much would you suggest I use for a bag of Birds Eye frozen corn bag?
I would suggest a thawed package of corn on the cob so you can scrap the cob for the extra startch.