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Creamed Corn Like No Other

This homemade creamed corn recipe is a game changer!
Forget the canned stuff—this version is rich, creamy, and packed with flavor.

In just 15 minutes, you’ll have a delicious, buttery side dish that’s perfect for everything from casual barbecues to festive holiday feasts.
The secret? A decadent blend of heavy cream, butter, and Parmesan that takes this dish to a whole new level.

Trust me, once you try it, you’ll never go back to canned again!

For Creamed Corn

• Frozen Corn Kernels – Two 10-ounce packages, thawed. This is the base for your creamed corn.
• Heavy Cream – This is what makes the dish rich and creamy.
• Sugar – A tablespoon of white sugar adds a slight sweetness to balance the savory flavors.
• Salt & Pepper – For seasoning and enhancing the flavor. Adjust to your taste.
• Butter – Adds richness and flavor to the dish.
• Whole Milk – Used to adjust the consistency and creaminess. You can substitute with 2% milk if you prefer.
• All-Purpose Flour – Acts as a thickening agent, ensuring the creamed corn has the perfect texture.
• Parmesan Cheese – A perfect finishing touch for a cheesy, savory finish.

Creamed Corn Like No Other

Craving a side dish that’s creamy, flavorful, and way better than anything from a can? This homemade creamed corn recipe is the ultimate comfort food—rich, buttery, and quick to make.

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Course: Side Dish

Cuisine: American

Keyword: Creamed Corn Like No Other

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

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Ingredients:

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 tsp salt (adjust to taste)
• 2 tbsp granulated sugar
• ¼ tsp freshly ground black pepper (adjust to taste)
• 2 tbsp butter
• ½ cup whole milk (you can use 2% milk as an alternative)
• 2 tbsp all-purpose flour
• ¼ cup freshly grated Parmesan cheese (or more to taste)

 

Instructions:

1. Cook the Corn Mixture:
   • In a skillet, combine the thawed corn, heavy cream, sugar, butter, salt, and black pepper.
   • Cook over medium heat, stirring occasionally, until the butter is melted, about 3-5 minutes.
2. Prepare the Milk-Flour Mixture:
   • While the corn mixture is cooking, whisk together the milk and flour in a small bowl until smooth.
3. Thicken the Sauce:
   • Add the milk-flour mixture to the skillet with the corn mixture.
   • Stir constantly and cook for about 4 minutes, or until the sauce thickens and the corn is fully heated through.
4. Finish the Sauce:
   • Remove from heat and stir in the Parmesan cheese until it's completely melted and the sauce is smooth.
5. Serve:
   • Serve hot, topped with additional Parmesan cheese and freshly ground black pepper, if desired.

 

Serving Suggestions:

• This creamed corn pairs wonderfully with comfort foods like meatloaf, barbecued dishes, hot dogs, and burgers. It’s also perfect for potlucks or holiday dinners like Thanksgiving.

 

Storage:

Allow any leftovers to cool, then transfer to an airtight container and refrigerate for up to 3-4 days. Reheat on the stove or in the microwave when ready to enjoy.

 

Tips:

• For an even cheesier version, you can stir in more Parmesan or sprinkle extra cheese on top when serving.
• Feel free to substitute fresh corn for frozen if desired for a more rustic touch.

 

Nutrition

Calories: 253 kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 373mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 0 IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg

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1. Can I use canned corn instead of frozen?
   Yes, absolutely! If you’re in a pinch, canned corn can work just fine. Just make sure to drain it thoroughly to avoid any excess liquid from making your dish too runny.
2. How can I make this recipe spicier?
   If you like a little heat, you can easily add some chopped jalapeños or a dash of cayenne pepper. Stir it in at the same time as the butter and seasonings, and adjust the spice level to your liking!
3. Can I use half-and-half or low-fat milk instead of whole milk?
   Definitely! If you want a lighter version, you can swap out whole milk for half-and-half or even low-fat milk. The texture might be a little less rich, but it’ll still be delicious.
4. Can I make this dish ahead of time?
   Yes! You can prepare it up to a day ahead. Just allow it to cool, store it in an airtight container in the fridge, and reheat it on the stove. If the sauce thickens too much, add a splash of milk to get it back to the right consistency.
5. What if my creamed corn is too runny?
   If your creamed corn turns out too thin, don’t worry! You can thicken it by mixing a bit of flour with milk (just like in the recipe) and stirring it into the corn mixture. Let it cook for another minute or two, and it’ll thicken right up.

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