Introduction

Easy Creamed Corn is a sweet, creamy side dish that quickly becomes a family favorite. Made with simple ingredients like corn, butter, and cream, it offers comfort and richness in every bite.

Easy Creamed Corn – A Sweet & Creamy Family Favorite Recipe - Recipe Image

Ingredients

1 tablespoon all-purpose flour
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups frozen sweet corn, thawed
1 cup heavy cream
1/4 teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: freshly grated Parmesan cheese

Instructions

Step 1: Ensure the frozen corn is completely thawed and drained well. Finely dice the shallot.
Step 2: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced shallot and cook, stirring, until soft and translucent, about 5-7 minutes. Avoid browning.
Step 3: Sprinkle the all-purpose flour over the softened shallots. Stir continuously for 1-2 minutes to cook out the raw flour taste, forming a pale, thick paste.
Step 4: Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce begins to thicken and coats the back of a spoon, about 5-8 minutes.
Step 5: Add the thawed corn kernels, dried thyme, and pinch of cayenne pepper to the thickened cream sauce. Stir gently to combine. Reduce heat to low, cover the pot, and simmer gently for 15-20 minutes, stirring occasionally. Avoid boiling.
Step 6: Uncover, taste, and adjust seasoning with kosher salt and freshly ground black pepper. For extra creaminess, blend 1 to 1.5 cups of the mixture with an immersion blender, then stir it back into the pot. Garnish with optional freshly grated Parmesan cheese and serve hot.

Tips & Variations

Use fresh corn when in season for a brighter flavor and a slightly different texture.
Substitute half-and-half for heavy cream to reduce richness while keeping creaminess.
Add a splash of bourbon or a pinch of smoked paprika for a subtle twist.
For a thicker texture, cook the sauce a little longer before adding the corn.

Storage

Store creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to avoid curdling. Add a splash of milk or cream when reheating if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works fine. Drain it well before adding to avoid excess liquid, which could thin the sauce.

Is it possible to make this recipe dairy-free?

Yes, substitute dairy milk and cream with unsweetened plant-based alternatives like almond or oat milk, and use a non-dairy butter or oil. The texture may be slightly different but still delicious.

Easy Creamed Corn – A Sweet & Creamy Family Favorite Recipe

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4.7 from 427 reviews

Easy Creamed Corn is a sweet and creamy side dish that combines tender sweet corn with a rich, velvety cream sauce infused with shallots and subtle herbs. This family-favorite recipe is effortless to make on the stovetop and perfect for complementing any dinner.

Author: Maya
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste

Dairy

1 cup whole milk
2 tablespoons unsalted butter
1 cup heavy cream
Optional: freshly grated Parmesan cheese, for garnish

Produce

2 tablespoons finely diced shallot
5 cups frozen sweet corn, thawed and drained

Instructions

Prepare Corn & Aromatics: Ensure the frozen corn is completely thawed and drained thoroughly. Finely dice the shallot to prepare for the sauté.
Sauté Aromatics: In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Add the diced shallot and cook while stirring occasionally until soft and translucent, about 5 to 7 minutes. Avoid browning the shallots to keep flavor delicate.
Make the Roux: Sprinkle the all-purpose flour evenly over the softened shallots and stir continuously for 1 to 2 minutes to cook out the raw flour taste, creating a pale, thick paste.
Whisk in Liquids: Gradually pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and continue whisking occasionally for 5 to 8 minutes until the sauce thickens and coats the back of a spoon.
Combine & Simmer: Add the thawed corn kernels, dried thyme, and a pinch of cayenne pepper to the cream sauce. Stir gently to combine. Reduce heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes, stirring occasionally. Do not let it boil.
Adjust Seasoning & Serve: Uncover the pot and taste the creamed corn. Season with kosher salt and freshly ground black pepper to your liking. For extra creaminess, use an immersion blender to blend 1 to 1.5 cups of the mixture until smooth, then stir it back into the pot. Garnish with freshly grated Parmesan cheese if desired, and serve hot.

Notes

Make sure to thaw and drain the frozen corn well to avoid excess water diluting the sauce.
Do not brown the shallots as this recipe relies on a delicate sweetness in the flavor.
Simmer on low heat to prevent curdling or boiling the cream sauce.
Using an immersion blender to blend part of the mixture creates a luscious texture without making it pureed.
Parmesan cheese is optional but adds a nice umami finish to the dish.

Keywords: creamed corn, sweet corn side dish, creamy corn recipe, easy side dish, stovetop creamed corn, family favorite corn recipe