Easy Creamed Corn – A Sweet & Creamy Family Favorite Recipe
Introduction
This easy creamed corn recipe offers a sweet and creamy side dish perfect for any family meal. Made with simple ingredients and a luscious sauce, it’s comfort food that everyone will love.
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 well drained. Finely dice the shallot and set aside.
- Step 2: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced shallot and cook, stirring frequently, until soft and translucent—about 5 to 7 minutes. Avoid browning the shallots.
- Step 3: Sprinkle the all-purpose flour over the softened shallots. Stir continuously for 1 to 2 minutes, cooking out the raw flour taste and forming a pale, thick paste.
- Step 4: Gradually whisk in the whole milk and heavy cream to the shallot and flour mixture. Keep whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens and coats the back of a spoon—about 5 to 8 minutes.
- Step 5: Add the thawed corn kernels, dried thyme, and a pinch of cayenne pepper to the thickened cream sauce. Stir gently to combine. Reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes, stirring occasionally. Avoid boiling.
- Step 6: Uncover the pot and taste the creamed corn. Adjust the seasoning with kosher salt and freshly ground black pepper as needed. For an extra creamy texture, blend 1 to 1.5 cups of the mixture using 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 in season by cutting kernels off the cob for a more vibrant corn flavor.
- Add a touch of smoked paprika or chipotle powder instead of cayenne for a smoky twist.
- For a lighter version, substitute half-and-half for the heavy cream.
- Stir in chopped fresh herbs like parsley or chives just before serving for added freshness.
Storage
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or cream while reheating if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels can be used and will add a sweeter, more vibrant flavor. Use about 5 cups of corn kernels cut from fresh ears.
Is it necessary to blend part of the creamed corn?
No, blending a portion of the corn is optional but recommended. It creates a thicker, creamier texture by combining whole kernels with a smooth base.
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Easy Creamed Corn – A Sweet & Creamy Family Favorite Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Creamed Corn recipe is a sweet and creamy side dish perfect for family dinners. Made with tender sweet corn simmered in a rich cream sauce flavored with shallots, thyme, and a hint of cayenne, it’s a comforting and delicious way to enjoy corn year-round.
Ingredients
Scale
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, to taste
- Freshly ground black pepper, to taste
- Optional: freshly grated Parmesan cheese
Instructions
- Prepare Corn & Aromatics: Ensure frozen corn is completely thawed and drained well. Finely dice the shallot to prepare for sautéing.
- Sauté Aromatics: In a large, heavy-bottomed pot, melt unsalted butter over medium heat. Add the diced shallot and cook, stirring frequently, until soft and translucent, about 5-7 minutes. Take care not to let the shallots brown.
- Make the Roux: Sprinkle all-purpose flour over the softened shallots. Stir continuously for 1-2 minutes to eliminate the raw flour taste, creating a pale, thick paste that will thicken the sauce.
- Whisk in Liquids: Gradually add the whole milk and heavy cream to the roux while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens and coats the back of a spoon, approximately 5-8 minutes.
- Combine & Simmer: Stir in the thawed sweet corn kernels, dried thyme, and a pinch of cayenne pepper. Mix gently to combine. Reduce heat to low, cover the pot, and let the mixture simmer gently for 15-20 minutes, stirring occasionally. Avoid letting the sauce boil to preserve a smooth texture.
- Adjust Seasoning & Serve: Remove the cover and taste the creamed corn. Adjust seasoning with kosher salt and freshly ground black pepper as needed. For an extra creamy texture, blend 1 to 1.5 cups of the mixture using an immersion blender, then stir it back into the pot. Optionally, garnish with freshly grated Parmesan cheese and serve hot.
Notes
- Make sure the corn is fully thawed and well-drained before cooking to prevent excess water in the sauce.
- Do not brown the shallots as it can alter the delicate flavor of the creamed corn.
- Simmer gently and avoid boiling to maintain a creamy consistency without curdling.
- Using an immersion blender to partially blend the mixture adds extra creaminess but is optional.
- This dish pairs wonderfully with roasted meats or served as a comforting vegetarian side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: creamed corn, sweet corn side dish, creamy corn recipe, easy creamed corn, family favorite side dish
