Perfect Creamed Corn Recipe

Introduction

Creamed corn is a comforting and creamy side dish that adds sweetness and richness to any meal. This recipe uses simple ingredients and a quick technique to achieve perfectly smooth and flavorful creamed corn every time.

Ingredients

• 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons finely diced shallot
• 5 cups (about two 12-ounce bags) frozen sweet corn (thawed)
• 1 cup heavy cream
• ¼ teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper (to taste)
• Optional: freshly grated parmesan cheese

Instructions

1. Step 1: Whisk the flour and milk together in a small bowl until smooth, then set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the diced shallot and sauté for about one minute until softened.
3. Step 3: Add the thawed corn, heavy cream, and dried thyme to the skillet. Stir and cook for 4 to 5 minutes until the corn has plumped up.
4. Step 4: Pour in the flour and milk mixture, stirring continuously. Cook for another 3 to 4 minutes until the sauce thickens slightly.
5. Step 5: Transfer 1 to 2 cups of the creamed corn to a blender or food processor and blend until smooth. You can also use a stick blender to blend some of the corn directly in the skillet.
6. Step 6: Stir the blended corn back into the skillet. For extra creaminess, mix in ¼ cup of freshly grated parmesan cheese if desired.
7. Step 7: Season with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste. Stir well and serve warm.

Tips & Variations

• Use fresh corn when in season for the sweetest flavor and texture.
• Substitute dried thyme with fresh thyme leaves for a brighter herb flavor.
• Add a splash of cooked bacon or a sprinkle of smoked paprika for a smoky twist.
• For a lighter version, use half-and-half instead of heavy cream.

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 to prevent sticking. If the sauce thickens too much upon reheating, add a splash of milk or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully in this recipe. Simply cut the kernels off about 4 to 5 ears of corn to yield the equivalent of the frozen amount and proceed as directed.

How do I make the creamed corn thicker?

If you prefer a thicker creamed corn, increase the flour slightly or cook the mixture a few minutes longer to reduce the liquid. Blending more of the corn also helps thicken the texture.

Perfect Creamed Corn Recipe

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★★★★★

4.6 from 147 reviews

This Perfect Creamed Corn recipe delivers a rich, velvety side dish that combines sweet corn with creamy milk, butter, and a hint of thyme and cayenne for subtle warmth. Blending part of the corn creates a luscious texture, while sautéed shallots add a delicate savory note. Ideal for pairing with roasted meats or holiday meals, this easy stovetop dish is comforting and flavorful.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons finely diced shallot
• 5 cups (about two 12-ounce bags) frozen sweet corn (thawed)
• 1 cup heavy cream
• ¼ teaspoon dried thyme
• pinch of cayenne pepper
• Kosher salt and freshly ground black pepper (to taste)
• Optional: ¼ cup freshly grated parmesan cheese

Instructions

1. Dissolve flour: In a small bowl, whisk together the flour and whole milk until smooth and set aside. This mixture will help thicken the creamed corn.
2. Sauté shallot: Heat a large skillet over medium heat and melt the unsalted butter. Add the finely diced shallot and sauté for about one minute, until softened but not browned, bringing out a mild sweetness.
3. Add corn and cream: Pour in the thawed sweet corn, heavy cream, and dried thyme into the skillet. Stir frequently and cook for 4 to 5 minutes until the corn plumps up and the mixture starts to meld together.
4. Incorporate milk mixture: Stir in the milk and flour mixture, cooking for another 3 to 4 minutes. Continue stirring until the sauce thickens slightly and coats the corn evenly.
5. Blend part of the corn: Remove 1 to 2 cups of the creamed corn mixture and blend it using a blender or food processor until smooth. Alternatively, use a stick blender to partially blend the corn directly in the skillet until desired creaminess is achieved.
6. Combine and optionally add cheese: Return the blended corn to the skillet and stir to combine fully. For extra richness, stir in ¼ cup freshly grated parmesan cheese.
7. Season and serve: Season the creamed corn with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste. Stir well, then serve warm as a delicious side dish.

Notes

• You can substitute flour with arrowroot powder or cornstarch for a gluten-free option.
• Using frozen corn is convenient, but fresh corn can be used when in season for a sweeter flavor.
• Adjust the amount of cayenne depending on your desired spice level.
• Parmesan cheese adds a nice depth of flavor but can be omitted for a dairy-only creaminess.
• To make this dish vegetarian, ensure the butter and parmesan used fit your dietary preferences.

Keywords: creamed corn, side dish, creamy corn recipe, stovetop creamed corn, easy creamed corn, holiday side dish