Homemade Creamed Corn is the best side dish to add to your summer meals. It’s a classic recipe made with sweet corn, cream and sugar that is easy to prepare, creamy and delicious.
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I grew up eating creamed corn from a can. I’d only ever had it over mashed potatoes as a child, and I have used it in my own recipes such as Corn Soufflé and Roasted Cauliflower Corn Chowder.
While I do actually love canned creamed corn, Homemade Creamed Corn isn’t as mushy and runny, so it makes for a more suitable side dish to serve at barbecues, cookouts and other special occasions, especially during the summer or holidays.
It’s just as sweet and creamy and tastes great alongside roasted or grilled meats and classic summer side dishes.
Why This Recipe Works
It’s an easy recipe to prepare. There are less than 10 ingredients and the total time to prep and cook is less than 30 minutes.
This a great side dish to serve during barbecues, cookouts and other family gatherings. It’s also a staple for holiday meals, as well.
The recipe is adaptable. You can adjust the seasonings to suit your own tastes or add other ingredients to amplify it even more. Bacon and peppers are just a couple ideas for flavorful additions.
Step-By-Step Instructions
Ingredients
- 2 tablespoons butter: you can use salted or unsalted.
- 1 shallot (finely diced): or 1/2 an onion.
- 1 tablespoon all purpose flour: you can use gluten free all purpose flour, if needed.
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons granulated sugar: you can add more or less depending on how sweet you want the corn to be.
- salt (to taste)
- pepper (to taste)
- 4 cups corn ( frozen, canned and drained, or fresh from about 8 ears)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Finely dice the shallot. If you are using fresh corn, you will need to shuck it off the cobs.
Create!
Melt the butter in a large, deep skillet over medium heat.
Add the shallot and cook, stirring often, until it starts to soften.
Stir in the flour and cook for 1 or 2 minutes, stirring, until it just starts to turn very light brown.
Whisk in the heavy cream, whole milk and sugar. Season with salt and pepper. Cook for a minute longer.
Stir in the corn. Cook, stirring occasionally, until the sauce has thickened and the corn is tender, about 10-15 minutes.
Taste and adjust seasonings, as desired.
Present!
Serve warm.
Tips and Techniques
- You can blend some of the corn for more of a canned creamed corn texture.
- Other ingredients can be added to the recipe to amplify the flavor. Crispy bacon or bell or jalapeño peppers are just a couple popular additions.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen for up to 2 months, but be aware that the texture may become grainy when thawed and reheat due to the cream in the recipe.
More Sweet Corn Recipes
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Homemade Creamed Corn
Ingredients
- 2 tablespoons butter (salted or unsalted)
- 1 shallot (finely diced, or 1/2 an onion)
- 1 tablespoon all purpose flour (gluten free, if needed)
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons granulated sugar (more or less to taste)
- salt (to taste)
- pepper (to taste)
- 4 cups corn (frozen, canned and drained, or fresh from about 8 ears)
Instructions
- Melt the butter in a large, deep skillet over medium heat.2 tablespoons butter
- Add the shallot and cook, stirring often, until it starts to soften.1 shallot
- Stir in the flour and cook for 1 or 2 minutes, stirring, until it just starts to turn very light brown.1 tablespoon all purpose flour
- Whisk in the heavy cream, whole milk and sugar. Season with salt and pepper. Cook for a minute longer.3/4 cup heavy cream, 3/4 cup whole milk, 2 teaspoons granulated sugar, salt, pepper
- Stir in the corn. Cook, stirring occasionally, until the sauce has thickened and the corn is tender, about 10-15 minutes.4 cups corn
- Taste and adjust seasonings, as desired.
- Serve warm.
Notes
Tips and Techniques
- You can blend some of the corn for more of a canned creamed corn texture.
- Other ingredients can be added to the recipe to amplify the flavor. Crispy bacon or bell or jalapeño peppers are just a couple popular additions.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen for up to 2 months, but be aware that the texture may become grainy when thawed and reheat due to the cream in the recipe.
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