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Creamed Corn Recipe

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4.9 from 657 reviews

This Best Creamed Corn Recipe delivers a rich, creamy, and comforting side dish perfect for any occasion. Made with fresh corn kernels, aromatic onions and garlic, and a decadent blend of heavy cream and butter, this recipe uses a stovetop method to create a luscious texture with a subtle sweetness and savory flavor.

Ingredients

Corn and Dairy

  • 8-10 ears Fresh Corn on the Cob (approx. 5-6 cups kernels + corn milk)
  • 4 tbsp Unsalted Butter, divided
  • 1.5 cups Heavy Cream
  • 0.5 cup Whole Milk (or more heavy cream)

Vegetables and Aromatics

  • 1 medium Sweet Onion or Shallot, finely diced (about 1/2 cup)
  • 2-3 cloves Garlic, minced

Thickener and Seasonings

  • 2 tbsp All-Purpose Flour (optional, but recommended)
  • 1-2 tsp Granulated Sugar, to taste
  • 1 tsp Fine Sea Salt, to taste
  • 0.5 tsp Freshly Ground Black Pepper, to taste

Garnish (Optional)

  • Fresh chives or parsley, finely chopped

Instructions

  1. Prepare the Corn: Shuck the corn and stand each ear in a large bowl. Carefully slice off the kernels, then use the dull side of your knife to scrape the cobs firmly to extract all the corn milk and remaining pulp. Set this mixture aside.
  2. Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely diced onion or shallot and sauté for 5-7 minutes until translucent. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Create the Roux and Add Cream: If using flour, sprinkle it over the sautéed aromatics and cook, stirring constantly, for 1-2 minutes to form a light roux. Gradually whisk in the whole milk followed by the heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring until it slightly thickens, about 3-5 minutes.
  4. Cook the Corn in Cream Sauce: Add the reserved fresh corn kernels and corn milk into the pot along with sugar, salt, and pepper to taste. Stir well, bring to a gentle simmer, then reduce heat to low. Partially cover and cook for 15-20 minutes, stirring occasionally, until the corn is tender and the sauce becomes thick and creamy. Adjust thickness as needed, keeping in mind it will thicken more as it cools.
  5. Final Seasoning and Serve: Taste the creamed corn and adjust salt, sugar, and pepper to preference. Transfer to a serving bowl, garnish with finely chopped fresh chives or parsley if desired, and serve immediately as a comforting side dish.

Notes

  • For extra richness, use all heavy cream instead of mixing with milk.
  • The flour is optional but helps thicken the creamed corn for a more luxurious texture.
  • Fresh corn is key for the best flavor; canned corn will not yield the same results.
  • Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk or cream to loosen the sauce.
  • Adjust sugar to balance the natural sweetness of the corn according to taste.

Find it online: https://oliviabakes.com/creamed-corn-recipe/