Whip up this creamy corn side dish for weeknight dinners or holiday gatherings. This creamed corn is quick to make and far tastier than canned versions — sweet corn kernels in a smooth, milky sauce.
Table of contents
- 🌽 Why This Recipe Works So Well
- 🥣 Ingredients
- 🧀 How to Make
- 📍 Expert Tips
- Recipe FAQs
Cream-style corn complements many meals and takes about 15 minutes from start to finish. It’s comforting, versatile, and easy to keep in your recipe rotation whether you use frozen, canned, or fresh corn.
🌽 Why This Recipe Works So Well
- Uses simple pantry and refrigerator staples
- Quick, minimal prep
- Family-friendly flavor
- Perfect for weeknight dinners or holiday sides
- Economical to make
🥣 Ingredients
Corn | Frozen corn works well and is convenient, but canned (drained) or fresh corn cut from the cob can also be used.
Milk | Whole milk gives a creamy texture; you can substitute cream for a richer result.
Seasoning | Salt, pepper, a touch of sugar, and grated Parmesan finish the dish with balanced flavor.
🧀 How to Make
1. If using frozen corn, rinse it under cold water to remove ice crystals and drain well. Add the corn to a medium pot.
2. Heat the milk briefly (20–30 seconds) so it’s just warm, then whisk in the cornstarch until fully dissolved to make a slurry.
3. Melt the butter in the pot with the corn over medium heat. Pour in the milk-cornstarch mixture and add salt, pepper, and sugar. Stir constantly and cook for 6–8 minutes until the sauce thickens and coats the kernels.
4. Remove from heat and stir in the grated Parmesan until melted and combined. Taste and adjust seasoning. Serve the creamed corn hot.
📍 Expert Tips
- Frozen, canned (drained), or fresh corn all work—choose what’s most convenient.
- Adjust the sugar to suit your taste: reduce for less sweetness or add a bit more if you prefer.
- If the mixture is too thin, mix additional cornstarch with a splash of milk and add by teaspoons until you reach the desired thickness.
- Double or triple the recipe when serving a crowd; use a larger pan to heat evenly.
- Store leftovers in an airtight container in the fridge and reheat gently—add a splash of milk if it becomes too thick.
Recipe FAQs
Start with corn, prepare a cornstarch-milk slurry, cook the corn with butter, add the slurry and seasonings, and simmer until thickened.
Creamed corn has a milky, thickened base that creates a saucier, creamier side dish. Regular corn is simply seasoned kernels without a creamy sauce.
A slurry of cornstarch and milk added to the hot corn will thicken the mixture. Add more slurry in small amounts if you want a firmer texture.
Yes. Store it in an airtight container in the fridge and reheat on the stove. If it thickens while chilled, stir in a little milk when reheating to loosen it.
You can freeze leftovers in a suitable airtight container for up to three months. Thaw in the fridge overnight; texture may be slightly softer after freezing but flavor remains good.
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Creamed Corn
Ingredients
- 1 (16 oz package frozen corn kernels approximately 4 cups
- 1 Tablespoon butter unsalted
- 1/2 cup whole milk more as needed
- 1–2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar or less if you prefer less sweetness
- 2 Tablespoons Parmesan cheese grated
Instructions
- Rinse frozen corn in a strainer to remove ice and drain.
- Add corn to a pan and melt butter over medium heat.
- Warm the milk (20–30 seconds), whisk in cornstarch to form a slurry.
- Add the slurry to the pan along with sugar, salt, and pepper. Cook, stirring, for 6–8 minutes until thickened.
- Stir in grated Parmesan until melted. Remove from heat and serve hot.
Notes
- Substitute canned (drained) or fresh corn if desired.
- Adjust sugar to control sweetness.
- Add more cornstarch mixed with milk in small amounts to thicken further.
- Leftovers keep in the refrigerator; reheat on the stove and add a splash of milk if too thick.
- Freeze in an airtight container for up to three months; texture may soften slightly after thawing.
- Garnish options: diced jalapeños, extra grated Parmesan, or a sprinkle of herbs.
- Use cream instead of milk for a richer result; avoid low-fat milk for best flavor.
Equipment
- Medium saucepan or Dutch oven
- Measuring spoons
- Whisk and spatula
Nutrition
