Okay, friends, gather ’round because I’m about to share something truly special – my grandma’s creamed Corn Recipe. This isn’t your average canned corn swimming in sugary sauce; this is the real deal. Think of it like the cozy blanket of side dishes – warm, comforting, and absolutely irresistible. It’s even easier to make than mac and cheese, and believe me, it’s a game changer. I remember sneaking spoonfuls of this straight from the pot when I was a kid; it was THAT good! If you’ve ever wished you could make a creamed corn that actually tastes homemade, this is it.
What is creamed corn?
Creamed corn, at its heart, is a celebration of sweet corn. It’s essentially corn kernels suspended in a creamy, often slightly sweet, sauce. Think of it as corn’s way of dressing up for a fancy party. Unlike just plain corn on the cob or even corn sautéed with butter, creamed corn takes on a luxurious texture and flavor. The “creamed” part comes from the starch released when you cut the kernels off the cob and scrape the “milk” from the cob itself, and then adding a touch of cream or milk. It’s essentially a corn pudding, but way easier to make and even more satisfying. The best part is how incredibly versatile it is; you can serve it as a side dish, add it to casseroles, or even use it as a base for soups!
Why you’ll love this recipe?
Oh, where do I even begin? This creamed corn recipe is more than just a dish; it’s a hug in a bowl. What I love most about it is the incredible depth of flavor. It’s sweet, savory, and utterly comforting all at once. The secret? Fresh corn! But even frozen works wonders. The flavor is just unmatched, especially when you add a little bit of butter and a hint of nutmeg.
Beyond the taste, this recipe is unbelievably simple. If you boil water, you can make this. What is a good meal to cook in under 30 minutes? What are some of the best side dishes that won’t break the bank? What are some pantry staples for corn?
What I love about this is how versatile it is. You can serve it with practically anything! I’ve paired it with grilled chicken, roasted pork, and even vegetarian chili. And my kids? What are some of the few veggies that they actually get excited about? Compared to other creamed corn recipes that can be overly sweet or bland, this one strikes the perfect balance. What is the perfect balance What makes this a family favorite?
How do I make creamed corn?
Quick Overview
How do I make creamed corn? How do I make a simple cream sauce for corn? Two for a Delicious Side Dish. What sets this recipe apart is the technique of scraping the corn “milk” from the cobs, which adds flavor. Is there an extra layer of sweetness and creaminess without needing a ton of cream? What are some of the best flavor explosions you’ve ever had?
Ingredients
What is creamed corn?
• 6 ears of fresh corn shucked (or 4 cups frozen corn, thawed).
• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk is best, but 2% works too! I’ve tried it with unsweetened almond milk, and it was surprisingly delicious!
• ½ cup heavy cream
• 1 teaspoon sugar (optional, but it enhances the sweetness)
• Salt and freshly ground Black Pepper to taste
• Pinch of nutmeg (trust me on this one!)
What are the steps to
Step 1: Prep the Corn
If using fresh corn, shuck it and remove all the silks. What is the secret behind cutting kernels off the cob? If you cut a cob with your knife, use it to scrape down the side. This will release the milk. What makes creamed corn extra creamy and flavorful?
Step 2: Sauté Aromatics
How do you melt butter in a large skillet over medium heat? Add the diced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. How do I burn garlic?
Step 3: Make a Roux
Sprinkle flour over onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This helps thicken the sauce. Make sure to stir constantly to prevent the flour from burning.
Step 4: Add Milk and Cream
Slowly pour in the milk, whisking constantly to prevent lumps from forming. Then, stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
Step 5: Add Corn
Add the corn kernels (and the corn “milk”!) to the skillet. Stir to combine. Season with sugar (if using), salt, pepper, and a pinch of nutmeg. Simmer for 10-15 minutes, or until the corn is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
Step 6: Taste and Adjust
Taste the creamed corn and adjust the seasoning as needed. Is it necessary to add more salt, pepper, or sugar depending on your recipe? Remember, the goal is to balance the sweet and savory flavors.
Step 7: Serve
Serve the creamed corn hot as a side dish. What’s your favorite way to garnish a salad with fresh parsley?
What should I serve it with?
What are some of the best side dishes to serve with creamed corn? What are some of my favorite pairings?
What is a classic dinner?Serve it with roasted chicken or a juicy pork loin. The sweetness of corn complements the savory flavors of the meat beautifully. What’s a classic Sunday dinner?
For a BBQ Feast:What are some good side dishes to serve at a barbecue? Can you serve this with ribs, pulled pork, or grilled sausage? Add some coleslaw and potato salad and you have yourself a party! I always make a double batch because it goes fast!
What is a vegetarian meal?What is a good vegetarian meal? I love to serve it with black bean burgers or lentil loaf. Add roasted vegetables for a satisfying meal.
For a Holiday Gathering:Creamed corn is a welcome addition to any holiday spread, especially Thanksgiving or Christmas. What is a Comforting Side Dish?
What is your favorite song? A big spoonful of creamed corn next to a slice of meatloaf and some mashed potatoes. Simple, comforting, and always a winner!
How do I make Creamed Corn?
How can I make creamed corn even better? What are some of my top tips?
Fresh is best (but frozen works too): Why?If you can get your hands on fresh corn, definitely use it! The flavor is unbeatable. If you can’t find fresh corn, frozen corn is a great substitute. Just make sure to thaw it completely before using. I’ve used both with great success, so don’t feel limited if fresh corn isn’t an option.
Don’t Skip the Corn “Milk”: Scraping the corn cobs to release the “milk” is crucial for achieving that creamy texture without adding too much cream. It’s like liquid gold!
Adjust the Sweetness: Some people prefer their creamed corn sweeter than others. Feel free to adjust the amount of sugar to your liking. You can also use a natural sweetener like honey or maple syrup. I find a teaspoon to be perfect, but taste and adjust!
Spice it Up: Add a pinch of cayenne pepper for a little kick. The subtle heat balances the sweetness of the corn. My husband loves it this way!
Add Cheese: For an extra decadent version, stir in some shredded cheddar cheese or Parmesan cheese at the end. It adds a cheesy, savory element that’s absolutely delicious.
Don’t Overcook: Be careful not to overcook the corn, or it will become mushy. You want it to be tender but still have a little bite.
Make it Ahead: Creamed corn can be made ahead of time and reheated. Just store it in an airtight container in the refrigerator. The flavors actually meld together even more as it sits!
Storing and Reheating Tips
If you happen to have any leftover creamed corn (which is rare in my house!), here’s how to store and reheat it:
Refrigerator Storage: Store the creamed corn in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled completely before storing it. This helps prevent bacteria growth.
Freezer Instructions: For longer storage, you can freeze creamed corn. Transfer it to a freezer-safe container or a zip-top freezer bag. Lay the bag flat in the freezer for easy storage. It can be stored in the freezer for up to 2-3 months.
Thawing Methods: Thaw frozen creamed corn in the refrigerator overnight before reheating. You can also thaw it in the microwave using the defrost setting, but be sure to stir it frequently to prevent uneven thawing.
Reheating Instructions: To reheat creamed corn, you can use the stovetop or the microwave. On the stovetop, heat it over medium-low heat, stirring occasionally, until heated through. In the microwave, heat it in 30-second intervals, stirring in between, until heated through. Add a splash of milk or cream if it seems too thick.
Quality Indicators: Properly stored and reheated creamed corn should still have a creamy texture and a sweet, corn-like flavor. If it has an off odor or appearance, discard it.
Frequently Asked Questions
Final Thoughts
There you have it – my grandma’s secret creamed corn recipe! It’s a simple, comforting, and utterly delicious side dish that’s perfect for any occasion. Whether you’re serving it at a holiday gathering or just whipping it up for a weeknight dinner, I guarantee it will be a hit. The creamy texture, sweet corn flavor, and hint of nutmeg make it irresistible.
If you enjoyed this recipe, be sure to check out my other side dish recipes, like my roasted Brussels sprouts with bacon or my creamy Mashed Potatoes. They’re all family favorites and easy to make!
I can’t wait to hear how your creamed corn turns out! Leave a comment below and let me know what you think. And if you have any variations or tips of your own, I’d love to hear them! Happy cooking!
creamed corn recipe
Ingredients
Main Ingredients
- 4 cups corn kernels fresh or frozen
- 1 cup heavy cream
- 2 tablespoons butter unsalted
- 1 tablespoon sugar optional, to taste
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Melt the butter in a large skillet over medium heat.
- Add the corn kernels, and cook for 5 minutes, stirring occasionally.
- Pour in the heavy cream and add sugar, salt, and pepper.
- Simmer for 10 minutes, until the corn is tender and the mixture has slightly thickened.
