Easy Creamed Corn
Learn how to make Creamed Corn from scratch at home. Fresh/Frozen Corn, butter, flour, and half& half is all you need to make this creamy creamed corn recipe.
Why get canned creamed corn, when you can make an amazing one at home from scratch? It is creamy has the natural sweetness of corn, and is not too rich. Though I prefer fresh corn, you can make this with frozen corn as well. This simple side dish can be made throughout the year but definitely is part of the holiday table. Every time I make it, I just eat spoonfuls of it because it’s that good.
I love to incorporate corn in recipes all around the year. During summer when corn is in season, Roasted corn salad and pasta corn salad are a few of our favorites. Other recipes Bacon Shrimp corn chowder, Instant Pot Corn chowder, Sweet corn Chicken soup,
Ingredients for Homemade Creamed Corn
- Corn– Nothing like fresh corn. Fresh corn is sweet, and juicy and gives flavour to the dish.
- Butter– Sauting onion and corn in butter is so aromatic. Oil will not do the same job here.
- Onion– You can also use fresh garlic instead of onion. Onion powder/Garlic powder can also be used.
- Salt & pepper
- Flour – To thicken the sauce. You don’t have to add lots of cream to make creamed corn. Flour makes the sauce creamy and you won’t even taste the flour.
- Half & half – Half & half is the best. Milk will make it too light whereas cream will make it too rich.
- Thyme- Parsley also works
Can we use Frozen Corn?
Frozen corn doesn’t have the same flavour, and sweetness as fresh corn. But If that’s what you have then you can easily substitute it. Just add 1/2 teaspoon of sugar to the recipe.
Steps to make Creamed Corn
More Holiday Side Dishes to Try
- Scalloped Potatoes
- Oven Roasted Carrots with Parmesan
- Oven roasted Brussles Sprouts
- Cinamonn Maple roasted sweet potatoes
- Pecan Honey Roasted Carrots
Easy homemade Creamed Corn
Ingredients
- 4-5 cups corn
- 2 tablespoons butter
- ½ onion chopped
- 1.5 tbsp flour
- 1.5 cup half and half
- ¾ teaspoons salt
- ¼ teaspoons pepper
- 2-3 thyme sprig
Instructions
- If using Corn on the cob, clean the corn. Using a sharp knife remove the kernels.
- Melt butter in a pan. Saute onion until it has softened. We are not browning the onions here.
- Stir in corn kernel, and thyme sprig. Toss well to coat corn with butter. Cover and cook for 2 minutes on low heat.
- Remove the lid. Add flour, salt and pepper. Saute for 1-2 minutes until the raw smell of flour is gone and corn is coated with flour well.
- Lower the heat and stir in half and half. Give everything a good mix. Let it simmer on low heat for a couple of minutes. The mixture will be thickened on simmering. Once the desired consistency is reached, switch off the flame.
Video
Notes
- For more flavour and to get the natural sweetness of corn, pulse 1/2 cup of corn kernels in a food processor just once and add it to the pan.
- If using frozen corn, add 1/2 teaspoon of sugar while adding the cream. Though frozen corn is good, it lacks the natural sweetness of fresh corn.
Can you use the cream corn in the can for this? Thanks
Yes, you can use it from the can.
I lived in town where cream style corn was canned. anyone who worked their would warn you-“ never ever eat it!” sorry. this is bad news- the process bugs, corn worms and cobs into it. it is what they do at end of corn picking season. it is the left overs/waste. it is truly nasty to eat canned corn!
i loved it as a kid and when I moved to small rural town in Illinois with can i g factories nobody ate it. I so missed it as was a favorite as a kid. so I found this wholesome recipe and am confident in what is in it now! thank you!!!!
sorry Edit please!!! not canned corn but I meant to say “canned creamed style corn was nasty.
the canned kernel corn was fine.
This recipe for cream style corn was just what I was looking for. It was so simple to make and fast. From now on, it’s homemade cream style corn that I will use to make my scallop corn.
I live in Egypt and if you find American canned cream style corn it’s triple the price because it’s imported.
Thank you! Thank you! Thank you for this recipe!