Easy Creamed Corn
Perfectly rich, buttery, and simple, this easy creamed corn dish lets the corn’s inherent sweetness take center stage. This is the greatest version you will ever attempt!
Why You’ll Love Creamed Corn
Cream-style corn is a great side dish to have at any time. It’s just as good as a corn-season BBQ side dish or for the holidays. I think butter and cream are a surefire combination. While it was cooking, I kept taking sneaky bits of this traditional side dish!
Ingredients For Creamed Corn
- Butter and flour – to quickly prepare a roux to thicken it.
- Half-and-half – for that opulent, creamy texture
- Garlic powder – It adds a little more savory flavor.
- Cayenne – It gets that additional something-something from a pinch. It won’t add any spice to the food at all!
- Corn – I use frozen since it’s really convenient and frozen when it’s at its ripest. I would use about eight ears of fresh corn. I would use two 15 fluid ounce cans of canned corn, or whatever is closest to the amount of frozen corn, if I were using canned corn (I prefer frozen to canned). Make sure the cans are well drained.
Helpful Tips
- Simmering the corn for a sufficient amount of time at a low enough heat is essential to the recipe’s success. This allows the corn kernels to plump up nicely and the sauce to thicken.
- Blend about a cup of the cooked creamed corn before adding it back to the saucepan if you want to add even more thickness or somewhat alter the texture. Or puree some of it with a stick blender directly in the pot.
How To Make Creamed Corn
- In a reasonably large pot, combine flour and butter to make a roux. Add the corn and bring to a gentle boil after whisking in the half-and-half and seasonings until very smooth.
- Turn down the heat and simmer, stirring now and again, until the corn is plump and the sauce has reduced to your desired consistency. Use a lot of salt and pepper to enhance the flavors.
Substitutions and variations
Want it spicy? You can either add chopped jalapenos or than a pinch of cayenne.
Additional sugar is included in certain creamed corn recipes. This is not what I do. Although I don’t think it’s required, feel free to add a teaspoon or so if you prefer your creamed corn even sweeter.
Heavy cream can be used in place of half-and-half. You may need to modify the cooking time and heat a little because it will probably thicken up more quickly. However, this meal is best prepared slowly, so bear that in mind.
Leftovers and storage
- Keep any remaining creamed corn in a closed jar in the refrigerator for a few days.
- This recipe can be reheated in the microwave in 30-second intervals (stir in between) or on the stove over low heat, stirring occasionally.
- I don’t recommend freezing it.
