There’s something wonderfully nostalgic about a classic creamed corn recipe. Growing up, it was a staple side dish at every family gathering, and over the years, I’ve learned to make it a little extra special. Creamed corn has this magical way of transforming simple, sweet corn kernels into a creamy, buttery comfort dish that’s perfect for any occasion, from BBQs to cozy dinners at home.
What makes it even better is how versatile it is—whether you’re looking for something to accompany a crisp, savory Grilled Lemon Pepper Chicken or a plate of fluffy Mashed Potatoes, creamed corn pairs beautifully with just about anything.
This dish is trending lately as people rediscover its simple charm and crave more wholesome, comforting sides. With a few easy tweaks, you can customize the creaminess or sweetness to your taste. One cooking tip I’ve found helpful is to use fresh corn if you can.
The natural sweetness is unbeatable! If fresh isn’t available, frozen works just fine, but be sure to balance that sweetness with a touch of salt for the perfect bite.
Creamed corn is all about comfort, warmth, and the satisfaction of creating something simple yet delicious.
Why I Love This Recipe (And You Will Too)
- Personal Connection: This dish has been in my family for generations, and it always brings back memories of summer BBQs and holiday meals.
- Customizable: Whether you like it extra creamy or with a little bit of texture, this recipe can be easily adjusted to suit your taste.
- Comfort Food: Creamed corn is one of those comforting side dishes that instantly elevates a meal. It pairs perfectly with everything from grilled meats to mashed potatoes, adding richness and depth.
- Seasonal Versatility: It works just as well in the summer with fresh corn as it does in the winter with frozen, making it a year-round favorite.
Give this recipe a try and feel free to share your tweaks or ideas. I’d love to hear how you make it your own!
Creamed Corn Recipe
Equipment
- Saucepan
- Whisk
- Measuring cups and spoons
- Microwave or pot for cooking corn
Ingredients
- 1 10 -16 ounce package frozen corn, cooked
- water for cooking corn
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 2 -3 tablespoons sugar
- salt and pepper optional
Instructions
- Cook frozen corn according to package directions and drain.
- Melt butter in a saucepan over medium heat. Stir in flour and blend.
- Gradually add milk, whisking constantly, until the mixture thickens.
- Stir in sugar, salt, and pepper.
- Add the cooked corn and mix well.
- Optionally, use a mix of milk and cream for a richer flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 262 kcal |
| Fat | 123g |
| Sodium | 138mg |
| Carbohydrates | 31g |
| Sugar | 6.3g |
| Fiber | 1.9g |
My Top Tips that Make a Difference!
- The key to making this recipe great is to let the corn simmer on low heat long enough. This allows the sauce to thicken and the corn kernels to become tender.
- For extra thickness or a different texture, blend about a cup of the cooked creamed corn and stir it back into the pot. You can also use a stick blender to puree some of the corn right in the pot.
- If you like it spicy, add more cayenne pepper or mix in some chopped jalapenos.
- You can use heavy cream or half-and-half. It will thicken the sauce faster, so adjust the heat and cooking time if needed, but remember—this dish is best when cooked slowly on low heat.