This Creamed Corn recipe is a delicious side dish filled with cream, butter and cheese making it perfect for anyone who loves corn! It’s also a perfect side dish for any holiday meal.
Best Cream Corn
Have you ever tried Creamed Corn before? I didn’t have it until I was an adult, but since I already loved corn you better believe I loved this version.
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I know creamed corn isn’t served all around the U.S., but I know it’s pretty common, especially in areas where BBQ is a big deal (mostly Midwestern and Southern United States)! Having just moved from Texas where barbecue is HUGE, there are countless restaurants and places to get this dish, one being Rudy’s. My husband loves their corn and said this was the best cream corn and tasted just like theirs. Score!
This easy, cheesy, butter-y corn recipe is simple to make and is very tasty. Not only is it great for a summer barbecue, but it’s perfect as a side dish to any meal or even for Thanksgiving. It’s so creamy and delicious it’s hard not to love.
You will notice that there is some sweetness to the recipe, but that’s why it’s so good!! It’s has a little bit of sweet & salty making it irresistible.
How to make Creamed Corn
We love that this recipe is simple and has the sweet and savory combo we love so much. There are different ways to make this creamed corn, but this is what you’ll need to make it using frozen corn:
- frozen corn kernels
- heavy cream
- salt, pepper
- Parmesan Cheese
To make the cream corn, combine the corn, cream salt, sugar, pepper and butter in a skillet on medium heat.
In a separate bowl, whisk together the milk and flour, and stir into the corn mixture. Cook on medium heat until the mixture is thickened, and the corn is cooked through.
Remove from heat, and stir in the Parmesan cheese until melted, and serve warm.
How to Make Creamed Corn from Fresh Corn
You can also make this using fresh corn. Begin, by taking the husks and silk off the corn. Use a bowl to catch all the kernels and juice from the cobs.
Using a sharp knife, cut the tips of the kernels off the cob. And then follow the directions above. Since the kernels will be room temp, it will take less time for the corn to be cooked through.
Can you use Canned Corn in this Recipe?
Of course! Just like the fresh corn, it will take less time to cook through but also works just as well as frozen and fresh corn. If you only have canned corn on hand, don’t fret because it really tastes just the same. 😉
Need a heavy creamy substitute? Use milk and butter instead! Just mix together 3/4 milk and 1/4 melted butter really well instead of using the 1 cup heavy cream.
How to freeze creamed corn? Make as directed and then spoon into freezer bags. Freeze flat until firm. To reheat, thaw before using and place back in pot until heated through.
If you’re looking for Gluten-Free version of Creamed Corn go HERE.
I’d love to hear your thoughts about creamed corn. My sisters were hesitant to try this because they never heard of it, but the we all LOVED it! If you love corn, we’re pretty sure you’ll enjoy this too. 🙂
For more corn recipes, check out:
Creamed Corn Recipe
- 20 oz frozen corn kernels, thawed (2 10 oz packages)
- 1 cup heavy cream
- 1 tsp salt
- 2 tbsp sugar
- 1/4 tsp pepper
- 2 tbsp butter
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 1/4 cup grated parmesan cheese
In a skillet, combine corn, cream, salt, sugar, pepper and butter and cook on medium heat.
In a small bowl, whisk together the milk and flour, and stir into the corn mixture. Cook on medium heat until the mixture is thickened, and corn is cooked through.
Remove from heat, and stir in the Parmesan cheese until melted. Serve warm. ENJOY!
Recipe from Diana Yockey.