Creamed Corn

This budget-friendly side dish is made with minimal elements and is so easy to prepare. This one is easiest and wonderful.” Janmaus The Creamiest Homemade Creamed Corn Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful.

You can acquisition it in a can, but this is typically labeled as ‘cream-style corn’ as the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch. A grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.

For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. Like my creamed peas recipe, it’s the perfect combination of sweet, savory, and creamy. This delicious side is perfect for the holidays and made with simple ingredients.

In a saucepan, melt salted butter and add flour and whisk together over medium heat to make a light roux. Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you're using frozen, so taste often!) Take the pan off the heat and stir in the shredded Parmesan until melted.

Notes * Fresh and frozen corn work perfectly well in this creamed corn method. When I was testing this recipe, the quotation between the two was negligible, so I went with fresh ears of corn since I prefer the texture to have a little more bite.

If you’re going to use frozen corn , your cookery time will be significantly less , so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan. ** If you’re avoiding dairy , you can swap the half & half with the same amount of full-fat coconut milk plus dairy-free substitutes for the butter and cheese. If using 4 cups of frozen corn, rinse it well, strain, and set aside.

In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux. Make the creamy sauce: Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper to your roux and whisk until smooth. Make the creamed corn: Add the corn and toss until completely coated in the sauce.

Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!) Take the pan off the heat and stir in ½ cup shredded Parmesan until melted. How to Tell When the Sauce is Thick Enough Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos above for a visual reference).

If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency. Storage Instructions If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days.

Add a little half and half if the sauce thickens too much when reheated.