Creamed Corn is a beautiful, comforting side dish that is creamy and slightly sweet from natural corn sweetness. This recipe features fresh corn, cream, milk, butter, flour, and a touch of sugar. It’s better than anything from a can and will be a perfect easy side dish for the holidays.
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Comforting side dishes are the best, aren’t they? Who ever gets excited for healthy green beans or a side salad with oil and vinegar? People get excited for cheesy, creamy, hearty side dishes because they are comforting and heartwarming.
Creamed corn is just one of those heartwarming dishes that makes everyone at the dinner table happy. It makes the cooks happy too because it’s super easy to make.
The method to make this dish is very simple. It’s basically made from nothing more than the corn kernels, natural, milky starch from the endosperm of fresh sweet corn, cream, and milk. Just add a little flour for thickening and salt and pepper for flavor.
When you want to take it up a notch, mix in a couple ounces of cream cheese or freshly grated Parmesan cheese at the end.
How To Remove Kernels Off The Cob
NOTE: You will need a sharp knife with a wide blade for this step.
1. Remove husks and stalk. Take off the husks and as many silk fibers as you can. Cut and remove the stalk, if any, from the bottom of the cob. Then, stand it up inside a wide, rimmed baking sheet.
2. Remove the kernels. Using a sharp knife, cut down to remove the kernels, moving from the top to bottom, following the natural curve of the cob. Collect all the kernels and add them to the mixing bowl.
3. Milk the cob. Run the back of the knife up and down the cob, scraping leftover pieces and the starchy liquid over the bowl.
How To Make Creamed Corn
1. Sauté shallots. Melt butter in a skillet over medium heat and add diced shallots. Sauté shallots until transparent.
2. Create roux for thickening. Sprinkle flour over the onions and mix to coat them with flour evenly.
3. Add liquids and spices. Slowly whisk the milk into the pan. Be careful not to add it too quickly. Otherwise, the mixture won’t thicken properly. After you incorporate the milk, stir in the heavy whipping cream and add sugar, salt, and pepper.
4. Add corn and cook creamed corn until thickened. Stir in the corn, as well as any milk starches. Mix everything well to combine. Then, cook over medium-low heat for about 10 minutes, stirring often.
Ingredient Tips and Substitutions
Corn – preferably, use fresh corn off the cob. Your creamed corn will have a superior taste and it will only take about 10 minutes longer. (If you are unable to find it fresh, some stores do sell it frozen on the cob. It tends to be a bit mushy when it thaws out, but it should be fine for use in a creamy dish like this one.) If you have any extras, be sure to make some cheesy corn fritters.
Butter -Because the amount of salt varies from brand to brand, using unsalted butter is the best option. For a dairy intolerance, you can substitute ghee (clarified butter) or plant-based butter. (Personal favorite plant based butter is by Green Valley Creamery.)
Flour – All-purpose is perfect for this recipe. Good gluten free options include 1:1 all purpose gluten free flour, rice flour, or cassava flour.
Frequently Asked Questions
What are Common Dairy Substitutes?
Milk and heavy cream – If you want to cut back on the fat in the recipe, you can use all whole milk, or a combination of whole milk with half & half but the final result won’t be as creamy.
For lactose allergies, use lactose free half and half and lactose free whole milk, or plant based heavy whipping cream.
If you need a dairy free option, you can use unsweetened plant based creamer, soy or almond milk. Add a couple oz or plant based cream cheese to add more creaminess and richness. (My personal favorite brand is Green Valley Creamery.)
Can I Use Canned or Frozen Corn?
Yes, you can definitely use canned sweet corn or frozen corn kernels if corn on the cob is not available. Make sure to drain canned corn well and defrost frozen corn before cooking.
Storing Leftovers
Refrigerate any leftovers within 2 hours after serving. Be sure to keep them in an airtight container, in the refrigerator, for up to 5 days.
Reheat the leftovers in a skillet over medium heat, stirring occasionally until they are warmed through. You can also warm it up in a microwave for a few seconds, just until warmed through.
More Classic Holiday Side Dishes To Try
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Creamed Corn Recipe
Ingredients
- 6-7 ears of corn
- 1 large shallots diced
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour *
- 1 cups whole milk
- 3/4 cup heavy whipping cream
- 1 tbsp white granulate sugar
- salt
- black pepper
Instructions
To cut the corn kernels off the cob:
- Take off the husks and as many silk fibers as you can. Cut off any part of the stalk, if any, from the bottom of the cob and stand it up inside a wide, rimmed baking sheet.
- Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
- Collect all the kernels and add them to the mixing bowl.
- Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl.
Making creamed corn:
- Melt butter in a skillet over medium heat and add diced shallots. Sauté shallots until transparent.
- Sprinkle flour over the shallots and mix to coat them with flour evenly.
- Start pouring in milk slowly, while still gently stirring.
- Pour in heavy whipping cream and add sugar, salt, and pepper.
- Stir until smooth and add corn kernels and scrapes pieces and starches. Mix everything well and let the corn cook over medium-low heat for about 10 minutes, stirring often.
Notes
- *Gluten Free Notes: You can make this recipe gluten free with one simple substitution. Use 1:1 gluten free all purpose flour to thicken this recipe instead of regular all purpose flour.
- Storing: Refrigerate any leftovers within 2 hours after serving. Be sure to keep them in an airtight container, in the refrigerator, for up to 5 days.
- Reheat the leftovers in a skillet over medium heat, stirring occasionally until they are warmed through. You can also warm it up in a microwave for a few seconds, just until warmed through.
Nutrition
Originally published on Will Cook For Smiles in October 2020.
Rebecca says
This is my 10-year-olds favorite food! Thanks for sharing!
Debbie Lake says
So, since we don’t have corn on the cob in season. How much would you suggest I use for a bag of Birds Eye frozen corn bag?
LyubaB says
Hi Debbie,
I would suggest a thawed package of corn on the cob so you can scrap the cob for the extra startch.