Creamed Corn

This classic creamed corn recipe combines fresh sun-ripened corn cut right off the cob with a smooth homemade cream sauce. It is made with a handful of simple ingredients in about ten easy minutes and is much better than canned creamed corn. This easy recipe is the perfect side dish. I love to serve it at my holiday meals with my Thanksgiving turkey, Christmas roast, or Easter ham.

If your family is anything like ours, then they love fresh corn. This will quickly become one of your go-to comfort food side dishes. I love to serve this cream-style corn spooned over mashed potatoes with chicken fried chicken, smothered pork chops, or baked meatloaf.

Ingredient Notes and Substitutions

• Butter: salted or unsalted
• Milk: whole or 2%
• Corn: For optimal flavor. Use fresh corn kernels cut right off the cob. However, canned corn or frozen corn can be substituted. If fresh, steam, roast, microwave, or boil the ears of corn to cook them before you start the recipe.
• Herbs: Thyme, parsley, or chives.

How to make Creamed Corn

Start by melting a little butter in a large skillet or pan over medium heat. Add the onion to the melted butter and cook for several minutes. Sprinkle the onion with flour and continue cooking for a few minutes, stirring continuously. Then, whisk in the milk and cream in increments, alternating between the two. Stir constantly until smooth.

Add the corn, thyme leaves, parsley, and plenty of salt and pepper to taste. Let it simmer and thicken for about 4-5 minutes. Add a few more tablespoons of butter and stir to melt. Let it simmer for a bit. If the cream sauce thickens too much, stir in a few splashes of milk to thin it out.

Preparation Tips

• Use a knife and a nonskid cutting board to cut the corn kernels off the corn cob carefully. 
• If the creamed base gets too thick, add a splash of milk or two until the desired consistency is reached. If it is too thin, cook it a little longer, and the liquid will reduce more. 
• Season with plenty of salt and pepper.
• If you are having a large gathering, transfer the contents to a crock pot or slow cooker to keep it warm.
• Top with crispy bacon and fresh snipped chives for added aromatics and texture. You can also garnish with a pinch of nutmeg or a sprinkle of Parmesan Cheese. 

Recipe Variations

• Jalapeno Popper Creamed Corn: Add 1 minced jalapeno the last minute of cooking the onion. Melt 3 tablespoons of cream cheese in the cream mixture before adding the corn. Omit the dried thyme and add a few pinches of ground cayenne. Top with crumbled bacon.
• Sweet Onion and Garlic Creamed Corn: Use Vidalia onion or another sweet variety. Add 2 finely minced garlic cloves to the onions in the skillet for about 1 minute before you add the milk and cream.
• Cheddar and Chive Creamed Corn: omit the dried thyme, and sprinkle the finished recipe with chives and finely shredded cheddar cheese.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.

To freeze, cool completely. Then spoon into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove over low heat or in the microwave at reduced power.