Perfect Creamed Corn: 30-Minute Comfort

Oh, hello there! If you, like me, have a soft spot for those simple, soul-warming dishes that just taste like home, you’re in the right place. There’s a special kind of magic in a perfectly made bowl of creamed corn, isn’t there? It reminds me of those cozy Sunday dinners back on my grandma’s farm in Ohio, where the table was always groaning with good food. This recipe? It’s my foolproof way to get that incredibly creamy, just-sweet-enough corn, the kind that coats every kernel in rich, velvety goodness. It’s more than just a side dish; it’s a little hug on a plate, perfect for holidays or just when you need a bit of comfort. You can read more about my kitchen philosophy and why simple, joyful food matters so much over on my About Me page!

Why You’ll Love This Creamed Corn Recipe

This isn’t just any creamed corn, trust me! It’s the kind that brings back all those happy food memories without any fuss. Here’s why you’ll want to make a batch ASAP:

• Super Easy: Seriously, it comes together in about 30 minutes with pantry staples. Perfect for busy weeknights or when you need an extra side in a pinch.
• Pure Comfort: That classic, creamy, slightly sweet corn flavor is pure nostalgia. It’s like a cozy blanket for your taste buds!
• Versatile Star: It’s amazing alongside your Thanksgiving turkey, a Sunday roast, or even just some simple grilled chicken. It just makes everything taste better!
• Foolproof: Even if you’re new to making sauces, this recipe practically holds your hand. You’ll get that perfect, luscious texture every time.

Gather Your Ingredients for Creamed Corn

Alright, let’s get these goodies ready! The beauty of this creamed corn is that it starts with simple things you probably already have. You’ll need:

• 2 tablespoons unsalted butter (this is the base for all that flavor!)
• 1/2 cup chopped yellow onion (just a little bit for that savory depth)
• 2 tablespoons all-purpose flour (our thickener-upper!)
• 1 1/2 cups milk (whole milk is great here for richness)
• 1/4 cup heavy cream (for that truly luscious, creamy texture we love)
• 1 teaspoon granulated sugar (just to coax out the corn’s natural sweetness)
• 1/2 teaspoon salt (essential for bringing all the flavors together)
• 1/4 teaspoon black pepper (a little kick!)
• 4 cups corn kernels (use fresh off the cob, frozen, or even canned – just make sure to drain canned corn really well so it’s not watery!)

See? Nothing complicated! Those simple ingredients are going to transform into something truly comforting.

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Step-by-Step Guide to Making Creamed Corn

Alright, let’s get this comforting dish on the table! It’s really straightforward, just follow these simple steps and you’ll have the creamiest corn you’ve ever tasted.

1. Sautéing Aromatics for Creamy Corn

   First things first, grab a good-sized saucepan – one that’s not too small so you have room to stir. Melt that lovely unsalted butter over medium heat. Once it’s all melty and happy, toss in your chopped yellow onion. Let them cook until they get nice and soft and see-through, which usually takes about 5 minutes. This little step is key here; it adds a subtle sweetness and depth that you wouldn’t get if you skipped it!

2. Creating the Creamy Sauce Base

   Now, sprinkle the flour right over the onions and butter. Stir it around for about a minute – this helps cook out that raw flour taste and creates what we call a roux, which is going to thicken our sauce beautifully. Then, slowly, and I mean *slowly*, start whisking in the milk and heavy cream. Keep whisking constantly! You want to bring this mixture to a gentle simmer, still stirring, until it thickens up enough to coat the back of a spoon. This usually takes about 5 to 7 minutes. It should look smooth and luscious!

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3. Adding Corn and Seasoning

   Once your sauce is looking perfect, stir in the sugar, salt, and pepper. Give it a taste – this is your chance to adjust if you think it needs a tiny bit more salt or sweetness. Now, add in your corn kernels. Whether you’re using fresh, frozen, or canned (remember to drain that canned corn really well!), just let them cook in the sauce until they’re heated all the way through. Another 5 minutes or so should do the trick. Overcooking makes the corn mushy, so just keep an eye on it!

And that’s it! Serve it up hot. It’s seriously that easy.

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Tips for the Best Creamed Corn

Okay, so you’ve got the basic recipe, which is already fantastic. But if you really want to take your creamed corn from “good” to “OMG, where has this been all my life?!” here are a few little tricks I’ve picked up. It’s all about those small details that make a big difference, just like my grandma always said!

First off, about that corn. If you can, fresh off the cob is always a winner – the flavor is just *so* bright! But frozen corn works like a charm too, and it’s super convenient. If you’re using canned corn, please, please, PLEASE drain it really, really well. I usually give the colander a good shake or even pat the corn dry with a paper towel. Nobody wants watery creamed corn, right? For an even richer, more decadent sauce, try swapping out half of the milk for half-and-half. Oh, and that sauce consistency? If it’s a little too thin after adding the corn, just let it simmer a minute or two longer, stirring gently. Too thick? A tiny splash more milk will do the trick. Don’t be afraid to taste and adjust! A pinch of nutmeg can be sneaky-good in here, or a tiny dash of your favorite hot sauce if you like a little warmth. For more kitchen wisdom, check out my latest blog posts!

Variations and Serving Suggestions for Creamed Corn

This creamed corn recipe is fantastic just as it is, but oh, the possibilities! It’s such a great base that you can really make it your own. Want to give it a little cheesy hug? Stir in about half a cup of shredded cheddar or Monterey Jack cheese right at the end until it’s all melty. A tiny pinch of nutmeg is wonderfully traditional and adds such a warm note, or if you like a little zip, a dash of your favorite hot sauce is fantastic. I also love adding some fresh chives or parsley right before serving for a pop of color and freshness.

This creamy corn is a natural match for almost anything you’re serving. It’s legendary next to a holiday ham or roasted turkey, of course, but it’s also amazing with pork chops, fried chicken, or even a big ol’ steak. If you’re looking for more amazing side dish ideas or even some fun appetizers and snacks to round out your meal, I’ve got you covered!

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Frequently Asked Questions about Creamed Corn

Got questions about making the creamiest, dreamiest creamed corn? I’ve got you covered! Here are some things folks often ask:

Can I make creamed corn ahead of time?

You absolutely can! Creamed corn is a great make-ahead dish. Just let it cool completely after cooking, then pop it into an airtight container in the fridge. It’ll keep well for 2-3 days. When you’re ready to serve, gently reheat it on the stovetop over low heat, stirring often. You might need to add a tiny splash of milk or cream to get it back to that perfect creamy consistency.

What’s the best type of corn to use for creamed corn?

Honestly, you have options! Fresh corn off the cob has fantastic flavor if it’s in season. Frozen corn is super convenient and works wonderfully – just make sure it’s fully thawed before adding it to the sauce. If you’re going with canned corn, just be sure to drain it really, really well. That’s the biggest tip for avoiding a watery sauce!

How can I make my creamed corn thicker or thinner?

It’s all about that sauce consistency! If your creamed corn came out a bit too thin for your liking, just let it simmer gently over low heat for a few more minutes, stirring pretty constantly. The sauce will continue to thicken as it reduces. If it’s suddenly too thick, don’t panic! Just stir in a little bit more milk or cream, a tablespoon at a time, until it reaches the texture you love. Easy peasy!

Can I add cheese to my creamed corn?

Oh, absolutely! Adding cheese is one of my favorite ways to jazz it up. Stir in about 1/2 cup of shredded cheddar cheese, Monterey Jack, or even a good blend right at the end, after you add the corn. Stir until it’s all melty and gooey. It makes it even more decadent!

Nutritional Information

Just a heads-up, the nutritional details below are estimates per serving (about 1/2 cup) and can vary based on the exact ingredients and brands you use. It’s all part of the fun of home cooking!

• Calories: 180
• Including: Fat 9g, Saturated Fat 5g, Unsaturated Fat 4g, Trans Fat 0g
• Cholesterol: 25mg
• Sodium: 350mg
• Carbohydrates: 20g
• Including: Fiber 2g, Sugars 10g
• Protein: 4g

Share Your Creamed Corn Creation!

I just love hearing from you all! Did you make a batch of this glorious creamed corn? I’d be thrilled if you’d pop down a comment below and let me know how it turned out, or maybe share how you served it! Your feedback truly makes my day and helps out other home cooks too. If you loved it, a quick rating is always appreciated! Feel free to reach out via my contact page with any questions!

Classic Creamed Corn

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A simple and comforting creamed corn recipe, perfect as a nostalgic side dish for family dinners and holidays.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 tablespoons unsalted butter
• 1/2 cup chopped yellow onion
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups corn kernels (fresh, frozen, or canned, drained)

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Instructions

1. Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
4. Stir in sugar, salt, and pepper.
5. Add corn kernels and cook until heated through, about 5 minutes.
6. Serve hot.

Notes

• For a richer flavor, use half-and-half instead of milk.
• If using canned corn, ensure it is well-drained to avoid a watery sauce.
• This recipe is a great base; feel free to add a pinch of nutmeg or a dash of hot sauce for extra flavor.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 10g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg