Cream Style corn made from scratch is a game changer. You will truly never eat it any other way again. It is so fast, easy and incredible.
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This Cream Style Corn is comfort food at its very best. A staple side dish that can be made at home so easily and the flavor profile can be elevated by adding your favorite herbs, spices and bacon.
If you are a sucker for an easy homemade side dish, find more recipes here.
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What makes this recipe great? This recipe is one of those cherished memories. There is a great comfort in this recipe. Find out the history Here.
- Quick: Just ten minutes and it is ready!
- Easy Ingredients: All found in pantry. Plus you made it so there are no additives.
- Family Friendly: It is so creamy and delicious. Everyone will love it..
- Makes Great Leftovers: You can even use it as a base for a corn chowder.
What You Need to Make Recipe Name
Ingredients
- unsalted butter
- frozen corn
- heavy cream
- salt
- black pepper
- granulated sugar
- ground nutmeg
- whole milk
- flour
Equipment
How to Make Cream Style Corn- Step by Step
- Corn: First, pulse the corn in a food processor, skip this step if you prefer the whole kernel.
- Melt: Second, melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar and then stir to combine.
- Whisk: Then in a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook: Finally, cook, stirring constantly for 4-5 minutes, or until thickened. Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
Common Questions About Creamed Corn
Store any leftovers in an airtight container for up to a week in the fridge. Alternatively, it can be frozen for up to three months.
Indeed, simply peel corn and remove kernels from cob and follow recipe as normal.
Of course, you can use whole corn in place of the processed corn. Truly, a mix of the two make the ultimate creamed corn mixture.
Yes, make ahead and wither freeze or store in the fridge until ready to use. Heat on stovetop or microwave.
The possibilities are truly endless. However, for example:
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>INSTANT POT BBQ CHICKEN
>Extra Crispy Finger Steaks
Expert Tips for Making Cream Style Corn
- Add Bacon: Bacon takes this recipe to next level good.
- Cheese: The addition of parmesan cheese also makes this recipe a keeper!
- Variation tip: Like it spicy? Add some diced Jalapenos!
- Bake: Top with bread crumbs and cheese and bake in the oven for an amazing side dish.
- Cream Cheese: Replace half the butter with cream cheese for an even creamier creamed corn.
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Cream Style Corn
Ingredients
- 5 cups frozen corn, thawed
- 2 tablespoons unsalted butter
- ¾ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2-3 tablespoons granulated sugar
- Pinch ground nutmeg
- 1 cup whole milk
- 3 tablespoons all-purpose flour
Instructions
- Pulse the corn in a food processor, skip this step if you prefer the whole kernel.
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn
- mixture and stir to combine.
- Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
- Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
Expert Tips
- Add Bacon: Bacon takes this recipe to next level good.
- Cheese: The addition of parmesan cheese also makes this recipe a keeper!
- Variation tip: Like it spicy? Add some diced Jalapenos!
- Bake: Top with bread crumbs and cheese and bake in the oven for an amazing side dish.
- Cream Cheese: Replace half the butter with cream cheese for an even creamier creamed corn.
Thanks for this great recipe! You’re right, I’ll never eat canned creamed corn again!
Thank you so much for sharing this amazing cream style corn recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!