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Creamed corn is a dish that shows how the simplest ingredients can create something truly extraordinary. With a handful of pantry staples and a pinch of love, this comforting classic transforms humble corn into a velvety, flavorful side dish perfect for everything from weeknight dinners to festive holiday meals.
This recipe starts with sweet, tender corn and enhances it with a rich, creamy sauce infused with just the right balance of buttery richness and gentle spices. A touch of powdered garlic adds depth, while a hint of sugar and a pinch of cayenne pepper highlight the corn’s natural sweetness and warmth. Before we begin, let’s get everything organized—from your tools to your ingredients—for a smooth and stress-free cooking experience.
First-Things-First: Mise en Place
Ingredients to Make Creamed Corn
- Sweet Corn (fresh or frozen): Use fresh corn for peak-season flavor or frozen for year-round convenience. Sweet and tender kernels make this recipe shine.
- Unsalted Butter: Adds richness while giving you full control over the salt level.
- All-Purpose Flour: The thickener for the sauce, creates that velvety texture you love in creamed corn.
- Whole Cream: The secret to a luscious, creamy sauce. The whole cream delivers richness and depth of flavor.
- Powdered Garlic: Brings a savory depth to the dish without overpowering the natural flavor of the corn.
- Granulated Sugar: Just a touch to amplify the corn’s natural sweetness without overpowering it.
- Pinch of Cayenne Pepper: Adds a gentle kick to round out the flavors. Not so much heat as a subtle “what-is-that” quality that elevates the dish.
- Kosher Salt: Enhances the natural sweetness of the corn and balances the dish.
- Fresh Ground Black Pepper: Provides a subtle, earthy warmth that complements the sweetness.
How to Prepare Creamed Corn
- Prepare the Corn
- If using fresh corn, shuck and remove the kernels from the cob with a sharp knife. For frozen corn, measure the desired amount and allow it to thaw slightly.
- Make the Roux
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes, creating a smooth, golden paste. This step ensures the flour is cooked and eliminates any raw taste.
- Add the Cream
- Gradually pour in the whole cream, whisking constantly to avoid lumps. Let the mixture cook for a few minutes until it thickens into a creamy sauce.
- Season the Base
- Stir in Kosher salt, fresh ground black pepper, powdered garlic, and a pinch of cayenne pepper. Add the granulated sugar to balance the flavors. Adjust seasoning to taste.
- Cook the Corn
- Add the corn kernels to the creamy sauce, stirring well to coat. Let the mixture simmer gently for 5–7 minutes, allowing the flavors to meld and the corn to heat through. If the sauce becomes too thick, add a splash of cream or water to adjust the consistency.
- Final Touches
- Taste the creamed corn and adjust the seasoning as needed. The sauce should be velvety and the corn tender but still slightly crisp.
- Serve Warm
- Transfer the creamed corn to a serving dish and garnish with a sprinkle of freshly coarse ground black pepper. Serve immediately.
Storing Leftovers
Refrigerator
If you have leftover creamed corn, don’t worry—it stores beautifully! Allow the corn to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. When reheating, warm it gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk to restore its silky texture if needed.
Freezer
While creamed corn is best enjoyed fresh, it can also be frozen for longer storage. Place it in a freezer-safe container, leaving a bit of space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
PrintCreamed Corn
A rich and comforting side dish made with sweet corn, a velvety cream sauce, and a touch of spice. This easy creamed corn recipe comes together with simple pantry staples and is perfect for weeknight dinners or holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 (4-ounce) servings 1x
- Category: Side, Holiday
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole cream
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon powdered garlic
- 1/8 teaspoon of cayenne pepper (or to taste)
- 1 teaspoon granulated sugar
- 16 ounces of sweet corn (fresh or frozen)
Instructions
- If using fresh corn, shuck and remove the kernels from the cob with a sharp knife. For frozen corn, measure the desired amount and allow it to thaw slightly.
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes, creating a smooth, golden paste.
- Gradually pour in the whole cream, whisking constantly to avoid lumps. Let the mixture cook for a few minutes until it thickens into a creamy sauce.
- Stir in Kosher salt, fresh ground black pepper, powdered garlic, and a pinch of cayenne pepper. Add the granulated sugar to balance the flavors. Adjust seasoning to taste.
- Add the corn kernels to the creamy sauce, stirring well to coat. Let the mixture simmer gently for 5–7 minutes, allowing the flavors to meld and the corn to heat through. If the sauce becomes too thick, add a splash of cream or water to adjust the consistency.
- Taste the creamed corn and adjust the seasoning as needed. The sauce should be velvety and the corn tender but still slightly crisp.
- Transfer the creamed corn to a serving dish and garnish with a sprinkle of freshly coarse ground black pepper. Serve immediately.
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