This is a classic, traditional recipe for homemade Creamed Corn.
Creamed corn is definitely a summer comfort food, but it’s also a popular holiday side dish since it can be made with frozen corn. It’s definitely a more decadent way to eat your corn, and it tastes pretty amazing. Think sweet corn swimming in a delicious cream sauce. Heaven!
What is Creamed Corn?
It’s a combination of corn, half and half and butter. There are a few tips added in the recipe for how to sweeten the corn or thicken the sauce, if needed. Fresh corn has a starchy “milk” that lies beneath the corn kernels. You collect that milk as you cut the corn to make this recipe. Unfortunately, frozen corn doesn’t have this “milk,” but you can still use frozen corn to make this recipe and it will still be amazing. This side dish is most popular in the mid-west and southern United States.
How to Cook Everything by Mark Bittman
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This recipe comes from Mark Bittman’s How to Cook Everything cookbook– updated 20 years later from the original version. I love having this big book on hand for access to all kinds of classic recipes. You’ll find tons of master recipes for basic cooking techniques with options for variations and improvisation. For example, for the creamed corn recipe… there are also instructions given in the book for how to make creamed corn with onion, cream corn with cheese and creamed corn with seafood. And there is an extensive background presented on how to prepare and serve corn in various ways. Another example is macaroni and cheese: a basic recipe is shared with three variations. Then there are instructions for six additional ways to vary the pasta and the cheese. The whole book is like this, and it’s all very helpful information for people who like to cook!
Make Ahead Tip:
You can absolutely make creamed corn ahead of serving time. It will keep (covered) in the refrigerator for up to three days. And you can also freeze it for up to three months. Just warm the corn on the stove when ready to serve, or defrost then warm if your creamed corn has been frozen.
When to serve this side dish recipe:
Creamed corn is the perfect side dish for a holiday meal. It’s always popular to serve alongside a roast turkey, roasted chicken or baked ham. Or consider it as a side dish for a special Sunday night dinner.
If you prefer a cheesy creamed corn, stir in a cup of shredded cheese (sharp white cheddar or Manchego). This will naturally thicken the sauce too. If you prefer to serve it more like a casserole, sprinkle the top with shredded Parmesan and breadcrumbs and put it under your oven broiler for a minute or two.
I know that a lot of people have their own twist on how to make the best creamed corn. If you have a special way you like to make it, let us know your secrets! Enjoy!
Here are a few more side dish recipes you might like to try:
- Green Beans with Mushrooms and Shallots
- Broccoli with Toasted Garlic Crumbs
- Cauliflower Mashed Potatoes
- Edamame Salad
- Lemony Stir Fried Sugar Snap Peas
- Sauteed Tomatoes with Thyme
- Marinated Tomatoes
- Balsamic Sauteed Mushrooms
- 3 cups frozen corn kernels (or 3 ears fresh corn)
- 3 tablespoons butter
- 1 1/2 cups heavy cream or half & half
- salt and pepper
- cayenne (optional)
- granulated white sugar (optional)
- 1 tablespoon cornstarch (optional)
- If using fresh corn, shuck it and strip the kernels into a bowl to save the liquid.
- Put the butter in a large skillet over medium heat. When the butter foams, add the corn and cook, stirring, for a minute or two. Add the cream and heat until it bubbles gently. Add a good pinch of salt, some pepper and a pinch of cayenne, if you'd like. Cook, stirring frequently, until the corn is tender, about 10 minutes.
- Taste and add a little sugar if you'd like. Continue to cook until the mixture is thick, another few minutes. If you'd like it thicker, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl and whisk until smooth. Stir this slurry into the corn; the mixture will thicken almost immediately. Taste and adjust the seasoning.
- Nutritional information was figured using corn, half and half and butter (none of the optional ingredients).
- This recipe is best when you can make it with fresh corn on the cob.
You are right! I made this recipe using super fresh, super sweet corn we just purchased last week from a local farm market. I had already “packaged” it for our freezer (for later use in the winter) so all I had to do was add the half and half and pepper. The corn was sooo sweet I didn’t have to add any sugar at all! Using your recipe, I will never ever buy canned creamed corn again.
(I actually needed a “can” of creamed corn for a recipe and didn’t have any on hand so when I found your recipe I gave it a try – turned out fantastic!) Thank you for such a delicious homemade alternative to “canned creamed corn”