Creamed corn recipe! That’s what makes Thanksgiving truly feel like Thanksgiving at our house. There’s something so comforting and nostalgic about a bowl of creamy, sweet corn. It reminds us of simpler times, of big family gatherings, and of the love that’s poured into every dish. This homemade creamed corn recipe isn’t just a side dish; it’s a memory on a plate, and we’re so excited to share it with you! You’ll love this creamed corn recipe because it comes from generations of love and family traditions.
Table of Contents
Why You Will Love This Creamed corn recipe Recipe
Creamed Corn Recipe: Easiest, Dreamy Side Dish EVER!
This homemade creamed corn recipe is a classic Thanksgiving side dish made from fresh corn, butter, cream, and a touch of sweetness. It’s creamy, comforting, and easy to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Cuisine: American
Diet: Vegetarian
Nutrition:
Protein: 4g
Carbs: 30g
Fat: 10g
Ingredients
- 6 ears of fresh corn, kernels cut from the cob (about 4 cups)
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the kernels off the corn cobs. Then, using the back of your knife, scrape the cobs to release the corn “milk”.
- In a large skillet or pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Slowly pour in the milk and heavy cream, whisking continuously to avoid any lumps.
- Add the corn kernels, corn milk, sugar, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the corn is tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed.
- Remove from heat and serve warm.
Notes
- For a richer flavor, use unsalted butter.
- If you don’t have heavy cream, you can use half-and-half.
- To make it vegan, substitute the butter with plant-based butter and the cream and milk with almond milk.
- For a spicier kick, add a pinch of cayenne pepper.
Oh, loves, you will simply adore this creamed corn! It’s the flavor that makes it special. It’s not something you can get from a can. It’s creamy, sweet, and melts in your mouth. This creamy corn side dish is so easy to make, you’ll wonder why you haven’t been making it from scratch all along. We’ve been making this creamed corn for countless holidays, and it’s always the first dish to disappear. We think you and your family will feel the same way! Every spoonful is a hug from Nonna!
Ingredients Needed for This Creamed corn recipe Recipe
Here’s what you’ll need to bring this heartwarming recipe to life. We’ve included precise measurements, just like Nonna would insist!
- 6 ears of fresh corn, kernels cut from the cob (about 4 cups)
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make This Creamed corn recipe Recipe
Follow these easy steps, and you’ll have a delicious dish ready in no time. We promise, it’s simpler than it looks!
- 1. Cut the kernels off the corn cobs. Then, using the back of your knife, scrape the cobs to release the corn “milk”. This milk is what makes this creamed corn recipe extra creamy!
- 2. In a large skillet or pot, melt the butter over medium heat.
- 3. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. This helps thicken our creamy corn side dish.
- 4. Slowly pour in the milk and heavy cream, whisking continuously to avoid any lumps.
- 5. Add the corn kernels, corn milk, sugar, salt, and pepper. Stir to combine.
- 6. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the corn is tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking. Remember, patience is key in achieving the perfect creamy consistency!
- 7. Taste and adjust seasonings as needed. You might want to add a little more sugar if you prefer it sweeter, or a pinch more salt and pepper to enhance the flavor.
- 8. Remove from heat and serve warm.
Remember, this classic creamed corn recipe is about love and comfort, so don’t be afraid to make it your own! If you’re looking for another corn-based dish for your Thanksgiving table, you might also enjoy our Best Thanksgiving Sweet Corn Pudding Recipe.
How to Serve This Creamed corn recipe Recipe
This creamy corn side dish is incredibly versatile. Serve it hot as a side dish at your next family gathering. It pairs beautifully with roasted chicken, grilled steak, or even as part of a vegetarian feast. Try topping it with a sprinkle of fresh parsley or chives for a pop of color and flavor!
How to Store This Creamed corn recipe Recipe
Got leftovers? Lucky you! Allow the creamed corn to cool completely before transferring it to an airtight container.
- Refrigeration: Store in the refrigerator for up to 3 days.
- Freezing: For longer storage, you can freeze it for up to 2 months. Thaw completely in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave.
Tips to Make This Creamed corn recipe Recipe
Nonna always had a few tricks up her sleeve. Here are some of ours:
- Ingredient Swaps: If you don’t have fresh corn, you can use frozen corn. Just make sure to thaw it completely and drain any excess water before using. The taste will be different, but it will work in a pinch.
- Success Tips: Don’t skip scraping the cobs for the corn milk! It truly makes a difference in the flavor and creaminess.
- Common Mistakes to Avoid: Don’t boil the creamed corn too vigorously, as this can cause the sauce to separate. Keep the heat low and gentle.
- Pro tip: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce!
Helpful Notes for This Creamed corn recipe Recipe
A few extra details to ensure your success:
- Corn: The fresher the corn, the better the flavor. Look for ears with plump, juicy kernels.
- Flour: You can substitute cornstarch for flour if you prefer. Use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Add it to the skillet as you would the flour.
- Equipment: A good, large skillet or pot is essential for this recipe.
Variation of This Creamed corn recipe Recipe
Want to mix things up? Here are a few ideas:
- Seasonal Twists: In the fall, try adding a pinch of nutmeg or cinnamon for a warm, cozy flavor.
- Optional Versions: Add some crispy bacon bits for a savory twist. We also have another thanksgiving tradition, this time with green beans, it’s the Green Bean Casserole Recipe!
- Dessert: If you want something light after dinner, especially after a rich dessert like our Lemon Meltaways Recipe, then it may interest you to replace your sugar with stevia.
FAQs About This Creamed corn recipe Recipe
What is creamed corn made of?
Creamed corn is traditionally made with corn kernels, milk or cream, butter, and a touch of sugar and salt. Some recipes may also include flour or cornstarch to thicken the sauce.
How do you thicken creamed corn?
You can thicken creamed corn by simmering it uncovered for a longer time, allowing some of the liquid to evaporate. Alternatively, you can mix a small amount of cornstarch or flour with cold water to create a slurry, then whisk it into the creamed corn while it’s simmering.
Can I make creamed corn ahead of time?
Yes, creamed corn can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
What is the difference between corn pudding and creamed corn?
Creamed corn is typically a thinner, creamier side dish, while corn pudding has a custard-like consistency and often includes eggs and more sugar. They are both delicious, but have different textures and levels of sweetness.
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