Irresistible Creamed Corn Recipe Ready in 20 Minutes

Oh, creamed corn – just saying those words takes me straight back to my grandma’s kitchen. That rich, buttery aroma filling the air as she stirred the pot, the way the golden kernels practically melted into the creamy sauce… It was pure comfort in a bowl. What I love most about this creamed corn recipe is how simple it is to make something so incredibly satisfying. With just a handful of ingredients and about 20 minutes, you can transform fresh corn into this velvety side dish that feels like a hug on a plate. Whether it’s Sunday supper or Thanksgiving dinner, this creamed corn always disappears first from the table.

Why You’ll Love This Creamed Corn Recipe

Trust me, once you try this version, you’ll never go back to canned creamed corn again! Here’s why:

• Creamy perfection: That silky texture will make you want to lick the spoon (I won’t tell!)
• Ready in minutes: From stove to table faster than you can shuck corn
• Versatile superstar: Equally at home at weeknight dinners and holiday feasts
• Crowd favorite: Even picky eaters can’t resist its buttery goodness

Ingredients for Creamed Corn

Okay, let’s talk ingredients – because great creamed corn starts with the right stuff! Here’s exactly what you’ll need:

• 4 cups fresh corn kernels (about 6 ears – and yes, fresh makes ALL the difference)
• 2 tablespoons butter (the real deal, please!)
• 1/2 cup heavy cream (this is what gives that dreamy texture)
• 1 teaspoon sugar (just a pinch to bring out the corn’s natural sweetness)
• 1/2 teaspoon salt (adjust to taste later)
• 1/4 teaspoon black pepper (freshly ground is my favorite)
• 1 tablespoon all-purpose flour (our thickening secret weapon)
• 1/2 cup milk (whole milk works best here)

See? Nothing fancy – just honest ingredients that work magic together. Now let’s get cooking!

How to Make Creamed Corn

Alright, let’s get into the good stuff – making this dreamy creamed corn happen! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and you’ll have that perfect creamy texture in no time.

Cooking the Corn

First things first – grab your favorite skillet (I use my trusty cast iron) and melt that butter over medium heat. You’ll know it’s ready when it starts smelling like heaven and gets those little bubbles. Now toss in your fresh corn kernels – hear that sizzle? That’s the sound of deliciousness starting! Stir them around for about 5 minutes until they get slightly softened but still have some bite. Watch the heat – too hot and the butter will burn, giving you bitter corn, and nobody wants that.

Thickening the Sauce

Here’s where the magic happens! Sprinkle the flour over your corn and stir like crazy for about a minute – this coats the kernels and helps thicken everything up. Now slowly pour in the heavy cream and milk while stirring continuously. Pro tip: Add the liquids gradually to prevent any flour lumps from forming. You’re aiming for a smooth, velvety consistency here.

Finishing Touches

Time to season! Add the sugar, salt, and pepper, then let everything simmer for another 5 minutes. The sauce will thicken beautifully as it cooks – when it coats the back of your spoon nicely, it’s done! Taste and adjust the seasoning if needed (I sometimes add an extra pinch of sugar if my corn wasn’t super sweet). Remove from heat and serve immediately while it’s piping hot and at its creamiest!

Expert Tips for Perfect Creamed Corn

After making this recipe more times than I can count, here are my foolproof tips for creamed corn perfection:

• Fresh is best: I know I sound like a broken record, but fresh corn makes all the difference in flavor and texture. That sweet pop of just-shucked kernels? Worth the extra effort!
• Stir with love: Keep that wooden spoon moving when adding liquids to prevent lumps. A few minutes of attentive stirring means silky smooth results.
• Creaminess control: Too thick? Add a splash of milk. Too thin? Let it simmer a bit longer. You’re the boss of your perfect consistency!
• Season smart: Always taste at the end – sometimes corn needs more salt or sugar than you’d expect to really shine.

Creamed Corn Variations

Oh, the possibilities! Here are my favorite ways to jazz up creamed corn when I’m feeling adventurous:

• Spicy kick: Toss in some diced jalapeños (seeds and all if you’re brave!) for a nice heat contrast.
• Cheesy goodness: Stir in a handful of sharp cheddar at the end – it melts into the creamiest dream.
• Bacon boost: Crumble some crispy bacon on top because, well… bacon makes everything better.
• Herbaceous twist: Fresh chopped chives or thyme add a lovely freshness right before serving.

Serving Suggestions for Creamed Corn

Now that you’ve made this glorious creamed corn, let’s talk about how to show it off! This versatile side dish plays well with so many meals, but here are my absolute favorite pairings:

• BBQ feasts: Slathered ribs or pulled pork never had a better partner than this creamy corn
• Sunday roasts: That juicy chicken or pot roast deserves this silky side. Try it with our whole roasted chicken with garlic and herbs!
• Holiday spreads: Thanksgiving turkey? Christmas ham? They’ll beg for creamed corn on their plate
• Weeknight staples: Elevates simple grilled chicken or pork chops instantly
• Breakfast bonus: Yes, I’ve been known to serve leftovers with sunny-side-up eggs – don’t judge!

Seriously, this creamed corn makes everything taste like a special occasion.

Storing and Reheating Creamed Corn

Leftovers? Lucky you! Store your creamed corn in an airtight container in the fridge – it’ll keep beautifully for up to 3 days. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy texture. Microwaving works in a pinch, but stir every 30 seconds to prevent scorching. Pro tip: The flavors actually deepen overnight – some swear it tastes even better the next day!

Creamed Corn FAQs

I get asked about creamed corn all the time – here are the answers to the questions that pop up most often:

Can I use frozen corn instead of fresh? Absolutely! Just thaw and drain it really well first – that extra liquid can make your sauce too runny. Pat the kernels dry with paper towels if needed. The texture won’t be quite as crisp, but it’ll still taste delicious.

How can I make this dairy-free? Easy swap! Use coconut milk instead of cream (the full-fat kind works best) and olive oil or vegan butter. The flavor changes slightly, but you still get that lovely creamy consistency.

Can I freeze creamed corn? Honestly? I don’t recommend it. The dairy tends to separate when thawed, giving you a grainy texture. It’s so quick to make fresh that I’d rather whip up a new batch! If you must freeze, stir in an extra tablespoon of flour before freezing to help stabilize it.

Nutritional Information for Creamed Corn

Now, let’s be real – we’re not eating creamed corn for its diet-friendly qualities! But for those who like to know, here’s the scoop (remember, these are estimates and can vary based on your exact ingredients):

A 1/2 cup serving packs about 210 calories with 14g fat (8g saturated), 21g carbs (2g fiber, 6g sugar), and 4g protein. It’s got 300mg sodium and 40mg cholesterol per serving. Not too shabby for something that tastes this indulgent!

Share Your Creamed Corn Experience

Did this recipe bring back childhood memories like it does for me? I’d love to hear how yours turned out! Leave a comment below with your favorite way to enjoy creamed corn – I read every one!

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