The ultimate side dish, this quick and easy creamed corn recipe is one you’ll come when to then and again! It’s buttery, creamy, and the perfect tousle of savory and sweet!
Aren’t linty side dishes the best? They’re the perfect repletion food! If you’re looking for increasingly flavorful, hearty sides, you’ll have to try my archetype creamed peas and potatoes, creamed spinach, or these cheesy parmesan garlic brussels sprouts!
The BEST Creamed Corn Recipe
It’s time to put that can of creamed corn yonder considering this recipe is going to transpiration your life! This creamed corn is so velvety and flavorful, it’s love at first bite! Fresh garlic, onion powder, and a pinch of cayenne make it taste veritably dreamy. It’s the perfect way to add a little hearty, linty goodness to any dinner. The unconfined thing is, this recipe is unconfined for customizing too. So whether you want to add a little increasingly kick or some shredded parmesan (yum!) finger self-ruling to switch it up! (I have some tasty ideas for you below!)
Regardless of how you tweak your batch of creamed corn, one thing is certain- your family won’t be worldly-wise to get enough! It’s the perfect repletion supplies and so irresistible! This creamed corn is a unconfined nomination to serve at all of your potlucks and barbecues as the summer comes to a close. (It’s moreover a unconfined Thanksgiving side; it’s never too early to start planning!) Nothing rings in fall like warm, velvety corn dishes! With savor this good, you may just want to make it year-round.
Ingredients You’ll Need
Ready to make the weightier creamed corn of your life? Here’s my list of necessities! The combination of these ingredients creates the most savory, linty savor that your friends and family will go crazy over. All measurements can be found in the recipe vellum below.
- Unsalted Butter: I used unsalted butter so that the savor of the creamed corn is nice and rich without stuff overly salty.
- Minced Garlic: If you want the weightier savory flavor, go for fresh garlic!
- Corn: Use what you have on hand! You can use frozen, canned, or fresh corn. Just make sure whatever you use is thawed and drained.
- Heavy Cream: No creamed corn is well-constructed without heavy cream! This is what makes the dish so indulgent and tasty. You can moreover use half and half as a substitute.
- Kosher Salt: I unchangingly go for kosher salt considering it doesn’t have the stormy taste that table salt usually does.
- Black Pepper: Freshly croaky is best!
- Onion Powder: Onion powder adds savory savor and just a hint of sweetness to your unshortened batch of creamed corn.
- Granulated Sugar: You only need a couple tablespoons of sugar to wastefulness out the flavors in this dish.
- Whole Milk: The upper fat content in whole milk is what makes this recipe so delish! Sorry diet!
- All-Purpose Flour: Keeps your creamed corn from stuff runny.
- Cayenne Pepper:Â (Optional) I unchangingly add a pinch for some warm spice, but you can unchangingly add increasingly if you like it hot!
Let’s Make Creamed Corn!
Not only is this creamed corn veritably delicious, but it’s ready in less than 10 minutes! (Psst: if you’re short on time, use frozen corn for plane quicker prep!)
- Melt Butter: Melt the butter in a medium saucepan over medium heat.
- Cook Garlic: Add the minced garlic and melt for 30 seconds.
- Add Ingredients: Add the corn kernels, heavy cream, salt, pepper, onion powder, and sugar to your pan. Stir to combine.
- Flour Mixture: In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook: Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
- Additional Seasonings: Season with spare salt, pepper, and/or cayenne pepper if desired.
Tips and Variations
Here are a few simple ways to customize your creamed corn and plane turn it into a corn casserole! This is hands one of my all-time favorite side dishes. I know you and yours will love it just as much!
- Add Thickness: A unconfined way to add thickness to your creamed corn is by subtracting pulp! You can hands make some by blending some of your corn with an immersion blender or supplies processor and then stirring it in with the rest of your ingredients.
- Add Spice: If you want your creamed corn to have some kick, add increasingly cayenne pepper to taste or plane throw in some chopped jalapenos.
- Add Cheese: Cheese makes everything better! Try subtracting a little grated parmesan cheese to your creamed corn for melty, cheesy flavor.
- Make it a Casserole: To make your creamed corn into a casserole, all you’ll need is a box of Jiffy corn muffin mix and a little butter and sour cream! You can find my full recipe here. It’s such an wondrous side, you’re going to love it!
Storing Leftovers
This quick and easy recipe is perfect for making ahead. Once you have a succulent batch of creamed corn ready to go, here’s how to alimony it tasting fresh and succulent in the fridge!
- In the Refrigerator: In an snapped container, your corn will stay good for 3-4 days.
- In the Freezer: Freeze in an snapped container or freezer bag for up to 3 months. Thaw overnight surpassing reheating.
- To Reheat: Warm leftover creamed corn over the stove on medium-low heat, stirring frequently.
More Unconfined Corn Recipes
Side Dishes
Corn Pudding
Side Dishes
Air Fryer Corn on the Cob
Side Dishes
Creamy Polenta
Salads
Summer Corn Salad
Creamed Corn
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 5 cups corn frozen, fresh, or canned and drained
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly croaky woebegone pepper
- 1 teaspoon onion powder
- 2 tablespoons granulated sugar
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- Pinch cayenne pepper, optional
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and melt for 30 seconds.
- Add the corn, heavy cream, salt, pepper, onion powder, and sugar. Stir to combine.
- In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
- Season with spare salt, pepper, and/or cayenne pepper if desired.
