This easy creamed corn recipe makes one cozy and delicious side dish! It's really simple to make this traditional side dish from scratch.
Cream style corn is perfect for an anytime side dish, but it's great for the holidays or even a BBQ side during corn season. You really can't go wrong with butter and cream in my opinion. I kept sneaking bites of this classic side dish while it was cooking. All in the name of experimentation. 😛
Like with any classic dish, everyone seems to have their own way of making it. I tried a couple of methods, and I find this one the easiest. The key to success with this recipe is to let the corn simmer away long enough and at a low enough heat. That gives the sauce some time to thicken up and for the corn kernels to plump up nicely.
How to make creamed corn (summary)
Make a roux with butter and flour in a fairly large pot. Whisk in the half-and-half and seasonings until smooth, then add in the corn and bring it to a gentle boil. Reduce the heat and simmer for 15-20 minutes or until the sauce has reduced to your liking and the corn is plump. Season generously with salt & pepper.
You don't need fancy ingredients to make good creamed corn!
I chose frozen corn for this recipe because in my opinion it's the easiest (just open the bag and add it to the pot!), and because it's always delicious (it's frozen at the peak of ripeness). Fresh corn will work great too. Canned corn is ok (heck I love the stuff and always keep some in my pantry), but you will get better results with frozen corn.
Creamed corn recipe tips:
- I like to add cayenne pepper to this dish. Just a pinch gives it that extra something-something. It won't make the dish spicy or anything. Want it spicy? Add more than a pinch, or chop up some jalapenos and add them - I've seen a lot of recipes do this.
- The garlic powder also gives it a little extra flavor, but feel free to leave it out if you don't like it.
- Some recipes for creamed corn add in some extra sugar. I don't do this. If you do like your creamed corn even sweeter, feel free to add a teaspoon or so, but I really don't find it necessary.
- If you want to add even more thickness/change up the texture a bit, take about a cup of the cooked creamed corn and blend it up, then add it back to the pot. Or, use a stick blender right in the pot to blend some of it up.
- For reheating this recipe, reheat it on the stove on low heat, stirring occasionally, or in the microwave in 30-second increments (stir in between).
- If using fresh corn, I'd use 8 ears or so. If using canned corn, I'd try 2 (15 fluid ounce) cans or whatever's closest to the frozen corn amount. Be sure to drain the cans well.
- You may use heavy cream instead of half-and-half. It'll likely thicken up faster, so you may need to adjust the heat and cooking time a bit (but this dish is best cooked low and slow so keep that in mind).
More tasty corn recipes to try:
- Creamy Corn Chowder
- Mexican Street Corn Pasta Salad
- Elote Creamed Corn
- Easy Chicken and Corn Chowder
- Cream Cheese Corn Dip
Do you like creamed corn? Any special tricks you've learned over the years?
Questions? Let me know in the comments below.
Easy Creamed Corn
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
- Melt the butter in a pot over medium-high heat. Add the flour and cook it for a minute or so, stirring nearly constantly.
- Whisk in the half-and-half, garlic powder, and cayenne pepper. Make sure that there's no lumps.
- Stir in the corn. After about 10 minutes, it should start to bubble. Once it's bubbling, turn the heat down so it's simmering gently.
- Cook the corn for another 15-20 minutes or until the sauce has reduced and the corn is nice and plump. Keep an eye on it, and stir it occasionally.
- Add salt & pepper as needed (I'm pretty generous with the salt).
- Here in Canada I buy a (750g/26.5 oz.) bag of frozen corn for this recipe (it equals 5 cups). If using less corn, add a bit less half-and-half (this recipe is pretty forgiving!).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.