This easy creamed corn recipe makes one cozy and delicious side dish! It's really simple to make this traditional side dish from scratch.
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. 😛
I don't typically post a lot of side dishes on here, but I figured it was time for some creamed corn. It's perfect for an anytime side dish, but it's great for the holidays or even a BBQ side.
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 keys to success with this recipe are:
- To ensure that you whisk the half-and-half and roux (butter + flour) together thoroughly so the flour dissolves properly.
- To let the corn simmer away long enough and at a low enough heat.
These two steps will ensure the sauce thickens properly and the corn kernels have time to plump properly. Using half-and-half makes this process easier. It's less thick and calorific than pure cream, but it also gives you a head start towards thickening the sauce, all while being a bit easier to work with than heavy cream for this particular recipe.
How to make creamed corn
- In a large pot, make a roux with the butter and flour;
- Whisk in the half-and-half and seasonings until smooth;
- Add in the corn and let it come to a boil;
- Cook until the sauce has reduced and the corn is nice and plump (about 15-20 minutes);
- Season generously with salt & pepper.
You don't need much to make good creamed corn. I recommend using frozen corn if you can't find fresh because it's frozen at the peak of ripeness. 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 the flavor.
- 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 re-heating this recipe, re-heat 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.
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
This easy creamed corn recipe makes one cozy and delicious side dish! It’s really simple to make this traditional side dish from scratch.
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1 (26.5 oz/750g) bag frozen corn
- Pinch cayenne pepper
- 1/4 teaspoon garlic powder
- 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, cayenne pepper, and garlic powder. Make sure that there's no lumps.
Stir in the corn. After about 10 minutes, it should start to bubble. Keep an eye on it, and stir it occasionally. 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. Add salt & pepper as needed (I'm pretty generous with the salt).
- See the blog post for recipe success tips.