Easy Creamed Corn
This easy creamed corn recipe is perfectly rich, buttery, and uncomplicated to let the natural sweetness from the corn shine. It's the best version you'll try!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Keyword: cream style corn, easy creamed corn, how to make creamed corn
Servings: 6
- 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!).
Calories: 278kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 73mg | Potassium: 513mg | Fiber: 4g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 1mg