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This creamed corn recipe is rustic comfort food at its finest. Plump corn kernels, rich heavy cream, and savory butter come together to create a side dish that is salty, sweet, and deliciously savory.
Enjoy an easy-to-make side dish that is loaded with soul-warming flavor with this creamed corn recipe. This indulgent comfort food has the perfect balance of saltiness and sweetness along with a lusciously smooth texture.
A dynamite combination of taste and texture makes creamed corn the perfect addition to any Sunday dinner, holiday potluck or backyard barbecue. It adds an extra pop of satisfying flavor to anything you pair it with.
Plus, if you have ever wondered how to make creamed corn, you are going to be amazed at how easy it is. You only need a handful of simple ingredients and 20 minutes to whip up this mouthwatering treat. That’s it!
Table of Contents
Video How-to in the Recipe Card
Watch how to make this delicious Southern Creamed Corn recipe from start to finish in the video located in the recipe card below!
- Corn – You need a total of 6 cups of kernels. If you want to cut them fresh off the cob, you’ll need somewhere between 8-10 ears of corn depending on the size. For reference, one medium ear of corn yields an average of ¾ cup of kernels. For convenience, you can also use a 32-ounce package of frozen corn, thawed before cooking.
- Sugar – Adds an extra touch of sweetness, enhancing the natural flavor of the corn.
- Kosher Salt – Harmonizes and enhances flavor without overwhelming the dish in saltiness.
- Heavy Cream – Adds a luxurious richness and smooth, velvety creaminess.
- Butter – Gives the dish an added touch of savory, salty richness.
- Ground Black Pepper – Perks up the dish with a little sharpness and a subtle heat.
Consider These Add-Ons
Wondering how to make creamed corn more exciting? Feel free to toss in sauteed onions, bell peppers, jalapenos, shredded cheese, or crumbled-up bacon bits. You can also add in any of your favorite herbs or spices. Freshly chopped thyme, parsley, or chives are all great choices.
- Boil the Water. Bring a pot with 6 cups of water to a boil. Stir in the sugar and salt, and mix until dissolved.
- Add the Corn. Add the corn kernels to the pot. Let the water return to a boil, then immediately remove the pot from heat.
- Drain & Separate. Drain the corn and divide it in half. Put 3 cups in the blender and 3 cups back into the pan. Add the butter, salt, and pepper to the corn in the pan, stirring to melt and mix.
- Cream the Corn. Add the heavy cream to the blender with the corn and puree.
- Combine & Season. Return the blended corn to the pot with the rest of the corn and stir to combine. Add seasonings to suit your tastes and serve warm.
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If the consistency comes out thinner than you’d like, don’t fret. Start by placing the pot over low heat for a few more minutes. The liquid will reduce as it simmers, thickening the mixture. Be sure not to cook too long or at too high of a temperature, though, or you’ll end up with scalded cream.
If simmering to reduce isn’t doing the trick, add a cornstarch slurry to this creamed corn recipe. Mix one tablespoon of cornstarch with one tablespoon of water to form a thick paste, then stir the slurry into the dish, taste, and adjust as needed.
This creamed corn recipe is a wonderfully versatile side dish that pairs well with a surprising number of dishes. It makes a great addition to any potluck or barbecue. Here are a few of my favorite ways to enjoy it.
– Serve with Pork Chops, Pork Ribs, Smoked Pulled Pork, or any of your favorite pork dishes.
– Cream corn pairs great with all types of grilled meats from Grilled Salmon and Spatchcock Chicken to Grilled Flank Steak.
– Use some as a condiment for Fish Tacos, Shrimp Fajitas, or any of your favorite Mexican fare.
– Enjoy with burgers like these Grilled Turkey Burgers or hearty sandwiches like this Pulled Pork Sandwich.
– Pair with other classic side dishes like Potato Salad, Baked Beans, and Green Bean Casserole.
Definitely! You can make this creamed corn recipe up to 3 days ahead of time. Be sure to store it in the refrigerator, in an airtight container.
When it is time to reheat, reheat slowly at a low temperature to prevent separation and/or curdling. If your creamed corn does begin to separate, simply remove it from heat, stir to recombine, and then return to the stove at a lower temperature.
You can also freeze any leftover creamed corn for up to a few months, but the texture might be altered a bit after thawing.
Creamed Corn Recipe
- Bring 6 cups of water to a boil. Add the sugar, salt and stir to dissolve.
- Add the corn and bring to a boil again, then remove from heat immediately.
- Drain and remove half to a blender and transfer remaining 3 cups corn back into pan. Add 2 tablespoons of butter and black pepper, stirring to mix and melt.
- Puree the other 3 cups of corn with heavy cream in blender. Pour blended corn into pot with corn and stir to mix. Season to taste. Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.