Can I use fresh corn for this creamed corn recipe?

Yes, fresh corn can definitely be used instead of frozen. If you're using fresh corn, simply remove the kernels from the cob and add them directly to the skillet. Fresh corn adds a slightly more delicate texture, perfect for summer when corn is in season.

Can I make this recipe ahead of time?

Absolutely! Creamed corn can be made ahead and stored in the fridge for up to 4 days. When you're ready to serve, reheat it in a skillet over low heat, adding a little extra milk or cream to achieve the desired consistency.

How can I make this recipe dairy-free?

To make creamed corn dairy-free, substitute the whole milk and heavy cream with a plant-based milk (such as almond or oat milk) and use coconut cream in place of the heavy cream. You can also replace the butter with a dairy-free alternative like olive oil or vegan butter.

Perfect Creamed Corn Recipe

Description

This creamed corn recipe is rich, creamy, and perfectly balanced with the sweetness of corn. It’s a classic side dish perfect for Thanksgiving, Christmas, or summer BBQs. With its buttery, flavorful sauce, it’s easy to make and loved by all ages.

Ingredients

Scale

5 cups frozen sweet corn, thawed
1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
1 cup heavy cream
1/4 teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: freshly grated parmesan

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Instructions

In a small bowl, whisk together the flour and whole milk until smooth. Set aside.
In a large skillet, melt the butter over medium heat. Add the finely diced shallot and sauté for 1 minute until softened.
Add the thawed corn, heavy cream, and dried thyme to the skillet. Stir and cook for about 4-5 minutes, allowing the corn to plump up.
Slowly add the flour-milk mixture to the skillet, stirring constantly. Cook for 3-4 minutes, letting the sauce thicken to a creamy consistency.
Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor until smooth. Alternatively, use an immersion blender for a chunkier version.
Return the blended corn to the skillet and stir to combine. Season with cayenne pepper, salt, and black pepper. Optional: stir in freshly grated parmesan cheese. Serve warm and enjoy!

Notes

If you prefer a chunkier creamed corn, blend only one cup in step 4.
If the texture is too thick, add a little more cream or milk to adjust the consistency.
For a dairy-free option, use coconut cream and a plant-based milk of your choice.
Make-ahead: This recipe can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 335
Sugar: 3g
Sodium: 34mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 37g
Fiber: 4g
Protein: 7g
Cholesterol: 60mg