Creamed Corn

5 from 3 votes

This easy creamed corn recipe cooks on the stovetop in just 20 minutes using simple, budget-friendly ingredients. It’s rich, buttery, and perfect for holidays, potlucks, or weeknight dinners.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Calories: 279kcal

Author: Shauna

Ingredients

2 tablespoons salted butter
¼ cup yellow onion finely diced
2 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon white pepper
1 cup heavy cream
1 cup whole milk
2 teaspoons granulated sugar
28 ounces frozen whole kernel corn white or yellow
½ cup parmesan cheese grated
fresh thyme to garnish

Instructions

In a 12-inch skillet over medium heat, combine the butter and diced onions. Sauté, stirring occasionally, until the onions become translucent (approximately 3 to 4 minutes).
Add the flour, salt, and white pepper to the pan and brown for 1 minute.
Whisk the cream, milk, and sugar into the onion mixture until smooth.
Add the frozen corn and heat over medium until the mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
Remove 1 cup of the corn mixture and puree it in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute it evenly.
Stir in the parmesan cheese and remove from heat.
Season with additional salt and pepper and garnish with fresh thyme, if desired.

Notes

It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.
If you want to thicken up your creamed corn, you can add cornstarch to it. Mix the cornstarch with cold water before adding it to the mixture. Then use a ½ tablespoon of cornstarch for every 1 cup of creamed corn to get it to your desired thickness.
You can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.

Nutrition