Easy Creamed Corn Recipe
This easy creamed corn with frozen corn is rich, creamy, and ready in about 15 minutes. Made with simple ingredients and a quick shortcut using frozen corn, it's the perfect Southern-inspired side dish for weeknight dinners, holiday meals, and family gatherings.
Equipment
- Food processor
- Large skillet
- Wooden Spoon or Silicone Spatula
Ingredients
- 2 tablespoons unsalted butter
- (2) 12-ounce bags frozen corn, thawed (or 5 cups) Thaw before using for the best texture and quickest cooking time.
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper or ¼ teaspoon regular ground black pepper
- 2-3 tablespoons granulated sugar
- ⅛ teaspoon ground nutmeg
- 1 cup whole milk
- 3 tablespoons all-purpose flour
Instructions
- Pulse about half of the thawed corn in a food processor until roughly chopped. Stir it together with the remaining whole corn. If you prefer a chunkier creamed corn, you can skip this step.
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook over medium heat, stirring frequently, for 4 to 5 minutes or until the sauce thickens and coats the corn. The creamed corn should look rich and creamy, not runny, and leave a brief trail when stirred.
- Taste and adjust the seasonings as needed. Add additional salt, pepper, sugar, cayenne pepper, or nutmeg to suit your preferences.
Notes
- Traditional Southern creamed corn is often lightly sweetened. Feel free to reduce or increase the sugar to suit your tastes.
- For a more savory version, reduce the sugar and add a pinch of cayenne pepper.
- If you don't have a food processor, a blender can work in a pinch. Add about half of the corn to the blender and pulse a few times until the kernels are roughly chopped. Be careful not to over-blend, as the corn can quickly turn into a puree.
- Fresh corn can be substituted for frozen corn. Use about 6 to 8 ears of corn with the kernels removed from the cob.
Tried this recipe?Let us know how it was!