Why You’ll Love Creamed Corn Recipe
This recipe strikes the perfect balance between sweetness and creaminess. It uses simple ingredients but delivers deep, comforting flavor. You can make it quickly on the stovetop, and it pairs well with a wide range of main dishes. The texture is customizable, whether you prefer it chunky or partially mashed for a more traditional creamy consistency.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
40 ounces frozen corn (or 8 cups fresh shucked corn)
8 tablespoons unsalted butter (1 stick)
1 sweet onion (peeled and diced (about 1 ½ cups))
4 ounces cream cheese
3 tablespoons sugar
3 tablespoons cornmeal
1 teaspoon smoked paprika (or sub ¼ tsp cayenne pepper)
2 ½ cups whole milk (2 ¼ cups for crockpot method)
salt and pepper
Directions
Set a large pot or Dutch oven over medium heat. Add the butter and diced onion, sautéing for about 4 to 5 minutes until the onions become soft and translucent.
Add the corn, cream cheese, sugar, cornmeal, smoked paprika, salt, pepper, and milk to the pot. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer. Continue to cook for about 15 minutes, stirring occasionally, until the sauce thickens and the corn becomes tender.
Serve the creamed corn as-is, or mash part of the mixture with a potato masher to create a thicker, creamier texture.
Servings and timing
Servings: 12
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
For a richer flavor, substitute part of the milk with heavy cream.
Add crispy cooked bacon for a smoky, savory twist.
Mix in shredded cheddar or parmesan cheese for extra depth.
Use fresh herbs like thyme or parsley for a brighter finish.
For a spicy kick, increase the cayenne pepper or add diced jalapeños.
Storage/Reheating
Store leftover creamed corn in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Add a splash of milk if the mixture becomes too thick. You can also reheat it in the microwave in short intervals, stirring between each one to ensure even heating.
FAQs
Can I use canned corn instead of frozen or fresh?
Yes, canned corn works well. Just be sure to drain it thoroughly before using.
How do I make this recipe thicker?
You can simmer it longer or mash more of the corn to naturally thicken the texture.
Can I make this ahead of time?
Yes, it reheats well, making it a great make-ahead dish for gatherings.
Is this recipe gluten-free?
It can be, as long as your cornmeal and other ingredients are certified gluten-free.
Can I freeze creamed corn?
Yes, but the texture may change slightly. Stir well when reheating to restore creaminess.
What can I serve with creamed corn?
It pairs well with roasted meats, grilled chicken, or holiday dishes like turkey and ham.
Can I make it dairy-free?
You can substitute plant-based butter, milk, and cream cheese alternatives, though the flavor will vary.
Why is my creamed corn too thin?
It may need more simmering time, or you can mash some of the corn to thicken it.
Can I cook this in a slow cooker?
Yes, combine all ingredients and cook on low for several hours, stirring occasionally.
Do I have to mash the corn?
No, it’s optional. Leaving it whole keeps a chunkier texture, while mashing makes it creamier.
Conclusion
This creamed corn recipe is a simple yet flavorful side dish that brings warmth and comfort to any meal. With its creamy texture and balanced sweetness, it’s sure to become a favorite whether you’re serving it for a holiday feast or a casual family dinner.
Creamed Corn Recipe
A rich and creamy creamed corn made with butter, cream cheese, and sweet corn, perfect as a comforting side dish. This recipe balances sweetness and smokiness for a crowd-pleasing classic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 40 ounces frozen corn (or 8 cups fresh shucked corn)
- 8 tablespoons unsalted butter (1 stick)
- 1 sweet onion, peeled and diced (about 1 1/2 cups)
- 4 ounces cream cheese
- 3 tablespoons sugar
- 3 tablespoons cornmeal
- 1 teaspoon smoked paprika (or substitute 1/4 teaspoon cayenne pepper)
- 2 1/2 cups whole milk (2 1/4 cups for crockpot method)
- Salt and pepper to taste
Instructions
- Set a large pot or Dutch oven over medium heat. Add the butter and diced onion, and sauté for 4–5 minutes until the onion is soft.
- Add the corn, cream cheese, sugar, cornmeal, smoked paprika, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and milk. Stir to combine.
- Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce thickens and the corn is tender.
- Serve as-is, or lightly mash some of the corn with a potato masher to create a creamier texture if desired.
Notes
- For a crockpot version, reduce milk to 2 1/4 cups and cook on low for 3–4 hours.
- Partially mashing the corn gives a more traditional creamy consistency.
- Adjust sugar based on the sweetness of the corn.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
