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Creamed Corn Recipe

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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.

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

  1. 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.
  2. Add the corn, cream cheese, sugar, cornmeal, smoked paprika, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and milk. Stir to combine.
  3. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce thickens and the corn is tender.
  4. 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

Find it online: https://yumfamilyrecipes.com/creamed-corn-recipe/