Y’all I just had to give you boos a delish and easy corn recipe to throw together for summer cookouts, and this easy Creamed Corn recipe is it! I toss sweet corn with cream, butter, parmesan cheese, and a few sweet and savory ingredients to make this super creamy loaded with flavor!!! I swear you won’t be reaching for that cann anymore. You can legit throw this baby together in 15 minutes and get your entire life.
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Ingredient Notes
- Corn: If the fresh options ain’t great, grab some frozen corn. If you really only have canned, just make sure you use canned corn kernels and drain and rinse completely. Just keep in mind the texture and flavor won’t be the same.
- Heavy Cream: You can lighten this up with some half-and-half instead. Or if you use whole milk and add in a bit more flour in the slurry to thicken up the sauce.
- Parmesan Cheese: or asiago or pecorino romano!
How to Make Creamed Corn
Step 1: Sauté the Aromatics
- Start by adding your butter to a cast iron or nonstick skillet and melt it down over medium-high heat.
- Throw in the shallots and cook until soft and fragrant (about 2-3 minutes). Then add in the garlic and cook for another 30 seconds. Stir frequently so nothing sticks or burns. Let everything turn soft and fragrant.
Step 2: Start Creaming the Corn
- Add the corn to the pan along with the heavy cream, sugar, salt, pepper and cayenne. Stir and cook for about 2 minutes. Make sure everything is well combined.
- While it’s cooking up, whisk together milk and flour in a bowl until smooth. Slowly pour the mixture into the corn and stir to mix it in. Cook and continue to stir carefully (so it doesn’t get mushy) until the corn gets thick and heated through.
PRO TIP: Making a slurry helps to prevent the flour from clumping up that corn. We want it to be nice, smooth and creamy so make sure your milk mixture is blended up well before you add into your corn.
Step 3: Cheese It Up, Garnish and Serve!
- Take the corn off the heat so it doesn’t continue to cook. Stir in the Parmesan and give it taste!
- Season any which way you’d like and serve while it’s fresh and hot.
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Creamed Corn Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2 tbsp unsalted butter
- 1 large shallot diced
- 2 garlic cloves grated or minced
- 5 cups fresh sweet yellow corn kernels or frozen, thawed and drained
- 3/4 cup heavy cream
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3/4 tsp black pepper plus more for garnish
- 1/4 tsp cayenne pepper
- 1 cup whole milk
- 2 tbsp all purpose flour
- 1/2 cup shredded or grated parmesan cheese
- chopped parsley for garnish
Instructions
- In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.
- Add the garlic to the skillet and cook for another 30 seconds.
- Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
- In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through. If still not thick, cook a bit longer until you achieve the thickness you like.
- Remove from heat and stir in the parmesan until it’s melted. Season to taste.
- Garnish with chopped parsley and cracked black pepper. Serve while hot.
Notes
Nutrition
Recipe Tips
- Fresh Corn is Best: While this recipe works great with frozen, fresh corn is always the move boos. Check for bright green husks and avoid any that are brown and dry. Check out the kernels to make sure they aren’t damaged or missing too.
- Cut the Corn: To get those perfect kernels, stand the ear of corn upright on a cutting board or inside of a bundt pan hole and carefully slice down with a sharp knife.
- Don’t Overcook: If you overcook the corn kernels, they can get mushy and loose their texture and sweetness.
- Slurry: Don’t skip the slurry. Whisking the milk and flour together until smooth before adding to your corn will make sure that you have a smooth and creamy sauce.
- Adjust: Let it cook too long? Add in more milk to thin it out. Not thick enough? Stir in more slurry or cook a bit longer. Make it just how you like it.
Serving Suggestions
- Sunday Supper: I love this as a side with fried chicken, smothered pork chops, candied yams, Southern green beans, collard greens and Southern cornbread. Now that’s good eatin y’all!
- Weeknight Dinner: Serve it up with meatloaf, cream cheese mashed potatoes and Jiffy cornbread.
- Elegant Entertaining: Cream corn can also get sophisticated y’all. Serve with a pan seared steak, garlic mashed potatoes and brussels sprouts.
- Tex-Mex Snack: Grab some tortilla chips and get to dipping. It tastes so great this way. Especially when you serve it up with birria tacos, steak fajitas and Mexican rice.
- Summer Cookout: Ain’t nothing like this on the table with some baby back ribs, potato salad, cole slaw and sweet tea.
Recipe Help
Fresh corn is definitely the best to use for this recipe. If you are making this during the summer months, grab it from the local farmers market or grocery store. The second best option is frozen corn. It is usually frozen at its peak freshness, so most of the original flavor and texture is still in there. You can use canned corn kernels if that is your last resort but try frozen first.
If your creamed corn is on the thin side, let it cook for a few minutes longer. The heat will cook off the extra liquid and thicken things right up!
For sure. You can make up to 3 days ahead. Just reheat over the stove and throw in a splash of milk to loosen it up.
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This was the best creamed corn I’ve ever eaten! Amazing!
Thanks, doll!
I made the complete meal from the email that was sent out 2/15 and I have to everything turned out amazing Sunday dinner was very Flavorful now and I’m mad at myself that I didn’t do the coconut pineapple cake
So happy to hear that! There is always next week to do the coconut pineapple cake!
Can it be made in a crock pot?
I haven’t tried this recipe in a slow cooker, but I don’t see why not!
I’ve been using the Southern Living creamed corn recipe forever. Decided to try this new-to-me recipe for Thanksgiving 2024 and let me say, I was NOT disappointed! All ten of my family members RAVED and the noises they made, lemme just say there was none left. Next year will be a double batch but I know I’ll make it sooner than that! This is hands down the best creamed corn recipe I have ever eaten in life! Thank you for elevating my Turkey Day game even higher than heaven.
Wow thank you so so much Elizabeth. I’m so glad this became your new fave.
Great recipe! Is it possible to make ahead for thanksgiving??
You could make it the day before and then reheat slowly the day off.
Nice recipe
Everybody loves this. I make this recipe all the time.
Thanks so much, Randy!