Creamed Corn Recipe
This homemade Creamed Corn Recipe is a simple, stovetop classic that transforms sweet corn kernels with butter, milk and cream into a rich, comforting side dish. Perfect for summer barbecues or holiday tables.
Ingredients
- 4 cups corn kernels fresh from the cob or frozen, thawed
- 2 tablespoons unsalted butter
- 1/4 cup yellow onion finely chopped
- 2 tablespoons all-purpose flour for thickening
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream swap in Greek yogurt for tang
- 1 teaspoon sugar to taste
- 1/2 teaspoon kosher salt plus extra to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika or a pinch of cayenne for heat
- 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
- In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent—about 3 minutes—stirring often to avoid browning.
- Sprinkle the flour over the onions and stir constantly for 1 minute. You'll notice a paste forming—that's the glue for our creamy texture.
- Slowly pour in the milk while whisking vigorously. This helps prevent lumps and gives you a velvety base.
- Stir in the heavy cream (or Greek yogurt) and bring the mixture to a gentle simmer. After 2–3 minutes, it should thicken just enough to coat your spoon.
- Add the corn kernels and stir until each one is lovingly coated. Reduce heat to low, cover, and let it simmer for 5 minutes.
- Stir in sugar, salt, pepper, and smoked paprika. Taste and adjust seasoning as needed.
- Let it bubble gently for another 2–3 minutes until the sauce clings to every kernel. Adjust consistency with a splash of milk if needed.
- Remove from heat, sprinkle with fresh parsley or chives, and serve piping hot. Enjoy!
Notes
Use ripe, sweet corn at peak season for best flavor. Frozen corn works well too. For extra sweetness, shuck fresh corn right before cooking. Taste as you go and adjust seasoning based on corn variety. Leftovers can be refrigerated for up to 4 days.
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