This easy Creamed Corn recipe is made from scratch with just 5 simple ingredients, delivering a classic, rich, and utterly delicious side dish perfect for your holiday feast or any weeknight meal. Forget the can; homemade creamed corn is a game-changer!
There’s a special comfort in a warm, creamy bowl of corn, especially when it’s prepared from scratch with love and minimal effort. Just like my Fresh Corn Salad and the Sweet Corn Casserole, this dish is incredibly easy to whip up and is a true delight for anyone who loves this versatile vegetable. It’s an American classic that has graced countless family tables, from bustling holiday gatherings to quiet Sunday dinners.
Why You’ll Love This Homemade Creamed Corn
Living in Kansas, corn is more than just a vegetable; it’s a staple, a tradition, and a source of culinary inspiration. Whether it’s the peak of summer harvest or the dead of winter, corn dishes are a constant presence on our table, especially during festive seasons. This Creamed Corn recipe stands out for several reasons:
- Effortlessly Simple: With just 5 core ingredients and straightforward steps, it’s incredibly quick to make, making it an ideal last-minute addition to any meal.
- Versatile Ingredients: While I often use canned corn for convenience and year-round availability, this recipe shines equally bright with fresh or frozen corn, allowing you to adapt based on what you have on hand.
- Perfect Texture & Flavor: My secret ingredient, the half-and-half and cornstarch mixture, creates an unbelievably smooth, thick, and velvety sauce that coats every kernel. It also makes this dish naturally gluten-free!
- Crowd-Pleaser: From picky eaters to gourmet enthusiasts, everyone adores the sweet and savory balance of this creamy side. It’s a guaranteed hit at any gathering.
This isn’t just a side dish; it’s a warm, comforting embrace that complements a wide array of main courses. Once you try this homemade version, you’ll never go back to store-bought.
Essential Ingredients for Your Creamed Corn
Creating the perfect creamed corn doesn’t require a long list of fancy ingredients. In fact, its beauty lies in the simplicity and the way a few basic components come together to form something truly extraordinary. Here’s what you’ll need:
- Corn: The star of our show! You have options here:
- Fresh Corn: When corn is in season (late summer), nothing beats the sweet, crisp kernels cut straight from the cob. It offers the freshest flavor.
- Canned Corn: My go-to for its convenience and availability all year round. Simply drain it well before using. Look for whole kernel corn, not creamed corn, as we’re making that from scratch!
- Frozen Corn: Another excellent year-round option. Be sure to thaw it completely and drain any excess moisture before adding it to the skillet to prevent a watery sauce.
- Half and Half: This is my preferred choice for sauces, lending a rich, creamy texture without being overly heavy. You can substitute with whole milk for a slightly lighter version, or even heavy cream for an extra decadent dish.
- Cornstarch: The magic thickener! Cornstarch is superior for creating smooth, glossy sauces, ensuring your creamed corn has that perfect, luxurious consistency. If you don’t have cornstarch, all-purpose flour can be used (use slightly more, about 2 tablespoons, and cook a bit longer to remove any raw flour taste).
- Butter: Unsalted butter adds a wonderful richness and depth of flavor that complements the sweetness of the corn and the savory onion.
- Onion: A small yellow or sweet onion, finely chopped, provides a subtle savory base and aromatic depth to the dish. It’s not overpowering but essential for that classic taste.
- Salt and Pepper: These humble seasonings are crucial for balancing and enhancing all the flavors. Always season to your liking; a taste test before serving is key!
Step-by-Step Guide: How to Make Creamed Corn from Scratch
Creating this delightful side dish is incredibly simple, even for novice cooks. Follow these straightforward steps to achieve a rich, creamy, and flavorful creamed corn that will impress everyone at your table.
- Sauté the Aromatics: Begin by melting 1 tablespoon of unsalted butter in a medium-sized skillet over medium heat. Once the butter has melted and is shimmering, add 1 small finely chopped yellow or sweet onion. Sauté the onion, stirring frequently, until it becomes translucent and softened, which usually takes about 4 to 5 minutes. This step is crucial for building a flavorful base.
- Introduce the Corn: Add 4 cups of whole kernel corn (drained canned, thawed and drained frozen, or fresh from the cob) to the skillet with the sautéed onion. Cook for another 2 to 3 minutes, stirring occasionally, just until the corn is heated through. If using fresh corn, you might cook it slightly longer, around 5 minutes, until it’s tender-crisp.
- Prepare the Thickening Slurry: In a separate glass measuring cup or small bowl, whisk together 1 cup of half and half (or whole milk) with 1 ½ tablespoons of cornstarch until no lumps remain. This creates a smooth slurry that will thicken our sauce beautifully without any clumps.
- Thicken the Sauce: Pour the cornstarch and half-and-half mixture into the skillet with the corn and onions. Stir it in thoroughly to combine. Continue to cook, stirring constantly, over medium heat. The mixture will gradually thicken as it comes to a gentle simmer. Cook until it reaches your desired creamy consistency, typically 3 to 5 minutes. It should be thick enough to coat the back of a spoon.
- Season and Serve: Remove the skillet from the heat. Season the creamed corn with ½ teaspoon of salt and ¼ teaspoon of black pepper, or adjust to your personal preference. Give it one final stir. Your homemade creamed corn is now ready to be served warm!
Tips for the Best Homemade Creamed Corn
While the recipe is simple, a few extra tips can elevate your creamed corn from good to absolutely outstanding:
- Don’t Overcook the Corn: If using canned or frozen corn, it’s already cooked. You’re just heating it through. Overcooking can make it mushy and diminish its natural sweetness.
- Whisk Cornstarch Thoroughly: Ensure your cornstarch and half-and-half mixture is completely smooth before adding it to the skillet. Any lumps will result in a grainy sauce.
- Stir Constantly While Thickening: Once the slurry is added, keep stirring. This prevents sticking, ensures even thickening, and helps create a perfectly smooth sauce.
- Adjust Seasoning: Taste your creamed corn before serving. You might want to add a pinch more salt, pepper, or even a touch of sugar if your corn isn’t very sweet. A tiny dash of cayenne pepper can also add a subtle warmth without making it spicy.
- Use Good Quality Ingredients: High-quality butter and fresh-tasting corn will make a noticeable difference in the final flavor.
Delicious Variations and Serving Suggestions
While this classic creamed corn recipe is perfect as is, it’s also wonderfully adaptable! Here are a few ideas to customize it and some serving suggestions:
Customization Ideas:
- Cheesy Creamed Corn: Stir in ½ cup to 1 cup of shredded cheddar, Monterey Jack, or a blend of cheeses at the end, just until melted and creamy.
- Bacon Enhanced: Cook 2-3 slices of bacon until crispy, crumble, and stir into the creamed corn just before serving. You can even use a tablespoon of the rendered bacon fat to sauté the onion for extra flavor.
- Herbal Freshness: Add fresh chopped chives, parsley, or thyme during the last minute of cooking for an aromatic boost.
- Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can give your creamed corn a delightful warmth.
- Sweet & Savory: For a slightly sweeter profile, add a teaspoon of sugar or maple syrup along with the half and half.
- Roasted Garlic: Sauté minced garlic (1-2 cloves) with the onion for an even richer aromatic base.
Serving Suggestions:
Creamed corn is a versatile side dish that pairs well with almost anything. It’s a particularly popular choice for:
- Holiday Meals: A staple for Thanksgiving, Christmas, and Easter, it complements roasted turkey, ham, or prime rib beautifully.
- Barbecue Feasts: Its creamy sweetness is a fantastic counterpoint to smoky grilled meats like ribs, pulled pork, or brisket.
- Weeknight Dinners: Serve alongside roasted chicken, pork chops, or even a simple pan-seared steak.
- Comfort Food Spreads: Great with meatloaf, fried chicken, or any meal where you crave a hearty, comforting side.
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time?
Absolutely! This creamed corn is a fantastic make-ahead dish, perfect for busy holiday planning. You can prepare it up to 2 days in advance. Store it covered tightly in an airtight container in the refrigerator. When ready to serve, gently reheat it in a skillet over low to medium heat, stirring occasionally. If the sauce has thickened too much during storage, simply add a splash more half and half (or milk) until it reaches your desired creamy consistency.
Can I use frozen corn?
Yes, frozen corn works wonderfully in this recipe and is an excellent option for year-round enjoyment. The key is to thaw it out completely before adding it to the skillet. This prevents any additional moisture from being introduced into the dish, which could make your creamed corn watery. Simply let it thaw in a colander, then pat it dry with a paper towel if it seems particularly wet.
Is this creamed corn recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses cornstarch as the thickening agent instead of wheat flour. Always double-check your other ingredients (like any added broths or spices) to ensure they are also gluten-free if you have strict dietary requirements.
What if I don’t have half and half?
No problem! Whole milk is an excellent substitute for half and half, providing a slightly lighter but still creamy texture. For a richer, more indulgent creamed corn, you can use heavy cream. If using heavy cream, you might need a tiny bit less cornstarch as it naturally thickens more easily.
How can I make the sauce thicker or thinner?
- To Thicken: If your sauce isn’t thick enough after cooking, you can create a small slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water. Stir this into your simmering creamed corn and cook for another minute or two until it thickens. Repeat if necessary.
- To Thin: If your creamed corn becomes too thick, simply stir in a tablespoon or two of milk or half and half until it reaches your preferred consistency.
Can I add cheese to this recipe?
Yes, adding cheese is a popular variation! Stir in about ½ to 1 cup of shredded cheese (such as cheddar, Monterey Jack, or a mild white cheddar) during the last minute of cooking, just until it’s melted and incorporated into the creamy sauce.
More Delicious Side Dish Recipes to Explore:
If you loved this easy creamed corn, you might enjoy these other fantastic side dishes:
- Classic Thanksgiving Stuffing
- Candied Sweet Potatoes
- Garlic Parmesan Roasted Brussels Sprouts
- Easy Homemade Cranberry Sauce
- Homemade Turkey Gravy
- Quick Microwave Baked Potatoes
- Cheesy Scalloped Potatoes (try my recipe!)
For even more inspiring ideas, feel free to browse our dedicated Side Dish category.
If you try this delightful creamed corn recipe and love it as much as we do, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your culinary masterpiece and leave a comment!
Creamed Corn Recipe Card
Creamed Corn
Author: Anna
This easy Creamed Corn is made from scratch with just 5 ingredients. Simple, classic and delicious side dish for your holiday dinner!
Pin Recipe
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Side Dish
Cuisine: American
Servings: 5 servings
Calories: 190 kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 4 cups whole kernel corn (use 2 cans 15.25 oz each, or fresh/frozen – see note)
- 1 cup half and half or whole milk
- 1 ½ tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt butter in a medium skillet.
- Add chopped onion and saute until translucent, 4 to 5 minutes. Stir often.
- Add corn and cook for 2 to 3 minutes or until heated through.
- In a glass measuring cup, whisk cornstarch with half and half.
- Add to corn and stir in well. Cook until the mixture thickens.
- Season with salt and pepper.
- Serve.
Notes
- Frozen corn works great in this recipe. You will need to thaw it out so no additional moisture is added.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
Calories: 190 kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 449mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
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