Creamed Corn

5 from 11 votes

Creamed Corn is the perfect easy side dish recipe. It is easy enough for a weeknight meal, but delicious enough to grace your holiday table.

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 243kcal

3 tablespoons unsalted butter (42.4 grams)
16 ounces frozen corn or 3 cups fresh corn or four cobs - read my thoughts on fresh vs. frozen corn here (453.592 grams)
1/4 cup all purpose flour (30 grams)
1 cup whole milk (227 grams)
1/2 - 1 cup heavy whipping cream (113.5 - 227 grams)
1 tablespoon sugar
1/2 teaspoon kosher salt plus more to taste
1/8 teaspoon fresly ground black pepper plus more to taste

In a large skillet over medium heat, melt the butter.
3 tablespoons unsalted butter
Add in the frozen corn and cook until it is thawed and soft, about five minutes. (If you are using fresh corn, cook until it is tender.)
16 ounces frozen corn
Whisk in the flour. This will make things a big gummy. Cook for about 30 seconds. Slowly whisk in the whole milk. Add a little bit, allowing it to get fully combined with the flour and butter before adding in more. It will get easier to add the further along you go and you can add it more quickly. While this process will be slow, it should take less than a minute.
1/4 cup all purpose flour, 1 cup whole milk
Add in 1/2 a cup of heavy cream. Bring everything to a boil and then turn to a simmer for five minutes. If after simmering it is too thick, add another 1/4 cup to 1/2 cup of heavy cream.
1/2 - 1 cup heavy whipping cream
Stir in the sugar, taste, add in the salt and pepper. Taste and add more salt and pepper as needed.
1 tablespoon sugar, 1/2 teaspoon kosher salt, 1/8 teaspoon fresly ground black pepper