Perfect Creamed Corn (VIDEO)
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Homemade Creamed Corn is one of those dishes that’s just guaranteed to be better! Make it the classic way OR try my optional tweak that’s a twist on this perfect side dish!
A Note from CJ
Your new go-to Creamed Corn Recipe!
Creamed corn for me is all about the right ratio of cream and corn – not too thick, but not too watery. I’ve tested the consistency to make it perfectly creamy and added bruleed sugar for a unique and delicious twist that you’re gauranteed to love!
If you need more holiday sides, be sure to try my Creamed Spinach, Creamy Mashed Potatoes, or Mac and Cheese recipe that will impress all of your guests!
Two Ways: Classic or With a Twist!
I love creamed corn – it’s a perfect side dish as it is! But if you want to try a twist that I developed for very special occasion, try my optional extra step at the end! (Hint: it involves a torch!) The sweetness of the corn and the sugar mixed with the cream reminded me of one my favorite desserts – creme brulee! I had to try it one time, adding turbinado sugar on top and torching until hardened – and couldn’t believe how delicious it was!
If you want to stick to the classic dish, skip the last step and enjoy as is! If you try it bruleed, please leave me a comment and let me know what you thought!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- unsalted butter – use unsalted butter, as there is salt in this recipe and you don’t want the creamed corn to be too salty.
- heavy cream – I do not reommend using a substitute, like half and half or whole milk. This dish calls for the higher fat content and creaminess of cream!
- frozen corn – I tried this with both frozen and fresh corn and did not notice a difference in taste – therefore, I recommend going with frozen for convenience and freshness. (Frozen produce are usually harvested and frozen at peak ripeness.) I do not recommend using canned corn, as I noticed the corn is mushier once cooked.
- sugar – I used granulated white sugar. I do not recommend brown sugar.
- turbinado sugar, optional – this is only if you want to try bruleeing the corn!
How to Make Creamed Corn
Make the Roux
Make the roux by combining flour and butter, then adding heavy cream to thicken which will be the base for the creamed corn.
Add the Corn and Seasonings
Once the roux is formed, we’ll add the frozen corn and seasonings, followed by a cup of whole milk for extra creaminess. Then the corn is cooked for a few minutes until tender.
Optional – Brulee the Sugar
Optional – For a fun twist, sprinkle the corn with turbinado sugar and use a torch or place under the broiler for 2-3 minutes to brulee the sugar.
If you tried this Creamed Corn Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Perfect Creamed Corn (And a Twist!) (VIDEO)
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 2 cups heavy cream
- 2 pounds frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 cup whole milk
- 2 tablespoons turbinado sugar, optional
Instructions
- In a pot over medium heat melt the butter and add the flour. Whisk together to make a roux and cook for 2-3 minutes until smooth. Add the heavy cream and turn the heat to medium high. Whisk the roux and cook until slightly thickened, about 2-3 minutes, ensuring there are no lumps.
- Add the corn, salt, pepper, sugar and mix. Add the milk and mix to combine and bring to a gentle simmer. Cook for 6-8 minutes untilthe corn is tender and turn off the heat to cool.
- Transfer to a plate to serve and enjoy!
- Optional – For a fun twist, sprinkle the corn with turbinado sugar and use a torch or place under the broiler for 2-3 minutes to brulee the sugar.
Video
Notes
- I tried this with both frozen and fresh corn and did not notice a difference in taste – therefore, I recommend going with frozen for convenience and freshness. (Frozen produce are usually harvested and frozen at peak ripeness.) I do not recommend using canned corn, as I noticed the corn is mushier once cooked.
- This recipe is very simple, so I do not recommend substitutions – Use unsalted butter (to avoid the creamed corn being too salt). Don’t use a dairy substitute (like half and half or whole milk), as the higher fat content and creaminess of cream is perfect for the dish. Use granulated white sugar – I don’t recommend brown sugar!
- The sweetness of the corn and the sugar mixed with the cream reminds me of the custard filling of creme brulee – so for a twist, I developed a version where you add turbinado sugar on top and torch until hardened. This is totally optional – if you want to stick with the classic version, skip the last step and enjoy it as it is!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
