Easy Creamed Corn: A Creamy, Dreamy Side Dish for Any Occasion
Thick, rich, and loaded with flavor, this classic Creamed Corn recipe is a hit on every table! Perfect as a side dish for holidays, BBQs, or weeknight dinners, it’s creamy, comforting, and ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 min
- Total Time: 20 minutes
Ingredients
Scale
- ⅓ cup butter (salted or unsalted)
- ⅓ cup all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk
- 5 cups corn kernels (fresh or frozen, thawed)
- ½ teaspoon salt
- ½ teaspoon white pepper
Instructions
- Make the Roux: Melt the butter in a medium-sized heavy-bottomed pot over low heat. Once melted, add the flour and whisk continuously for 2 minutes to cook out the raw flour taste.
- Heat the Milk & Cream: Warm the milk and cream in the microwave or a small pot until hot but not boiling.
- Combine: Slowly pour the hot milk/cream mixture into the roux in a steady stream, whisking constantly to avoid lumps.
- Thicken the Sauce: Turn the heat to medium-low and cook, whisking, for 3-4 minutes until the mixture thickens and begins to bubble.
- Simmer: Let the béchamel sauce simmer for 2-3 minutes, whisking occasionally.
- Add Corn: Stir in the corn kernels, salt, and white pepper. Cook for 2-3 minutes over medium heat, stirring often, until heated through.
- Season & Serve: Taste and adjust salt and pepper if needed. Serve warm and enjoy!
Notes
✔ Fresh vs. Frozen Corn: Fresh corn adds sweetness, but frozen works just as well—just thaw and drain excess liquid.
✔ Extra Creamy: For a richer texture, add ½ cup more heavy cream.
✔ Cheesy Twist: Stir in ½ cup shredded cheddar or Parmesan at the end for a cheesy version.
✔ Herb Boost: Add a pinch of thyme or chopped parsley for extra flavor.
✔ Make Ahead: Reheat gently on the stovetop with a splash of milk if needed.
Nutrition
- Calories: 386 kcal per ½ cup serving
- Sugar: 6g
- Sodium: 377mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 86mg