This simple and succulent Creamed Corn recipe might just become your next favorite side dish!
Creamed corn is a classic American side dish that has been enjoyed for generations. The origins of creamed corn are spotty. Some say it’s a Southern staple; some say it hails from the Midwest. Still others claim the earliest versions of the dish were made by Native Americans. Either way, we know creamed corn was often made during the 19th and early 20th centuries as a way to use up the abundance of summer corn. Wherever creamed corn is from, I like it, especially on the same plate as barbecue and fried chicken. It’s a simple side and easy to make for family dinners and get-togethers.
This creamed corn has a comforting, smooth texture with a subtle sweetness. The combination of sautéed onions, heavy cream, and just a bit of sugar enhances the dish, distinguishing it from your typical canned corn. I just love how quickly this recipe comes together—I can make it any day of the week.
Is This Creamed Corn Healthy?
Creamed corn is definitely more of an indulgence than a healthy side dish, due to all the high-fat dairy this recipe calls for. That said, it does offer some protein, potassium, B vitamins, and fiber. Creamed corn can be made healthier with a few simple swaps. Lighten it up by using half-and-half instead of heavy cream. You can also reduce the amount of sugar, remove it entirely, or substitute it with a natural sweetener like honey. For those following a vegan diet, replace the butter with a plant-based alternative. Also, vegans can trade the heavy cream and whole milk for coconut cream and full-fat coconut milk, respectively.
The Role Of Flour In Creamed Corn
It’s amazing what just a few tablespoons of flour can do for a recipe! So, what does it do for your creamed corn? Flour acts as a thickener, helping to bind the cream and corn together. By whisking the flour with milk before adding it to the skillet, you’ll get a smooth, lump-free mixture that is essential for this dish’s creamy texture. All this is to say, don’t ditch the flour!
How Do I Store Leftovers?
You can store the creamed corn in an airtight container for up to 5 days in the fridge. To reheat it, simply warm it on the stove over low heat, stirring occasionally. You can also freeze the corn in an airtight container or freezer-safe bag. It should last for up to 3 months. Let it thaw in the fridge overnight before reheating on the stove.
Serving Suggestions
Creamed corn is just perfect for grilled foods like these Cajun Burgers With Sweet Potato Buns, Juicy Grilled Chicken Breast, and Keto Steak With Garlic Butter Mushrooms. It also pairs beautifully with Slow-Cooker Beef Brisket or this Easy Low-Carb Paleo Meatloaf. For a Southern-inspired feast, pair it with Cheddar Gluten Free Biscuits With Buttermilk and Air-Fryer Okra. Whatever main dish you choose, your creamed corn will make a delicious side!
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup onion finely diced
- 4 cups frozen corn kernels thawed
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Instructions
- Melt butter in a large skillet over medium heat and sauté onions until translucent, about 2-3 minutes.
- Add corn, heavy cream, sugar, salt, and pepper to the skillet, stirring to combine. Cook for 5 minutes, until the mixture is heated through.
- In a small bowl, whisk together flour and milk until smooth. Gradually stir into the corn mixture.
- Continue cooking, stirring frequently, until the mixture thickens, about 5-7 minutes. Adjust seasoning to taste and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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