Creamed Corn

My homemade creamed corn recipe tastes SO much better than the canned version. It's incredibly easy to make with either fresh or frozen corn.

Recipe includes a how-to video!

Prep Time 3

Cook Time 15

Total Time 18

Servings servings (½ cup per serving)

Calories 162kcal

Author Sam Merritt

Equipment

10” skillet

Ingredients

2 Tablespoons salted butter
⅓ cup (45 g) finely chopped onion
1 Tablespoon all-purpose flour
4 cups (566 g) fresh or frozen corn 20 oz
2 teaspoons granulated sugar
¾ teaspoon salt plus more to taste
⅛ teaspoon ground black pepper
1 ⅓ cups half and half see note
Thinly sliced green onions for garnish optional

Instructions

Melt butter in a large skillet over medium heat.
2 Tablespoons salted butter
Once melted, add onion and cook, stirring frequently, until softened (about 3 minutes).
⅓ cup finely chopped onion
Sprinkle flour over the onion and stir constantly until it’s absorbed, then another 30 seconds longer to lightly toast the flour.
1 Tablespoon all-purpose flour
Add corn, sugar, salt, and pepper and stir.
4 cups fresh or frozen corn, 2 teaspoons granulated sugar, ¾ teaspoon salt, ⅛ teaspoon ground black pepper
Slowly drizzle in the half and half, while stirring, and bring to a simmer. Cook, stirring frequently, until thickened. Taste-test and add more salt and pepper as needed. Serve warm.
1 ⅓ cups half and half, Thinly sliced green onions for garnish

Video

Notes

Creamier version

For even creamier corn, use an immersion blender to blend some of the corn at the very end (or transfer a cup or so to a blender, blend it there, then return to the pot).

Half & half

Feel free to swap this for heavy cream for an even richer result.

Optional add-ins

For a richer, more decadent corn, consider melting ⅓ cup of grated parmesan cheese or 2 oz of cream cheese at the very end. A sprinkle of cayenne pepper adds a nice kick, too!

Nutrition