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Cream Corn Recipe

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Sweet, tender corn kernels are simmered in a rich, creamy sauce, making this dish a true comfort classic that’s easy to prepare and impossible to resist. This cream corn recipe only takes 30 minutes to whip up, making it perfect for a quick and satisfying weeknight dinner.

This humble and comforting cream corn recipe takes me back to my grandma’s kitchen, where she’d whip up a batch for dinner. It’s one of those family favorites that brings back cherished memories.

The best part? Creamed corn is an easy dish that’s simple to make, perfect for weeknight dinners or even holidays. With just a few ingredients, you can transform a boring bag of frozen corn into a side dish that’s anything but.

What is Cream Corn?

Cream corn (or creamed corn) is a side dish made from sweet corn kernels that are simmered in a creamy mixture that usually consists of butter, milk or cream, and a thickening agent like flour or cornstarch. Creamed corn is seasoned with salt, pepper, and sugar for added flavor.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 (1-pound) bag frozen whole kernel sweet corn (about 3 cups) 
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 1 cup half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste

Substitutions

  • Butter: Oil (e.g., vegetable oil, canola oil, or olive oil) can be used as a substitute. Bacon grease can be used for added flavor.
  • Corn: Canned or fresh sweet corn can be used instead of frozen, just make sure to adjust the cooking time accordingly.
  • All-Purpose Flour: You can use gluten-free ap flour. Cornstarch can be used as a thickening agent. Use 1-2 tablespoons of cornstarch mixed with a small amount of cold water to create a slurry, then add it to corn to thicken.
  • Half-and-Half: Whole milk can be used as a substitute for half-and-half if you want a lower-fat option. Heavy cream can be used for a richer and creamier dish.
  • Kosher Salt: If you use table salt or sea salt in place of kosher salt, use a little bit less of it.

Regional Variations

  • Add crispy bacon bits for a twist!
  • Incorporate some Cajun or Creole seasonings for a little kick.
  • Grill or roast fresh corn on the cob before cutting the kernels and making creamed corn.
  • Try this Elote-style creamed corn.

Special Equipment and Tools

  • Large Skillet or Saucepan: This essential for sautéing (even better if it’s non-stick).
  • Stirring Utensil: A spatula or a wooden spoon is necessary for stirring.

How to Make Cream Corn Recipe

Step 1: Sauté

  • Melt 4 tablespoons of unsalted butter (or use oil or bacon grease) in a large skillet over medium heat.
  • Add a 1-pound bag of frozen whole kernel sweet corn (about 3 cups) to the skillet. Sauté for 4-5 minutes.
  • Sprinkle 2 tablespoons of all-purpose flour and 1 tablespoon of granulated sugar over the corn.
  • Stir well to coat the corn evenly with the flour and sugar.

Step 2: Add Cream and Salt

  • Slowly pour in 1 cup of half-and-half (or choose whole milk, heavy cream, etc.) and add salt while continuously stirring.
  • This creates a rich and creamy base for your cream corn recipe.

Step 3: Simmer and Thicken

  • Bring the mixture to a gentle boil, then reduce the heat to low.
  • Allow it to simmer, stirring occasionally to prevent sticking.
  • Continue to cook on low heat until it thickens, about 5-7 minutes.

Step 4: Enjoy!

  • Sprinkle some black pepper for extra flavor, and serve your cream corn as a side dish.

What to Serve

Cream corn is versatile and goes well with just about everything, but here are some ideas to get you started:

Have you tried our delicious Cream Corn Recipe? Share your thoughts in the comments below! If you’re snapping pics or shooting videos of your culinary masterpiece, be sure to tag us at @cookswithsoul on Facebook, Instagram, and TikTok! We can’t wait to see and share your incredible creations with our community.

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Cream Corn Recipe

  • Author: cooks with soul
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 servings 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: american

Ingredients

Scale

  • 4 tablespoons unsalted butter
  • 1 (1-pound) bag frozen whole kernel sweet corn (about 3 cups)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 1 cup half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste

Special Equipment and Tools

  • Large Skillet or Saucepan: Essential for sautéing (even better if it’s non-stick).
  • Stirring Utensil: A spatula or a wooden spoon is necessary for stirring.


Instructions

  1. Melt butter (or oil, bacon grease, etc.) in a large skillet over medium heat.
  2. Add corn and sauté for 4-5 minutes.
  3. Sprinkle flour and sugar over corn; stir well to coat.
  4. Pour in half-and-half (or whole milk, heavy cream, etc.) and add salt while continuously stirring.
  5. Bring mixture to a gentle boil, then reduce heat to low; simmer, stirring occasionally to prevent sticking.
  6. Continue to cook on low heat until it thickens, about 5-7 minutes.
  7. Season with black pepper if desired and serve.

Keywords: cream corn recipe, creamed corn

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