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.


– 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

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.


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.


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.


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


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