Creamed corn is the ultimate comfort food, blending sweet kernels with a rich, velvety sauce in just 18 minutes. Its luscious texture melts in your mouth, while the buttery creaminess perfectly balances the natural sweetness of the corn. This dish is a crowd-pleaser, offering a nostalgic warmth that feels like a hug in every bite.
With only 15 minutes of cooking time, it’s a quick yet indulgent side that pairs beautifully with grilled meats or roasted veggies. Each spoonful delivers a satisfying mix of smooth and tender, with a hint of savory depth. Plus, it’s packed with nutrients, making it a delicious way to enjoy a wholesome, comforting meal.
Ingredients for Creamed Corn
- 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 for substitutions)
- Thinly sliced green onions for garnish (optional)
Step-by-Step Instructions
- Melt the butter: In a large skillet over medium heat, melt 2 Tablespoons of salted butter.
- Cook the onion: Add ⅓ cup (45 g) of finely chopped onion and cook, stirring frequently, until softened (about 3 minutes).
- Toast the flour: Sprinkle 1 Tablespoon of all-purpose flour over the onion and stir constantly until absorbed. Continue stirring for another 30 seconds to lightly toast the flour.
- Add corn and seasonings: Stir in 4 cups (566 g) of fresh or frozen corn, 2 teaspoons of granulated sugar, ¾ teaspoon of salt, and ⅛ teaspoon of ground black pepper.
- Incorporate half and half: Slowly drizzle in 1 ⅓ cups of half and half while stirring. Bring the mixture to a simmer.
- Thicken and taste: Cook, stirring frequently, until the mixture thickens (about 5-7 minutes). Taste-test and adjust salt and pepper as needed.
- Serve: Serve warm, garnished with thinly sliced green onions if desired.
Perfect Pairings: Serving Suggestions
This creamy creamed corn is a versatile side dish that pairs beautifully with grilled chicken, roasted pork, or even a juicy steak. For a comforting meal, serve it alongside mashed potatoes and green beans. It’s also a fantastic addition to holiday spreads, complementing turkey or ham perfectly.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally and adding a splash of half and half if needed to restore creaminess. Avoid microwaving, as it can cause the sauce to separate.
Recipe Variations to Try
For a smoky twist, add a pinch of smoked paprika or a few crumbles of cooked bacon. If you prefer a cheesy version, stir in ½ cup of shredded cheddar cheese until melted. For a lighter option, swap half and half with whole milk or a plant-based alternative like almond milk.
Time-Saving Hacks
Use pre-chopped frozen onions to skip the chopping step. If you’re short on time, opt for frozen corn instead of fresh—it’s just as delicious and saves you the hassle of shucking ears. You can also prepare the dish ahead of time and reheat it just before serving.
Equipment Guidance
A large skillet with a non-stick surface works best for this recipe, ensuring the sauce doesn’t stick or burn. A wooden spoon is ideal for stirring, as it’s gentle on the corn kernels. If you’re doubling the recipe, use a deep sauté pan to accommodate the extra volume.
Creamed Corn
Ingredients
- 2 Tablespoons salted butter
- ⅓ cup finely chopped onion 45 g
- 1 Tablespoon all-purpose flour
- 4 cups fresh or frozen corn 566 g, 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.
- Once melted, add onion and cook, stirring frequently, until softened (about 3 minutes).
- Sprinkle flour over the onion and stir constantly until it’s absorbed, then another 30 seconds longer to lightly toast the flour.
- Add corn, sugar, salt, and pepper and stir.
- 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.