Creamed Corn
Indulge in the rich, velvety comfort of homemade creamed corn, a classic side dish that’s easy to prepare and absolutely irresistible. Made with tender sweet corn kernels enveloped in a buttery, creamy sauce, this recipe captures the perfect balance of savory and slightly sweet flavors. A touch of heavy cream and milk creates a luscious base, while a hint of Parmesan (optional but highly recommended) adds a layer of indulgent richness. Ready in just 25 minutes, this creamed corn is an ideal accompaniment to holiday roasts, barbecue spreads, or weeknight dinners. Garnish with freshly chopped parsley for a pop of color and freshness, and watch this timeless dish disappear from the table in no time. Perfect for fans of comforting, crowd-pleasing side dishes!
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Recipe Information
Ingredients
- 4 cups Corn kernels (fresh or frozen)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional, grated)
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
If using fresh corn, remove the kernels from the cob using a sharp knife. If using frozen corn, measure out 4 cups and allow it to thaw slightly.
In a large skillet, melt the butter over medium heat.
Sprinkle the flour evenly over the melted butter and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste, forming a roux.
Gradually add the heavy cream and milk, whisking constantly to create a smooth, creamy sauce.
Add the corn kernels to the creamy sauce, stirring to combine.
Season the mixture with salt, sugar, and black pepper. Stir well.
Reduce the heat to low and let the mixture cook for 8-10 minutes, stirring occasionally, until the corn is tender and the sauce has thickened.
If using Parmesan cheese, stir it in during the last 2 minutes of cooking to add an extra layer of richness.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the creamed corn to a serving dish. Sprinkle with fresh parsley for garnish if desired, and serve warm.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 60.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 535 mg | 41% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
