Easy Creamed Corn
Creamed corn gets such a bad rap – the nasty stuff from the can doesn’t even come close to the flavor and texture of real Creamed Corn. When you’ve tried it this way, Chef Jenn style, you’ll never go back to the creamed corn in a can! Ready for flavor? Read on for all the details!
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Loaded with flavor and plump, juicy kernels of corn, this simple recipe is a must at Thanksgiving or with BBQ. It’s very similar to Rudy’s creamed corn, if you’re familiar with the Southern BBQ chain, and unlike slow cooker creamed corn recipes, this one is ready in no time at all.
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What You Need To Make Easy Creamed Corn
- A heavy-bottomed pot
- Corn niblets – I like fresh for the best texture, but frozen works if drained well to prevent watery creamed corn (see notes below).
- Butter – Unsalted is preferred so you can control seasoning; salted works if you reduce added salt.
- All purpose flour – Measure carefully; this thickens the cream without making it gummy.
- Heavy cream – Use full-fat for richness; half-and-half works as a lighter option.
- Milk – I use whole milk for creaminess; any milk works, but skim will thin the sauce.
- Salt and pepper – Season to taste.
How to Make this Cream Style Corn
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter in a heavy-bottomed pot over low heat until melted but not sizzling. Add the flour and whisk continuously for 1–2 minutes to cook the raw flour taste.
Meanwhile, heat the milk and cream until hot but not boiling. Slowly pour the warm milk mixture into the butter and flour, whisking constantly to prevent lumps.
Keep the heat low and stir until the sauce thickens and gently simmers, about 2 minutes.
Add the corn niblets and cook over low heat for 3–4 minutes, until the corn is heated through and the sauce is simmering again.
Season with salt and pepper to taste and serve warm.
Chef Jenn’s Tips
- Nutmeg is often added to béchamel sauces but I find that the flavor of nutmeg doesn’t play quite so nicely with the corn. If you find the creamed corn needs a bit of something extra, try adding a pinch of chipotle or jalapeno powder.
- The sauce needs to be thick! Don’t worry if it seems too thick – the liquid from the corn will thin it out. If, after cooking the niblets, the sauce is still thick, you can thin it with a few tablespoons of milk, adding them a few at a time until you get it the consistency you want.
- Heavy cream too rich? Use all milk for this recipe, and it’ll be fine. I haven’t tested it with skim milk but other cow’s milk will be fine.
What To Serve With Creamed SweetCorn
If you’re lucky enough to live near a Rudy’s BBQ, and I did for nearly 20 years, you know that creamed corn goes amazingly well with anything off the BBQ or smoker. I love this homemade creamed corn with Smoked Meatloaf, Smoked Pulled Pork, and Air Fryer Turkey Meatballs. It also goes splendidly with steaks, chicken, seafood, and more!
How to Store This Cream Style Corn Recipe
It’ll keep fine, if well-covered, in the fridge for up to a week. To reheat it, simply add it to a saucepan and heat it over low until it is hot. You can also heat it in the microwave.
This Creamed Corn recipe will also freeze, but after thawing it won’t be quite so thick and luscious because the corn will have given up some of its liquid, thinning out the sauce. This recipe is best eaten fresh, in my opinion.
Easy Creamed Corn
Ingredients
- 1/3 cup butter salted or unsalted is fine
- 1/3 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup milk
- 5 cups corn kernels fresh or frozen (thawed)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Melt the butter in a medium-size heavy-bottomed pot over low heat. When melted, add the flour and whisk over low heat for 2 minutes, cooking out the flour.
- Meanwhile, heat the milk and cream in the microwave or in a pot. It should be hot but not boiling.
- Add the hot milk/cream mixture to the flour and butter mixture in a steady stream, whisking while adding.
- When all the milk/cream is in, turn the heat to medium-low and cook while whisking for 3-4 minutes or until the mixture is thickened and has started to bubble.
- Simmer the bechamel sauce for 2-3 minutes while whisking.
- Add the corn kernels, salt and pepper. Mix well and heat through over medium heat while stirring. Cook for 2-3 minutes.
- Adjust the salt and pepper if necessary, serve and enjoy!
Notes
Chef Jenn’s Tips
- Nutmeg is often added to béchamel sauces but I find that the flavor of nutmeg doesn’t play quite so nicely with the corn. If you find the creamed corn needs a bit of something extra, try adding a pinch of chipotle or jalapeno powder.
- The sauce needs to be thick! Don’t worry if it seems too thick – the liquid from the corn will thin it out. If, after cooking the niblets, the sauce is still thick, you can thin it with a few tablespoons of milk, adding them a few at a time until you get it the consistency you want.
- Heavy cream too rich? Use all milk for this recipe, and it’ll be fine. I haven’t tested it with skim milk but other cow’s milk will be fine.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
