Easy Creamed Corn

4.36 from 14 votes

Thick, rich, and loaded with flavor, this classic and easy Creamed Corn recipe is a hit on every table!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: corn, corn on the cob, creamed corn, easy side dish, sides

Servings: servings

Calories: 386kcal

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!

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.