When I'm in need of a delicious side dish that is perfect with any comfort food, I go with this recipe for creamed corn. Easy Classic Creamed Corn is sweet and rich, a perfect balance to a meal with a savory main dish. Made with frozen or canned corn, this recipe is quick and cheap to make!
This is a classic recipe that's a souther staple. Sweet corn is combined with a mixture of cream and herbs to make the most delicious side dish.
If you like this recipe, you may also enjoy my Creamed Pearl Onions, my Creamed Spinach, or even my Candied Yam recipe.
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What is creamed corn?
Modern day creamed corn is made from either frozen or canned corn and a mixture of cream. Typically half the corn in the recipe is pureed so that it has a thicker consistency.
Creamed corn originated as a Native American dish in the now midwest United States. In older variations of this dish, there was no cream or milk added. Instead the creaminess comes from the the milky residue of scraped kernels off of the ear of the corn.
It has also become popular in the south and is now considered a southern classic. This dish is often found as a side dish at barbecues, diners and comfort food restaurants.
Where does creamed corn come from
Creamed corn is common in the midwest and southern areas of the United States. It originated as a Native American dish and was over time transformed into the dish we know and love today.
What type or corn makes for the best creamed corn?
You can use either canned or frozen corn for your convienience for this recipe. If using fresh corn, slice the kernels off of the ear and add the kernels to the pan. If using canned corn, drain and remove any excess liquid, or else your creamed corn will be too loose. If using frozen corn, thaw in the microwave so that corn is room temperature before cooking.
Each variety of corn will have a different amount of liquid, with canned corn having the most. You may need to adjust the amount of thickening agent when using different types of corn so that the creamed corn has the correct consistency.
How to make this in a crockpot
This recipe is easy to make in a crockpot if you want a more hands off approach. Add corn to the pot and stir in other ingredients. Cover and cook on low for 2-3 hours. Stir until well combined, then place on high heat and cook for 15 minutes. Serve immediately and enjoy!
Ingredients Needed
- 1 Onion Diced
- 3 Tbsp Butter
- 4 Cups Corn Kernels
- 3 Tbsp Flour
- ¾ Cup Heavy Cream
- 1 ¼ Cups Milk
- Salt
- Pepper
- 2 Tsp Thyme
Equipment Needed
- Dutch Oven or similar
- Wooden Spoon
Storage Tips
Fridge: This recipe can be stored in the fridge for up to 4 days. Place in an airtight container. To reheat warm in the microwave or on the stovetop.
Freezer: This recipe can be stored in the freezer for up to 2 months. Place in an airtight container to freeze. To thaw, defrost in the microwave until warmed through.
Creamed Corn
Equipment
Ingredients
- 1 Onion Diced
- 3 Tbsp Butter
- 4 Cups Corn Kernels drained if canned, thawed if frozen
- 3 Tbsp Flour
- ¾ Cup Heavy Cream
- 1 ¼ Cups Milk
- Salt
- Pepper
- 2 Tsp Thyme
Instructions
- In a dutch oven, combine butter and onion and cook over medium-high heat or until onion is translucent. Add in corn and then add in flour. Season to taste with salt and pepper, stir in thyme. Stir to combine, cook for 2 minutes.
- Slowly stir in the heavy cream and milk. Bring mixture to a simmer and cook until thickened.
- Remove 1 cup of the corn mixture to puree until smooth. Add pureed corn back to the pot and stir to combine. Serve and enjoy!
Nutrition
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About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
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