Creamed Corn Recipe
This Creamed Corn Recipe transforms ordinary corn into a rich, sweet, and luxurious side dish in under 20 minutes. Sweet corn, heavy cream, and a touch of cream cheese create the most velvety texture that pairs perfectly with just about any main dish, making it ideal for weeknight dinners or holiday gatherings.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife if using fresh corn
Ingredients
- 6 cups frozen corn or fresh, cut from 8 ears (about 900g)
- 1 cup heavy cream 240ml
- 4 tablespoons butter 56g, cut into tablespoon-sized pieces
- 2 tablespoons sugar 25g
- 1 teaspoon salt 6g
- ½ teaspoon black pepper
- 2 tablespoons cream cheese softened at room temperature
Instructions
- If using fresh corn, cut the kernels off the cobs with a sharp knife. Measure all ingredients and cut butter into tablespoon-sized pieces; let cream cheese soften at room temperature for about 10 minutes.
- Place skillet over medium heat and add the butter, letting it melt completely while swirling the pan occasionally. The butter should foam slightly but not brown.
- Pour all the corn into the melted butter and stir to coat evenly. Cook for about 3 minutes, stirring occasionally, until the corn softens and releases its natural sweetness.
- Add the heavy cream and stir everything together. Bring the mixture to a gentle simmer, then reduce heat to medium-low once it starts bubbling.
- Sprinkle in the sugar, salt, and black pepper. Stir well to distribute the seasonings evenly and taste, adjusting if needed.
- Drop the cream cheese into the pan in small pieces and stir continuously until it melts completely. The sauce should become thick and creamy with no lumps remaining.
- Let the creamed corn simmer for 8 to 10 minutes, stirring occasionally to prevent sticking, until the sauce thickens to a coating consistency. Add a splash more cream if it gets too thick, then remove from heat.
Notes
- Don't skip the sugar, even though corn is naturally sweet. That small amount balances the richness and brings out the corn's flavor.
- Use full-fat cream cheese and heavy cream for the best texture. Low-fat versions will make the sauce thin and less luxurious.
- Stir frequently during the last few minutes of cooking to prevent the cream from scorching on the bottom of the pan.
- If using fresh corn, scrape the cobs with the back of your knife after cutting off the kernels to release the milky liquid that adds extra creaminess.
- Let the cream cheese soften slightly before adding it so it melts smoothly without clumping.
- Adjust the consistency by simmering longer for a thicker sauce or adding more cream for a looser texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the sauce may thicken when cooled, which is normal.
- Reheat on the stovetop over low heat, stirring frequently, and add a splash of cream or milk to restore consistency. Microwave in 30-second intervals, stirring between each.
- Freezing is not recommended as the cream sauce can separate and become grainy when thawed.
- Make up to 2 days ahead and reheat gently; the flavors actually develop nicely when it sits overnight.
- For a dairy-free version, substitute coconut cream for the heavy cream and use vegan butter and cream cheese (use full-fat coconut cream for best texture).
- To prevent curdling, keep heat at medium-low once the cream is added and avoid vigorous boiling; constant stirring helps maintain a smooth sauce.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 55mgSodium: 475mgFiber: 2gSugar: 8g
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