This easy creamed corn is buttery, sweet and extra simple to make using frozen corn. It's always a favorite at our table and I'm sure it will be at yours too!
Easy creamed corn is a staple dish that we enjoy every year for Thanksgiving and Christmas. I love how easy it comes together and pairs well with so many main courses.
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Why You Will Love This Recipe
- So Easy: This recipe requires only a few steps and very little time.
- 7 Ingredients: This recipe uses all staple kitchen ingredients.
- Can Feed a Crowd: You can double or triple this recipe to serve a crowd for a BBQ or holiday dinner.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk: I usually use whole milk to help the sauce become as rich and thick as possible.
- Cream: You could sub in half and half if needed. It just might need to simmer for a bit longer.
- Corn: I have only ever made this with frozen white corn, but I am sure you could use fresh corn or drain canned corn as well.
Step by Step Instructions
- Step 1: Add milk, cream, sugar, salt and frozen corn to a medium saucepan. Cook over medium until it starts to simmer (about 5-10 minutes), stirring occasionally.
- Step 2: In a small bowl melt butter and whisk in the flour to create a roux. Once the corn mixture starts simmering, scoop out 2 tablespoons of liquid and mix into the butter/flour.
- Step 3: Pour the roux into the saucepan and mix until combined. Continue simmering and stirring over a low heat for about 15 minutes or until the cream has thickened. It will continue to thicken as it cools.
- Step 4: Add extra salt and pepper and serve.
Expert Tips
- The key to a good thick sauce is allowing it to cook low and slow.
- You can sub in gluten free flour to make this gluten free.
- You can add in ¼ teaspoon of garlic powder and a chopped jalapeño if you want to make it spicy.
FAQ
I haven't tried, but it should be fine. Just make sure to completely drain the corn first.
I wouldn't leave it out completely, but you could reduce it if you prefer not to have yours sweet.
Storing
Store easy creamed corn in an airtight container in the fridge for 3-4 days. You can reheat it on the stove on low heat stirring occasionally, or in the microwave stirring every 30 seconds until warm.
Other Popular Recipes to Try
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Easy Creamed Corn
Ingredients
- 1 cup (236.59 ml) milk
- 1 cup (236.59 ml) heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 16 oz (453.59 g) frozen white corn
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
Instructions
- Add milk, cream, sugar, salt and frozen corn to a medium saucepan. Cook over medium until it starts to simmer (about 5-10 minutes), stirring occasionally.
- In a small bowl melt butter and whisk in the flour to create a roux. Once the corn mixture starts simmering, scoop out 2 tablespoons of liquid and mix into the butter/flour.
- Pour the roux into the saucepan and mix until combined. Continue simmering and stirring over a low heat for about 15 minutes or until the cream has thickened. It will continue to thicken as it cools.
- Add extra salt and pepper and serve.
Bailey
The ultimate comfort food! So good!
Sandy
Best side dish ever! So good!