Creamed Corn

Creamed corn with fresh or frozen kernels, cooked in butter, cream, and milk, seasoned with thyme, salt, and pepper. This rich, creamy side dish pairs perfectly with roasted chicken, grilled meats, and holiday dinners.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned and drained)
• 1 small onion, finely diced
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• ½ cup heavy cream
• ¾ cup milk
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 sprigs fresh thyme (or ½ tsp dried thyme)

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Instructions

1. Sauté the Onion
   • In a medium saucepan, melt butter over medium heat.
   • Add diced onion and sauté until soft and translucent, about 3–4 minutes.
2. Cook the Corn
   • Stir in corn kernels. If using frozen corn, cook for a few minutes until heated through.
3. Make the Cream Sauce
   • Sprinkle in the flour and cook for 1 minute, stirring constantly.
   • Gradually add heavy cream and milk, whisking to combine.
   • Bring the mixture to a gentle simmer and allow it to thicken slightly.
4. Season and Blend
   • Add salt, black pepper, and thyme. Cook for another 2 minutes.
   • Using an immersion blender, blend half of the mixture for a slightly creamy texture, or blend fully for a smoother consistency.
5. Serve
   • Remove from heat and transfer to a serving dish. Serve warm.

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Why You’ll Love This Recipe

Creamed corn is a rich, comforting side dish with a naturally sweet flavor. It’s perfect for pairing with roasted meats, grilled chicken, or holiday dinners.

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Tips

• Use fresh corn in season for the sweetest flavor.
• For extra creaminess, substitute half of the milk with additional heavy cream.
• Toast the flour slightly in butter to remove any raw taste.
• Blend to your desired consistency—partially for texture or fully for smoothness.

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Variations and Substitutions

• Dairy-Free: Replace butter with olive oil and use coconut milk or almond milk.
• Spicy: Add a pinch of cayenne or smoked paprika.
• Herbs: Swap thyme for parsley, chives, or tarragon.
• Cheesy: Stir in ¼ cup grated Parmesan or cheddar for a richer flavor.

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FAQs

Can I make this ahead of time?
Yes, creamed corn can be made a day in advance and reheated over low heat, adding a splash of milk if needed.

Can I use canned corn?
Yes, drain it well and adjust seasoning as canned corn can be slightly salty.

How do I thicken the creamed corn more?
Cook a few extra minutes to reduce the liquid, or add 1 tsp cornstarch mixed with 1 Tbsp water before simmering.

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Serving Suggestions

Serve creamed corn as a side for roasted chicken, grilled steak, or pork chops. It also pairs well with biscuits, cornbread, or mashed potatoes for a hearty meal.