Cream Corn Recipe

This Easy Creamed Corn has the perfect balance of sweet and spicy flavors… you just can’t stop at one bite!

The best part of this recipe is that it is ready from start to finish in under 15 minutes. YES! I assure you that you’ll never want canned creamed corn again after making this… it’s that good!

This is DEFINITELY going to be on my table at Thanksgiving. Since my parents are living in a camper while rebuilding their home after hurricane Florence, I’ve got to make this Thanksgiving and Christmas at my home the best ever for all of us.

This creamed corn is seasoned with sugar, kosher salt, black pepper, cayenne pepper and nutmeg. I seasoned it to my personal preference, but feel free to add more seasonings to your liking once it’s finished.

Keywords: easy cream corn, creamed corn, cream style corn, corn recipes for Thanksgiving, creamed corn recipe

Easy Creamed Corn

Prep: 5min

Total: 13min

Yield: 6

Ingredients:

• 2 tablespoons unsalted butter
• 5 cups frozen corn, thawed
• 1/2 cup heavy cream
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1-1/2 tablespoons granulated sugar
• Pinch cayenne pepper
• Pinch ground nutmeg
• 1 cup whole milk
• 3 tablespoons all-purpose flour

Instruction:

1. Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine.
2. In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
3. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
4. Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.

Homemade Creamed Corn

Sweet buttery corn in a creamy, buttery base is the perfect side dish for any entrèe!

Prep: 15min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 211 kcal, Carbohydrate 20 g, Protein 4 g, Fat 13 g, Saturated Fat 8 g, Cholesterol 43 mg, Sodium 215 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 4 cups corn kernels (drained if canned)
• 1 small onion (diced)
• 3 tablespoons butter
• 2 tablespoons flour
• salt & pepper to taste
• 1 ¼ cup milk
• ¾ cup heavy cream
• 2 teaspoons sugar
• 2 sprigs fresh thyme (or ⅛ teaspoon dried)

Instruction:

1. Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
2. Add flour, salt, and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
3. Add in milk, cream, sugar, and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
4. Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
5. Taste and season with salt and pepper.

Southern Cream Corn

FAQ

What is the cream in cream corn made of?

How do you enhance canned cream corn?

1. A dash of cajun seasoning.
2. A couple of cloves of crushed garlic.
3. Chopped fresh herbs like parsley.
4. Several grinds of fresh black pepper.
5. Three or four tablespoons of heavy cream added at the end of cooking.
6. A little heat with some diced fresh jalapenos.

What is different about cream-style corn?

Is cream-style corn the same as cream corn?