1. Can I use fresh corn instead of frozen corn for creamed corn?

Yes! Fresh corn works beautifully in this recipe, especially during the summer when it's in season. Just cut the kernels off the cob and follow the same steps as you would with frozen corn. Fresh corn will bring an even sweeter, more vibrant flavor to the dish.

2. Can I make this creamed corn recipe dairy-free?

Absolutely! To make this dish dairy-free, you can substitute the heavy cream with coconut cream or any plant-based cream alternative. For the milk, you can use almond milk, oat milk, or any dairy-free milk of your choice. Just make sure to check the flavor balance and adjust seasonings as needed.

3. How do I make creamed corn spicier?

If you like a bit of heat, consider adding extra cayenne pepper or even some chopped jalapeños for a spicier kick. You could also use Cajun seasoning instead of cayenne for a more complex flavor profile.

Perfect Creamed Corn Recipe

Description

Creamed corn is a rich and creamy side dish made with sweet corn, butter, heavy cream, and milk. It’s a perfect comfort food, ideal for holiday meals or summer BBQs. The recipe is easy to make and can be customized with additional seasonings or cheese.

Ingredients

Scale

1 tablespoon flour (arrowroot powder or cornstarch can be used as a substitute)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups frozen sweet corn (about two 12-ounce bags), thawed
1 cup heavy cream
¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: freshly grated parmesan

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Instructions

In a small bowl, whisk the flour and whole milk together, then set it aside.
In a large skillet over medium heat, melt the butter and sauté the diced shallot for 1 minute until softened.
Add the corn, heavy cream, and dried thyme to the skillet. Stir and cook for 4-5 minutes, allowing the corn to plump up.
Pour the milk-flour mixture into the skillet and stir for 3-4 minutes, until the sauce thickens slightly.
Take 1-2 cups of the corn mixture and blend it in a blender or with a stick blender until smooth. This will thicken the creamed corn and enhance its flavor.
Return the blended corn back to the skillet and stir everything together. Season with cayenne pepper, salt, and black pepper. Optionally, stir in freshly grated Parmesan cheese for extra creaminess.
Serve the creamed corn warm, garnished with fresh chopped parsley or green onions if desired.

Notes

If the creamed corn is too thick, add more milk or cream to adjust the consistency.
To make this dish dairy-free, use coconut cream and a dairy-free milk alternative.
For a spicier version, increase the cayenne pepper or add some diced jalapeños.
This dish can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of the recipe
Calories: 335 kcal
Sugar: 3g
Sodium: 34mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 37g
Fiber: 4g
Protein: 7g
Cholesterol: 60mg