Ingredients for Creamed Corn
- Unsalted butter – provides an incredible butter flavor to this recipe.
- Frozen sweet corn – or fresh corn. Frozen corn is made by picking ripe corn and freezing it quickly to maintain its sweetness and flavor. You don’t have to worry about defrosting it either.
- All-purpose flour – to thicken the sauce.
- Granulated sugar – Although corn is sweet, a little extra sugar goes a long way.
- Milk – I tend to use 2% since that’s what I have on hand. Whole milk would work here. Skim milk or nut milk would also work; just note that your sauce may not be as creamy.
- Salt and black pepper to taste – I add about ½ teaspoon kosher salt (use less if using table salt) and ¼ teaspoon black pepper to this recipe.
How to make Creamed Corn
Melt butter in a large skillet over medium heat. Add corn and sauté for 4-5 minutes. Sprinkle flour and sugar over the mixture and stir well to coat the corn.
Slowly pour in the milk while continuously stirring to prevent lumps from forming.
Bring the mixture to a gentle boil, then reduce heat to low and simmer. Stir frequently to prevent sticking.
Continue to cook on low heat until the mixture thickens, usually about 5-7 minutes. Season to taste with salt and pepper.
Serve hot as a side dish, and enjoy your creamed corn.
Best Corn to use for Creamed Corn
I like using frozen corn for this recipe. It is picked when it is ripe and then frozen quickly. This helps to maintain its sweetness and flavor.
Your next bet would be to use fresh corn that has been cut from the cob for this side dish recipe.
Serving Suggestions
Creamed corn serves as a side to many delicious dishes. Try it with some of the following recipes:
