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Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss-free recipe that everyone is guaranteed to love!

A spoon in a skillet of creamed corn.


 

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If you’re like me and have a bit of a blind spot when it comes to side dishes, this creamed corn recipe is a lifesaver!

Made with a few simple ingredients, it’s ready to serve in around 15 minutes. I love that it all comes together in one skillet too, so even the clean-up is a breeze! I’m a huge fan of creamy side dishes, like this creamed spinach.

This dish is creamy with a hint of sweetness, so it’s easy to see why this recipe is a favorite!

Be sure to try my Cornbread Muffins and Air Fryer Corn on the Cob too!

How to make creamed corn

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
Cooking the shallots in a skillet.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally. 
  • Whisk in the flour, followed by the sugar. Then stir in the corn and add the butter.
Corn added to the skillet.
  • Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
A skillet of creamed corn.

What’s the best corn to use?

If it’s in season, then fresh corn right off the cob is wonderful to use in this side dish recipe. Frozen corn works great though, and that’s how I made this dish. Thaw the corn before adding it to the skillet, by running it under cold water. Frozen corn is picked at the peak of ripeness, so this recipe is perfect to enjoy throughout the year.

In a pinch, you can use canned corn, but I find that the kernels are generally softer. Drain and rinse well before using.

Can you make it ahead of time?

This is a great make-ahead side dish, so it’s a great option if you are planning a big feast. Make up the dish, let it cool, and then it will keep well, covered in the fridge, for up to 3 to 4 days. Simply reheat it on the stovetop to warm through to serve.

What do you serve it with?

Creamed corn is great to serve with all of your Southern favorites, or do as I do, and eat it straight out of the skillet! Try it with:

Creamed corn in a skillet with fresh herb garnish.

Recipe Notes and Tips

  • Don’t boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

More Side Dish Recipes

A spoon in a skillet of creamed corn.
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5 from 1 vote

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss free recipe that everyone is guaranteed to love!
Course Side Dish
Cuisine American
Keyword how to make creamed corn, simple creamed corn recipe, skillet creamed corn
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 303kcal
Author Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 shallot finely diced
  • 3/4 cup heavy cream
  • 2 Tablespoons butter
  • 1 cup whole milk
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 3 1/2 cups frozen corn thawed
  • Salt and pepper to taste
  • Chives for garnishing

Instructions

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally.
  • Whisk in the flour, followed by the sugar. Then stir in the corn. Add the butter. Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.

Notes

  • Don’t boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

Nutrition

Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
5 from 1 vote
Recipe Rating




Walter Dixon

Monday 21st of November 2022

I use bacon grease. And butter put freshly cut niblets and cream or milk. Tons of pepper a little salt. Let simm e for 30 min the enjoy!

Linda

Monday 21st of November 2022

Tanya, I love your recipes and have recommended myforkinglife to family and friends. I love creamed corn, but not the cream. My recipe is very simple. I grate corn cobs over a wide bowl, using a box grater. When I am done with that I heat some butter in a pan, then add in all of the grated corn and the corn liquid. I heat it until the consistency is a bit thicker, then add salt, and/or Tajin seasoning. It is creamy and full flavored without the added calories from the heavy cream. I then freeze the corn cobs to add to the vegetables when making soup stock.