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!
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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.
- 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.
- Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
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:
- BBQ Air Fryer Ribs
- Air Fryer Fried Chicken
- Southern Shrimp and Grits
- Nashville Style Hot Chicken Tenders
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
Creamed Corn
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.
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.