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A spoon in a skillet of creamed corn.
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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!
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