Creamed Corn
Side
American25 min6 servingsEasyAbout this recipe
A classic, comforting side dish that's rich, sweet, and creamy — made from scratch with simple pantry staples. This stovetop creamed corn comes together in under 20 minutes and tastes far better than anything from a can. The secret is a quick roux that thickens the natural corn juices into a silky, buttery sauce. Perfect alongside roast chicken, pork chops, or a holiday spread.
Instructions
- 1
If using fresh corn kernels, stand each ear upright in a large mixing bowl and cut the kernels off the cob with a sharp chef's knife, slicing downward close to the cob. Then use the back of the knife to scrape down the cob — this releases the milky corn liquid, which adds extra flavor and body to the dish. You should have about 4 cups of kernels total. If using frozen corn kernels, thaw and pat dry.
- 2
Melt the butter in a large skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
- 3
Sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. The mixture will look paste-like — that's exactly right.
- 4
Slowly pour in the milk while stirring constantly to prevent lumps. Then stir in the heavy cream. Keep stirring until the mixture is smooth and beginning to thicken, about 2 minutes.
- 5
Add the corn kernels (and any scraped corn liquid), granulated sugar, kosher salt, black pepper, and paprika (if using). Stir everything together to combine.
- 6
Reduce the heat to ^[medium-low] and simmer, stirring frequently, for 6–8 minutes until the corn kernels are tender and the sauce has thickened to a creamy, porridge-like consistency. It will thicken a bit more as it cools, so pull it off the heat when it's just slightly looser than you want.
- 7
Taste and adjust seasoning — add more kosher salt, black pepper, or a pinch more granulated sugar if your corn kernels isn't very sweet. Transfer to a serving mixing bowl and garnish with fresh chives or parsley if desired. Serve immediately.
