5.0 from 9 votes
Creamed Corn
Rich, smooth and delicious creamed corn from scratch makes the perfect side dish for an easy weeknight meal or holiday gatherings!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 196 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 packages frozen corn 16 oz packages each, about 6 c., thawed
- 1 c. heavy cream
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp granulated sugar
- 2 Tbsp salted butter
- 1 c. whole milk
- 2 Tbsp all-purpose flour
- ¼ c. freshly grated Parmesan cheese
Instructions
- In a medium saucepan over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
- Whisk together the milk and flour until smooth. Pour into the corn mixture. Cook, stirring frequently, over medium heat until the mixture is thickened and corn is cooked, about 5-7 minutes.
- Remove from heat and stir in Parmesan cheese until melted. Serve immediately.
Cup of Yum
Notes
- Flavor Tip: Feel free to add some chopped herbs like parsley or basil before you serve it! Or, you can add some dried herbs when you simmer the corn in the sauce.
- Cheese Tip: Parmesan works great but another hard-style cheese like grated Asiago or Romano cheese will work well, too!
- Storage Tip: Creamed corn is best when it’s made, but leftovers will keep in the refrigerator for two days or so. I recommend slowly warming leftovers in a saucepan – this will keep the sauce from breaking.
- Can you use fresh corn?
- Fresh corn is great when it’s in season and you can use it to make this creamed corn. Just slice the kernels off the cob and then cook them in the sauce.
- Can you use canned corn?
- I prefer frozen corn instead of canned because canned corn can get a little mushy after you cook it in the sauce. If you do use it, be sure to rinse it and drain it really well.
- Can you use half and half instead of cream?
- The cream gives the sauce a really rich, creamy texture. You can use half and half instead, but it won’t be as creamy.
- Can you make it ahead?
- You can make it ahead and keep it in the refrigerator, but I think it’s better when you make it just before serving. The sauce can break once it’s chilled, so keep that in mind if you try it!
Nutrition Information
Calories
196kcal
(10%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
307mg
(13%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
634IU
(13%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 196
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 307mg | 13% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.