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Easy Homemade Creamed Corn Recipe
Creamed corn is rich, creamy, buttery, and loaded with flavors. A perfect accompaniment that you can enjoy all year long, it's great for summer picnics and potlucks, or holiday gatherings. It comes together in a jiffy!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 295 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 32 oz (4 cups)frozen corn kernels (or 3 canned corn drained) (or 4 ears fresh corn)
- 2 ½ tablespoons butter
- 3 tablespoons yellow onion diced
- 2 tablespoons plain flour
- ½ cup half and half or whole milk
- ½ cup cream cheese
- 1 teaspoon sugar
- salt to taste
- cracked pepper to taste
Instructions
- Melt butter in a sauce pan over medium heat.
- Saute yellow diced onion until it’s soft. (Do NOT brown onion)
- Sprinkle plain flour and whisk continuously while it cooks for about a minute on medium-low flame.
- Once flour begins to bubble, reduce heat to low. Gently pour in half and half (or full-fat milk) and continue to whisk.
- When sauce begins to thicken add the seasoning – salt, cracked pepper (or ground white pepper), and sugar. Note: If you are adding cayenne pepper, add it at this stage.
- Whisk everything together.
- Stir in frozen corn. Cook on low flame for about 5 minutes with constant stirring.
- Once corn is cooked through remove pan from heat and serve immediately.
- Before serving, garnish with red pepper flakes, cracked pepper, and chives. Note: you can grate a dash of nutmeg while it’s hot before serving. It's normal for the cream sauce to thicken as it cools.
Cup of Yum
Notes
- Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- For best taste use fresh corn. To remove corn kernels from fresh corn on the cob, place corn on a Bundt pan and slice the corn kernels off the cob using a sharp knife.
- Cook the slurry well by whisking flour and milk constantly until creamy.
- Though cream cheese is optional, I highly recommend you don't skip it, cream cheese adds rich creaminess and decadent taste.
- Do not overcook corn. Depending on the type of corn used (fresh, frozen, or canned corn), cooking time may vary. Cook corn until it's tender. Overcooking will turn corn mushy.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
118mg
(5%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
471IU
(9%)
Vitamin C
11mg
(12%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 118mg | 5% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.