5 from 54 votes
Perfect Creamed Corn
Perfect Creamed Corn blends frozen sweet corn with a creamy sauce of milk, heavy cream, butter, sautéed shallots, and a thickening flour. The recipe finishes by blending some corn for a smooth texture with a touch of thyme, cayenne, and optional Parmesan for a balanced, mildly spiced, and rich side dish.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
servings
Calories:
335 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 tablespoon flour arrowroot powder, cornstarch, or other flour
- 1 cup milk whole
- 2 tablespoons butter unsalted
- 2 tablespoons shallot finely diced
- 5 cups (about two 12-ounce bags) corn thawed, frozen, sweet
- 1 cup heavy cream
- ¼ teaspoon thyme dried
- cayenne pepper pinch
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- Parmesan Cheese optional, freshly grated
Instructions
- Dissolve the flour. Whisk the flour and milk together in a small bowl, then set aside.
- Saute the shallot. In a large skillet over medium heat, melt the butter. Saute the shallot in the melted butter for one minute, until softened.
- Mix it together. Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up. Then add the milk mixture and stir for another 3 to 4 minute, until the sauce has slightly thickened.
- Blend some corn. Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor, until smooth. Alternatively, you could use a stick blender and spot blend a few times. Add the blended corn back to the skillet and stir together. Optional: If you'd like it extra creamy, stir in ¼ cup of freshly grated parmesan cheese.
- Season and serve. Season the creamed corn with cayenne pepper, salt and black pepper, stir it again, then serve warm.
Cup of Yum
Notes
- Omit added sugar; frozen sweet corn is naturally sweet, but honey or maple syrup can be added for extra sweetness if desired.
- Use half-and-half in place of cream and milk for a lighter version or dairy-free alternatives such as coconut cream and plant milk for non-dairy diets.
- Rendered bacon grease can replace butter for a smoky flavor; bacon crumbles can also be mixed in.
- Control texture by blending 1 to 2 cups of corn; blending more results in creamier corn.
- If the final mixture is too thick, thin it with additional cream or milk to achieve desired consistency.
- Homemade creamed corn is preferable for gluten-free diets as many canned versions contain gluten.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
60mg
(20%)
Sodium
34mg
(1%)
Potassium
516mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
773IU
(15%)
Vitamin C
10mg
(11%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 34mg | 1% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.