25-Minute Creamed Corn Recipe – Irresistibly Creamy Comfort

There’s something magical about a bowl of creamy, buttery creamed corn that just hits different at family dinners. I remember my grandma stirring a pot of it on Sunday afternoons, the smell of sweet corn and butter filling the kitchen while we all hovered nearby, sneaking spoonfuls before it even made it to the table. Her version was simple—just corn, cream, and a few pantry staples—but it stole the show every time. That’s the beauty of this recipe: it’s effortless, adaptable, and always feels like a hug in a dish. Whether you’re serving it alongside fried chicken or spooning it over mashed potatoes, creamed corn is the unsung hero of comfort food. And trust me, once you try it homemade, you’ll never go back to the canned stuff.

Why You’ll Love This Creamed Corn Recipe

This creamed corn recipe will become your new go-to side dish for three simple reasons:

• It’s ready in 20 minutes flat – perfect when you need something delicious FAST
• The flavor is insanely rich – that butter-cream combo makes canned corn taste like cardboard
• It goes with everything – barbecue, holiday meals, weeknight dinners… you name it!

Seriously, once you taste that sweet corn swimming in creamy goodness, you’ll wonder how you ever settled for less. The best part? It uses ingredients you probably already have in your kitchen right now!

Ingredients for Creamed Corn

Here’s what you’ll need to make the creamiest, dreamiest corn side dish you’ve ever tasted:

• 4 cups corn kernels – fresh off the cob is ideal, but frozen works beautifully when corn’s out of season
• 1/2 cup heavy cream – don’t skimp! This is what makes it luscious
• 2 tablespoons butter – salted or unsalted, your choice (I’m team salted all the way)
• 1 teaspoon sugar – just enough to enhance the corn’s natural sweetness
• 1/4 teaspoon each salt & pepper – adjust to your taste buds’ delight

See? Nothing fancy – just good, honest ingredients that turn into something magical on the stove. Pro tip: if you’re using fresh corn, save those cobs for making stock later!

How to Make Creamed Corn

Making the creamiest, dreamiest creamed corn is easier than you think – just follow these simple steps and you’ll be spooning up perfection in no time!

Step 1: Melt the Butter

Grab your favorite saucepan (mine’s a well-loved cast iron one) and melt that butter over medium heat. Don’t crank it up too high – we want the butter golden and fragrant, not burnt and bitter. I usually give it about 30 seconds of swirling around the pan.

Step 2: Combine Ingredients

Now the fun begins! Dump in your corn kernels, heavy cream, sugar, salt, and pepper all at once. Give it a good stir to get everything acquainted – you’ll hear that wonderful sizzle as the cream hits the warm butter. Don’t be shy with the stirring here – we want all those flavors mingling happily.

Step 3: Simmer to Thicken

After cooking for about 10 minutes (stirring occasionally so nothing sticks), reduce the heat to low and let it bubble gently for 5 more minutes. You’ll know it’s ready when the sauce coats the back of your spoon and the corn kernels look plump and happy. If it seems too thick? Add a splash more cream. Too thin? Give it another minute or two.

The whole process takes about 15 minutes start to finish – just enough time to set the table and call everyone to dinner!

Tips for Perfect Creamed Corn

After making this recipe more times than I can count, I’ve picked up some tricks that’ll take your creamed corn from good to “oh wow!” levels:

• Fresh corn season? Scrape those cobs with the back of your knife to get all the milky goodness – it adds incredible texture!
• Cream too thin? Let it simmer uncovered for an extra few minutes – the sauce thickens beautifully as it reduces.
• Taste as you go – sometimes that extra pinch of salt makes all the difference.

Oh! And don’t skip the black pepper – it gives the sweet corn just the right amount of zip. Trust me on this one.

Serving Suggestions for Creamed Corn

This creamed corn is basically the best supporting actor of any meal – it makes everything else shine! My absolute favorite way to serve it? Piled high next to crispy fried chicken with a drizzle of hot honey. But honestly, it’s magical with:

• Juicy grilled steaks (the cream cuts through that rich beef perfectly)
• Sunday pot roasts (it soaks up those meat juices beautifully)
• Holiday hams (sweet and salty heaven!)

Pro tip: Leftovers? Stir it into mashed potatoes or spoon over biscuits the next day – trust me, you’ll thank me later.

Creamed Corn Variations

One of my favorite things about this recipe is how easily you can dress it up when you’re feeling fancy! Here are my go-to ways to jazz up creamed corn when I want to switch things up:

• Cheesy delight: Stir in 1/2 cup shredded cheddar or pepper jack during the last 2 minutes of cooking – it melts into the creamiest, dreamiest sauce
• Herb garden special: Fresh thyme or chopped chives sprinkled on top add gorgeous color and freshness
• Bacon lover’s dream: Crumbled crispy bacon mixed in right before serving makes it downright addictive
• Spicy kick: A pinch of cayenne or diced jalapeños will wake up your taste buds

Sometimes I’ll even make a big batch and split it to try different versions – my kids love taste-testing all the variations!

Storing and Reheating Creamed Corn

Here’s the good news – creamed corn tastes almost as good the next day! Just pop any leftovers in an airtight container (I like glass because it doesn’t absorb smells) and refrigerate for up to 3 days. When reheating, go low and slow – stir it in a saucepan over medium-low heat with a splash of cream to bring back that luscious texture. Microwave works in a pinch, but stop to stir every 30 seconds so it heats evenly without separating. Pro tip: If it seems a bit thick after chilling, just thin it with a tablespoon of milk or cream while reheating!

Creamed Corn FAQs

I get asked about creamed corn all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

• Can I use milk instead of heavy cream? Sure, but it won’t be quite as rich. Whole milk works in a pinch – just add an extra tablespoon of butter to compensate. For a lighter option, half-and-half gives you that creamy texture without going full decadence.
• Does creamed corn freeze well? Honestly? Not really. The cream separates when frozen, giving you a grainy texture after thawing. If you must freeze it, stir in an extra pat of butter when reheating to help bring it back together.
• What if I only have canned corn? Drain it well and reduce the salt in the recipe – canned corn’s already salty! The texture won’t be quite as crisp as fresh or frozen, but it’ll still taste delicious.
• Can I make this dairy-free? Absolutely! Coconut milk makes a great substitute for heavy cream – just know it’ll add a subtle tropical flavor. For butter, use your favorite plant-based alternative.
• Why add sugar to already sweet corn? Just a touch enhances the corn’s natural sweetness without making it dessert-like. If your corn’s super fresh and sweet, you can skip it – taste first!

Got more creamed corn questions? Slide into my DMs – I could talk corn all day long!

Nutritional Information

While exact numbers vary depending on your ingredients, this creamed corn is rich in vitamin C from the corn and gives you that comforting carb-and-cream combo we all crave sometimes. As with any good thing, enjoy it in balance!

Rate This Recipe

Did you make this creamed corn? I’d love to hear how it turned out! Drop a comment below or snap a pic of your creamy masterpiece – nothing makes me happier than seeing your kitchen wins. Every star rating helps others discover this recipe too!

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