Easy Creamed Corn Recipe

Here’s a simple and delicious recipe for Easy Creamed Corn—a creamy, comforting side dish that’s perfect for any occasion. This version uses fresh or frozen corn and a rich, velvety cream sauce that’s quick and easy to prepare. It’s a great addition to holiday dinners, family meals, or anytime you’re craving a cozy, sweet-savory side.

Easy Creamed Corn

Ingredients:

• 4 cups fresh or frozen corn kernels (about 4 ears of corn or 2 bags of frozen corn)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk (or half-and-half for a richer texture)
• 1/2 cup heavy cream
• 1 teaspoon sugar (optional, depending on how sweet your corn is)
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Cook the Corn:
   • If using fresh corn, remove the husks and silks, then cut the kernels off the cob using a sharp knife. If using frozen corn, simply thaw it before cooking.
2. Make the Cream Sauce:
   • In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux. This will thicken the cream sauce.
3. Add the Liquids:
   • Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook over medium heat, whisking frequently, until the sauce thickens and starts to bubble, about 5-7 minutes.
4. Season the Sauce:
   • Stir in the sugar (if using), garlic powder, onion powder, cayenne pepper, salt, and pepper to taste. Adjust the seasoning based on your preference, especially if the corn is particularly sweet or salty.
5. Combine the Corn and Sauce:
   • Add the corn (fresh or frozen) into the sauce and stir to combine. Continue to cook for an additional 5-7 minutes, or until the corn is heated through and tender. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
6. Serve:
   • Once the corn is cooked and creamy, transfer it to a serving dish. Garnish with fresh parsley or chives if desired, and serve warm.

Serving Suggestions:

• As a Side: Creamed corn pairs wonderfully with roast chicken, turkey, pork chops, or grilled meats. It’s a comforting side dish for a Thanksgiving or holiday dinner.
• With Rice: Spoon the creamed corn over steamed rice for a simple, flavorful meal.
• With Mashed Potatoes: It’s a great complement to mashed potatoes or as part of a casserole.

Tips:

• Use Fresh or Frozen Corn: Fresh corn gives the dish a sweet, natural flavor, but frozen corn works well, too. If using fresh corn, it’s best to cook it first to soften the kernels.
• Make it Lighter: For a lighter version, you can use reduced-fat milk or skip the heavy cream and increase the milk. You can also use a bit of cornstarch to thicken the sauce instead of using butter and flour.
• Flavor Variations: If you like a little more flavor, consider adding a pinch of smoked paprika, freshly grated Parmesan cheese, or a handful of crumbled bacon for added richness.
• Make Ahead: This creamed corn can be made ahead of time and reheated. Simply store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little milk if needed to restore the creamy consistency.

Customizations:

• Spicy Creamed Corn: Add a chopped jalapeño or a pinch of chili powder or cayenne pepper for a spicy kick.
• Cheesy Creamed Corn: Stir in a handful of shredded cheddar cheese or Parmesan for a cheesy version of creamed corn.
• Herb-Infused: Add a few sprigs of fresh thyme or rosemary while cooking the cream sauce, and remove them before serving for an herby twist.

This Easy Creamed Corn is a crowd-pleaser that’s creamy, sweet, and savory all at once, and it’s incredibly simple to make. It’s the perfect side dish to complement almost any main course, and the best part is that it comes together in just a few minutes! Enjoy!