Creamed Corn

There are very few vegetables (well, in this case, a grain) that can’t be improved upon by adding a bunch of fat and salt to the mix.

... and corn is no exception to that rule!

I developed this easy creamed corn recipe originally for “Sweet Corn Spectacular” (Since discontinued, updated, and published as Maize Craze: Spectacular Sweet Corn Recipes), and it’s been a favourite preparation of sweet corn ever since!

This is an especially great recipe for using end-of-season corn, corn that’s been sitting around a little too long, etc. “Improved by adding fat” is also a good way to rescue less-than-amazing corn!

Whatever the condition of the corn you start with - height of season, or a little too starchy - this easy recipe will ruin you for the canned version
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Sinful, yes, but oh so worth it!

This homemade version is a game changer - it works up quickly, and is a very simple recipe with very few ingredients.

Homemade creamed corn is a great side dish for almost any main course, and is equally suitable as part of a quick weeknight meal, a weekend family dinner, or served as part of your Thanksgiving table and at other Holiday meals..

Opening some canned creamed corn may take less time, but really.. Not by all that much!

So. Whether making this on busy weeknights, special occasions, or even holiday tables, this simple side dish of corn kernels in a cream sauce is the perfect side dish.

Just, you know... consider making a double batch.

It’s SHOCKINGLY easy to go through an entire batch of homemade cream corn.

What is Creamed Corn

What “Creamed Corn” is depends on who you ask, where they are, and what kind of time period we’re looking at.

Originally, Creamed Corn was a First Nations dish that involved cutting and scraping corn off the cob, and cooking the resulting corn pulp in the “corn milk” that formed in the scraping process.

When convenience foods rose to popularity, canned creamed corn was a popular choice - and it was entirely different from those native beginnings.

What it did have in common with the First Nations dish was that it didn’t involve dairy. It did, however, involve a little water, some form of processed food starch, and usually sugar.

Homemade cream-style corn diverges from both of those versions.

Scraping the corn off the cob with the back of a knife usually isn’t involved, favouring a less labour intensive process. Sometimes some of the corn is pureed in a food processor and added to the mix, though.

Sometimes it’ll be made in a crock pot slow cooker, and I‘ve even seen instant pot recipes for creamed corn! (Spoilers: Mine is just done on a stove top!)

Dairy is generally added, usually in the form of milk, half and half, or cream along with butter.

In the case of my recipe, we’re talking the perfect balance of heavy cream, cream cheese, butter, AND cheese to achieve that creamy texture!

Whichever of the different ways you can make creamed corn that you’re talking about, it’s usually served hot, as a side dish.

Ingredients

This easy side dish is a super basic recipe, using really simple ingredients. You should be able to find everything you need at any grocery store.

Fresh Corn

Traditionally, homemade creamed corn tends to be made with canned or frozen corn.

As with all of the recipes in Maize Craze, however, this recipe developed fresh sweet corn cobs.

That’s not to say you can’t make this recipe with other forms of corn, you’ll just need to know some conversions!

Frozen Corn

To use frozen corn in this recipe, measure out 3 cups of frozen corn kernels. Allow to thaw and drain well before using them in the recipe.

Canned Corn

To use canned corn in this recipe, strain and measure out 3 cups of corn kernels - usually about 2 cans of corn. Rinse and drain well before using them in the recipe.

Everything Else

Rounding out this recipe, you will also need:

Heavy cream
Granulated sugar
Cream cheese
Unsalted butter
Grated Parmesan cheese
Salt

Seasoning

As we tend to use fresh corn cobs for this, I generally only season it with salt - just to perk up and center the flavour of the corn.

That said, this recipe works well with different seasonings, so feel free to season it in different ways to better suit whatever main dish you’re serving it with.

Black pepper, onion powder, and/or garlic powder are some pretty basic (and neutral!) flavour options.

For Thanksgiving, try adding a bit of dried or fresh thyme, sage, or summer savoury.

Kick it up a bit with a bit of paprika, smoked paprika, and/or cayenne pepper. It’s all good!

Handling Fresh Corn

Everyone has their own way of cutting kernels off an ear of corn, so do what works for you!

At the very least, I recommend having a sharp knife (dull knives are more dangerous!), and a cutting board.

I’ve gone through so such an abundance of corn in the past ten years or so, I don’t personally bother with any of the tricks. What I DO, however, is put the cutting board in a rimmed baking sheet before cutting the kernels, though - it catches the roll-aways!

I generally hold the ear of corn upright, with the wider end resting on the cutting board.

Moving from top (pointed end) to bottom, I cut long swaths of corn kernels off the cob, the whole way around the cob.

If you need to, you can cut the very end off the wide end - to give it a more stable base.

Another technique is to place the wider end of the corn on the center core of a bundt pan, holding the corn upright. When you cut downwards, the cavity of the pan will collect the kernels.

*****

I’ll generally cut the kernels off a little ahead of time, bagging what I need into freezer bags, chilling them until later that day, or even the next day.

If I’m doing multiple recipes, I’ll mark the bags with the recipe name, and how many cobs’ worth are in the bag.

How to Make Creamed Corn

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:

Use a sharp knife to remove kernels from the corn.

Place corn kernels in a medium pot or large skillet, along with heavy cream and sugar.

Bring to a boil over medium-high heat, reduce element to medium heat, and simmer for 5 minutes.

Add cream cheese and butter to the corn mixture, stirring until everything is well incorporated. Simmer for 5 more minutes.

Sprinkle in the Parmesan cheese, stirring until melted and mixed in.

Season with a little bit of salt to taste, and serve hot.

Leftovers can be cooled to room temperature before being transferred to an airtight container and stored in the fridge for up to 5 days or so.

This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available through Amazon, or through any major bookseller.

More Sweet Corn Recipes

Fan of sweet corn? I’ve got more favorite corn recipes for you!

Balsamic Corn Bruschetta
Beer Battered Corn on the Cob
Breakfast Corn Muffins
Canning - Sweet Corn Relish
Corn Salsa for Canning
Corn Salsa Verde for Canning
Hearty Corn & Black Bean Soup
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Southwest Hot Dish
Sweet Corn Ice Cream
Sweet Corn Panna Cotta

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BBQ Sides and Desserts Recipes

Looking for a dish to bring to a cookout? Here are a few ideas!

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Canadian Candy Bar Salad
Cold Smoked Potato Salad
Dill Pickle Waffle Fries
Gramma's Potato Salad
Hop Brownies
HopCorn - Hopped Popcorn!
Marie's Pasta Salad
Melon Ball Trifle
Pina Colada Bundt Cake
Roasted Corn & Potato Salad
Rum Runner Trifle
Scalloped Corn
Smoked Cheese Balls
Sweet Corn Bruschetta