Best Ever Creamed Corn
Naturally creamy and full of sweet corn flavor—this creamed corn skips flour and cornstarch when made with fresh corn, thickening naturally as the cream reduces. Frozen or canned corn works beautifully too, with an optional touch of cornstarch for the same silky finish. Sautéed onion and Parmesan make it irresistibly rich and flavorful.
Ingredients
- 4 cups corn kernels about 600g — from 5–6 fresh ears, 20 oz frozen, or 2 (15-oz) cans, drained
- 2 tablespoons unsalted butter 28g
- 2 tablespoons finely diced onion 20g
- ¾ cup whole milk 180ml
- ¾ cup heavy cream 180ml
- ¾ teaspoon kosher salt or to taste 4g
- ½ teaspoon white or black pepper 1g
- 2 tablespoons finely grated Parmesan cheese 10g
- Optional: pinch of sugar if corn isn’t very sweet
- Optional thickener for frozen or canned corn: 1 teaspoon cornstarch mixed with 1 tablespoon milk
Instructions
- In a large skillet, melt the butter over medium heat. Add the finely diced onion and cook for 2–3 minutes, stirring often, until soft and translucent.
- Stir in the corn and sauté for about 5 minutes, stirring occasionally, until glossy and fragrant.
- Pour in the milk and cream. Bring to a gentle simmer over medium-low heat. Cook, uncovered, for 10–15 minutes, stirring occasionally, until the corn is tender and the liquid has slightly reduced to a creamy consistency.
- Transfer about 1 cup of the mixture to a blender (or use an immersion blender directly in the pan) and puree until smooth. Add a splash of milk if needed to help it blend. Return the puree to the skillet and stir to combine.
- Stir in the Parmesan until melted and smooth. Season to taste with salt, pepper, and a small pinch of sugar if desired.
- These versions have less natural starch than fresh corn and may be slightly thinner. If you’d like it creamier, stir in the optional cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon milk) and simmer 1–2 minutes over low heat until thickened.
- Spoon into a serving bowl and top with cracked black pepper and optional parsley or chives.
Notes
*Texture: Naturally thickened by the corn’s own starch and gentle cream reduction means the sauce is silky smooth. Frozen or canned corn may benefit from the optional cornstarch for the same velvety texture.
*Make-Ahead Tip: Creamed corn thickens as it cools. Reheat gently with a splash of milk or cream to restore the perfect texture.
*Make it even better: For deeper corn flavor, simmer the scraped cobs in the milk and cream for 5 minutes before adding to the skillet, then discard the cobs.
Nutrition
Calories: 176kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 421mgPotassium: 171mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 62mgIron: 0.3mg
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