This Old Fashioned Southern Creamed Corn is creamy sweet corn that makes a delicious comfort food side dish for BBQ beef brisket, chicken, or turkey.
In addition to serving this easy homemade creamed corn as a BBQ side dish, I also serve it as one of our Thanksgiving side dishes, alternating with my Creamed Corn Casserole Recipe. Give it a try, and I bet you’ll be adding it to your Thanksgiving menu, also.
If you like Rudy’s creamed corn (from my favorite local BBQ place) or my Frito Crack Corn Salad, Instant Pot Corn Chowder, or my Maque Choux, then you’ll love this Stovetop Creamed Corn side dish recipe! It’s one of my favorite Southern Recipes.
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Why You’ll Love This Recipe
- Creamy and Comforting. This creamed corn recipe has a wonderfully thick, rich, creamy sauce with blended corn and whole kernels.
- Taste. This corn recipe is slightly sweet and even sweeter if you use sweet corn.
- Side Dish. It makes an absolutely perfect side dish any time of year. I love to serve this creamed corn as a summer BBQ or Thanksgiving side dish.
Why This Recipe Works
- Stovetop – It uses an easy stovetop method which makes it easy and lessens the risk of something going wrong by using another method.
- Tried and True. We have made this creamy corn recipe for years. literally, it is very similar to the one that my grandmother made.
What You’ll Need For This Recipe
Equipment
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- Food Processor or Blender or Immersion Blender
- Cast Iron Dutch Oven or Cast Iron Skillet or Large Skillet
- Large Spoon or Ladle
What’s In Cream Corn?
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Corn – I like to use fresh corn when available, but you can use frozen also. You’ll get approximately 4.5 cups of corn kernels from 6 ears of corn, depending on the size of the ears of corn.
- Milk – I used whole milk, which I like best for this recipe. However, you could use 2% milk. I would not recommend nonfat milk for this recipe.
- Heavy whipping cream – I used heavy cream to get that creaminess of the corn instead of cream cheese.
- Butter – I recommend using real unsalted butter so you can better control the amount of salt, and it will add richness to the velvety cream sauce.
- Onion – I used a white onion, but you could also use a yellow, sweet, or Vidalia onion.
- Cornstarch – This helps to thicken the corn. I prefer to use cornstarch instead of all-purpose flour.
- Granulated sugar – I like to add a little bit of sugar at a time to get it to my preferred level of sweetness. You may add more sugar, especially if the corn is not very sweet.
- Thyme – I like to use fresh thyme.
- Salt – Use plenty of salt for this creamed corn. I like to use kosher salt.
- Black pepper – I like to add a lot of pepper but start at half a teaspoon and adjust to your taste.
- Parmesan cheese – Because if it’s creamy, you gotta make it cheesy!! It’s an unwritten rule. LOL! But I guess it’s written now. 🙂
How To Make Creamed Corn From Fresh Corn
- Cut the corn off the cobs.
- Place half of the corn kernels in a cast iron skillet or dutch oven. Pour in 1/2 cup milk and cook over medium heat for 4 minutes.
- Pour the corn mixture into a blender or food processor, and then add the heavy cream. Blend until smooth.
- In the same skillet or dutch oven, melt the butter, and cook the onion in the melted butter for 4 minutes over medium heat. Stir the cornstarch into the remaining half cup of milk, and then stir into the onion. Add the sugar, thyme, salt, and pepper.
- Pour the corn mixture from the blender into the corn in the pan, and simmer on medium-low heat for 5 minutes.
- Stir in the parmesan cheese until melted, and serve with a garnish of thyme.
Recipe Tips
- Fresh is Best. Using fresh corn will make the best-creamed corn.
- Cutting Kernels Off The Cob. Use the back of a knife to scrape the corn cobs for all the flavor possible.
- Double. Make extra creamed corn and freeze some for later.
What To Serve With Creamed Corn
Variations
- Jalapeno Creamed Corn with Bacon
- Crock Pot Creamed Corn
- Vegan Cream Corn
- Smoked Jalapeno Cheddar Creamed Corn
FAQs
How To Thicken Cream Corn?
For this recipe, the creamed corn will already be thick because the recipe already incorporates the two methods below for thickening the creamed corn.
You can thicken corn by mixing cornstarch with water or milk.
Another method to thicken creamed corn is to add portion of the creamed corned mixture in a blender and then add back to the creamed corn.
How Do I Store Leftover Creamed Corn?
Store the creamed corn in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Creamed Corn?
Yes you can. Store in a freezer-safe, airtight container and freeze for up to 3 months.
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Recipe
Old Fashioned Creamed Corn Recipe
Ingredients
- 6 ears fresh or frozen corn
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup butter
- 1 cup finely chopped onion
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cut the corn kernels off the cobs.
- Place half of the corn kernels in a cast iron skillet or dutch oven. Pour in 1/2 cup milk and cook over medium heat for 4 minutes.
- Pour the corn mixture into a blender or food processor, and then add the heavy cream. Blend until smooth.
- In the same skillet or dutch oven, melt the butter, and cook the onion in the melted butter for 4 minutes over medium heat.
- Stir the cornstarch into the remaining half cup of milk, and then stir into the onion. Add the sugar, thyme, salt, and pepper. Let simmer, stirring frequently for about 7 or 8 minutes.
- Pour the corn mixture from the blender into the corn in the pan, and simmer on medium-low heat for 5 minutes.
- Stir in the parmesan cheese until melted, and serve with a garnish of thyme.
Notes
Using fresh corn will make the best creamed corn. Use the back of a knife to scrape the corn cobs for all the flavor possible.
Make extra and freeze some for later. Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months.
