Old Fashioned Creamed Corn Recipe

A large wooden spoon with a spoonful of creamed corn held above a large black pan with creamed corn and garnished with fresh thyme.

Old Fashioned Creamed Corn Recipe

This Old Fashioned Creamed Corn recipe has sweet, tender fresh corn in a rich, creamy sauce that makes a delicious comfort food side dish for a BBQ or Thanksgiving dinner.

Course Side Dishes

Cuisine American

Keyword creamed corn, homemade creamed corn, Rudy's creamed corn, Rudy's BBQ creamed corn

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 169kcal

Author Michele @ Flavor Mosaic

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

Tips:
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.

Nutrition