There’s nothing quite like homemade cream corn, and I’ve found the secret lies in fresh kernels and a touch of patience. Sautéing them in butter brings out their natural sweetness, while a splash of cream adds richness without overpowering. But what really sets this recipe apart? It’s the little trick with the cobs—scraping them releases a milky juice that takes the flavor to another level. Trust me, you’ll want to see how it all comes together.
Recipe
This homemade cream corn recipe is hands down the best you’ll ever taste—creamy, buttery, and bursting with fresh sweetness. Forget the canned stuff; this version uses simple, wholesome ingredients like fresh corn kernels, heavy cream, and a touch of garlic to elevate it into a side dish that steals the show.
I’ve been making this for family gatherings for years, and it never fails to get rave reviews. Imagine tender corn kernels swimming in a velvety sauce that’s rich but not overwhelming, with just a hint of savory depth.
It’s comfort food at its finest and so easy to whip up, you’ll wonder why you ever settled for less. Trust me, once you try this, it’ll become your go-to for every summer barbecue, holiday feast, or cozy weeknight dinner.
Ingredients
Making homemade cream corn is all about balancing sweetness, creaminess, and texture. The right ingredients transform simple corn into a rich, velvety side dish that’s better than anything from a can. Here’s what you’ll need—plus insider tips to nail the flavor every time.
- Fresh Corn Kernels – About 4 cups, cut straight from the cob for the best sweetness. *Pro tip:* Scrape the cobs with the back of your knife to extract the milky juice—it’s liquid gold for flavor.
- Heavy Cream – 1 cup for that indulgent, silky base. *No heavy cream?* Half-and-half works, but the texture will be lighter.
- Butter – 3 tablespoons, unsalted. It adds depth and richness—don’t skimp.
- Sugar – 1 tablespoon to enhance the corn’s natural sweetness. Adjust to taste if your corn is super fresh.
- Salt – ½ teaspoon to balance the flavors. *Secret trick:* A pinch of white pepper adds subtle warmth without overpowering.
- Cornstarch – 1 tablespoon, mixed with water to thicken the sauce. *Swap option:* All-purpose flour works, but cornstarch gives a glossier finish.
- Optional Upgrades – A splash of vanilla extract or a sprinkle of nutmeg for a cozy twist. Fresh thyme leaves make it elegant.
*Non-negotiable:* Fresh corn and real butter—they’re the backbone of this dish. Canned or frozen corn can work in a pinch, but the texture won’t be as vibrant.
How to Make the Best Creamed Corn Recipe Details
1. Prepare Ingredients****
Gather all ingredients before starting to guarantee a smooth cooking process. Make sure the butter is softened and the corn is drained if using canned corn. Fresh corn kernels need to be cut from the cob if not already prepared.
2. Melt Butter in a Skillet****
Place a large skillet over medium heat and add the butter. Let it melt completely but avoid over-browning, as this can alter the flavor. Use a heavy-bottomed skillet for even heat distribution.
3. Cook the Corn****
Add the corn kernels to the melted butter, stirring to coat them evenly. Cook for about 5-7 minutes, stirring occasionally, until the corn becomes tender and slightly caramelized. This step enhances the corn’s natural sweetness.
4. Make the Cream Mixture****
In a separate bowl, whisk together the heavy cream, milk, sugar, salt, and pepper until well combined.
Gradually add this mixture to the skillet with the corn, stirring to incorporate it evenly.
5. Thicken the Sauce****
Sprinkle the flour over the corn mixture and stir continuously to avoid lumps. Cook for another 3-5 minutes, or until the sauce thickens to a creamy consistency.
Be careful not to overcook, as the sauce can become too thick.
6. Add Cheese (Optional)
If using, fold in the shredded cheese until it melts completely and blends into the sauce. Stir gently to avoid breaking up the corn kernels. This step adds richness and depth to the dish.
7. Adjust Seasoning****
Taste and adjust the seasoning with additional salt, pepper, or sugar, if needed. This final touch guarantees the flavors are balanced and to your liking.
8. Serve Warm****
Remove the skillet from the heat and serve the cream corn immediately while it’s warm. It pairs perfectly as a side dish for grilled meats, roasted vegetables, or holiday meals.
Pro Tip: For a smoother texture, blend a portion of the cooked corn mixture in a food processor before adding the cream mixture and heating it again.
Watch Out: Avoid overmixing once the cheese is added, as it can cause the sauce to separate or become grainy.
Nutrition
Cream corn is a delicious side dish that can be enjoyed with various meals. Here’s the nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | 320 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
| Protein | 5 g |
Chef Tips
Getting the best texture and flavor in cream corn comes down to a few simple tricks. I always use fresh corn when it’s in season—it’s sweeter and more flavorful.
For silky smoothness, I scrape the kernels and milk them with the back of my knife. Whisking the butter and cream well guarantees richness, while simmering slowly keeps the corn tender without overcooking.
Season generously, but taste as you go.
