Hey there, kitchen friends! You know those comfort food dishes that just instantly transport you back to cozy family dinners or holiday gatherings? For me, that’s creamed corn. It’s the ultimate side dish that always gets rave reviews, and guess what? It’s surprisingly simple to whip up! Forget those canned versions that taste… well, a little too processed. We’re talking about creamy, dreamy, homemade goodness that takes just a few minutes and a handful of ingredients. Get ready to fall in love with creamed corn all over again!
Why You’ll Love This Easy Creamed Corn Recipe
- Fast: Seriously, this comes together in under 20 minutes! Perfect for busy weeknights.
- Easy: You don’t need to be a gourmet chef to nail this. Just a few stirs and you’re golden!
- Giftable: Okay, maybe not giftable in a jar, but it’s such a crowd-pleaser that sharing it is basically a gift in itself.
- Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this creamy corn. It’s a guaranteed hit at potlucks and holiday tables.
Gather Your Creamy Corn Ingredients
The beauty of this recipe lies in its simplicity. You probably have most of these on hand right now! Let’s get our mise en place ready:
- 32 ounces frozen corn, or 4 cans whole corn, drained: I love using frozen for its freshness, but good old canned corn works perfectly too. Just make sure to drain it well!
- ⅔ cup half and half: This is key for that luscious, creamy texture. You could use whole milk if you’re in a pinch, but half and half is the dream.
- 1 tablespoon sugar: Just a touch to enhance the natural sweetness of the corn.
- ½ teaspoon salt: Brings out all the flavors.
- ½ teaspoon fresh ground black pepper: A little zing makes a big difference!
- 8 tablespoons unsalted butter, cubed: Good quality butter makes everything better, doesn’t it?
- 8 ounces cream cheese, cubed: This is our secret weapon for ultimate creaminess. Cube it so it melts more easily.
How to Make This Creamy Corn Magic Happen
Alright, let’s get cooking! It’s so straightforward, you’ll be amazed at the deliciousness you’re about to create.
- Start the base: Grab a large saucepan. If you’re using frozen corn, add it directly to the pan. Then, pour in the half and half, sprinkle in the sugar, salt, and pepper. Give it a quick stir to combine everything.
- Bring it to a gentle boil: Place the saucepan over medium-high heat. You want to bring it to a boil, stirring occasionally. This helps the corn heat through and starts the flavor infusion.
- Get it creamy: Once it’s just starting to boil, reduce the heat to low. Now, it’s time for the magic! Add the cubed butter and cream cheese. Stir gently until both the butter and cream cheese have completely melted and blended into the corn mixture. It should look beautifully smooth and luscious.
- Add canned corn (if using): If you opted for canned corn, this is the moment to add it! Stir it in with the rest of the ingredients.
- Simmer and thicken: Let the creamed corn simmer on low heat for about 5 to 10 minutes. Stir frequently! You’re looking for it to heat through and thicken up just a bit. It should coat the back of your spoon beautifully.
- Serve and enjoy: That’s it! Ladle this glorious creamed corn into bowls and serve it hot. Get ready for the compliments!
Get Creative: Substitutions & Additions
While this recipe is pretty perfect as is, I love a little room for customization. Here are a few ideas to jazz it up:
- For extra flavor: Add a pinch of nutmeg or a dash of cayenne pepper for a little kick.
- Herbs: Fresh chives or parsley sprinkled on top right before serving add a beautiful pop of color and freshness.
- Bacon: Who doesn’t love bacon? Crispy, crumbled bacon mixed in or sprinkled on top is divine.
- Spices: Smoked paprika can add a lovely smoky depth.
- For a dairy-free option: You might try full-fat coconut milk and a dairy-free cream cheese alternative, though the texture might be slightly different.
Tips for Creamed Corn Success
Even the simplest recipes can have a few tricks up their sleeve. Here’s what I’ve learned:
- Don’t scorch the corn: Keep the heat on low once you add the cream cheese and butter, and stir frequently. Scorched corn is never a good thing!
- Cube the cream cheese: This makes a world of difference in how quickly and evenly it melts.
- Taste and adjust: Always taste your creamed corn before serving. You might want a little more salt or pepper, or even a tiny bit more sugar.
- Prep ahead: You can technically make this ahead of time, but it’s best enjoyed fresh. If you do make it ahead, you might need to add a splash more half and half when reheating as it can thicken considerably.
How to Store Your Creamy Corn
Leftover creamed corn? Lucky you! Store it in an airtight container in the refrigerator. It should stay good for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally, and adding a splash of milk or half and half if it seems too thick.
Frequently Asked Questions
Can I use fresh corn instead of frozen or canned?
Absolutely! If using fresh corn, you’ll want about 4 cups of kernels. You might need to simmer it for a few minutes longer to ensure it’s tender before adding the cream cheese and butter.
How can I make my creamed corn thicker?
If your creamed corn isn’t as thick as you’d like after simmering, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into the simmering corn and cook for another minute or two until it thickens up.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a wonderful option for everyone to enjoy!
Can I freeze creamed corn?
While you can freeze it, the texture might change slightly upon thawing due to the dairy. If you do freeze it, thaw it in the refrigerator and reheat it gently.
Easy Creamed Corn
Equipment
- Large saucepan
Ingredients
Hauptzutaten
- 32 ounces frozen corn or 4 cans whole corn, drained
- 0.67 cup half and half
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon fresh ground black pepper
- 8 tablespoons unsalted butter cubed
- 8 ounces cream cheese cubed
Instructions
- Start the base: Grab a large saucepan. If you're using frozen corn, add it directly to the pan. Then, pour in the half and half, sprinkle in the sugar, salt, and pepper. Give it a quick stir to combine everything.
- Bring it to a gentle boil: Place the saucepan over medium-high heat. You want to bring it to a boil, stirring occasionally. This helps the corn heat through and starts the flavor infusion.
- Get it creamy: Once it's just starting to boil, reduce the heat to low. Now, it’s time for the magic! Add the cubed butter and cream cheese. Stir gently until both the butter and cream cheese have completely melted and blended into the corn mixture. It should look beautifully smooth and luscious.
- Add canned corn (if using): If you opted for canned corn, this is the moment to add it! Stir it in with the rest of the ingredients.
- Simmer and thicken: Let the creamed corn simmer on low heat for about 5 to 10 minutes. Stir frequently! You're looking for it to heat through and thicken up just a bit. It should coat the back of your spoon beautifully.
- Serve and enjoy: That's it! Ladle this glorious creamed corn into bowls and serve it hot. Get ready for the compliments!