Easy Creamed Corn Recipe
Make creamy, buttery homemade creamed corn in just 10 minutes! This easy recipe uses frozen corn for a quick, comforting side dish.
Servings 6
Calories 110kcal
Cost $4
Equipment
- Dutch Oven or large pot
Ingredients
- 1 Tablespoon butter
- 1/2 cup whole milk more as needed
- 1-2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 2 Tablespoons Parmesan cheese
- 16 oz frozen corn kernels approximately 4 cups
Instructions
- Rinse the corn kernels to remove any ice, drain, and add to a stockpot or dutch oven.
- Place cornstarch in a small, heat-safe mixing bowl. Heat milk in a separate microwave-safe container for 25 seconds, then whisk into the cornstarch.
- Stir the butter, milk-cornstarch mixture, salt, pepper and sugar into the dutch oven containing the corn. Turn stove on to medium heat.
- Cook for 6-8 minutes, until the milk mixture thickens.
- Stir in the Parmesan cheese until melted, making sure to evenly coat the corn.
Video
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Tips & Storage:
- No need to thaw frozen corn — it cooks perfectly in the sauce.
- For thicker corn, simmer longer or add a spoonful of cream cheese or Parmesan.
- Add extra flavor with garlic powder, smoked paprika, or a pinch of sugar.
- Store in an airtight container in the fridge up to 4 days.
- Reheat gently on the stove or microwave with a splash of milk if needed.
- Freeze up to 2 months; thaw overnight before reheating.
Nutrition
Calories: 110kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 579mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg