Classic Homestyle Creamed Corn
A comforting side dish, this classic homestyle creamed corn features fresh corn kernels simmered in a rich, creamy sauce made with whole milk, heavy cream, and butter, seasoned to perfection. It's a sweet and savory addition to any meal.
Equipment
- Large bowl
- Sharp knife
- Medium saucepan or skillet
- Whisk
Ingredients
Main Ingredients
- 4-5 ears Fresh Corn about
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 2 tablespoons Unsalted Butter
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Freshly Ground Black Pepper or to taste
- 1 tablespoon All-Purpose Flour or Cornstarch optional, for thickening
- 2 tablespoons Cold Water if using cornstarch
Instructions
Preparation
- If using fresh corn, slice the kernels from the cob into a large bowl; if frozen, ensure it is thawed and patted dry.
- Melt unsalted butter in a medium saucepan over medium heat. If using flour, whisk it into the butter for one minute to create a smooth roux, then gradually whisk in the whole milk and heavy cream until the mixture is smooth and lump-free.
Cooking
- Add the corn kernels, granulated sugar, salt, and freshly ground black pepper to the creamy base. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the corn is tender.
- If using cornstarch for thickening, prepare a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering corn during the last 2 minutes of cooking until the sauce is thickened.
Serving
- Serve the classic homestyle creamed corn hot and enjoy.
Notes
Adjust salt and pepper to taste. For a thicker sauce, use flour to make a roux or mix cornstarch with cold water to create a slurry. Ensure corn is thawed and patted dry if using frozen to prevent a watery sauce.