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Classic Creamed Corn

Close-up of creamy, golden Grandma's creamed corn served in a black cast iron skillet.
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A comforting and velvety homemade creamed corn side dish, perfect for family dinners.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped yellow onion
  • 2 cups fresh, frozen, or canned corn kernels
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add corn kernels to the saucepan. If using fresh or frozen corn, cook for 2-3 minutes until slightly tender. If using canned corn, drain it well before adding.
  3. Pour in the milk and heavy cream. Stir in the sugar, salt, pepper, and nutmeg if using.
  4. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
  5. Taste and adjust seasoning if needed. Serve hot.

Notes

  • For a thicker creamed corn, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir it into the simmering corn mixture during the last few minutes of cooking.
  • If you prefer a smoother texture, you can blend half of the corn mixture before returning it to the saucepan.

Nutrition

Find it online: https://recipestokeep.com/creamed-corn-recipe/