I love how quickly this creamed corn comes together with minimal effort and maximum flavor. It’s hearty without being heavy and doesn’t rely on added sugar since sweet corn does all the work. The touch of cayenne adds just the right amount of warmth, while the shallots give it a subtle depth. I can also customize it based on what I have on hand—whether it’s adding bacon, swapping in dairy-free ingredients, or playing with the texture. It’s a one-pan wonder that always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups frozen sweet corn, thawed (about two 12-ounce bags)
1 cup heavy cream
¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: freshly grated Parmesan cheese
Directions
I whisk the flour and milk together in a small bowl and set it aside to thicken slightly.
In a large skillet over medium heat, I melt the butter, then sauté the finely diced shallot for about a minute until it’s soft and fragrant.
I stir in the thawed corn, heavy cream, and dried thyme. I let this mixture cook for 4 to 5 minutes so the corn plumps up and heats through.
Then I pour in the milk-flour mixture and continue stirring for another 3 to 4 minutes until the sauce starts to thicken.
To give it a creamy texture, I blend 1 to 2 cups of the corn mixture until smooth, then stir it back into the skillet. Sometimes I use an immersion blender and spot blend directly in the pan.
For extra richness, I stir in ¼ cup of freshly grated Parmesan (totally optional, but worth it).
I season the dish with salt, pepper, and a pinch of cayenne, give it one final stir, and serve it warm.
Servings and Timing
This recipe serves 6 people and takes just 5 minutes to prep and 20 minutes to cook, making the total time 25 minutes. It’s quick enough for a weeknight but satisfying enough for a holiday table.
Variations
When I want a savory twist, I sauté the shallots in bacon grease and toss in some crispy bacon crumbles at the end. If I’m aiming for a dairy-free version, I swap the milk with almond or oat milk and use coconut cream instead of heavy cream. For a thinner texture, I blend only 1 cup of corn; for something smoother, I blend 2. And if I want just a hint of sweetness, a drizzle of honey or maple syrup does the trick—though I usually skip it since the corn is sweet enough on its own.
Storage/Reheating
Leftovers go into an airtight container in the fridge and keep well for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, stirring often. If it thickens too much, I loosen it up with a splash of milk or cream. The microwave also works in a pinch—just heat it in short bursts, stirring in between.
FAQs
Can I use fresh or canned corn instead of frozen?
Yes, I often use fresh corn when it’s in season—just slice it off the cob. Canned corn works too, but I drain it well first.
Do I need to add sugar?
Not really. I find sweet corn naturally has enough sugar, but if I want a sweeter flavor, I might add a teaspoon of honey or maple syrup.
How can I make this gluten-free?
I use arrowroot powder or cornstarch instead of regular flour, which works perfectly to thicken the sauce without gluten.
Can I make this ahead of time?
Yes, I make it a day in advance and reheat it gently on the stove before serving. It holds up well and even thickens a bit more overnight.
Is Parmesan necessary?
Not at all, but it adds a delicious savory depth. I skip it sometimes and the creamed corn is still rich and satisfying.
Conclusion
Perfect creamed corn is one of those side dishes that’s easy to love and even easier to make. It’s creamy, flavorful, and adaptable to any meal or occasion. Whether I’m serving it alongside roast turkey, grilled ribs, or just a simple weeknight chicken dish, it’s always the kind of comforting, crowd-pleasing recipe I come back to again and again.
This rich, creamy, and slightly chunky creamed corn is a comforting side dish that’s perfect for Thanksgiving or summer BBQs alike.
Ingredients
1 tablespoon flour (or arrowroot powder, cornstarch, or other thickener)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups frozen sweet corn, thawed (about two 12-oz bags)
1 cup heavy cream
¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: ¼ cup freshly grated Parmesan cheese
Instructions
Dissolve the Flour: In a small bowl, whisk together the flour and milk. Set aside.
Sauté the Shallots: In a large skillet over medium heat, melt butter. Add shallots and sauté for 1 minute until softened.
Mix Together: Stir in the corn, heavy cream, and thyme. Cook for 4–5 minutes until the corn is plump.
Add Milk Mixture: Pour in the flour-milk mixture and cook for 3–4 minutes until slightly thickened.
Blend Some Corn: Transfer 1–2 cups of the mixture to a food processor and blend until smooth (or use a stick blender). Stir the blended corn back into the skillet.
Optional: Stir in Parmesan cheese for extra creaminess.
Season and Serve: Add cayenne, salt, and pepper to taste. Stir well and serve warm.
Notes
No sugar needed if using sweet corn, but feel free to add 1 tbsp of honey or maple syrup for a sweeter version.
For dairy-free: use non-dairy milk and coconut cream.
For gluten-free: ensure your thickener is gluten-free; skip canned versions that often aren’t.
Bacon lovers can use rendered bacon fat instead of butter or stir in crumbles.
Adjust texture to your liking by blending 1 or 2 cups of the mixture.
