Description
This easy creamed corn recipe is a simple, versatile side dish, perfect for Thanksgiving, holiday dinners, BBQs, and more! (Bonus: It’s naturally gluten-free!)
Ingredients
Scale
- 5 cups corn kernels*
- 3/4 cup heavy cream or half-and-half
- 3 Tablespoons butter
- 1/2 cup finely grated fresh parmesan*
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- Black pepper, to taste
- Optional, if needed: a pinch of sugar
Instructions
- Prep. If needed, cut the corn kernels off the cob, using your knife to scrape any of the milky liquid off the cob as well.
- Blend. Add 1 cup corn kernels and the cream to a blender or food processor and puree until smooth.
- Cook. Melt butter over medium-low heat, then add the whole corn kernels. Add the pureed corn and cream mixture and stir to combine. Cook 8-10 minutes for fresh corn (or 10-12 minutes for frozen corn) until corn is tender and the cream mixture has thickened.
- Season. Add parmesan cheese, salt, smoked paprika, and black pepper and stir to combine, just until the cheese is melted.
- Taste & Adjust. Then, taste the corn and add additional salt, pepper, or a pinch of sugar if needed.
- Serve & Store. Enjoy warm right away, or store in an airtight container in the refrigerator 3-4 days. (Creamed corn doesn’t freeze well, since the cream mixture can separate upon thawing.)
Notes
- Corn Kernels. 5 cups of corn kernels is 5-6 cobs of fresh corn. Or, you can use 2 (12-ounce) bags of frozen corn, or 3 cans of corn. We recommend fresh corn when possible, or frozen corn as our next choice. If using frozen corn, there is no need to thaw in advance. If using canned corn, drain the corn very well before using.
- Cream. Heavy cream will give this creamed corn the most delicious flavor and texture. If needed, you can use half and half instead, though it’ll take a bit longer to thicken, and it will likely still be a bit looser than mine. We don’t recommend regular milk here, as there’s not enough fat.
- Parmesan. Use freshly grated parmesan for this recipe, not Kraft powdered parmesan or pre-shredded parmesan, which is usually coated in an anti-caking agent that means it doesn’t melt as well.
- Sugar. Depending on how sweet your corn is, you may or may not prefer to add a pinch of sugar to the corn. If you decide to add some, start small, since you can always add more, but can’t take it out!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 234
- Sugar: 8.1 g
- Sodium: 329.9 mg
- Fat: 14.6 g
- Saturated Fat: 8.6 g
- Carbohydrates: 23.3 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 37 mg