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Creamed Corn Recipe
Redondo

Creamed Corn Recipe

This creamy, perfectly seasoned creamed corn recipe comes together in just 15 minutes using frozen corn and pantry staples. It’s comforting, quick, and pairs beautifully with almost any main dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 5 cups frozen corn, thawed and drained
  • 0.75 cup heavy cream
  • 1.5 tbsp granulated sugar
  • 0.75 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1 cup whole milk
  • 2 tbsp all-purpose flour
  • 0.5 cup freshly grated Parmesan cheese
  • fresh parsley, for garnish
  • cracked black pepper, for garnish

Equipment

  • skillet for cooking corn and cream sauce
  • whisk for mixing milk and flour
  • measuring cups for accuracy in liquids

Method
 

  1. Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 2–3 minutes.
  2. Add garlic and cook for 30 seconds until fragrant. Stir in corn, cream, sugar, salt, pepper, cayenne, and nutmeg. Cook for 1 minute.
  3. Whisk milk and flour in a bowl until smooth. Slowly pour into skillet, stirring constantly. Cook for 4–5 minutes until thickened.
  4. Remove from heat and stir in Parmesan. Adjust seasoning if needed. Garnish with parsley and serve hot.

Notes

Make sure to thaw and drain your frozen corn thoroughly to prevent a watery sauce. This dish thickens more as it cools, so don’t overcook it.