Creamed Corn Recipe

5 from 1 vote

This creamed corn recipe is a little sweet, a little savory, and super creamy. It's easy to make year-round with fresh or frozen corn.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Melt the butter in a large skillet over medium heat.
1 tablespoon unsalted butter
Once melted, add in the shallot, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for a couple of minutes until softened.
1 shallot, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Add in the garlic, corn, heavy cream, and the remaining ½ teaspoon salt. Cook for 2-3 minutes.
1 clove garlic, 5 cups corn kernels, ½ cup heavy cream
Whisk together the whole milk and flour in a measuring cup. Then, slowly add it to the corn mixture.
1 cup whole milk, 2 tablespoons all-purpose flour
Continue cooking for 15 minutes while stirring until the mixture has thickened. Taste, and add more salt and pepper if needed.
Take the skillet off the heat, and stir in the parmesan cheese. Sprinkle fresh parsley or chives over the top, if desired.
¼ cup freshly grated Parmesan cheese, Chopped fresh parsley, Chopped fresh chives

Storage: Store creamed corn in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.