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    Home » Recipes » Sides

    Jul 2, 2020 · Modified: Jul 26, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Creamed Corn

    Jump to Recipe Print Recipe

    Forget creamed corn in a can. This recipe for easy homemade creamed corn is a fresh, new twist on a classic, comforting way to serve corn. The cozy side dish simmers in a buttery cream sauce and collects every drop of delicious flavor from the liquid. It's perfect for a busy weeknight dinner or a holiday feast. A light dusting of ground cardamon brings out the sweetness of the fresh corn.

    Note: Some of the links on this page are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is always the same and I only link to and recommend products or ingredients that I use.

    Creamed corn in a small bowl with a fork and napkin on the side.

    Ingredients to have on hand

    • Corn on the cob
    • Butter
    • Cream cheese
    • Milk
    • Cardamon spice (optional, but do try it!)
    Corn simmering in a skillet on the stove.
    Allow the corn to simmer until nearly all the liquid has evaporated.

    Fresh corn from the cob

    When we think of fresh corn, we usually think of summertime, a garden harvest and farmer's markets. And all of those places are often brimming with fresh ears of corn on the cob.

    Fresh corn on a large plate with corn cobs in the distance.

    But buying fresh corn isn't limited to summer.

    Many grocery stores provide fresh ears of corn pretty much year around.

    I highly recommend using fresh corn for this recipe and the end result is so much tastier than any creamed corn you'll find in the canned vegetable aisle of the store.

    Remove Corn Kernels from Cobs

    An important step to ensure you get every drop of flavor from a fresh corn cob is to run the back side of your knife over the cobs after you've removed the kernels.

    A small bowl of creamed corn with a knife on the side.

    That's the best way to collect every single drop of that delicious juice, aka milk from the sweet, fresh corn.

    Cobs packaged and wrapped.
    A nice shortcut for fresh corn is to buy it packaged like this from the grocery store. It's usually available like this almost year around.

    Canned Corn Option

    As an option, you can use canned corn for this recipe, but the fresh sweet flavor that is distinctive to fresh corn on the cob will be missing. Use 3 -4 cans of corn in place of 7 cobs of corn.

    Bowl of fresh corn.
    Canned corn just can't compare to the sweet freshness of corn from the cob.

    Ready in 30 Minutes

    Even with the time it takes to remove the corn from the cob and the time it takes to simmer on the stove, this easy creamed corn recipe comes together quickly and is ready to serve in about 30 minutes.

    Corn simmering in a skillet on the stove.
    Allow the corn to simmer until nearly all the liquid has evaporated. I recommend using a cast-iron skillet for this recipe, but any frying pan will work fine.

    Cardamon Spice

    Many of us don't use cardamon every single day in our cooking, but this recipe alone makes it totally worthwhile to have a jar of the ground spice in the cupboard. The cardamon has a light, delicate flavor and it brings out so much sweetness in the corn. The flavor is very subtle.

    A small bowl of creamed corn with a knife on the side.

    Top Tips and FAQ

    Could I make this recipe the day before I plan to serve it?

    Absolutely. To reheat, just be careful to keep the saucepan or skillet on a low temperature in order to warm the creamed corn gently and without scorching it.

    I'm not so sure about cardamon spice, can I leave it out?

    Yes and the result will still be fantastic. But ground cardamon just might surprise you - I highly recommend trying it in this recipe. I keep cardamon on hand in my kitchen solely for this recipe.

    Can I freeze creamed corn after I prepare it?

    For sure. Cool the creamed corn then place in a freezer-safe container and place in the freezer. To defrost, place the container in the refrigerator for a day before you plan to serve. Then reheat in a skillet, covered on low heat until the creamed corn is piping hot and ready to serve.

    Creamed corn in a small bowl with a fork and napkin on the side.

    More Side Dishes

    Every main meal, holiday or potluck gathering is made even better with a bounty of delicious sides to choose from. Sweet Corn Pasta Salad is delicious any time of year and can easily be made using canned corn.

    Here are several more of my favorite sides. All of these are wonderful served with creamed corn.

    • Creamy Pea Salad This recipe has it all, texture, crunch, sweet and savory and oh yes, there's crispy bacon in there too.
    • Crunchy Cole Slaw A coleslaw with a tangy, yet slightly sweet sauce that helps to bring out the crunch in the cabbage. Carrots and fennel round out the flavors in this made from scratch side dish.
    • Four P Salad Pasta, pesto sauce, frozen peas and a sprinkle of parmesan cheese. That's it! The result is a zesty, aromatic pasta salad.

    Stay in Touch

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    A small bowl of creamed corn with a knife on the side.

    Creamed Corn

    This is a different twist on creamed corn since the corn simmers in the cream sauce (and collects every drop of bright flavor) but is served after most of the liquid has evaporated. A special twist, add a light dusting of ground cardamon as the corn cooks - it brings out the sweetness of the fresh corn. I recommend using a cast-iron skillet for this recipe, but any frying pan will work.
    5 from 176 votes
    Print Rate Pin Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 people as a side dish
    Calories: 209kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 7 ears of fresh corn or 3-4 cans of whole kernel corn
    • 3 tablespoons olive oil
    • dash of salt
    • dash of cardamon slightly less than ¼ teaspoon
    • 1 tablespoon butter
    • 1 tablespoon cream cheese
    • ½ cup milk

    Instructions

    • Use a sharp knife to trim corn from the fresh corn cobs, then use the back of the knife to collect every drop of "milk" from the cob. In a hot skillet, add olive oil.
      Once the oil shimmers add the corn and liquid from the corn cobs. Season with salt and sprinkle with a dash of cardamon.
      After the corn softens (about 5 minutes), add remaining ingredients and simmer until nearly all the liquid is evaporated.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    I totally love corn on the cob, especially with burgers. But sometimes it's nice to try a new twist on a favorite side dish.
    This creamed corn is such a huge hit every time I make it. There are never leftovers. The dusting of cardamon makes a big, big difference and it adds a delicate sweet punch to the natural sweetness of the corn.
    Give it a try and let me know what you think!

    Nutrition

    Calories: 209kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 42mgPotassium: 372mgFiber: 3gSugar: 9gVitamin A: 314IUVitamin C: 9mgCalcium: 36mgIron: 1mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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      Orange-Spiced Sweet Potato Casserole
    • Lucky Black-Eyed Pea Salad

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