Description

This Perfect Creamed Corn recipe is a rich, creamy, and flavorful side dish that’s ideal for Thanksgiving or summer BBQs. Made with tender corn, shallots, cream, and a hint of thyme and cayenne, it combines smooth and chunky textures with a subtle savory depth. Optional parmesan cheese adds an extra layer of creaminess, making it a delicious accompaniment to any meal.

Ingredients

Scale

Dry Ingredients

1 tablespoon flour (arrowroot powder, cornstarch, or other flour)

Dairy

1 cup whole milk
2 tablespoons unsalted butter
1 cup heavy cream
Optional: ¼ cup freshly grated parmesan cheese

Produce

2 tablespoons finely diced shallot
5 cups (about two 12-ounce bags) frozen sweet corn (thawed)

Herbs & Spices

¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper (to taste)

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Instructions

Dissolve the flour: Whisk together the flour and whole milk in a small bowl until smooth, then set aside to incorporate later and help thicken the sauce.
Sauté the shallot: Heat a large skillet over medium heat and melt the unsalted butter. Add the finely diced shallot and sauté for about one minute until softened and fragrant, which forms the flavor base.
Mix corn and cream: Add the thawed sweet corn, heavy cream, and dried thyme to the skillet. Stir frequently for 4 to 5 minutes, allowing the corn to plump up and the cream to warm through.
Add milk mixture and thicken: Pour in the flour and milk mixture and stir continuously for another 3 to 4 minutes until the sauce slightly thickens, coating the corn well.
Blend some corn: Remove 1 to 2 cups of the creamed corn and blend it in a blender or food processor until smooth. Alternatively, use a stick blender to spot blend a few times right in the skillet. Return the blended corn to the skillet and stir well to combine, creating a creamy texture with some kernel chunks remaining.
Optional parmesan: If desired, stir in ¼ cup of freshly grated parmesan cheese for an extra creamy, savory touch.
Season and serve: Finally, season the creamed corn with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste. Stir to combine and serve warm as a comforting side dish.

Notes

This classic creamed corn is a perfect Thanksgiving side dish but also shines during summer BBQs when fresh corn is abundant.
The combination of creamy sauce and chunked corn kernels provides the ideal texture balance.
Using frozen corn makes this recipe easy and accessible year-round without sacrificing flavor.
Optionally, adding parmesan cheese enhances richness, but the dish is just as delightful without it.
Watch the accompanying video to see the step-by-step preparation for best results.

Nutrition

Serving Size: 1 serving
Calories: 335 kcal
Sugar: 3 g
Sodium: 34 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 60 mg