Creamed Corn

Name: Creamed Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups corn kernels, fresh or frozen; 2 tbsp unsalted butter; 1/2 cup heavy cream; 1/2 cup whole milk; 2 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 2 tsp cornstarch

Sweet corn kernels cooked in a rich, creamy sauce made from scratch. Far better than the canned version, this Southern classic comes together in under twenty minutes.

20 minEasyServes 4195 cal/serving

AmericanSideStovetopVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 cups corn kernels, fresh or frozen
2 tbsp unsalted butter
1/2 cup heavy cream
1/2 cup whole milk
2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 tsp cornstarch

Instructions

1

Thaw frozen corn or cut fresh kernels from the cob. You will need 4 cups corn kernels.
2

Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add the corn and cook for 3-4 minutes, stirring.
3

Add 1/2 cup heavy cream, 1/2 cup whole milk, 2 tsp sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.
4

Whisk 2 tsp cornstarch with 1 tablespoon cold water until smooth. Pour into the corn mixture while stirring.
5

Cook, stirring often, for 5-7 minutes until thickened and corn is tender. Taste and adjust seasoning. Serve hot.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How do I know when Creamed Corn is done?

Go by the cues in the method rather than the clock. Step 5: cook until thickened and corn is tender.

Why mix the cornstarch with water first in Creamed Corn?

Step 4 reads: "Whisk 2 tsp cornstarch with 1 tablespoon cold water until smooth." Dry starch clumps the moment it meets hot liquid. The slurry in step 4 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of cornstarch in Creamed Corn?

The entry for Creamed Corn calls for 2 tsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

How many carbs are in Creamed Corn?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 195 calories, with 4 g protein and 8 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Creamed Corn?

Refrigerate what is left of Creamed Corn within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.