Creamed Corn is mandatory at your Thanksgiving dinner table this year. When I hear the word “creamed” I just know there’s a high chance I’m going to enjoy it. Even veggies I despise I’ll cut them a break if they’re prepared in a cream sauce.
Creamed Corn is one of those few side dishes that you want to keep simple. I’ve thrown in chipotle sauce, jalapeno, bacon, cream cheese, parmesan, etc. but simple creamed corn is delicious with very minimal ingredients. Cream, butter, flour, sugar, and salt is all you need. Oh, and garlic. You always need fresh garlic. I like a little cayenne pepper on top but that, of course, is optional.
I always use fresh corn but you may use canned or frozen if you’d like.
The longer you cook the corn the thicker it will get. I like it a tad bit loose but a little on the thick side.
Creamed Corn is a great dish to make as an appetizer, but you don’t need to get it from a can. With some fresh corn you can have all the flavors and with less salt. Learn how to get corn off a cob quickly and get them into this savory silky creamy texture with this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- 5 ears corn
- 1 tbsp all purpose flour
- 1 tbsp sugar
- 2 tbsp butter
- 2 garlic cloves
- 1 cup heavy cream
- salt and pepper to taste
- cayenne pepper to taste
- Cut the kernels from the cob.
- Warm up some oil in a large skillet over medium heat.
- Add the corn and cook for 3-4 minutes.
- Stir in the garlic, sugar, and butter.
- Add the all-purpose flour and stir until well combined.
- Add the heavy cream and cook for an additional 5-10 minutes or until it becomes nice and creamy.
- Season with salt and pepper.
- Top with cayenne pepper if desired and enjoy!