Creamed Corn Casserole is a great dish to make as an appetizer or side dish but you don’t need to get it from a can. This homemade recipe is made with fresh corn, cream, and butter. The ultimate holiday side!
Everyone needs great classic recipes for everyday living but especially around the holidays. This recipe is a staple at my house and it always makes an appearance at my Thanksgiving table. Along with creamy mashed potatoes and creamed spinach. Nothing better than having a bunch of Thanksgiving side dishes at your table. This can also be placed on the list of Christmas side dishes for Christmas dinner.
How Do You Make Creamed Corn?
Start off by cutting the kernels from the cob and setting them aside. Drizzle some oil into a large skillet and heat over medium-high heat. Add the kernels to the skillet and fry for 3-4 minutes. Stir in the fresh garlic, sugar, and butter and cook for 1 minute. Add the all-purpose flour and cook for 2 minutes. Pour in the heavy cream and cook for 10 minutes while stirring occasionally. Season with salt and pepper and enjoy!
Top Tips and Recipe Variations
- I used fresh corn for this recipe but if corn isn’t in season you may use canned corn or frozen corn. If using frozen corn, let it thaw at room temperature before cooking it.
- Do not omit the sugar, it gives it a sweet corn taste but not overly sweet.
- If you want to spice things up, add one diced jalapeno or 1/2 tsp of cayenne pepper.
- Add some crispy bacon on top for some crunch.
- Garnish with fresh parsley or scallions.
Once you make this creamed corn recipe, you will never make it any other way. This is the easiest and most delicious recipe ever. If you have any questions or comments, feel free to leave them down below.
More Thanksgiving Recipe Ideas…
- Cheesy Scalloped Potatoes
- Four Cheese Mac and Cheese
- Baked Ham with Brown Sugar Glaze
- Thanksgiving Roast Turkey
- Sweet Potato Casserole
- Corn Pudding
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
- 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!
Mmmm… one of my all time favorites! And that bundt pan hack!? SO genius! Thanks for sharing!!
Thanks, Karly 🙂