If you’re craving the cozy, creamy comfort of classic Southern cooking, you’ll adore this Old Fashioned Creamed Corn Recipe! It transforms humble corn into a lush, buttery side dish—velvety, a little sweet, and downright irresistible. You’ll love how quickly this comes together, making it perfect for both weeknight dinners and nostalgic holiday feasts.
Why You’ll Love This Recipe
- Classic Creaminess: Each golden kernel is bathed in a rich, homemade sauce for that signature, silky texture you only get from real creamed corn.
- Super Fast & Easy: You’ll go from pantry to table in just 15 minutes—no fancy equipment or hard-to-find ingredients required.
- Family-Friendly Flavor: The sweet, buttery taste wins over picky eaters and foodies alike—trust me, there are rarely leftovers!
- All-Season Versatility: Cool weather comfort or summer BBQ, this Old Fashioned Creamed Corn Recipe is always a hit alongside any main dish.
Ingredients You’ll Need
The best part about this Old Fashioned Creamed Corn Recipe is the short and simple ingredient list—the magic is in how each one plays a special role in building classic flavor and perfect creamy texture. These are all kitchen staples, but don’t underestimate their impact!
- Unsalted butter: This gives the corn its luscious richness and that welcoming, melt-in-your-mouth base—use unsalted so you control the seasoning.
- Frozen corn: Go for sweet, tender kernels to maximize flavor and convenience; just measure straight from the bag, no need to thaw.
- All-purpose flour: The classic thickener for the sauce, creating a silky coating that clings to every kernel.
- Granulated sugar: Just a little bit highlights corn’s natural sweetness without overpowering the dish.
- Milk: This brings everything together for a smooth, creamy finish—whole milk adds the most body, but any variety works.
- Salt and black pepper: Essential for seasoning; adjust to your taste to let the natural corn flavor shine.
Variations
One of the best things about the Old Fashioned Creamed Corn Recipe is just how easy it is to tweak and make your own. Whether you want to go richer, lighter, dairy-free, or spice things up a little, you’ve got options!
- Creamy Upgrade: Substitute half-and-half or heavy cream for some (or all) of the milk for an extra-luxurious texture and deeper flavor.
- Fresh Corn Swap: When corn is in season, cut the kernels straight from the cob for unbeatable sweetness and a touch of crunch—just adjust the simmer time as needed.
- Dairy-Free Option: Use plant-based butter and your favorite non-dairy milk (like oat or almond) to keep things creamy and comforting.
- Cheesy Southern Twist: Stir in a handful of shredded cheddar or Parmesan at the end for a savory, crowd-pleasing spin.
- Bacon Lovers: Crumble cooked bacon over the finished dish for smoky flavor and irresistible crunch.
How to Make Old Fashioned Creamed Corn Recipe
Step 1: Sauté the Corn
Start by melting your butter in a large skillet over medium heat. Once the butter is bubbling gently, add the frozen corn. Sauté the kernels for 4–5 minutes, letting them warm through and develop a soft, sweet aroma. This initial step infuses the corn with buttery flavor from the get-go.
Step 2: Thicken the Sauce
Sprinkle the flour and sugar evenly over the corn. Stir really well—this ensures the flour coats the kernels and won’t clump up. You’ll notice everything starting to look a bit pasty, and that’s exactly what you want for a smooth sauce later.
Step 3: Add Milk & Simmer
Slowly pour in the milk while stirring constantly. This stops the flour from forming lumps, creating a luxuriously smooth base. Let the mixture come to a gentle boil, then immediately turn the heat to low and let it simmer. Keep stirring as it cooks—this is when the sauce thickens and the corn drinks up all that creamy goodness.
Step 4: Season & Serve
When the creamed corn has thickened to your liking (usually 5–7 minutes), season generously with salt and freshly ground black pepper. Taste and adjust as needed—remember, a little salt opens up all those rich, sweet flavors! Serve hot and get ready for compliments.
Pro Tips for Making Old Fashioned Creamed Corn Recipe
- Blond Roux for Extra Silkiness: Let the flour cook in the butter for a minute before adding milk—this removes any raw flour taste and gives you a more elegant sauce.
- Don’t Rush the Simmer: Keep the heat low while thickening so the creaminess develops fully without scorching—stir frequently!
- Choose Your Corn: For sweeter results, use super-sweet or white corn varieties; if using fresh corn, scrape the cobs with the back of a knife to capture more sweet “corn milk.”
- Season Last, Taste Always: Corn varies in sweetness and saltiness—season just before serving and taste as you go for perfect balance.
How to Serve Old Fashioned Creamed Corn Recipe
Garnishes
A simple sprinkle of chopped chives or parsley instantly adds a fresh pop of color. For extra flavor, try a dusting of smoked paprika or even a little grated Parmesan. If you’re feeling festive, toss on a few crispy bacon crumbles—divine!
Side Dishes
This Old Fashioned Creamed Corn Recipe shines next to hearty mains like roast chicken, glazed ham, or juicy pork chops. It also plays well at holiday spreads with turkey and stuffing, or on a summer picnic table with grilled ribs and coleslaw.
Creative Ways to Present
For a fun appetizer, spoon the creamed corn into individual ramekins and top with a crispy cheese crust. Or, serve it family-style in a rustic casserole dish at the center of the table—spoonfuls guaranteed to disappear quickly!
Make Ahead and Storage
Storing Leftovers
Cool any leftovers completely, then transfer to an airtight container. Creamed corn will keep in the refrigerator for up to 3-4 days, ready to reheat whenever you’re craving that creamy goodness again.
Freezing
This Old Fashioned Creamed Corn Recipe can be frozen, though the texture may change slightly. Pour cooled corn into freezer-safe containers, leaving a little space for expansion, and freeze up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Warm up leftovers in a saucepan over low heat, stirring frequently—add a splash of milk to loosen things up if needed. You can also microwave in short bursts, stirring in between, until heated through.
FAQs
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Can I use canned corn instead of frozen or fresh?
Yes! Drain canned corn well before using. The cooking time may be slightly reduced, since canned corn is already cooked, but the results will still be creamy and delicious.
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Why did my creamed corn turn out too thick or too thin?
If it’s too thick, just stir in a splash of milk to loosen it up. For corn that’s too thin, keep simmering over low heat and stir until it thickens to your liking.
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Can I double this Old Fashioned Creamed Corn Recipe for a crowd?
Absolutely! Just use a larger skillet or pot and double all ingredient amounts. Be sure to stir frequently and allow a little extra time for the sauce to thicken evenly.
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Is it possible to make this recipe ahead of time?
Yes—prepare the creamed corn up to 2 days in advance. Store in the refrigerator and reheat gently before serving, thinning with a bit more milk if needed for the perfect texture.
Final Thoughts
If you’re looking for a side dish that brings maximum comfort with minimal effort, you have to try this Old Fashioned Creamed Corn Recipe. It’s a heartwarming, crowd-pleasing classic that just might become a staple at your table—any day of the week!
Print
Old Fashioned Creamed Corn Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Old Fashioned Creamed Corn recipe. Perfect as a side dish for any meal, this creamy corn dish is sure to be a crowd-pleaser.
Ingredients
For the Creamed Corn:
- 4 Tablespoons unsalted butter
- 3 1/2 cups frozen corn
- 2 Tablespoons all-purpose flour
- 1 Tablespoons granulated sugar
- 1 cup milk
- Salt and black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat. Add corn and sauté for 4-5 minutes. Sprinkle flour and sugar over the mixture and stir well to coat the corn.
- Slowly pour in the milk while continuously stirring to prevent lumps from forming.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer. Stir frequently to prevent sticking.
- Continue to cook on low heat until the mixture thickens, usually about 5-7 minutes. Season to taste with salt and pepper.
- Serve hot as a side dish and enjoy your creamed corn.
Notes
- For a richer texture, you can substitute half-and-half or heavy cream for the milk, but be mindful of the increased calorie content.
- This recipe is also delicious with fresh corn; adjust cooking time accordingly by cutting kernels off the cob to measure around 3 cups.
- Recommended seasoning: 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
