Creamed Corn Recipe
Creamed style corn is a classic Southern dish that's easy to cook on the stovetop in less than 30 minutes. Make this old fashioned cream corn recipe with whole or mashed kernels for a silky texture, and serve as a sweet side with your favorite savory mains!
Servings: 12 servings
Calories: 230kcal
Ingredients
- 40 ounces frozen corn or 8 cups fresh shucked corn
- 8 tablespoons unsalted butter 1 stick
- 1 sweet onion peeled and diced (about 1 ½ cups)
- 4 ounces cream cheese
- 3 tablespoons sugar
- 3 tablespoons cornmeal
- 1 teaspoons smoked paprika or sub ¼ tsp cayenne pepper
- 2 ½ cups whole milk 2 ¼ cups for crockpot method
- salt and pepper
Instructions
- Set a large pot (or dutch oven) over medium heat. Place the butter and chopped onions in the pot. Sauté until the onions are soft, about 4-5 minutes.
- Add the corn, cream cheese, sugar, cornmeal, paprika, 1 ½ teaspoons salt, ½ teaspoon black pepper, and milk.
- Bring to a simmer. Stir and simmer the corn for 15 minutes, until the sauce is thick and the corn is tender.
- Serve as-is, or use a potato masher to smash part of the corn, to enhance the creamy texture. (My family likes it as-is, but partially smashed corn is more traditional.)
Video
Notes
- Storing Leftovers - Store leftover corn in an airtight container and keep in the refrigerator for up to 5 days.
- Reheating - You can reheat leftovers on the stovetop in a saucepan, or in the microwave in short bursts at 50% power.
Nutrition
Serving: 6oz | Calories: 230kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 427mg | Fiber: 3g | Sugar: 7g | Vitamin A: 407IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg