What thickens creamed corn?

Flour cooks with heavy whipping cream to make a thick, rich creamy sauce for the creamed corn. The flour will thicken the cream sauce, but it takes a few minutes, especially if the heat is a little low.

How do you enhance creamed corn?

We love this classic Southern side dish as it is, but if you want to add some pizzazz to it, consider adding chopped green chiles, bacon, or ham. Blanched vegetables, like finely-chopped broccoli, make this is a all-in-one side. You can also add Cajun seasoning, red chili flakes, and cumin for a simple spice update.

Why is my creamed corn not thickening?

You may need to cook the creamed corn a bit longer to get the rich, thick texture you want.

Easy Creamed Corn Recipe

Name: Creamed Corn
Total time: 15 min
Ingredients: 2 Tbsp. unsalted butter; 0.25 cup finely chopped yellow onion (from 1 small [6 oz.] yellow onion); 4 cups fresh corn kernels (from 8 [9-oz.] ears) or frozen corn kernels (from 2 [10-oz.] pkg.); 1 tsp. kosher salt; 0.25 tsp. black pepper; 2 tsp. all-purpose flour; 1.5 cup heavy whipping cream; 1 Tbsp. honey (optional); Chopped fresh chives

Active Time:

15 mins

Total Time:

15 mins

Servings:

6

Few things are better than this easy creamed corn recipe, inspired by the summer bounty that is baskets overflowing with ears of tender corn kernels. Sure, classic corn on the cob is the go-to side dish for most summer meals. But this recipe is light on the seasoning to celebrate the natural, sweet flavor of summer corn.

If you've ever ordered creamed corn (it's both a popular steakhouse staple and a barbecue side offering) but never thought to make it at home, this straightforward recipe is sure to rectify that quickly.

Why We Love Creamed Corn

Even after factoring chopping time, this recipe takes about 20 minutes from start to finish. In the middle of the summer, when ears of corn are in abundance at farmers' markets and grocery stores, and a homemade meal without a lot of fuss is the goal, this creamed corn recipe gets the job done. It can even work on its own with a thick slice of buttered bread for added substance. Or use it to reinvent the leftover chicken and rice in your fridge.

Fresh Versus Frozen Corn in Creamed Corn

While creamed corn can be made using frozen corn kernels, if fresh corn is in season, we recommend going with the seasonal summer vegetable, cut right from the cobs.

Fresh corn kernels are going to be sweeter than their frozen siblings, and if you are working with the latter, you'll probably want to add a little honey to complement the natural flavor. It's optional though and definitely not necessary if your corn has been cut fresh.

Ingredients for Creamed Corn

Aside from those standard kitchen staples and the star ingredient—corn—you'll need:

Butter: The recipe calls for unsalted butter, but if all you have is salted butter on hand, simply adjust the amount of salt from a teaspoon to a quarter or a half teaspoon or to taste.
Salt and pepper: Black pepper, a quarter teaspoon, can be freshly ground or pre-ground, and you can always add more or less depending on your preference.
Flour: Helps to thicken up the creamy sauce.
One small onion: A yellow onion is preferable, but in a pinch, you can substitute a white onion.
Heavy whipping cream: About a cup and a half.
Chives: Adds freshness and a hint of garlic bite.

If using fresh corn, you'll need about eight ears of corn, and if going the frozen route, that's equivalent to two 10-ounce packages.

How To Make Creamed Corn

Creamed corn is the type of side dish that tastes like it took hours, but in reality took just a few minutes. Here's a brief recap of how it's made. The full recipe is below:

Step 1. Cook onion: Preheat a skillet to medium heat, and add the butter. Once the butter is melted, add the onion, and cook, stirring often, until the pieces are translucent.
Step 2. Add corn: To the tender onions, add the fresh or frozen corn and the salt and pepper. Cook, stirring occasionally, until the corn is tender and juicy.
Step 3. Add flour: Sprinkle the flour into the pan with the corn and onions. Stir until well combined. Don't skip this step. Cooking the flour is required so that the creamed corn will thicken nicely once you add the cream. But if you don't cook it just a bit first, you'll taste raw flour, which isn't a great experience.
Step 4. Add cream: Next, add the cream (and honey, if you're planning to use it). Stir until incorporated, making sure no flour lumps remain. Cook the creamed corn until the sauce thickens.

How To Serve Creamed Corn

This vegetable side dish goes great with roast chicken, pork tenderloin, or meatloaf. It could also be served alongside a barbecue spread, whether that's ribs, burgers, or smoked turkey. Any hearty or savory main will go well with the simple yet bright nature of this corn dish.

And if you happen to have leftovers, a scoop of creamed corn will take your omelet game to new heights.

This creamed corn is incredibly versatile and goes well with countless meats, fish, and even these vegan boneless ribs from Terry Sargent. Serve it alongside a pan-roasted salmon or with sautéed scallops. Sip a crisp and slightly sweet lemonade or a buttery Chardonnay, and pat yourself on the back for making yet another satisfying weeknight dinner.

Editorial contributions by Stacey Lastoe.

Ingredients

2 Tbsp. unsalted butter
1/4 cup finely chopped yellow onion (from 1 small [6 oz.] yellow onion)
4 cups fresh corn kernels (from 8 [9-oz.] ears) or frozen corn kernels (from 2 [10-oz.] pkg.)
1 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. all-purpose flour
1 1/2 cup heavy whipping cream
1 Tbsp. honey (optional)
Chopped fresh chives

Directions

Cook onion:

Melt butter in a large skillet over medium. Add onion, and cook, stirring often, until translucent, about 2 minutes.

Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Cook corn:

Add corn, salt, and pepper; cook, stirring occasionally, until corn becomes tender and juicy, 6 to 8 minutes.

Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Add flour and whipping cream:

Sprinkle flour over corn mixture; cook, stirring often, until well combined, about 30 seconds. Add whipping cream and, if desired, honey; stir until incorporated and free of lumps. Cook over medium, stirring often, until sauce thickens and coats corn well, 3 to 4 minutes. Garnish with chives, and serve.

Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Frequently Asked Questions

What thickens creamed corn?

Flour cooks with heavy whipping cream to make a thick, rich creamy sauce for the creamed corn. The flour will thicken the cream sauce, but it takes a few minutes, especially if the heat is a little low.
How do you enhance creamed corn?

We love this classic Southern side dish as it is, but if you want to add some pizzazz to it, consider adding chopped green chiles, bacon, or ham. Blanched vegetables, like finely-chopped broccoli, make this is a all-in-one side. You can also add Cajun seasoning, red chili flakes, and cumin for a simple spice update.
Why is my creamed corn not thickening?

You may need to cook the creamed corn a bit longer to get the rich, thick texture you want.