Creamy Corn Recipe
This Easy Creamed Corn Recipe is a comforting side dish featuring tender corn kernels cooked with aromatic onions and garlic in a creamy, thickened sauce. Perfectly seasoned and optionally enhanced with parmesan, this recipe can be made dairy-free with simple substitutions, making it an adaptable and delicious addition to any meal.
CourseSide Dish
CuisineAmerican
Keywordcreamed corn, easy creamed corn recipe, side dish, stovetop creamed corn, creamy corn, vegetarian side dish, Stovetop
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings6 servings
Calories150kcal
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 16 oz bag frozen corn kernels, thawed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups whole milk or dairy-free milk
- 1 tablespoon arrowroot powder, cornstarch or all-purpose flour
- ¼ cup freshly grated parmesan, optional
- Fresh parsley, for serving
Instructions
- Heat 1 tablespoon unsalted butter in a medium skillet over medium heat. Add 1 small chopped yellow onion and 2 minced garlic cloves, sautéing until fragrant and translucent, about 5-6 minutes.
- Stir in 1 bag thawed frozen corn kernels (16 oz), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Cook until the corn softens, about 5 minutes.
- While the corn cooks, whisk together 1 ½ cups whole milk or dairy-free milk with 1 tablespoon arrowroot powder, cornstarch, or all-purpose flour in a small bowl until smooth.
- Pour the milk mixture into the skillet with the corn. Bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
- For thicker, creamier texture, use an immersion blender to puree some of the corn mixture directly in the skillet, or transfer about 1 cup of the mixture to a blender or food processor, blend until smooth, then stir back into the skillet.
- Taste and adjust seasoning with additional salt and pepper if desired. Stir in ¼ cup freshly grated parmesan cheese if using. Garnish with fresh parsley and serve warm.
Notes
- Make it dairy-free: Use dairy-free milk and vegan butter as substitutes.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk if needed to restore creaminess.
- For thicker creamed corn without blending, add an extra tablespoon of arrowroot powder or cornstarch for stronger thickening.
- Fresh parsley adds a nice herbal brightness but can be omitted if unavailable.
Nutrition
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 300mg | Fiber: 2g | Sugar: 7g