Description
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.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 16 oz bag frozen corn kernels, thawed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups whole milk or dairy-free milk
- 1 tablespoon arrowroot powder, cornstarch or all-purpose flour
- 1/4 cup freshly grated parmesan, optional
- Fresh parsley, for serving
Instructions
- Heat butter and sauté aromatics: 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.
- Add corn and season: 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.
- Prepare milk mixture: 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.
- Combine and thicken: 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.
- Optional puree for creaminess: 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.
- Finish and serve: 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 Size: 1 serving
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
