Homemade Creamed Corn Recipe
Published September 13, 2023. This post may contain affiliate links. Please read my disclosure policy.
This homemade creamed corn recipe is a thick creamy side dish that is beyond delicious with caramelized onions, bacon, herbs, and parmigiana Reggiano. You will be blown away at how simple this is to make and how tasty it is.
One of my family’s favorite foods to eat during the summer and fall months is fresh corn. They cannot get enough of it. If you or your family are similar, try my Mexican Street Corn or Corn Chowder.
Creamed Corn
Creamed corn is a simple dish consisting of corn that is cooked in cream until it becomes thick, and the corn is cooked. This is a very popular dish in the Midwest and South and is usually served as a side dish to a main entrée. The original recipe has origins in Native American cuisine, where cream is not used at all. Instead, they would cook the corn in the corn milk for its richness.
There are variations to creamed corn when it comes to using a roux to thicken it, or by reducing the cream until it is thick. In addition, you will see things added in, like crispy bacon lardons, cheese, or fresh herbs to enhance the flavor.
Ingredients and Substitutions
- Corn – Fresh-shucked corn is best for this recipe. However, you can use frozen and thawed or drained canned corn.
- Bacon – I always use center-cut no-cured bacon.
- Herbs – Fresh thyme is used in the creamed corn, and chives are used as a garnish.
- Milk – Whole milk is best for this dish. However, you can use 1%, 2%, or skim milk.
- Cream – You will need some heavy whipping cream for this recipe.
- Flour – All-purpose flour is used to help make a roux to thicken the cream.
- Onion – You can use a white, yellow, or sweet onion.
- Garlic – A few garlic cloves will add great flavors to this creamed corn.
- Cheese – Finely grated parmigiano Reggiano takes this over the top, and I highly recommend using it.
How to Make Creamed Corn from Scratch
Shuck the fresh ears of corn, stand it upright, and, using a chef’s knife, slice down the corn kernels to cut them away from the cob.
Give the cob a ¼ turn and continue slicing down, removing the kernels. Repeat the process with the other ears of shucked corn.
Now, stand the kernel-free corn cobs upright and, using the back side of your chef knife, scrape down on the cobs to release the corn milk. Give the cob a ¼ turn and continue scraping down. Set the corn kernels and corn milk aside.
Add the bacon lardons to a large-sized sauce pot over medium heat and cook while stirring occasionally to render the fat and crisp up the bacon.
Set the crispy bacon lardons to the side, add the onion to the pan, and sauté for 7 to 8 minutes or until lightly browned.
Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
Next, add the corn and sauté on high heat for 3 to 4 minutes.
Stir in the flour until combined.
Pour in the cream and milk and cook over low to medium heat for 10 to 12 minutes, occasionally stirring until corn kernels are cooked. It may take an additional 4 to 6 minutes, depending on how soft you like your corn.
Finish by stirring in the parmigiana cheese, fresh thyme, crisp cooked bacon lardons, salt, and pepper.
Garnish with parmigiano cheese, crispy bacon lardons, chopped chives, and fresh thyme leaves.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten when it’s done cooking. You can, however, keep it covered and in the oven at low temperatures (200°) for up to 30 minutes before serving.
How to Store: Cover and store in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating,
How to Reheat: Add the desired amount of creamed corn to a small-sized saucepot along with 2 to 4 tablespoons of whole milk or cream and heat over low heat while occasionally stirring until warm.
Chef Notes + Tips
- You can also use half and half in place of the heavy cream.
- Substitute the fresh thyme with 2 teaspoons of dried thyme.
More Corn Recipes
Homemade Creamed Corn Recipe
Ingredients
- 5 ears of shucked corn
- 6 strips of sliced bacon
- ½ peeled small diced yellow onion
- 3 cloves finely minced garlic
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup finely grated Parmigiano Reggiano
- 1 tablespoon minced fresh thyme
- coarse salt and fresh cracked pepper to taste
Instructions
- Shuck the fresh ears of corn, stand it upright, and, using a chef's knife, slice down on the corn kernels to cut them away from the cob.
- Give the cob a ¼ turn and continue slicing down, removing the kernels. Repeat the process with the other ears of shucked corn.
- Now, stand the kernel-free corn cobs upright and, using the back side of your chef knife scrape down on the cobs to release the corn milk. Give the cob a ¼ turn and continue scraping down. Set the corn kernels and corn milk aside.
- Add the bacon lardons to a large-sized sauce pot over medium heat and cook while stirring occasionally to render the fat and crisp up the bacon.
- Set the crispy bacon lardons to the side add the onion to the pan, and sauté for 7 to 8 minutes or until lightly browned.
- Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
- Next, add the corn and sauté on high heat for 3 to 4 minutes.
- Stir in the flour until combined.
- Pour in the cream and milk and cook over low to medium heat for 10 to 12 minutes, occasionally stirring until corn kernels are cooked. It may take an additional 4 to 6 minutes depending on how soft you like your corn.
- Finish by stirring in the parmigiano cheese, fresh thyme, crisp cooked bacon lardons, salt, and pepper.
- Garnish with optional parmigiana cheese, crispy bacon lardons, chopped chives, and fresh thyme leaves.
Do you need to saute the flour in butter?
don’t saute it, just mix it in
Soon as I go shopping looking so yummy 🤤