15-Minute Easy Creamed Corn Recipe – Rich & Creamy Comfort Food

Name: 15-Minute Easy Creamed Corn Recipe - Rich & Creamy Comfort Food
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels; 1/2 cup heavy cream; 2 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon sugar (optional); 1 tablespoon all-purpose flour; 1/4 cup milk

Author: Tessa

Published: July 2, 2025

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There’s something magical about a bowl of creamy, buttery corn that instantly feels like home. My easy creamed corn recipe is the side dish I turn to when I need comfort without the fuss—whether it’s a weeknight dinner or a holiday table centerpiece. It’s one of those dishes my grandma used to whip up in minutes, and now I swear by it too. With just a handful of pantry staples and fresh (or frozen!) corn, you can have this velvety, sweet-and-savory dish ready in 15 minutes flat. Trust me, once you taste it, you’ll understand why this simple recipe has been a family favorite for generations.

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Why You’ll Love This Easy Creamed Corn Recipe

This isn’t just another side dish – it’s the kind of recipe that becomes your secret weapon in the kitchen. Here’s why it’s special:

15 minutes from pan to plate – That’s faster than boiling water for pasta! When hunger strikes or unexpected guests arrive, this recipe saves the day.
Velvety texture with minimal effort – No fancy techniques required. Just simple ingredients that magically transform into something luxuriously creamy.
Works with what you’ve got – Fresh summer corn makes it shine, but I’ve used frozen kernels in a pinch and still gotten rave reviews.
Plays well with others – It’s equally at home next to grilled chicken as it is on your Thanksgiving table. My family even eats it by the spoonful straight from the pan!

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Ingredients for Easy Creamed Corn Recipe

You won’t believe how few ingredients you need for this creamy dreamy side dish! Here’s what you’ll grab from your kitchen:

4 cups corn kernels – That’s about 6-8 ears if you’re using fresh (my favorite in summer!), or one 16oz bag of frozen works beautifully too
1/2 cup heavy cream – Not whipped, straight from the carton (this is where the magic happens!)
2 tablespoons butter – The real stuff, salted or unsalted both work fine here
1/2 teaspoon salt – Start with this and adjust to taste at the end
1/4 teaspoon black pepper – Freshly cracked if you’ve got it
1 teaspoon sugar (optional) – Just a pinch to balance flavors, especially if your corn isn’t super sweet
1 tablespoon all-purpose flour + 1/4 cup milk – Our secret thickener combo

Ingredient Notes & Substitutions

Life happens – here’s how to adapt when you’re missing something:

Out of heavy cream? Half-and-half works but the texture won’t be quite as luxurious. For dairy-free, coconut milk makes a surprisingly good substitute.
Fresh corn season over? Frozen kernels are my next choice – no need to thaw, just toss them straight in the pan.
Butter alternatives like olive oil work in a pinch, but you’ll lose some of that rich, homey flavor.
Gluten-free friends can swap the flour for cornstarch – just mix it with cold water first to prevent lumps.

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How to Make Easy Creamed Corn Recipe

Alright, let’s turn these simple ingredients into something magical! Here’s exactly how I do it:

Get your pan nice and toasty – Melt the butter in a large skillet over medium heat. You’ll know it’s ready when it stops foaming and starts smelling nutty.
Bring on the corn – Toss in those kernels (frozen is fine!) and let them sizzle for 3-4 minutes, stirring occasionally. You want them to get just a little golden on some edges.
Creamy time! – Pour in the heavy cream, salt, pepper, and sugar if using. Let everything bubble happily together for 5 minutes – the corn will start absorbing that creamy goodness.
The thickening trick – Whisk together the flour and milk in a small bowl until smooth, then drizzle it into the skillet. Stir constantly for 2-3 minutes until the sauce coats the back of a spoon.
Taste and tweak – This is where I always steal a bite! Need more salt? More pepper? Now’s the time to adjust.

That’s it! Total time from start to creamy finish? About 15 minutes flat. I usually serve it straight from the pan because my family can’t wait for it to hit the table.

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Tips for the Best Easy Creamed Corn

Don’t walk away – Cream can go from perfectly thick to scorched in seconds. Keep stirring!
Fresh corn trick – If using fresh ears, scrape the cobs after cutting kernels to get all that milky goodness.
Lumpy sauce? Just give it a quick whisk – it’ll smooth right out.
Make it ahead – The flavors actually improve after resting 30 minutes. Just reheat gently with a splash of milk.

Serving Suggestions for Easy Creamed Corn

This creamy corn shines wherever you put it! My favorite way? Piled high next to juicy grilled steaks or smoky barbecue ribs – the sweetness cuts right through rich meats. For holidays, it’s perfect alongside roasted turkey or baked ham. Honestly though? Some nights I just eat it straight from the bowl with a spoon!

Storage & Reheating Instructions

This creamed corn keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I prefer the stovetop – just warm it gently over low heat with a splash of milk to loosen it up. The microwave works too in 30-second bursts, stirring between each. Freezing? Absolutely! Portion it out and freeze for up to 3 months. Thaw overnight in the fridge before reheating – it’ll taste just as creamy as day one.

Easy Creamed Corn Recipe FAQs

Q1. Can I use canned corn for this recipe?
You sure can! Drain the canned corn well before using. Just know the texture won’t be quite as crisp as fresh or frozen – but it’ll still taste delicious. I like to rinse canned corn lightly to remove that tinny taste.

Q2. How do I make dairy-free creamed corn?
Easy swap! Use coconut milk instead of heavy cream and olive oil (or vegan butter) in place of regular butter. The coconut adds a subtle tropical note that actually pairs nicely with corn. For thickening, mix a teaspoon of cornstarch with water instead of flour and milk.

Q3. Can I prepare this dish ahead of time?
Absolutely! The flavors actually deepen if you make it a few hours ahead. Just store it covered in the fridge and gently reheat with a splash of milk before serving. The sauce might thicken as it cools – that’s normal!

Q4. What’s the secret to extra creamy corn?
Two tricks: First, don’t skimp on the heavy cream – it’s worth it! Second, let the corn simmer gently in the cream mixture for the full 5 minutes to absorb maximum creaminess. Slow and steady wins the race here.

Q5. Can I freeze leftovers?
You bet! This recipe freezes beautifully for up to 3 months. Portion it into freezer bags, press out the air, and lay flat to freeze. Thaw overnight in the fridge and reheat slowly on the stove – add a bit of cream or milk to bring back that silky texture.

Nutritional Information

Here’s the scoop on what’s in each delicious serving (remember, these are estimates – your exact numbers might vary slightly depending on ingredients):

Calories: 180
Fat: 12g
Carbs: 20g
Protein: 4g

Nutritional values can change based on exact ingredients used and portion sizes. This rich side dish is meant to be enjoyed in moderation as part of a balanced meal!

Final Thoughts

There you have it – my foolproof recipe for creamed corn that never fails to impress. Now it’s your turn! Whip up a batch and taste that creamy, comforting magic for yourself. I’d love to hear how it turns out – leave a comment or tag me when you make it. Happy cooking!