Easy Creamed Corn

White bowl filled with cream corn, serving spoon, off to the side is a wedge of parmesan cheese.

5 from 4 votes

This southern style Homemade Creamed Corn comes together quick and easy. Flavored with butter, onion and garlic for a flavorful side! This dish can be made with fresh, frozen or canned corn.

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

2 tablespoons unsalted butter
1/4 cup white onion minced
2 cloves garlic minced
3 cups corn (1 lb frozen or 8 ears fresh or 2-15 ounce cans)
1 cup half and half
1/4 cup parmesan freshly grated
salt and pepper to taste

Instructions

Heat a medium size saucepan over medium heat.
Melt butter. Add minced onion and cook until softened.
Meanwhile prepare the corn: If using fresh, cut the corn from the cob and using the flat part of the blade scrape the cob to get as much of the milk from the cob as possible. If using frozen, thaw the corn according to directions and drain any excess moisture. If using canned, drain the corn.
Add the garlic and corn to the saucepan. Pour in the half and half. Stir to combine. If using fresh corn allow the corn to cook about 5 minutes to soften before moving on to the next step.
Remove 1 cup of the corn and blend using a blender or food processor. Can also use an immersion blender and blend to desired consistency in the pot.
Add blended corn back to the saucepan. Bring mixture to a simmer. Cook for about 5 minutes until heated through.
Remove from the heat, add in the fresh grated parmesan. Stir while the parmesan melts into the corn.
Add salt and pepper to taste.
Serve warm.

Video

Notes

Corn:

Fresh corn: For this recipe you will need about 8 ears of corn to get the amount of kernels needed. Cut the corn off the cob. Use the flat end of the blade to squeeze out the milk from the cob. This will help add more flavor to the finished creamed corn recipe.
Frozen corn: Thaw the corn according to directions. Drain any excess water, but I don’t find that the corn needs to be patted dry for this recipe to turn out.
Canned corn: Drain the corn, remove as much excess liquid as possible.

Other Notes:

Make Ahead: store in a sealed container in the refrigerator and simply reheat on the stovetop, or add to a slow cooker to heat and serve.
Variations: some ideas for additions to make this recipe your own include: jalapeños or Green Chiles, fresh herbs such as parsley, thyme, dill, chives or basil, cooked bacon crumbled and served on top, or fresh diced tomatoes on top for a fun colorful summer side.
Storage & Freezing: store in a sealed container in the refrigerator for up to 5 days. This can also be frozen for 2-3 months. Store in a sealed freezer safe container. Thaw overnight in the refrigerator and reheat on the stovetop when ready to serve.

Nutrition