You can buy canned creamed corn, but some days I make creamed corn from scratch, and I find that it tastes so much better. It reminds me of family dinners, the kind where something warm and creamy always found a place on the table. The corn stays a little crisp in a silky mix of milk, butter, and salt. It’s sweet and savory at the same time, the kind of comfort that makes even a simple dinner feel full.
This is one of those side dishes that feels easy but never plain. I make it for weeknight dinners as often as I do for holidays. It works next to roasted chicken, beans, or pasta, and always makes the plate feel a little more special.
Why I love this
- It goes with almost anything, roasted chicken, pork, or holiday sides, and it never feels out of place.
- It tastes rich and homemade, even though it only takes a few minutes on the stove.
- The corn stays sweet and a little crisp, so every bite has texture.
- The sauce turns thick and silky, with just enough butter to make it feel special.
Ingredients (with subs)
Base
Corn
- Frozen mini corn on the cob. If unavailable, use frozen yellow sweet corn or canned corn (not preferred).
Cream Mixture
- Heavy cream
- Honey
- Freshly cracked black pepper
- Half and half
- Gluten-free flour
Finish
- Salt to taste
- Fresh thyme for topping
Instructions
Start by boiling the corn until it’s tender, then slice off the kernels. You can do this ahead of time if you want, just keep them chilled until you’re ready to cook.
In a small bowl, whisk the half and half with the flour until smooth and set it aside. This will thicken everything later.
Set a skillet over medium heat and melt the butter. When it’s bubbly, toss in the shallots and let them cook until they start to soften and smell sweet. Add the corn and stir so everything gets coated in that buttery base.
Pour in the heavy cream and let it simmer. Give it a few minutes to cook down a bit, then add the honey and cracked pepper. The honey’s what makes this one taste round and balanced, so use something good if you can.
Once the corn starts to soften and the cream thickens slightly, pour in the half and half and flour mixture. Stir and let it simmer until it turns thick and creamy, about five minutes or so.
Now, take out about a cup of the mixture and blend it until smooth. You can use a handheld blender or a food processor. Pour that back into the skillet and stir it through. This gives you that velvety base while keeping bits of corn for texture.
Taste and season with salt. Finish with a few leaves of fresh thyme on top before serving. It’s sweet, creamy, and just a little savory, exactly what creamed corn should be.
Top Tips
Good honey makes a difference here, but sugar works fine if that’s what you have
Blend only part of the mixture so it stays creamy but still has texture
Whisk the flour into the half and half first so the sauce thickens evenly
Fresh thyme or chives on top keep it light and bright
It reheats beautifully, just do it low and slow so the cream doesn’t split
What to serve this with
This creamed corn fits perfectly with roasted chicken, pernil, or Latin-style roast pork. It also goes well with chicken thighs with cilantro and garlic or shrimp in tomato sauce for an easy weeknight meal. During the holidays, I love serving it with arroz con gandules or alongside roasted vegetables to balance out all the savory dishes.
If you try this recipe, I’d love to hear how it turns out for you. Leave a comment below, I try and read them all.
Prep
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Boil the corn until tender, then slice the kernels off and set aside.
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In a small bowl, whisk the half and half with the flour until smooth and set aside. Dice the shallots.
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Melt the butter in a skillet over medium heat. Add the diced shallots and cook until soft and fragrant. Add the corn and stir to coat.
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Pour in the heavy cream and cook for 4 to 5 minutes, stirring occasionally. Add the honey and pepper and continue cooking until the corn starts to break down.
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Whisk in the half and half and flour mixture. Cook for another 4 to 5 minutes, stirring often, until the mixture thickens and turns creamy.
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Blend about one cup of the mixture with a handheld blender or in a food processor until smooth, then stir it back into the skillet.
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Add salt to taste and top with fresh thyme before serving.
- Using frozen mini corn on the cob yields slightly lower sugar than canned corn.
- If you swap honey for sugar, the calorie count stays roughly the same.
- Using light cream or whole milk instead of heavy cream will reduce calories by about 40–50 per serving.
