Creamed Corn
This comforting and creamy creamed corn recipe is a simple, seasonal side dish that showcases the sweet flavor of corn. Perfect for any meal and easily adaptable.
Ingredients
Base Ingredients
- 4 cups frozen corn Fresh corn can be used for a seasonal twist.
- ½ cup heavy cream Can substitute with half-and-half or coconut milk for non-dairy.
- ½ cup milk Use whole milk for a richer taste.
- ¼ cup butter Cut into small cubes for even melting.
- ¼ teaspoon salt Adjust to taste.
- ¼ teaspoon pepper Adjust to taste.
- 1 tablespoon sugar Optional; reduces sweetness if omitted.
- ½ teaspoon garlic powder
Instructions
Slow Cooker Method
- In a slow cooker, combine all ingredients: frozen corn, heavy cream, milk, butter, salt, pepper, sugar, and garlic powder.
- Scatter the butter in small cubes across the top so it melts evenly as the pot warms.
- Stir to combine and ensure the dairy is evenly mixed with the corn and seasonings.
- Cover and cook on low for 4–6 hours or until heated through and creamy, checking at 3.5–4 hours for your slow cooker’s efficiency.
- Stir well before serving. For extra creaminess, scoop a cup or so into a blender or use an immersion blender to puree half the mixture, then stir it back in.
Stovetop Variation
- Melt the butter in a medium saucepan over medium heat.
- Add the corn and seasonings, then pour in the milk and cream.
- Simmer gently for 8–12 minutes, stirring often, until thickened and creamy.
Roasted Fresh Corn Variation
- Roast fresh corn in the oven or on a grill until charred.
- Cut the kernels off the cobs and proceed with the recipe.
Notes
For best texture, adjust liquid as needed and consider using toppings such as fresh herbs or crumbled cheese. This recipe is great for make-ahead meals and freezes well for up to 3 months.