Homemade Creamed Corn

Gari McMellon

A quick, from-scratch creamed corn made with canned whole kernels. One can stays whole for texture, while the other is lightly processed to release the corn’s natural starch, then everything is gently simmered with butter, cream, and cream cheese for a rich, sweet, and comforting side dish.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course dinner, lunch, Side Dish

Cuisine American

Ingredients

2 cans (15 oz each) whole kernel corn
2 tbsp butter
2/4 cup heavy cream or milk or a mix of both
4 oz full-fat cream cheese, cut into small cubes
1/2 tsp kosher salt, or to taste
1/4 tsp white pepper
1 tbsp pure cane sugar optional

Instructions

Prepare the corn
Drain both cans of corn well.
Set one can aside to keep whole.
Place the second can of drained corn into a food processor or blender and pulse a few times until the kernels are broken and creamy, but not smooth.
Heat the corn
Place a large skillet over medium heat and add the butter. Once melted, add both the whole corn and the processed corn. Stir and cook for 2–3 minutes, until the corn is heated through.
Add the dairy
Pour in the heavy cream and milk. Stir well and reduce the heat to medium-low.
Melt in the cream cheese
Add the cream cheese cubes to the skillet. Stir gently until the cream cheese melts completely and the sauce becomes smooth and creamy, about 3–5 minutes.
Season and finish
Add the salt, white pepper, and optional sugar. Stir and let the creamed corn simmer gently until thickened to your liking. Taste and adjust seasoning as needed.

Tips for Success

Pulse the corn just enough to break the kernels, over-blending will make the dish pasty.
Keep the heat gentle after adding the dairy to prevent scorching.
The creamed corn will thicken slightly as it cools.

Keyword comfort food, creamy, quick, vegetarian

Tried this recipe?Let us know how it was!