Description

This Homemade Creamed Corn recipe offers a rich and comforting side dish perfect for any meal. Made with fresh corn kernels, creamy dairy, and subtle seasonings, it combines buttery sautéed onions and garlic with a smooth, thickened sauce that is both flavorful and satisfying. Easy to prepare on the stovetop, this creamed corn is delightful served warm and makes a great accompaniment to meats, poultry, or vegetarian entrees.

Ingredients

Scale

Vegetables and Aromatics

1 small onion, diced
2 cloves garlic, minced
4 cups corn kernels (fresh or canned drained)

Dairy and Fats

3 tablespoons butter
1 cup milk
1 cup heavy cream
¼ cup cream cheese

Seasonings and Thickeners

¼ teaspoon dried thyme
3 tablespoons flour
1 tablespoon sugar (adjust to taste)
Salt and pepper to taste

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Instructions

Melt butter and sauté aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic and cook gently for 5-10 minutes until fully softened but not browned, maintaining medium heat to prevent color development.
Add thyme and flour: Stir in the dried thyme and flour, mixing until a smooth paste forms. Continue cooking for 1-2 minutes, stirring constantly, until the flour becomes frothy to cook out the raw taste.
Incorporate milk and cream: Gradually pour the milk into the pot while continuously stirring to avoid lumps. Once combined, stir in the heavy cream thoroughly.
Simmer to thicken sauce: Reduce heat to medium-low to maintain a low simmer. Stir constantly until the sauce thickens, about 5 minutes. If it remains thin, slightly raise the heat and continue cooking while stirring until the desired thickness is reached.
Add corn and cream cheese: Stir in the corn kernels and cream cheese, mixing them well into the thickened sauce. Allow the mixture to simmer for another 5-10 minutes until the corn is fully heated through.
Season to taste: Finish by seasoning with sugar, salt, and pepper according to your preference. Stir well and serve warm.

Notes

Use fresh corn when in season for the best flavor, or drain canned corn thoroughly to avoid extra liquid.
Do not brown the onions and garlic; gentle softening is key for a smooth cream base.
Sugar helps balance the natural acidity of the cream and corn but adjust to your taste.
For a lighter version, substitute half-and-half for the heavy cream.
Serve immediately for best texture, or gently reheat on low to avoid curdling.