Cream Corn Recipe

Creamy, buttery sweet corn transformed into a velvety side dish—quick to make and perfect with roasted meats or as a comforting addition to holiday plates.

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Course: Side Dish

Cuisine: American

Keyword: cream corn, creamed corn, corn side dish, comfort food, quick sides

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 190kcal

Ingredients

4 cups corn kernels fresh or thawed frozen
1 cup heavy cream or half-and-half
2 tbsp unsalted butter
1 tbsp all-purpose flour optional
2 tbsp milk
1 tsp sugar optional
1/4 tsp salt or to taste
1/8 tsp freshly ground black pepper
1 tbsp chopped fresh chives or parsley optional
Pinch of smoked paprika or cayenne optional

Instructions

Heat a medium skillet over medium heat and add the butter; let it melt without browning.
Add the corn kernels and stir to coat in butter, cooking 2–3 minutes until heated through and slightly glossy.
Sprinkle the flour over the corn, if using, and stir for 30–45 seconds to remove the raw flour taste.
Pour in the heavy cream and milk, stirring constantly to combine the flour and cream into a smooth sauce.
Bring the mixture to a gentle simmer, reduce heat to low, and cook 4–6 minutes until the sauce thickens slightly.
Taste and add sugar if corn lacks sweetness, then season with salt and pepper to taste.
If you prefer a silkier texture, mash about 1/4 cup of the corn with the back of a spoon into the sauce and stir to incorporate.
Stir continuously for a minute to integrate flavors, keeping the heat low to avoid scorching.
Finish with a small pat of butter for extra gloss and adjust seasoning one final time.
Transfer to a warmed serving bowl and sprinkle with chopped chives or parsley and a pinch of smoked paprika or cayenne if desired. Serve immediately while warm.

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