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Homemade Creamed Corn

A cozy, nostalgic dish that combines fresh corn with a creamy base, perfect for weeknight dinners or holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen corn kernels (about 4 ears fresh)
  • 1 small yellow onion, finely chopped
  • 2 tbsp unsalted butter (or olive oil for a lighter/vegan option)
  • 1 clove garlic, minced
  • 1/2 cup whole milk (or unsweetened plant milk) almond, oat, or coconut
  • 1/2 cup heavy cream (or full-fat coconut milk or cashew cream for vegan)
  • 1 tbsp cornstarch (or 1½ tbsp all-purpose flour) or 1 tbsp arrowroot for gluten-free
  • 1 tsp sugar (optional) balances corn sweetness
  • 1 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper
  • 2 tbsp finely chopped fresh chives or parsley
  • 1/4 cup grated Parmesan or sharp cheddar (optional) omit for vegan
  • 1 pinch smoked paprika or cayenne (optional) for a little heat

Method
 

Preparation
  1. If using fresh ears, cut kernels off the cob. Run the back of your knife down the cob to release the creamy corn milk.
Cooking
  1. In a large skillet over medium heat, melt butter (or heat oil). Add chopped onion and sauté 3–4 minutes until soft and translucent.
  2. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add corn kernels and cook 5–7 minutes, stirring occasionally, until corn is bright and just starting to blister.
  4. In a small bowl, whisk cornstarch (or flour) into the milk until smooth. Pour milk mixture and cream into the skillet with the corn. Add sugar, salt, and pepper.
  5. Bring to a gentle simmer and cook 4–6 minutes, stirring, until the sauce thickens to your liking.
  6. Stir in Parmesan (if using) and chopped chives/parsley. Taste and adjust seasoning. For smoky or spicy notes, add a pinch of smoked paprika or cayenne.
  7. Transfer to a serving bowl and garnish with extra herbs. If the sauce gets too thick after cooling, reheat with a splash of milk.

Notes

Vegan swap: Use olive oil or vegan butter, full-fat coconut milk or cashew cream, and omit cheese for a dairy-free version. Gluten-free: Use cornstarch or arrowroot instead of flour. Low-carb: Swap half or all the corn for riced cauliflower. Make it lighter: Use low-fat milk and reduce butter. Add-ins: Consider crisp bacon bits or roasted poblano. Store leftovers in an airtight container for 3–4 days or freeze up to 2 months.