Creamed Corn Recipe

Overhead view of creamed corn in a sauce pan garnished with fresh parsley.

5 from 4 votes

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Total Cost: $5.29 recipe / $0.66 serving

Servings: servings (½ cup each)

Calories: 137kcal

Author: Jess Rice

Equipment

Saucepan

Ingredients

6 corn cobs or 4 cups of frozen corn, $3.00*
5 Tbsp salted butter $0.60**
1 Tbsp flour $0.01
1 cup half & half $0.89**
1 Tbsp granulated sugar $0.02
½ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.02
½ cup Parmesan cheese shredded, $0.74**

Instructions

Husk and shave your ears of corn and set aside. If using frozen corn, rinse it well, strain, and set aside.
In a saucepan, melt salted butter and add flour and whisk together over medium heat to make a light roux.
Add half & half, sugar, salt and pepper and whisk together until smooth.
Cook down until a gravy-like sauce forms.
Add corn, tossing until completely coated. Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you're using frozen, so taste often!) Take the pan off the heat and stir in the shredded Parmesan until melted.
Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Fresh and frozen corn work perfectly well in this creamed corn recipe. When I was testing this recipe, the price between the two was negligible, so I went with fresh ears of corn because I prefer the texture to have a little more bite. If you're going to use frozen corn, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.

**If you're avoiding dairy, you can swap the half & half with the same amount of full-fat coconut milk plus dairy-free substitutes for the butter and cheese.

Nutrition

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