Best and easiest cream corn recipe with a combination of whole sweetcorn in a thick milky creamed sauce. This cream-style corn is so good as a side dish with pork, chicken, or ham.
Best cream corn recipe
Creamy, melts-in-your-mouth, hints of sweet, and only takes 10 minutes to make- what is not to love about this cream corn recipe?! If you are new to creamed corn (or cream-style corn) it is a side dish originating in Native American cuisine, most commonly eaten as a southern food. Creamed corn is partially puréed, releasing the liquid contents of the kernels. It is basically corn in a creamy sauce, but in this version the addition of cream cheese is where it’s at. It is what makes this creamed corn recipe thick and rich!
Creamed corn ingredients
Creamed corn on a plate is made of 2 (15-ounce cans) of corn combined with gluten-free flour (you can use regular flour if gluten is not an issue), milk, butter, cream cheese, freshly minced garlic, sugar, salt, and pepper for the sauce.
How to make creamed corn from scratch
This cream corn recipe takes 10 minutes or less! In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the grated garlic, cream cheese, flour, butter, sugar, salt and pepper to taste. Mix together until the cream cheese and butter are warmed and melted and it becomes thick. Serve right away garnished with chives.
Remove ¾ cup of the creamed corn and puree it in a food processor. Then add it back into the pot and mix together before serving.
FAQs and Expert Tips
Yes, both cream style corn and creamed corn are the same thing, both made with a milk or cream, a thickener, and corn partially pureed.
Yes, you can simply use 1 (16-ounce bag) of frozen corn and let it thaw first before using.
If you are using a cream corn can, you can make it better by adding mincing in 1 garlic clove, fresh corn, and 1-2 tablespoons of whipped cream cheese to give it more flavor.
Cream corn is a wonderful side dish to serve with ham, pork (even jackfruit pork), chicken, or steak. Also, serve it next to these other side dishes:
Brussels Sprouts Gratin
Easy Roasted Asparagus and Carrots
Oven Roasted Brussels Sprouts
Garlic Parmesan Carrot Fries
Asian Green Beans
Unfortunately yes, as cream corn sauce is from milk, butter, and in these case the addition of cream cheese. If you want a cream corn recipe without dairy in it, please comment in the comments and let me know!
Flour acts as a wonderful thickener, along with tapioca flour.
To make cream corn lower in fat, use whipped cream cheese or light cream cheese and 2%, 1% or non-fat milk.
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Cream Corn Recipe (Cream-Style Corn)
- 2 14.5 ounce canned corn
- ¾ cup whole milk (for a lighter dish, use non-fat, 1% or 2% but whole tastes best)
- ⅓ cup whipped cream cheese or regular
- 1 tablespoon unsalted butter
- 1 tablespoon gluten-free flour
- 1 garlic clove grated
- 1 teaspoon sugar (I used monk fruit)
- salt to taste (I used about ¼ teaspoon-½ teaspoon)
- ½ teaspoon fresh black pepper
- In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the cream cheese, flour, butter, grated garlic, sugar, salt, and pepper. Mix together until the cream cheese and butter are warmed and melted and it becomes thick, about 5 minutes.
- Remove ¾ cup of the creamed corn and puree it in a food processor or blender. Then add it back into the pot and mix together before serving. Garnish with chives or fresh parsley.