How to make topping corn cream with whipping cream năm 2024

Make creamed corn from scratch in just 15 minutes with my easy creamed corn recipe. The juicy corn kernels are cooked in a scrumptious buttery cream sauce to make the perfect quick and easy side dish.

I love love love fresh fried corn. It is worth every bit of the time spent shucking, silking, cutting, scraping, and cooking. I also love that frozen corn you get in the butter sauce too. But sometimes I don’t have time to make creamed corn from scratch and buying that pre-made stuff costs a fortune if you’re feeding a crowd, which is where this recipe comes in. This is the perfect happy middle between the two. Super easy because you begin with frozen corn and it tastes like what those corn-in-butter-sauce people were trying to model theirs after. Oh have mercy, this stuff is so good!

So, all you’re going to need to make my easy creamed corn recipe is frozen corn kernels, heavy cream, butter, salt, and pepper. Plus my secret ingredient: sugar to bring out the corn’s sweetness. Now, this side dish is going to be ready in 15 minutes. All you need to do is melt the butter in a skillet, stir in the corn, cream, and sugar, and season with salt and pepper. That’s all there is to it!

Who needs canned creamed corn when you have my easy creamed corn recipe, right? There’s just something about the juicy corn covered in a buttery cream sauce that’s irresistible. I’ve included lots of serving suggestions below, but this side dish is very versatile. Another reason to love this quick and easy recipe, right? Okay, let’s get cooking, y’all.

Recipe Ingredients

• Frozen whole-kernel corn
• Heavy whipping cream
• Unsalted butter
• Salt
• Black pepper

How to Make My Easy Creamed Corn Recipe

Melt your stick of butter in a large skillet.

Add in your frozen corn.

Stir that up and let it cook for a few minutes until the corn thaws a bit.

Add to the .

Oh my goodness gracious alive, this stuff is heavenly.

Do you ever add whipping cream to your coffee? Pure dairy/java heaven.

I like to add in just a tablespoon of sugar now as well to really bring out the sweetness of the corn and cream.

Season with salt and black pepper according to your taste.

I like a good bit of salt but you may not.

Give that a good stir and continue cooking until the corn is cooked through and the mixture is thick (10 to 15 minutes).

It will look a little like this when ready to serve to your hungry family.

Now grab a spoonful of that delicious cream corn…

And enjoy it as a side dish with the of your choice, like Southern fried chicken.

Storage

• Store leftover creamed corn in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
• You can also freeze homemade creamed corn for up to 3 months. Thaw in the fridge before reheating as above.

Recipe Notes

• You can use canned corn if you like, I just prefer frozen corn kernels. You can also use fresh corn kernels, but you’ll need about 8 ears of sweet corn.
• If you want to give your creamed corn a little kick, add a pinch of cayenne pepper and a pinch of ground nutmeg. Trust me, this combo is good!
• Another popular seasoning to add to homemade creamed corn is 2 sprigs of fresh thyme or a couple of teaspoons of dried thyme. Stir this in when you add the salt and pepper.
• For cheesy creamed corn, serve with a sprinkle of freshly grated parmesan cheese or shredded cheddar cheese.

Recipe FAQs

What do you serve with creamed corn?

There are endless ways to serve creamed corn:

• Enjoy it as a Thanksgiving side dish this holiday season along with favorites like turkey breast, cranberry sauce, and green bean casserole.
• Serve it as a side with barbecue or grilled meats as the , like grilled chicken, beef brisket, pork chops, and pulled pork.
• Take it to your next potluck. It tastes delicious paired with hot dogs and burgers.
• You can also serve your cream corn with a garnish: chopped cooked bacon bits, jalapeno slices for heat, or chopped fresh parsley are just some ideas.

Can I make creamed corn in advance?

Yes, your cooked creamed corn will last in the fridge for up to 4 days, so feel free to make it ahead of time. Then when it’s time to serve, quickly reheat it in the microwave or on the stovetop.

Check out these other tasty corn recipes:

Baked Corn on the Cob With Herb Butter

Crock Pot Creamed Corn Recipe

Jiffy Corn Casserole

Potato Corn Chowder

Summer Corn Salad

Superfast Corn Succotash Recipe

Make creamed corn from scratch with my easy creamed corn recipe. The juicy corn kernels are cooked in a buttery cream sauce to make the perfect quick and easy side dish.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Side Dish

Cuisine: American

Keyword: corn, creamy

Servings: 8

Calories: 253kcal

• 32 ounces frozen whole kernel corn
• 1 stick unsalted butter
• 1 cup heavy cream
• 1 tablespoon sugar
• salt and pepper to taste
• Place butter in a large skillet over medium heat to melt. 1 stick unsalted butter
• Add frozen corn. 32 ounces frozen whole kernel corn
• Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
• Add whipping cream, sugar, and salt and pepper to taste. 1 cup heavy cream, 1 tablespoon sugar, salt and pepper to taste

Continue cooking over medium heat, stirring constantly to prevent the cream from scorching, for 10 to 15 minutes, until the corn is cooked through and the sauce is thick.

What is the cream in cream corn made of?

Creamed Corn Ingredients Cream: Heavy whipping cream is the key to the creamy, decadent texture. Sugar: A tablespoon of white sugar adds a hint of sweetness. Seasonings: This creamed corn recipe is simply seasoned with salt and pepper. Butter: Butter adds richness and flavor.

How do you make cream corn thick?

The answer to thick and smooth creamed corn If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

How do you can cream style corn?

Measure kernels, pulp and milk together. For each 2 cups (500ml), add 1 cup (250 ml) water. Bring to a boil; reduce heat, boil gently 3 minutes. Ladle corn and liquid into 500 ml jars; do not use 1 L jars.

What can I substitute for creamed corn in a recipe?

One substitute that can be used is frozen corn kernels. These can be cooked and pureed to create a creamy consistency similar to creamed corn. Canned corn can also be a viable alternative, although it may have a slightly different taste and texture compared to fresh corn.