Go Back

Creamed Corn Fall Side Dish

A creamy, sweet corn dish perfect for autumn, ideal as a side for roasted meats or veggie platters.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen corn Ensure to use fresh corn for best flavor, or frozen if preferred.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter or dairy-free version.
  • 1/2 cup milk
  • 4 tablespoons unsalted butter For best flavor, avoid browning.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup grated Parmesan cheese Optional topping for added flavor.

Method
 

Preparation
  1. If using fresh corn, remove the kernels from the cob. For frozen corn, measure out 4 cups and set aside.
  2. In a large saucepan, melt the unsalted butter over medium heat. Allow it to bubble slightly but not brown.
  3. Stir the corn into the melted butter, mixing well. Cook for about 5 minutes until heated through and tender.
  4. Slowly pour in the heavy cream and milk, stirring continuously until well combined.
  5. Add the salt, black pepper, garlic powder, and onion powder. Mix well and simmer for 10-15 minutes, stirring occasionally, until thickened to your liking.
  6. If using Parmesan cheese, stir it in at the end for a burst of flavor. Let it melt completely before serving.
  7. Ladle the creamed corn into a serving dish and enjoy warm with your favorite main courses.

Notes

Store in an airtight container in the fridge for up to 3 days. Can be frozen for a month. Reheat on the stovetop, adding milk or cream if necessary to restore consistency.