Creamed Corn
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Velvety Creamed Corn! It’s made with fresh corn, rich butter, and creamy half and half. It’s incredibly easy to make and the perfect side dish for summer!
This post is sponsored by Danish Creamery. All thoughts and opinions are my own.
The Best Homemade Creamed Corn
Once you taste this it’s practically guaranteed that you’ll never be able to go back to canned creamed corn again. This homemade creamed corn is a million times better!
It’s fresher, creamier, has a better texture, and of course it doesn’t taste canned. It’s something you’d be proud to serve to company.
Plus it’s a breeze to prepare and only requires a handful of basic ingredients.
One thing that makes exceptionally tasty is using a fair amount of this key ingredient – Danish Creamery Premium Butter! It has a pure luxurious taste, delicious richness, and it’s a consistently reliable product that will upgrade whatever you add it to.
Danish Creamery has been using the same recipe since 1895. Using just two ingredients, high quality cream and a touch of sea salt.
Try it and you’ll see that adding this delectable butter to this creamed corn recipe makes it supremely delicious!
WATCH THE CREAMED CORN VIDEO
Creamed Corn Recipe Ingredients
You only need 5 ingredients to make it (plus salt and pepper)!
- 1/4 cup Danish Creamery Premium Butter, cut into 1 Tbsp pieces
- 5 cups fresh yellow corn (from about 5 to 6 ears)
- 2 1/2 Tbsp all-purpose flour
- 1 1/2 cups half and half
- 1 Tbsp honey
- Minced fresh chives, for serving (optional)
- Salt and black pepper
How to Make Creamed Corn from Scratch
- Melt butter in a 12-inch saute pan or skillet over medium-high heat.
- Add corn and saute 4 minutes (or until it’s lost the dull raw appearance and is more vibrant in color).
- Reduce heat to medium. Add flour cook and toss constantly, 1 minute longer.
- While stirring slowly pour in half and half, then honey. Season with salt and pepper to taste.
- Cook stirring constantly and scraping pan until mixture has thickened, about 2 minutes.*
- Serve warm with chives.
Possible Substitutes
- Frozen corn will work instead of fresh corn (a good option during winter months).
- Parsley can be used in place of chives.
- Rice flour can be used in place of all-purpose flour for a gluten-free alternative.
- White sugar or real maple syrup will work in place of honey.
- 1 cup whole milk and 1/2 cup heavy cream will work great in place of half and half.
Variations
- Creamier texture: For a more creamed consistency you can blitz the corn with an immersion blender (off heat at the end) to chop it up some.
- Add mix-ins: bacon, sharp cheddar, or sautéed bell peppers would all be great options.
- Make it spicy: add roasted diced jalapeños at the end.
Storage and Reheating
- Any leftover should be stored in the fridge in an airtight container.
- It will keep in the fridge for up to 2 days.
- For best results reheat on the stovetop over low heat thinning with a little milk and butter as needed.
- Microwave reheating is not recommended.
More Things to Make with Corn
- Corn Casserole
- Corn Salad
- Grilled Corn on the Cob or Grilled Mexican Street Corn
- Slow Cooker Creamed Corn
- Corn Chowder
Follow Cooking Classy
Creamed Corn
Ingredients
- 1/4 cup Danish Creamery Premium Butter, cut into 1 Tbsp pieces
- 5 cups fresh yellow corn kernels (from about 5 to 6 ears)
- 2 1/2 Tbsp all-purpose flour
- 1 1/2 cups half and half
- Salt and black pepper
- 1 Tbsp honey
- 1 Tbsp minced chives (optional)
Instructions
- Melt butter in a 12-inch saute pan or skillet over medium-high heat.
- Add corn and saute 4 minutes (or until it's brightened in color).
- Reduce heat to medium. Add flour, cook and toss constantly, 1 minute longer.
- While stirring slowly pour in half and half, then honey. Season with salt and pepper to taste.
- Cook stirring constantly and scraping pan until mixture has thickened, about 2 minutes.*
- Serve warm with chives.