Homemade Creamed Corn
Silky homemade creamed corn made with real cream, butter, and fresh corn for the richest flavor. A quick Southern side dish that tastes far better than canned versions.
Pin Share Print Servings: 6 servings
Calories: 295kcal
Cost: $6–$8
Equipment
- 1 Large skillet or sauté pan (Wide pan helps sauce thicken evenly)
- 1 Blender (For blending part of the corn)
- 1 Wooden spoon (For stirring cream mixture)
- 1 Sharp knife (If cutting kernels from fresh cobs)
- 1 Measuring cups/spoons (For accurate creamy sauce)
Ingredients
Corn Base
- 6 cups corn kernels - Fresh or frozen
- 3 tablespoon unsalted butter - —
- 2 cloves garlic, minced - —
- ¼ teaspoon onion powder - —
Creamy Sauce
- 1 cup heavy cream - —
- 4 oz cream cheese, cubed - —
- 2 tablespoon sugar - —
- 1 teaspoon salt - —
- ½ teaspoon black pepper - —
- pinch — cayenne pepper - Optional
Finishing
- 2 tablespoon fresh chives or parsley - Chopped
- 1 tablespoon butter - Optional for richness
Instructions
- Cut kernels off cobs or thaw frozen corn; reserve 1 cup for blending.
- Melt butter, cook garlic and onion powder lightly.
- Blend 1 cup corn with a splash of cream.
- Stir in remaining kernels.
- Add cream, cream cheese, sugar, salt, pepper.
- Cook 8–10 minutes until thick and creamy.
- Stir in herbs and extra butter if desired
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 185g | Calories: 295kcal (15%) | Carbohydrates: 28g (9%) | Protein: 5g (10%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 365mg (16%) | Potassium: 290mg (8%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 1050IU (21%) | Vitamin C: 7mg (8%) | Calcium: 70mg (7%) | Iron: 0.7mg (4%)