Super Creamy Skillet Creamed Corn

Discover the rich and creamy delight of homemade Creamed Corn. Made with fresh sweet corn kernels, butter, and half-and-half, this classic side dish is a Southern favorite made on busy weeknights and special occasions.  

 

A Cream Corn Recipe That’s Not Mushy

Sometimes, the most delicious recipes are the simplest. With just four ingredients and a large skillet, you can have the perfect side dish ready in just ten minutes. This easy recipe truly only takes a couple of minutes, but it feels so much more decadent than the canned stuff you’re probably used to. Plus it’s not mushy!

Summer means it’s corn season—and we all know how much I love using in-season produce. The hardest part of this recipe is shucking the corn husks and cutting the corn off the cob, but trust me, it’s so worth it! The natural sweetness of fresh corn shines through the creamy, buttery sauce. I find myself going for seconds all the time! 

Skillet creamed corn is so much better than the canned version. I have a hard time with the mushy texture of canned cream corn. For this recipe the corn will not break down, it just absorbs the cream.

Once you’ve prepped the corn, you simply simmer the corn in half-and-half until the kernels have absorbed all the butter and cream. It has a beautifully creamy texture that doesn’t take all day to make! That’s a win in my book. I may be biased, but I truly think this is the best way to make the classic dish. 

Some of you non-Southerners might only see creamed corn on the table at Thanksgiving dinner, but this simple side dish with corn kernels and cream is a staple down here.

It’s such a versatile side, it’s great with coco-cola ribs but also pairs well with steak marsala, pork tenderloin or an Easter ham. And of course it’s so nice at Thanksgiving to have a quick and easy side dish that compliments everything and doesn’t take up oven space.

Fall In Love With This Homemade Recipe

• Simple Ingredients – Corn cobs, cream, butter, and herbs—that’s your whole grocery store list. 
• Nostalgic Comfort – This recipe reminds me of big family dinners and yummy holiday meals. 
• Creamy Sauce – There is no need to make a roux or mess around with extra steps. All you need to do is let the half-and-half absorb into the corn.

Just 4 Ingredients

Fresh Corn – You’ll need about five ears of good ol’ regular corn on the cob. 

Butter – Can’t have corn without it! 

Half-and-Half – I love the texture that half-and-half gives. You could also use heavy whipping cream for an even creamier version.
Fresh Thyme—This herb packs a sweet and savory punch, amplifying the natural sweetness of the corn. This is optional but it does add a nice flavor boost.

It’s So Simple to Make

Step One: Boil Corn Cobs

Bring a large pot of salted water to a boil, add corn, and cook for five minutes. You are just softening them up, not fully cooking the corn. Remove the cobs from the water and let them cool before cutting the kernels from the cobs with a sharp knife.

Step Two: Sauté Corn

Melt the butter in a skillet on medium-low heat. Add the corn and cook, stirring, for about 3 minutes or until softened but not mushy. 

Step Three: Cream The Corn

Increase the heat to medium and slowly add the cream, stirring until all the liquid has been absorbed, about 8-10 minutes. Add salt and pepper to taste before removing from the heat and adding the fresh thyme.

Can I Use Frozen Corn?

Yes! Frozen corn is picked at the peak of freshness before it is frozen, so it will still have tons of flavor. I recommend going with sweet yellow corn and let the frozen corn come to room temperature and microwave it for about 2 minutes instead of boiling for like you would fresh corn. 

Make This Easy Creamed Corn Recipe Your Own

There are so many different ways to transform this creamed corn into something magical! Here are a few ideas:

• Add freshly grated parmesan cheese for a subtle cheesy flavor. 
• Add a smoky flavor by crumbling crispy bacon on top. 
• ​Add a dash of cayenne pepper, paprika, or your favorite hot sauce for a little heat. 
• Use heavy cream to make it creamier.

How To Store Skillet Creamed Corn

In The Fridge: Let the corn cool completely before placing it in an airtight container and refrigerating it for up to three days. To reheat, gently simmer with a splash of cream and butter until warmed through. 

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.