Description

This Creamed Corn recipe blends sweet kernels with cream, milk, butter, and a hint of thyme for a luxuriously smooth texture. Finely diced shallots add a savory base, while a pinch of cayenne brings gentle warmth. It’s an easy, irresistible side dish perfect for holidays, potlucks, or cozy nights in.

Ingredients

Scale

1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons finely diced shallot
5 cups (about two 12-ounce bags) frozen sweet corn, thawed
1 cup heavy cream
¼ teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Optional: freshly grated Parmesan for serving

Instructions

Prepare the thickener: In a small bowl, whisk flour into cold milk until smooth and no lumps remain. Set aside.
Sauté the shallot: In a large skillet or saucepan, melt butter over medium heat. Add shallot and cook 2–3 minutes until soft and fragrant.
Add the corn: Stir in the thawed corn and cook for 3–4 minutes, allowing it to warm through and slightly caramelize.
Add the liquids: Pour in the milk mixture and heavy cream. Stir to combine.
Season: Add thyme, cayenne, salt, and pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Finish and serve: Taste and adjust seasoning. If using, stir in freshly grated Parmesan for extra richness. Serve warm, garnished with a sprinkle of thyme or black pepper.

Notes

Active time: 10 minutes; passive (simmering) time: 10–12 minutes.

For an extra-creamy texture, pulse a cup of the corn in a blender and stir it back into the pot. It gives the dish body without masking the kernels’ texture.