Homemade Creamed Corn is creamy, delicious, and simple. It’s quick and easy to make at home and so much better than store-bought canned creamed corn.
- 2 tablespoons butter
- 1/4 cup onions, diced
- 4 cups corn kernels, fresh, frozen, or canned
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- In a large skillet, melt butter over medium-high heat until bubbly, about 2 minutes. Add onion and sauté until tender, about 2 minutes.
- Add corn kernels and cook until softened, about 3-4 minutes.
- Add cream, salt, and pepper and bring to boil. Stir constantly and simmer over medium heat until creamy and thickened to a desired consistency, about 5-7 minutes.
- Serve warm.
How to store: Transfer any leftover creamed corn (once cooled to room temperature) to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
How to freeze: To freeze creamed corn, place it in a freezer-safe container or a sealed heavy duty freezer bag and freeze for up to three months. Make sure to leave some room in the container to account for expansion. When ready to serve, thaw the creamed corn in the refrigerator overnight and then reheat in the microwave or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: creamed corn, how to make creamed corn,