Creamed Corn

How to Make Creamed Corn

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1. If you are using fresh corn, stand each cob upright and slice off the kernels. Scrape the back of the knife down the bare cobs over the bowl to collect the milky liquid, and add it to the kernels.

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2. Melt the butter in a large, deep frying pan over medium heat. Add the onion and cook for 4 minutes until softened but not coloured.

   Mark done Start 4 min timer

3. Add the corn and cook for 5 minutes, stirring, until it is hot through and the kernels look glossy.

   Mark done Start 5 min timer

4. Sprinkle the cornflour over the corn and stir for 1 minute.

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5. Pour in the milk and cream, add the sugar, salt, pepper and thyme and bring to a gentle simmer. Cook for 10 minutes, stirring often, until the sauce is thick and clings to the corn.

   Mark done Start 10 min timer

6. Blend about a third of the mixture with a stick blender for a few pulses, or scoop a third into a jug and blend it, then stir it back in.

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7. Taste and add more salt, pepper or cayenne if it needs it, and serve hot.

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Tips for Making Creamed Corn

• Blend only part of it. Puréeing everything makes soup, whereas a third gives you a silky sauce with whole kernels for texture.
• Taste the corn before adding the sugar. Fresh summer corn is very sweet and may need none, while frozen corn often needs the pinch.
• Keep the simmer gentle. A hard boil can make the cream split and the corn tough.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Creamed Corn

• Roast turkey
• Fried chicken
• Pulled pork

Storing & Reheating Creamed Corn

Keeps in the fridge for up to 4 days and thickens as it cools, so loosen it with a splash of milk when reheating over low heat. Freezes for up to 2 months, though the cream may separate slightly; whisk it as it warms.

Creamed Corn FAQ: Common Questions

Creamed Corn Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.