Go Back
–+ servings
Old Fashioned Creamed Corn with a wooden spoon scooping from the skillet.
No ratings yet
Created by: Stefanie

Old Fashioned Creamed Corn


Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
8
Homemade creamed corn is a southern style side dish, made with simple ingredients, and on the dinner table in just 15 minutes.
8

Ingredients

  • 2 tablespoons salted butter
  • ¼ cup white onion finely diced
  • 1 teaspoon crushed garlic
  • 1 tablespoon all-purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon coarse black pepper
  • 4 oz. cream cheese cut into cubes
  • 1 cup whole milk
  • 2 teaspoons granulated sugar
  • 32 oz. bag of frozen whole kernel corn white or yellow
  • ½ cup grated parmesan cheese
  • 2 teaspoons black truffle oil
  • Fresh herbs to garnish parsley, thyme, and/or sage

Instructions

  • In a large skillet, saute butter and minced onions over medium heat until onions become translucent (3-4 minutes).
  • Add the flour, garlic, salt and pepper to the skillet and cook for 1-2 minutes longer, until the flour begins to toast and turn slightly golden.
  • Add the cream cheese to the pan and stir until melted. Slowly pour in the milk while whisking to form a smooth sauce.
  • Add the corn and sugar to the sauce and heat over medium, heating the corn through, and bringing the mixture to a simmer.
  • Simmer over medium low heat for 2-3 minutes, ensuring that the corn is hot and the sauce begins to thicken. Remove from heat.
  • Stir in the parmesan cheese until melted.
  • Add the truffle oil, 1 teaspoon at a time, tasting and adjusting the amount until desired flavor is achieved.
  • Garnish with finely chopped fresh herbs and serve immediately.
  • You can also garnish with freshly ground black pepper, flaked salt salt, freshly grated parmesan cheese, and/or shaved truffles.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

Notes:
I like to mince the onions quite small so that there aren’t large chunks in the finished corn. They also cook quickly this way.
Fresh corn can also be used. Slice the kernels from the ears with a sharp knife run parallel to the cob.
Black truffle oil is a specialty ingredient, but can be found in most grocery stores. The flavor is earthy. A little goes a long way, so add just a bit at a time.
Fresh summer truffles may be more readily available (and certainly more affordable!) than their winter truffle counterpart. Winter truffles are typically only available in the U.S. certain times of the year and are pricey. This dish doesn’t need fresh truffles as a garnish, but they are fun. Use a zester or a microplane to shave off small bits of the truffle for serving.
Use heavy whipping cream and whole milk for a rich, creamy dish. Substitute half and half and/or a reduced fat milk for a lighter side dish.
Store in airtight container in refrigerator up to 5 days.

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 339mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 1mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe