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Creamy Corn
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This is not exactly creamed corn, but a delicious creamy substitute that is the perfect side dish for any holiday (or other) table.
Course: Side Dishes
Cuisine: American
Keyword: Vegetarian, Quick and Easy
Servings: 6
Calories: 206 kcal
  • 1 tablespoon unsalted butter
  • ½ onion finely chopped
  • 1 teaspoon salt
  • Pinch of cayenne pepper
  • 1 teaspoon sugar optional
  • 1 tablespoon all-purpose flour
  • 1 ½ cups half-and-half
  • 1/8 teaspoon ground nutmeg
  • 4 cups fresh or frozen corn kernels
  • Freshly cracked black pepper
  • 1 teaspoon chopped fresh chives
  1. Melt the butter in a large skillet over medium-high heat. Add the onions and stir in the salt, sugar, and a pinch of cayenne pepper. Sauté for 3 to 5 minutes until the onions start to soften.
  2. Stir in the flour and cook for 1 minute. Then pour in the half-and-half and bring to a boil. Stir in the nutmeg and add the corn kernels. Lower the heat and simmer for 10 minutes.
  3. Transfer 1 cup of the mixture to a food processor and process until smooth. Returned the puréed corn back to the pan and simmer for another minute. If the consistency gets too thick, add water to thin the mixture to your desired consistency.
  4. Season with freshly ground black pepper and stir in the fresh chives.
  5. Transfer to a serving bowl and serve immediately.
Recipe Notes

This can make 1 day ahead. Reheat on the stovetop or microwave, adding a little water to loosen the creamy corn.