This quick and easy Homemade Creamed Corn recipe will make you permanently ditch the can. It only has 6 ingredients and is ready in about 25 minutes – just the amount of time it takes you to cook dinner!
I always LOVED creamed corn as a kid, but as I grew up, I found myself moving further and further away from it. The taste of the can was always there, and now, knowing so much about where our food actually comes from, making my own creamed corn seemed to be the only option I had left if I ever wanted to eat creamed corn again.
I looked all over Pinterest for inspiration, but so many of the recipes called for cooking it in the crockpot. Although a fantastic idea, that’s A LOT of creamed corn, especially if you don’t have a smaller sized slow cooker – I don’t. This is why I created a stove top version that can be made in smaller sizes than a crockpot full. We used frozen corn to make this Creamed Corn, but if it’s in season, and you can get fresh corn on the cob, do yourself a favor and use that!!
To make the Creamed Corn, I pureed some of the corn in a food processor. This gives it the texture that you think if when you think, Creamed Corn. You can even spice it up a little bit by adding a diced jalapeño or some bacon!
2 tbsp butter
1/4 cup cream or milk
3 1/2 cups frozen corn
2 tbsp cream cheese
1 tsp each; salt and garlic powder
1/2 tsp black pepper
In the bowl of a food processor, puree 1/2 cup frozen corn and set aside.
In a pot over medium heat, melt butter. When shimmering, add frozen corn puree and cream cheese. Stir until combined and cream cheese has started to melt.
Reduce heat to low and add cream, remaining corn and seasonings. Stir until everything is well combined. Simmer for 10-15 minutes on low, stirring occasionally.
If you want the PDF version, click the recipe below for a free printable recipe to add to your collection.
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