Cream Corn

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Have you ever had this amazing stuff? This has got to be one of the most comforting and simplest dishes known to man! So let’s dive into homemade creamed corn!

Oh…and sorry friends, I forgot to take pictures.

If you are wondering, what do I eat this with? Whatever your heart desires. I used it as a form of gravy on my mashed potatoes with baked chicken and roasted broccoli.

Creamed Corn




  • 1 frozen bag of 16 oz corn
  • 3-4 tablespoons of butter
  • 3 tablespoons of flour
  • 1-2 cups of milk (cream, half and half, almond milk, cow’s milk, whatever)
  • Salt and pepper to taste
  • 1-2 tablespoons of sugar (optional)


  1. Start by making the roux. Get a sauce pan and add the butter. If you like browned butter anything, let it go until it browns then add the flour.
  2. Add the corn and stir it all together until it is combined.
  3. Add in the milk. The reason I said 1-2 cups is because I like my creamed corn really thick, so I only put in 1 cup of almond milk.
  4. Mix it all together, add your seasonings, salt, pepper, paprika, whatever and that’s it!


  • You can always substitute frozen corn for the real stuff. If you do that make sure to cook the corn beforehand. If you want to use canned corn, make sure to rinse it thoroughly.
  • As usual, add whatever other seasonings you’d like, I think curry could be SUPER good!

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