I think I can make this creamed corn recipe with my eyes closed and one hand tied around my back. Just kidding! I have made it that many times though. My family and I are obsessed with creamed corn; for years I made many versions of it until I found the one that everyone loved the most. As it turned out the simplest recipe was always the winner. This is it. A simple bechamel sauce season with salt, pepper, sugar, and a dash of nutmeg. No cream cheese, no sour cream or crazy seasonings. Just a white creamy sauce and sweet corn. I need nothing else.
What you need to make Creamed Corn
Corn Kernels. I always use frozen for this recipe
Nutmeg. Just a dash but it is totally optional. White sauces (bechamel) love nutmeg. You won’t taste much of it if any at all, a little goes a long way.
Salt and pepper.
Helpful Tips and Tricks
I always make this recipe with frozen corn kernels; it is super practical and always delicious. Grilled corn would be great for this recipe too. If you choose to use fresh corn, you will have to cook (boil) the corn before you add it to the sauce.
To warm up the leftovers just transfer the corn to a skillet or sauce pan and add a little splash of milk or water. Turn the heat to medium low and stir until warm and creamy.
- 30 oz frozen corn kernels, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 tablespoons sugar
- dash of nutmeg
- salt and pepper to taste
- In a large skillet melt the butter on medium-low heat.
- Add the flour and stir for about 5 minutes until the flour is cooked
- Slowly add the milk whisking constantly. Once the sauce has thickened add the thawed corn and stir.
- Add the sugar, nutmeg and season with salt and pepper to taste.