Can I make creamed corn with fresh or canned corn instead of frozen?

Yes. For fresh corn, cut the kernels from about 8 ears to get 6 cups and add 2 minutes to the first cook so the raw edge cooks off. For canned corn, drain and rinse 4 standard cans, then shorten the simmer by a minute, since canned kernels are already soft.

Why does my creamed corn look watery after it sits for a while?

Corn keeps releasing liquid as it stands, and the sauce loosens once it leaves the heat. Blend an extra half cup of the mixture, simmer one more minute uncovered, and let it rest before serving. When reheating, warm it gently and whisk in a spoonful of cream to restore the shine.

How do I make this creamed corn dairy free?

Use plant based butter, full fat coconut cream instead of heavy cream, and skip the cream cheese. Blend an extra half cup of corn to replace the body the cream cheese provides. The coconut flavor stays subtle behind the sweet corn and shallot.

Can I double this creamed corn for a big Thanksgiving crowd?

Yes, but use your widest, deepest skillet or a Dutch oven so the corn cooks in a shallower layer and the sauce reduces properly. In a narrow pan, make two batches instead; each takes only 20 minutes. Hold the finished corn warm in a slow cooker for up to 2 hours.

Does skillet creamed corn freeze well?

It freezes for up to 2 months in a sealed container. The sauce may look slightly split after thawing, which is normal for cream based dishes. Reheat it slowly on the stove, whisking often and adding a spoonful of cream, and it comes back together smoothly.

Creamed Corn: 20-Minute Skillet Recipe

Ingredients

Scale

2 tablespoons unsalted butter
1 small shallot, finely diced (about 1/3 cup)
2 garlic cloves, minced
6 cups (32 oz / 900 g) frozen sweet corn kernels, no need to thaw
1 teaspoon granulated sugar
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
3/4 cup (180 ml) heavy cream
4 oz (115 g) cream cheese, cut into cubes
1/4 teaspoon smoked paprika, optional
2 tablespoons finely chopped chives

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Instructions

Melt the butter in a large, deep skillet over medium heat. Add the shallot and cook for 2 minutes, until soft and translucent.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the frozen corn, sugar, salt, and black pepper. Cook for 5 minutes, stirring often, until hot and bright and most pan liquid has cooked off.
Pour in the heavy cream and scatter the cream cheese cubes on top. Simmer gently for 4 to 5 minutes, stirring, until the cream cheese melts into a smooth sauce.
Blend 1 cup of the corn mixture until completely smooth, then stir it back into the skillet.
Simmer for 2 more minutes, until the sauce coats the back of a spoon.
Rest off the heat for 2 minutes, stir in the smoked paprika if using, shower with chives, and serve warm.

Author: Chef Hanna Zest
Prep Time: 5 minutes
Cook Time: 15 minutes