Nothing says comfort food like a bubbling skillet of creamy, buttery corn—and my Creamed Corn Skillet Recipe is the easiest way to get that rich, velvety texture without fuss. I make this at least twice a month because it’s that good, whether I’m dressing up a holiday table or just need a quick side for Tuesday’s meatloaf. The secret? Heavy cream and a splash of milk create that luscious base, while garlic adds just enough depth to keep you coming back for another spoonful. Trust me, once you try this, you’ll ditch the canned stuff forever.
Ingredients for Creamed Corn Skillet Recipe
Here’s what you’ll need to make this dreamy, creamy corn magic happen:
- 4 cups corn (fresh kernels cut right off the cob are my favorite, but frozen or canned—drained—work in a pinch!)
- 1 cup heavy cream (yes, the real deal—this is where the luxury happens)
- 1/4 cup whole milk (trust me, the extra fat makes all the difference)
- 2 tbsp unsalted butter (always unsalted—we control the salt here)
- 1 tbsp sugar (optional, but I always add just a pinch to balance flavors)
- 2 cloves garlic, minced (don’t skip this—it’s the flavor booster)
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
- 1 tbsp all-purpose flour (our sneaky thickener)
- Optional: fresh parsley for that pop of color at serving
How to Make Creamed Corn Skillet Recipe
Okay, let’s get cooking! This creamed corn comes together so fast you’ll barely believe it. Here’s how I make mine:
- Grab your favorite skillet (I use my trusty cast-iron) and melt the butter over medium heat. Toss in the corn and garlic – that sizzle sound means you’re doing it right! Cook for about 3-4 minutes until you can really smell that garlic. (Careful – don’t let the garlic burn or it’ll turn bitter!)
- Pour in the cream and milk, then sprinkle in the sugar, salt and pepper. Give it a good stir and let it simmer gently for 5 minutes. You’ll see tiny bubbles around the edges – that’s perfect. Stir occasionally so nothing sticks to the bottom.
- Now for the magic trick – sprinkle the flour evenly over the top while stirring constantly. Keep stirring for another 2-3 minutes as it thickens up beautifully. The sauce should coat the back of a spoon when it’s ready.
- Taste it! This is where I always adjust – maybe a pinch more salt if needed, or a little extra black pepper for some kick. My sister likes to add an extra teaspoon of sugar for sweeter corn.
- Spoon it into your serving dish (I use Grandma’s old green ceramic bowl) and top with chopped parsley if you’re feeling fancy. Serve it hot – that first creamy bite is absolute heaven!
Tips for Perfect Creamed Corn Skillet
My tried-and-true tricks: If it’s too thin, whisk in another teaspoon of flour. Too thick? Splash in more milk. Always taste before serving – corn sweetness varies! For special occasions, I’ll top with crispy bacon bits or shredded cheddar.
Why You’ll Love This Creamed Corn Skillet Recipe
This isn’t just any creamed corn – it’s the one recipe that’ll make you swoon! Here’s why:
- Weeknight hero: Ready in under 20 minutes when you need comfort food fast
- Holiday superstar: That creamy, garlicky goodness makes it the perfect easy holiday corn side
- Texture dreams: Ultra-smooth yet still has that perfect corn bite (no mush here!)
- Totally you: Make it sweeter, spicier, or cheesier – it’s your creamy corn canvas
Ingredient Substitutions & Notes
Don’t stress if you’re missing something—this recipe is super flexible! Swap heavy cream for half-and-half if you want a lighter version (it’ll still be plenty creamy). Fresh corn tastes amazing in summer, but frozen works just as well—no thawing needed! The sugar isn’t just for sweetness; it balances the garlic’s bite. And that flour? It’s our secret for that perfect velvety texture without being gloppy.
Serving Suggestions for Creamed Corn Skillet
This creamy corn plays well with almost anything! I love it piled next to crispy roasted chicken or holiday ham—the sweet creaminess cuts through salty meats perfectly. For extra fun, top with crumbled bacon, shredded cheddar, or even a dash of hot sauce. My kids go wild when I sprinkle on those crispy fried onions from the green bean casserole can!
Storing and Reheating
This creamed corn keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating on the stove or microwave, add a splash of milk to bring back that creamy texture—it works like magic. For freezer storage, skip the flour thickener (add it when reheating) and freeze for up to 2 months.
Creamed Corn Skillet Recipe FAQs
Can I make this creamed corn ahead for holidays? Absolutely! Prepare it up to a day in advance—just hold off on adding the flour thickener until you’re reheating it. Warm it gently on the stove with an extra splash of cream to bring back that homemade creamy corn texture.
Help! My creamed corn is too thin—what do I do? No panic needed! Mix 1 teaspoon each of flour and soft butter into a paste, then whisk it into the simmering corn. Give it 2 minutes to work its magic—you’ll have perfect Southern-style creamed corn thickness in no time.
Can I use frozen corn straight from the freezer? You bet! That’s why this is such a quick comfort food side—no thawing required. The frozen kernels will cook perfectly in the buttery skillet with all those delicious juices.
Is there a dairy-free version? While heavy cream gives that signature richness, you can substitute full-fat coconut milk for a similar creamy texture. Just skip the butter and use olive oil instead—the garlic will still shine through beautifully!
Why does mine taste bland? Taste and tweak! The magic is in balancing the sweet corn with savory elements. Try adding an extra pinch of salt or garlic powder if needed. My secret? A tiny squeeze of lemon juice at the end brightens everything up!
Nutritional Information
Nutrition counts are estimates per serving—actual values vary by ingredients and brands used. This rich creamed corn is comfort food at its finest, so enjoy it as part of a balanced meal!
Now go grab that skillet—I can’t wait to hear how your creamed corn turns out! Drop your favorite twists in the comments below.
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Creamed Corn Skillet Recipe: 20-Minute Garlicky Comfort Magic
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This ultra-smooth, buttery creamed corn is an easy comfort food favorite—perfect as a holiday side or weeknight classic with major flavor payoff!
Ingredients
- 4 cups corn (fresh, frozen, or canned—drained)
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 1 tbsp sugar (optional, for sweetness)
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour (for thickening)
- Optional: fresh parsley for garnish
Instructions
- In a large skillet over medium heat, melt butter and add corn and garlic. Cook for 3–4 minutes until fragrant.
- Add cream, milk, sugar, salt, and pepper. Stir gently to combine and simmer 5 minutes.
- Sprinkle in the flour and stir well, cooking another 2–3 minutes until it thickens.
- Taste and tweak seasoning as needed. Add more pepper for a little bite or sugar if you like it sweeter.
- Spoon into a serving dish, sprinkle with chopped parsley, and serve hot.
Notes
- Use fresh, frozen, or canned corn—all work well.
- Adjust sugar and pepper to taste.
- Garnish with fresh parsley for added color.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg