Skillet Creamed Corn 

This recipe couldn’t be easier. It’s made with just a handful of ingredients and tastes so much better than the creamed corn from a can. Everyone is going to love this version of creamed corn.

Did you grow up eating creamed corn from a can like I did?

My mom would serve creamed corn from the can as a side dish with many different kinds of chicken or meat dishes.

I guess she was from the “old school” of cooking. Don’t get me wrong, she was an amazing cook and she loved convenience foods sometimes. Especially when she worked a full day and still managed to get a wonderful dinner on the table every night.

We all like convenience foods once in a while.   I think there are times that canned veggies can be a great way of saving time when preparing a recipe.

Hey, one of my recipes does call for a can of creamed corn. It’s for my mom’s “In A Jiffy Corn Casserole.” Now, getting back to this recipe, after experimenting a few times, this was the last try and this was the winner of the homemade version of creamed corn.

My kids and hubby loved it and so did I. It’s now a regular side dish at least once a week with some kind of chicken dish or meatloaf. 

I’m sure you are going to love how easy-peasy this recipe is to prepare.

Made in just one pan or skillet. You only need basic ingredients and it’s all done right in a skillet or frying pan.

Sometimes instead of the cast iron skillet, I like to use a nonstick fry pan. Either one works for this recipe.

No need to turn on the oven, like I said it’s all done in one pan. Make this next time you’re planning on a side of corn. It’s so much more interesting. 

Skillet Creamed Corn

Yields: 4 side servings

What Ingredients Are In This Easy-Peasy Recipe?

•  fresh or frozen corn slightly thawed
•  unsalted butter
•  heavy cream
•  all purpose flour
•  sea or kosher salt
•  ground black or white pepper
•  granulated sugar

Here Are The Simple Directions To Make This Delicious Creamed Corn…

1. In a large skillet or nonstick fry pan, combine the corn, butter, heavy cream, sugar, salt, and pepper. Stir to combine. Cover and cook on medium for about 15 to 16 minutes. Stir a few times. 
2. When finished, lower heat to medium low.  Stir in the one tablespoon flour. Cook another 5 to 6 minutes uncovered to make sure the flour is cooked through. Stir often. That’s it, serve up!

Enjoy the creamy deliciousness! 

Here’s the link again for my Mom Ruthie’s corn casserole. Enjoy both corn recipes. 

In a Jiffy Corn Casserole

Print

Skillet Creamed Corn

This recipe couldn’t be easier. It’s made with just a handful of ingredients and tastes so much better than the creamed corn from a can. Everyone is going to love this version of creamed corn.

Course side, Side Dish

Cuisine American

Keyword corn, creamed corn

Servings 4 sides

Author Pam

Ingredients

• 2 cups fresh or frozen corn, slightly thawed
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 tbsp all purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp sea or kosher salt, or to taste
• 1/4 tsp ground black or white pepper

Instructions

1. 1.In a large skillet or nonstick fry pan, combine the corn, butter, heavy cream, sugar, salt, and pepper. Stir to combine. Cover and cook on medium for about 15 to 16 minutes. Stir a few times.

   2.When finished, lower heat to medium low. Stir in the one tablespoon flour. Cook another 5 to 6 minutes uncovered to make sure the flour is cooked through. Stir often. That’s it, serve up! Enjoy!

Love how simple and delicious this comes out!

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Bye for now…