How to Make Cream Style Corn from Canned Corn

If you’re looking for a side dish that’s equal parts comforting and easy to whip up, cream style corn is your go-to. It’s sweet, creamy, and pairs beautifully with just about anything—think fried chicken, BBQ ribs, or even a simple weeknight dinner. The best part? You can make it with canned corn, which means no shucking or fussing with fresh ears. Let’s dive into how you can turn that humble can of corn into a creamy, dreamy dish that’ll have everyone asking for seconds.

What You’ll Need

Before we get started, let’s gather the essentials. Here’s what you’ll need to make this creamy delight:

• 2 cans of corn (15 ounces each): One for texture, one for creaminess.
• 2 tablespoons of unsalted butter: Because everything’s better with butter.
• 1 tablespoon of all-purpose flour: This helps thicken the sauce.
• 1 cup of milk: Whole milk works best for that rich, velvety texture.
• 1 tablespoon of sugar: Just a touch to enhance the natural sweetness of the corn.
• Salt and pepper to taste: Don’t skip this—seasoning is key!
• Optional: 1/4 cup of heavy cream: For those days when you’re feeling extra indulgent.

Step-by-Step Instructions

Step 1: Prep Your Corn

First things first, grab your two cans of corn. Drain one can completely—this will give your dish some texture. But here’s the trick: leave the liquid in the second can. That starchy liquid is packed with flavor and will help create the creamy base we’re after. Pour the un-drained corn into a blender or food processor.

Step 2: Blend It Up

Blend the un-drained corn until it’s smooth and creamy. This step is what sets cream style corn apart from regular corn dishes. The puree will act as the foundation for that luscious, velvety texture we all love. Think of it as the secret sauce—literally.

Step 3: Cook the Mixture

Now, let’s get cooking. In a medium saucepan, melt the butter over medium heat. Once it’s nice and bubbly, sprinkle in the flour and whisk it together to form a roux. Cook this for about a minute—just enough to get rid of that raw flour taste. Slowly pour in the milk, whisking constantly to avoid lumps. You’ll notice the mixture thickening up, which is exactly what we want.

Next, add the pureed corn and the drained corn kernels to the saucepan. Stir everything together, then sprinkle in the sugar and season with salt and pepper. Let it simmer on low heat for 5-7 minutes, stirring occasionally, until it reaches your desired consistency. If it’s too thick, you can always add a splash of milk to loosen it up.

Step 4: Go the Extra Mile (Optional)

Feeling fancy? Stir in that 1/4 cup of heavy cream for an extra layer of richness. It’s not mandatory, but trust me, it’s worth it. Let the cream heat through for a minute or so, and you’re done!

How to Serve It

Cream style corn is incredibly versatile. It’s a staple at Southern and Midwestern tables, often served alongside hearty mains like fried chicken, BBQ ribs, or roasted turkey. But don’t stop there—it’s also a great addition to vegetarian meals. Try it with a fresh green salad or some grilled veggies for a creamy contrast.

And there you have it! A simple, delicious cream style corn recipe that’s ready in no time. Whether you’re cooking for a crowd or just sprucing up a weeknight dinner, this dish is sure to impress. So grab those cans of corn and get cooking—your taste buds will thank you!