Skillet Creamed Corn

Ingredients

• 8 ears (approximately 950–1,180 ml kernels; 4–5 cups)sweetcorn
• 28 g (2 tablespoons)butter
• 19 g (1 1/2 tablespoons)granulated sugar
• 12 g (1 1/2 tablespoons)plain flour
• 1.25–2.5 ml (1/4–1/2 teaspoon), to tastesea salt
• 1.25 ml (1/4 teaspoon)white pepper
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 1.25 ml (1/4 teaspoon)thyme
• 120 ml (1/2 cup)milk
• 120 ml (1/2 cup)double cream
• To tastefresh thyme or parsley, for garnish

Instructions

1. 1

   Melt the butter

   Melt the butter in a skillet over low to medium heat.

2. 2

   Mix the seasoning

   In a bowl, combine the sugar, flour, salt, white pepper, black pepper and thyme. Whisk in the milk until the mixture is smooth and combined.

3. 3

   Simmer the corn

   Add the corn to the skillet, then slowly pour in the milk mixture and stir to combine. Simmer over low to medium heat for 15 minutes. If you like, transfer half the corn to a food processor, blend for 1 minute and return it to the skillet.

4. 4

   Add the cream

   Stir in the double cream and simmer for a further 5 minutes.

5. 5

   Garnish and serve

   Finish with fresh thyme or parsley, if desired.

What is skillet creamed corn?

Creamed corn is a comforting side made by cooking sweetcorn in a creamy, lightly thickened sauce. Corn has deep roots in Indigenous American cooking, and creamy versions are especially familiar in American home cooking.

This skillet version uses flour to give the milk mixture body, while the option to blend some of the corn makes the sauce silkier without losing all its kernels.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 8g protein, 40g carbs, 20g fat.

The corn supplies most of the carbohydrates, while the butter and double cream contribute much of the fat; the milk and corn provide modest amounts of protein. Balance a serving with a lean protein and a generous portion of green vegetables.

Why these ingredients work

Sweetcorn: Fresh kernels bring the main flavour and a pleasant pop of texture. The recipe’s estimate of 4–5 cups helps if you are measuring kernels after cutting them from the cobs.

Seasoning: Sugar accentuates the corn’s sweetness, while white pepper, black pepper and thyme add gentle warmth and savoury notes.

Dairy: Milk loosens the flour mixture into a sauce, and double cream enriches it at the end.

Get a smooth sauce

Flour mixture: Whisk the milk into the flour and seasonings until no dry pockets remain. This makes it easier to stir the mixture evenly into the hot skillet.

Gentle heat: Keep the corn at a low to medium simmer rather than a rolling boil. Stir as it cooks so the sauce heats evenly and does not catch on the pan.

Choose your texture

Whole kernels: Leave the corn as it is for a more distinct, chunky side with plenty of bite.

Partly blended: Blend half of the corn for 1 minute, then stir it back into the skillet. The blended portion thickens the dish while the rest keeps its kernel texture.

Follow the timing

Corn simmer: Give the corn and milk mixture the full 15 minutes over low to medium heat, stirring occasionally. This allows the flavours to come together and the sauce to thicken.

Cream finish: Simmer for another 5 minutes after adding the double cream. The recipe takes about 25 minutes overall, including preparation.

What to serve alongside

This rich side works well with roast chicken, grilled meat or a hearty bean dish. A crisp green salad or simply cooked green vegetables add freshness alongside the creamy sauce.

Serve it warm, straight from the skillet, and add the herb garnish just before bringing it to the table.

Recipe notes & tips

• Cut the kernels from the cobs before starting so they are ready when the butter has melted.
• Whisk the milk into the flour mixture gradually to help avoid lumps.
• Stir regularly while the corn simmers so the sauce heats evenly.
• Taste before serving and adjust the salt to suit your preference.
• Blend only half the corn if you want a creamy sauce with whole kernels remaining.

Variations

• Add chilli: Stir in a pinch of chilli flakes for a little heat.
• Use frozen corn: Thaw the kernels and drain away excess water before cooking.
• Try another herb: Swap the thyme for chopped chives or parsley.
• Add cheese: Stir in a little grated mature cheddar at the end until melted.
• Make it smoky: Add a pinch of smoked paprika with the other seasonings.

Common mistakes to avoid

• Lumpy sauce: Whisk the milk thoroughly into the flour mixture before adding it to the skillet.
• High heat: Keep the mixture at a gentle simmer so the dairy is less likely to catch or boil over.
• Skipping the stirring: Stir during simmering to prevent the sauce sticking to the pan.
• Blending all the corn: Blend only half if you want some whole kernels for texture.
• Adding cream too early: Follow the method and add it after the initial 15-minute simmer.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring; add a small splash of milk if the sauce has thickened too much.

Frequently asked questions