Name: Cream Style Corn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 Servings
Cuisine: American
Ingredients: 5 cups frozen corn; 2 tablespoons unsalted butter; 0.75 cup heavy cream; 0.75 tsp Kosher salt; 0.5 tsp black pepper; 2 tablespoons granulated sugar; 0.25 tsp ground nutmeg; 1 cup whole milk; 3 tablespoons all-purpose flour

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Cream Style Corn

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Ingredients

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Instructions

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Instructions

Pulse the corn in a food processor, skip this step if you prefer the whole kernel.

Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.

In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.

Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.

Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.

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Tips & Tricks (5)

Make a Perfect Roux First 🥄
Melt butter and whisk in flour over medium heat for 1-2 minutes to cook out the raw flour taste, creating a smooth base that prevents lumps when you add the milk.
Temper Your Dairy Gradually 🥛
Add milk slowly while whisking constantly to prevent scorching and lumps; warming the milk slightly before adding helps it incorporate more smoothly into the roux.
Thaw Frozen Corn Properly ❄️
Thaw frozen corn completely and drain excess moisture before adding to the cream sauce to prevent watering down the dish and ensure better flavor concentration.
Season in Layers for Depth 🧂
Add salt and pepper in stages—some when making the roux, more after adding milk, and final adjustments at the end—so flavors build throughout cooking rather than tasting one-dimensional.
Finish with Fresh Nutmeg 🌰
Grate nutmeg fresh directly into the dish just before serving instead of using pre-ground; this brightens the flavor and adds warmth without overpowering the sweet corn.