Name: Cream Style Corn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Master the Roux Foundation 🧈
Cook butter and flour together for 2-3 minutes over medium heat, stirring constantly, to eliminate the raw flour taste and create a smooth, flavorful base for your cream sauce.
Temper Your Dairy Properly 🥛
Slowly whisk cold milk and heavy cream into the roux while whisking constantly to prevent lumps—add it in small batches rather than all at once for a silky, velvety texture.
Don't Skip the Nutmeg 🌰
Bloom the ground nutmeg in the butter before adding flour to intensify its warm, earthy notes and elevate the dish from simple to sophisticated.
Thaw Corn Strategically ❄️
Use frozen corn directly from the bag without thawing to prevent excess moisture release, which keeps your sauce creamy rather than watery and diluted.
Season in Layers for Depth 🧂
Add salt and pepper at different stages—some when building the roux, more when the sauce thickens, and a final pinch before serving—to develop complex, well-rounded flavor throughout.