Creamed Corn: 5 Irresistible Variations to Try

This Perfect Creamed Corn recipe delivers a rich, creamy, and slightly chunky side dish ideal for Thanksgiving or summer BBQs.

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Whisk the flour and milk together in a small bowl until smooth, then set this mixture aside to be used later in the sauce.
Heat the butter in a large skillet over medium heat and sauté the finely diced shallot for about one minute until softened and aromatic.
Add the thawed corn, heavy cream, and dried thyme to the skillet. Stir the mixture and cook for 4 to 5 minutes until the corn plumps up. Then, pour in the milk and flour mixture and stir continuously for another 3 to 4 minutes until the sauce begins to thicken slightly.
Remove 1 to 2 cups of the creamed corn and blend it in a food processor or blender until smooth. You can alternatively use a stick blender to blend some portions directly in the skillet. Return the blended corn to the skillet and stir to combine. For extra creaminess, stir in ¼ cup of freshly grated parmesan cheese if desired.
Add a pinch of cayenne pepper along with kosher salt and freshly ground black pepper to taste. Stir well and serve the creamed corn warm.