So Easy Old Fashioned Skillet Creamed Corn

Total Time
17mins
Prep 5 mins
Cook 12 mins

You will need about 6 ears of corn for this to make 2-1/2 cups, depending on the size of the corn cobs. I saute a small onion in the butter for about 3 minutes before adding in the corn kernels but that is only optional. This can also be made using frozen corn, and the recipe can be doubled.

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat melt the butter.
  2. Stir in the corn kernels and the half and half cream; mix to combine.
  3. Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
  4. Reduce heat and simmer stirring occasionally for about 10-12 minutes.
  5. Season with black pepper to taste.

Reviews

(4)
Most Helpful

WOW this is the best! We ate it for Christmas dinner with our honey baked spiral ham. YUMMY! My mom used to heat up Green Giant creamed corn once in a while, and this tastes just like it, but more fresh. Had to send the recipe to my sister in law! A MUST do if you like creamed corn. If I could give it a 6 star I would. I doubled the recipe, used frozen yellow and white corn, and added about 1/4 cup of water while it was simmering, to make it a little less thick. otherwise, it was perfect.

mekaren123 December 25, 2012

This recipe was so easy and delicious. I used frozen corn and since I didn't have the half and half I used the milk with the melted butter in it. I needed some creamed corn for a cornbread recipe, but the remaining didn't make it to the dinner table. My daughter and I kept nibbling on it til it was gone! Much better than the canned stuff!

Bobbin March 06, 2009

My corn was sweet and juice and I did use the sugar. I went the next day and bought more corn and did this again to freeze and am planning on doing more. Carol this is awesome! 6 ears was just about right, and I had no 1/2 and 1/2 so used evaporated milk which worked fine. This did freeze very nicely and I am looking forward to this great way to have fresh corn all winter long! Thanks!

LAURIE August 23, 2006

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