A month ago I finally was able to catch up with some friends and cook a nice dinner. Of course, I had to make a big deal about it and plan this extravagant three-course meal. I love sharing meals and getting together with my friends, they motivate me, are always ready for dinner, and are the best critics.

I made this dish for dinner a few weeks back and wanted to share it with you guys. This was actually paired with a Roasted Pork, which I really need to get around to posting, but this quick and simple summer creamed corn side will do it in the meantime.

I love corn and all, but sometimes I want to do something other than sauteé, grill, roast, and so on. I’ve seen some recipes for corn ice cream that I’ve been wanting to try and some corn puddings that I’d love to make. Here are some of my special corn recipes. If y’all have any please share!

Overview: How To Make Creamed Corn?

Step 1: Sauté the Peppers

Heat 2 tablespoons of butter in a pan over medium heat.
Add 1/4 cup each of diced yellow and red bell peppers, along with 2 teaspoons of diced serrano or jalapeño pepper.
Sauté the peppers for 2-3 minutes until they start to soften.

Step 2: Add Corn

Stir in 2 cups of corn (shucked). Continue cooking for another 2-3 minutes until the corn is tender.

Step 3: Blend the Corn Mixture

In a blender, combine 1/2 cup of reserved corn with 1/2 cup of heavy cream.
Blend until smooth.

Step 4: Finish the Soup

Pour the blended corn and cream mixture into the pan with the peppers and corn.
Season with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
Stir and cook for a few minutes to let the flavors meld together.

Step 5: Serve and Enjoy

Serve your delicious corn and pepper cream soup hot, and enjoy the rich, creamy flavors!

Tips that I Will Recommend!

Fresh Corn is Best: While frozen corn works, fresh corn is always better. Look for bright green husks and avoid any that are brown or dry. Check the kernels to make sure they’re not damaged or missing.
Cut the Corn: For perfect kernels, stand the ear of corn upright on a cutting board or in a bundt pan hole. Carefully slice down with a sharp knife.
Don’t Overcook: Cook the corn until it’s tender, but don’t overdo it. Overcooked corn can become mushy and lose its texture and sweetness.
Slurry: Don’t skip the slurry! Whisk milk and flour together until smooth before adding to your corn. This helps make a smooth, creamy sauce.
Adjust as Needed: If it cooks too long and thickens up, add more milk to thin it out. If it’s too thin, stir in more slurry or cook a bit longer. Adjust it to your liking.

Variations and Substitutions to Make It Taste Different!

Want it Spicy? Add more cayenne pepper or chop up some jalapeños to kick up the heat.
Sweeten It Up (Optional): Some recipes add sugar to creamed corn, but I don’t. If you like it sweeter, add a teaspoon of sugar. It’s not necessary, though.
Cream Alternatives: You can use half-and-half instead of heavy cream. It thickens faster, so adjust the heat and cooking time. Remember, cooking low and slow is best.
Add Extra Flavor: Mix in crispy bacon bits, finely diced ham, or cooked broccoli for added texture and flavor.
Cheesy Twist: Stir in a handful of cheddar cheese for a delicious, cheesy touch.
Swap Herbs and Seasonings: Use herbs like chives, dill, or tarragon based on what you have for a fresh twist.
For Bacon Lovers: Add chopped smoky bacon to the mix and on top for extra crunch and flavor.
Vegan Options: Replace butter with vegan butter sticks. Use oat milk instead of regular milk and coconut milk for heavy cream. For a cheesy flavor, add nutritional yeast or ground cashew “cheese,” since vegan cheese doesn’t melt the same.
Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour. Check cheese labels to ensure they’re gluten-free.

What to Serve with Creamed Corn?

Storing and Freezing Tips!

Just in case, you got some leftovers, follow the tips given below to store your residuals for the ultimate flavor you want in your dish.

Fridge: Let your creamed corn cool to room temperature before storing. Then put leftovers in an airtight container and place it in the fridge. It should stay good for about 3 days.
Freezer: Store your creamed corn in an airtight, freezer-safe container or plastic bag. It will last for about 2 months. Thaw it in the fridge overnight before reheating.
Reheat: To reheat, you can use the stove or microwave. Add a splash of milk to loosen it up, as it can get thick after being stored.

Is Creamed Sweetcorn Healthy?

Creamed sweetcorn can be part of a healthy diet, but it depends on how it’s made. It’s rich in vitamins and fiber from corn, which is great for your digestion and overall health. However, adding too much butter or cream can increase the calorie and fat content. For a healthier version, you can use less butter, substitute cream with milk, or add more vegetables.

What Is the Difference Between Corn and Creamed Corn?

Corn is just the kernels from the cob, usually served cooked or raw. Creamed corn, on the other hand, is a dish where the corn is cooked with cream, butter, and sometimes a bit of flour or milk to make it rich and creamy. It’s thicker and has a more indulgent, smooth texture compared to plain corn. So, creamed corn is like a creamy, comforting upgrade to regular corn.