Honey Garlic Creamed Corn is an easy side dish that comes together in just 15 minutes. The perfect blend of sweet tender corn, buttery garlic, and honey all in a velvety cream sauce finished with a dash of nutmeg.
Why You’ll Love it:
- Great All-Year Long– this recipe can be made with fresh, frozen, or canned corn making it a wonderful side dish option for Summer BBQ’s and winter Holiday tables alike.
- Easily Customizable– if honey & garlic aren’t your thing they can easily be switched out for something more your taste. Bacon and jalapeño are a great option for the spicy/savory fans.
- Pairs with Most Meaty Mains– from fried chicken to pork tenderloin, this side pairs well with almost any main.
- Quick & Easy
Ingredients Notes:
Find the full list of ingredients and amounts in the recipe card below.
- Corn Kernels– this recipe can be made with fresh, frozen, or canned corn. Use which is most convenient for you. If using frozen corn , thaw and drain before cooking. If using canned, drain well.
- Butter & Flour– create a quick roux to help thicken the dish.
- Heavy Cream– (also known as heavy whipping cream) has a heavy fat content making it thick and luxuriously rich.
Substitutions & Variations:
- Heavy cream– can be substituted with half & half to reduce fat content and calories.
- Add Protein– such as crispy crumbled bacon or leftover country ham.
- Add a Spicy Kick– with cayenne pepper or diced jalapeño.
- Add Fresh Herbs– such as thyme, sage, or rosemary.
How to Make Creamed Corn:
- Melt butter over medium heat. Add diced onions and cook, stirring often, until onions have softened- about 4 minutes. Add minced garlic and corn kernels- continue cooking 1-2 minutes.
- Sprinkle flour over corn and stir to combine. Whisk in whole milk, followed by heavy cream, sugar, and salt. Remove 1 cup of corn mixture, and blend until smooth in a blender. Stir mixture back into creamed corn.
- Bring creamed corn to a simmer. Stir and simmer a few minutes until thickened. Remove from heat.
- Finish by stirring in honey and pinch of nutmeg. Adjust salt, sugar, and honey to taste.
Tips & Recipe Notes:
- This recipe as written is fairly sweet. For a more savory version, sugar can be omitted and seasoning adjusted according to taste.
- Blend more than 1 cup of mixture for an even creamier cream-style corn.
- To make gluten-free, use a gluten free all purpose flour such as Bob’s Red Mill’s.
Storage:
- Creamed corn can be stored in the refrigerator, in an air-tight container, for up to 3 days.
- Reheat on the stove-top over low heat, stirring occasionally, until warmed through.
- This recipe does not freeze well.
More Side Dish Recipes You Will Love:
- Candied Sweet Potatoes
- Roasted Broccoli, Butternut Squash & White Bean Salad
- Cheesy Bacon Brussels Sprouts
- Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes
- Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts
- Honey Butter Sweet Potato Mash
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Honey Garlic Creamed Corn
Honey Garlic Creamed Corn is an easy side dish that comes together in just 15 minutes. The perfect blend of sweet tender corn, buttery garlic, and honey all in a velvety cream sauce finished with a dash of nutmeg.
Equipment
- Blender
Ingredients
- 3 tbsp butter
- 1/2 cup yellow onion diced
- 4 cups corn kernels (if frozen, thaw/ if canned, drain)
- 1-2 large garlic cloves finely minced or pressed
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 2 tsp honey
- Pinch ground nutmeg
Instructions
- Melt butter over medium heat. Add diced onions and cook, stirring often, until onions have softened- about 4 minutes. Add minced garlic and corn kernels- continue cooking 2 minutes.
- Sprinkle flour over corn and stir to combine. Whisk in whole milk, followed by heavy cream, sugar, and salt. Remove 1 cup of corn mixture, and blend until smooth in a blender. Stir mixture back into creamed corn.
- Bring creamed corn to a simmer. Stir and simmer a few minutes until thickened. Remove from heat.
- Finish by stirring in honey and pinch of nutmeg. Adjust salt, sugar, and honey to taste.
Notes
- Creamed corn can be stored in the refrigerator, in an air-tight container, for up to 3 days.
- Reheat on the stove-top over low heat, stirring occasionally, until warmed through.
- This recipe does not freeze well.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 188kcalCarbohydrates: 19.6gProtein: 3.6gFat: 11.5gSaturated Fat: 6.9gCholesterol: 34.7mgSodium: 25.1mgFiber: 1.6gSugar: 8.9g
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