Recipe

Luxurious Creamed Corn

Creamy, buttery corn with a bright lime kick, a little heat, and just enough tang to make every bite pop.

By Matt Campbell

•

4.8

A close-up photograph of creamy corn in a white bowl topped with lime zest, chopped cilantro, and a sprinkle of chili flakes, with a lime wedge on the side

Creamed corn has a reputation for being sweet and mellow, which is fine. But today we are giving it a glow up: luxurious, silky, and zesty with a tangy little bite that keeps you coming back for “just one more spoonful.”

This version leans into what corn does best: natural sweetness, crisp edges if you sear it, and that cozy, buttery vibe that makes it welcome at literally any table. The twist is the finish: lime juice and zest for brightness, a touch of sour cream for tang, and a whisper of chili for drama. It tastes like summer corn took a quick vacation somewhere more exciting and came back with better stories.

Make it for weeknights, potlucks, holiday spreads, or whenever you need a side dish that looks innocent and then absolutely steals the show.

Why It Works

Restaurant-level texture without weird ingredients: blending a portion of the corn creates a natural, silky sauce.
Bright and tangy finish: lime zest plus juice wakes up the whole pan and keeps it from tasting heavy.
Sweet, savory, and a little spicy: butter, a pinch of sugar (optional), and chili balance each other instead of competing.
Works with fresh or frozen: flexible enough for real life, which is kind of the point.

A real photograph of corn kernels searing in a skillet with butter and green onions

Pairs Well With

Grilled chicken thighs
Smoky, juicy, and perfect for scooping up extra sauce.
BBQ pulled pork
That tangy corn cuts through rich, sticky barbecue like a champ.
Blackened salmon
Spice plus citrus plus buttery corn is a very good idea.
Skillet cornbread
Cozy carbs on carbs, and I mean that as a compliment.

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm gently in a saucepan over low heat, stirring often. Add a splash of milk or water to loosen it back up. Microwave works too, but do it in short bursts and stir in between so it stays creamy.

Freeze: You can freeze it for up to 2 months, but dairy can change texture slightly. If you know you want to freeze, consider stirring in the sour cream after reheating instead of before freezing.

Common Questions

Can I make this with frozen corn?

Yes. Thaw first for best searing, or cook a minute longer to drive off extra moisture. If the pan looks watery, keep cooking until it reduces and turns glossy.

What makes it “luxurious”?

Two things: butter plus creaminess from blending some kernels into the sauce. You get that velvety texture without needing a ton of heavy cream.

Is it spicy?

Only if you want it to be. A pinch of chili flakes adds warmth. If you are cooking for spice-sensitive people, keep it mild and offer hot sauce at the table.

Can I make it ahead?

Totally. Make it up to 2 days ahead, reheat gently, then add a fresh squeeze of lime and a little extra zest right before serving to bring the zing back.

How do I keep it from getting gluey?

Low heat and patience. Also, do not over-thicken with flour. This recipe uses a small amount of flour plus blended corn for body, which keeps it creamy instead of pasty.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Cutting board and knife
Measuring cups and spoons
Microplane or fine grater (for lime zest)
Blender or immersion blender
Wooden spoon or silicone spatula

I started making creamed corn the way a lot of people do: butter, corn, cream, done. It was fine, but it always felt like it wanted a little spark. One night I had a lime rolling around in the fridge and some sour cream from taco duty, so I squeezed, stirred, and tasted. Suddenly the whole pot tasted awake. Now it is my go-to “make this side and everyone thinks you tried harder than you did” recipe. The lime makes it feel fresh, the sour cream makes it tangy, and the butter makes it… well, butter makes it better. Always.

Luxurious Creamed Corn

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

4 cups corn kernels (fresh cut from 5 to 6 ears, or frozen and thawed)
3 tablespoons unsalted butter, plus 1 more tablespoon if the pan looks dry
3 scallions, thinly sliced (white and green parts separated)
2 cloves garlic, finely minced
1 tablespoon all-purpose flour
3/4 cup whole milk (or half-and-half for extra richness)
1/2 cup sour cream
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili flakes (optional)
Zest of 1 lime
1 to 2 tablespoons fresh lime juice (to taste)
1 teaspoon sugar or honey (optional, only if your corn is not sweet)
2 tablespoons chopped cilantro (optional, for serving)

Optional upgrades: 2 tablespoons grated Parmesan, or 2 ounces cream cheese for an even silkier finish.

Instructions

Sear the corn for flavor. Heat a large skillet over medium-high. Add butter. When it foams, add corn and the white parts of the scallions. Cook 4 to 6 minutes, stirring occasionally, until the corn has a few golden spots and smells like popcorn in the best way.
Add garlic, then bloom it fast. Stir in garlic and chili flakes (if using) and cook 30 seconds, just until fragrant.
Thicken lightly. If the pan looks dry, add 1 more tablespoon of butter. Sprinkle flour over the corn and stir well for 1 minute. You are cooking off the raw flour taste, not building a heavy gravy.
Add milk and simmer. Pour in milk and bring to a gentle simmer. Cook 3 to 5 minutes, stirring often, until the mixture looks glossy and slightly thickened.
Blend part of it for that luxurious texture. Spoon about 1 1/2 cups of the corn mixture into a blender (or use an immersion blender in the pan and blend briefly). Safety note: If using a countertop blender, do not seal hot liquid. Remove the center cap from the lid and cover with a folded towel, then blend on low so steam can vent. Blend until mostly smooth, then stir it back into the skillet.
Make it tangy and bright. Reduce heat to low. Stir in sour cream, salt, pepper, lime zest, and 1 tablespoon lime juice. Taste and add more lime juice if you want extra zip. If your corn needs help, add the optional sugar or honey.
Finish and serve. Stir in the green parts of the scallions. Top with cilantro if you like. Serve hot, and try not to “taste-test” half the pan before it hits the table.

A real photograph of creamy corn being stirred in a skillet with visible lime zest and steam rising

Nutrition information is estimated.

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