15-Minute Heavenly Creamed Corn Thanksgiving Side Dish

Oh, let me tell you about my absolute favorite Thanksgiving side dish – this heavenly creamed corn that’s been stealing the show at our family dinners for years! There’s something magical about how the sweet corn kernels swim in that rich, velvety sauce that makes everyone go back for seconds (and thirds). My grandma used to say it was the “hug in a bowl” of our Thanksgiving spread, and honestly? She wasn’t wrong. This Creamed Corn Thanksgiving Side Dish comes together in just 15 minutes but tastes like you’ve been simmering it all day – that’s the beauty of heavy cream and butter working their magic. Whether you’re a die-hard traditionalist or just looking for that one foolproof side that’ll wow your guests, this recipe’s got your back.

Table of contents:

Why You’ll Love This Creamed Corn Thanksgiving Side Dish

Trust me, this isn’t your average creamed corn – it’s the stuff holiday memories are made of! Here’s why it’s been my go-to for years:

• Creamy dreaminess: That luscious sauce hugs every kernel like a cozy blanket
• 15-minute miracle: From stove to table faster than you can say “seconds please!”
• Crowd-pleaser: Even the picky eaters clean their plates (I’ve seen it happen!)
• Versatile star: Equally at home next to turkey or tucked into leftover sandwiches

It’s the side dish that somehow feels both special and comforting – exactly what Thanksgiving’s all about.

Ingredients for Creamed Corn Thanksgiving Side Dish

You won’t believe how just a handful of simple ingredients create this velvety masterpiece! Here’s what you’ll need:

• 4 cups fresh or frozen corn kernels (thawed if frozen – trust me, fresh makes all the difference when in season)
• 1 cup heavy cream (half-and-half works in a pinch, but go for the good stuff if you can)
• 2 tablespoons unsalted butter (because everything’s better with butter, right?)
• 1 tablespoon sugar (just enough to make those corn kernels sing)
• 1/2 teaspoon salt plus 1/4 teaspoon black pepper (the dynamic flavor duo)
• 1 tablespoon all-purpose flour (our secret thickener – shh!)

See? Nothing fancy, just honest ingredients that work their Thanksgiving magic together!

How to Make Creamed Corn Thanksgiving Side Dish

Alright, let’s get cooking! This creamed corn comes together so easily you’ll wonder why you ever bought the canned stuff. Here’s exactly how I make it:

1. Start with the good stuff: Melt that butter in a medium saucepan over medium heat – you’ll know it’s ready when it starts singing (that lovely sizzle sound).
2. Make your roux: Sprinkle in the flour and whisk like your Thanksgiving depends on it (okay, not really – but do stir constantly) for about 1 minute until it smells toasty.
3. Creamy magic time: Slowly pour in the heavy cream while whisking – this is where arm workouts pay off! Keep at it until smooth with zero lumps.
4. Corn’s turn to shine: Toss in the corn, sugar, salt and pepper. Give it a good stir to coat every kernel in that velvety sauce.
5. Patience is key: Let it bubble gently for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of your spoon beautifully.

That’s it! You’ve just made creamed corn that’ll have your guests asking for your secret. Serve it piping hot and watch the compliments roll in.

Pro Tips for Perfect Creamed Corn

After making this a zillion times, here are my hard-won secrets:

• If it’s too thin, simmer longer. Too thick? Splash in more cream.
• Taste before serving – sometimes corn needs an extra pinch of sugar or salt.
• Fresh summer corn is king, but frozen works great off-season (just thaw first!).

Serving Suggestions for Creamed Corn Thanksgiving Side Dish

Oh, this beauty plays well with all the Thanksgiving classics! I love serving it right next to the golden turkey – the creamy corn makes the perfect contrast to crispy skin. But honestly? It steals the show when spooned over fluffy mashed potatoes too. For color, I’ll sometimes sprinkle on chopped parsley or a dusting of paprika right before serving – makes it look extra festive on the holiday table!

Storing and Reheating Creamed Corn

Leftovers? No problem! This creamed corn keeps beautifully in the fridge for 3-4 days. When reheating, add a splash of cream to bring back that silky texture – microwaving works fine, just stir every 30 seconds. Fair warning though: freezing turns the cream sauce grainy, so enjoy it fresh or refrigerated!

Creamed Corn Thanksgiving Side Dish Variations

Once you’ve mastered the classic, try these fun twists that always impress at my table:

• Bacon lover’s dream: Stir in crispy chopped bacon at the end – that smoky crunch takes it next level
• Cheesy delight: Fold in a handful of sharp cheddar during the last minute of cooking for gooey goodness
• Spicy kick: Add diced jalapeños when cooking the corn for those who like heat with their sweet

My uncle swears by the bacon version – says it’s the only way he’ll eat creamed corn now!

Nutritional Information for Creamed Corn Thanksgiving Side Dish

Just so you know what you’re diving into (not that it’ll stop anyone from seconds!):

• Per 1/2 cup serving: About 180 calories
• Fat: 12g (7g saturated – hey, it’s a holiday!)
• Carbs: 18g (2g fiber, 6g sugar)

Remember, these are estimates – your exact numbers might dance around a bit depending on your ingredients. But let’s be real – nobody’s counting calories on Thanksgiving!

FAQs About Creamed Corn Thanksgiving Side Dish

Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that come up most often:

• Can I use canned corn? Sure, but drain it well – the texture won’t be quite as crisp as fresh or frozen.
• How do I fix runny creamed corn? Simmer longer, or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in while bubbling.
• Can I make this ahead? Absolutely! Just reheat gently with extra cream to loosen it up before serving.
• What if I don’t have heavy cream? Half-and-half works, or try whole milk with an extra tablespoon of butter.
• Why add sugar to corn? Just a touch enhances the corn’s natural sweetness – but feel free to skip it if you prefer!

Alright, my fellow creamed corn enthusiasts – it’s time to put this recipe to the test in your own kitchen! I can’t wait for you to experience the magic of that first creamy, buttery bite that’ll make your Thanksgiving spread unforgettable. Don’t be shy – tweak the seasonings to your taste, maybe throw in that bacon like my uncle does, and make it your own. And when you do? Come back and tell me all about it in the comments! Did your family go wild for it? Any brilliant twists you discovered? Sharing our kitchen adventures is half the fun – now go make some memories (and lick that spoon, I won’t tell).

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