Texas Creamed Corn - Derrick Riches

If you’ve ever visited Texas, then you know that Texas creamed corn is a big deal, and with good reason! It’s a delicious, rich and creamy dish with a hint of sweetness and just the right crunch.

If you’re hosting a summer barbecue or a holiday party, you might want to add this creamed corn to your menu. This dish has become a staple at our Thanksgiving table, and as far as we are concerned, it’s here to stay! The beauty of this recipe is that it’s a breeze to make. Just prep it up, then transfer it to a slow cooker. It’s super convenient for the holidays, and a great item to share at potlucks. Plus, the flavor is out of this world!

What is creamed corn?

Creamed corn should not be confused with canned cream-style corn or blended corn. Texas creamed corn is a comfort food staple that includes ingredients like cream cheese, heavy cream (or whole milk), shredded cheese, and butter. This dish can be prepared in one of two ways: the fast method, which is done on the stovetop in a skillet, or the longer method, where the ingredients are cooked in a slower cooker for 4-6 hours on medium-low heat.

Ingredients

Corn: You can certainly go the quick route and use canned or frozen corn for this recipe. In fact, in the off-season, we recommend that you do so. However, if you can get your hands on fresh corn, then definitely use that. You’ll need about 6-7 ears of corn for the job, or 5 cups of fresh corn kernels.
Milk and Cream: Substitute heavy cream for evaporated milk in your creamed corn. We prefer the light caramelized creaminess that evaporated milk provides, but this ingredient is merely a suggestion, not a requirement.
Shredded Cheese, and Cream Cheese: Reach for full-fat cream cheese. There is no point in skimping, and it will make a huge difference in your Texas creamed corn. This recipe calls for sharp cheddar cheese and Monterey Jack cheese, which you can substitute it with pepper jack cheese (our personal favorite!).
Sweet and Savory: The beauty of corn is its natural sweetness. While this creamed corn recipe calls for sugar, you might not need to use it. Use your judgment by taking a quick taste before adding it. If you find the corn lacking in that satisfying sweetness, then add a little bit of sugar at a time. If you’d like your creamed corn to be savory, reduce or omit the sugar, and add a small can of chopped Hatch chilies, and top with crumbled bacon.

How to make Texas Creamed Corn

Combine evaporated milk with cream cheese in a large skillet or saucepan over medium heat.
Slowly stir the mixture together until the cream cheese has melted through. Stir in butter and shredded cheese.
Add the corn once the cheese has melted and combined with the remaining sauce.
Simmer for 2-3 minutes and taste for sweetness.
Add 1 tablespoon of sugar if the corn is already sweet and 2 tablespoons if the dish really needs it.
Season the creamed corn with salt and black pepper, then simmer for 1-2 more minutes.
Serve immediately.
If you are taking this creamed corn to a potluck, transfer it to a slow cooker, and set it to warm. Give it a good stir before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. Reheat in the microwave or on the stovetop.

Serving creamed corn

Serve this Texas creamed corn as you would any other side. We love pairing these with pork chops, brisket, smoked BBQ Ribs, and of course, Thanksgiving turkey!

Like this recipe? Try our Texas Caviar or Jalapeno Popper Corn Dip!!

3 15-ounce cans of sweet corn, drained or 5 1/2 cups fresh or frozen corn
1 cup evaporated milk full fat
8 ounces package cream cheese full fat
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese or pepper jack cheese
3 tablespoons unsalted butter
1-2 teaspoons sugar (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper (use less if preferred)

Combine evaporated milk with cream cheese in a saucepan over medium heat. Slowly, stir the mixture together until cream cheese has melted through. Stir in butter and shredded cheese.
Once the cheese has melted and combined with the remaining sauce, add the corn.
Simmer for a few minutes and taste for sweetness. Add one teaspoon of sugar if the corn is already sweet, and two teaspoons if the dish really needs it.
Season with salt, and black pepper. Simmer for another minute or two.
Serve immediately, or transfer creamed corn to a slow cooker, and set to warm. Give it a good stir before serving.

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Texas Creamed Corn – Derrick Riches