Classic Southern Creamed Corn with Garlic and Thyme
A rich and creamy Southern-style creamed corn made on the stovetop, infused with the savory flavors of garlic and fresh thyme. This easy side dish combines sweet corn kernels with cream, butter, and aromatic herbs for a comforting addition to any meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Flavoring
- Cream Base
- Seasoning
Let’s make it
Cooking
Melt the butter in a medium-sized heavy-bottomed saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Cooking
Add the corn kernels and fresh thyme leaves to the pan. Stir to combine and cook for 3 minutes, stirring occasionally, allowing the flavors to meld.
Cooking
Pour in the heavy cream and whole milk, stirring well. Bring the mixture to a gentle simmer and cook uncovered for 6-8 minutes, stirring frequently until the corn is tender and the mixture has thickened slightly.
Finishing
Season with granulated sugar, salt, and freshly ground black pepper to enhance the natural sweetness and balance the flavors. Stir well and cook for an additional 2 minutes to meld the seasoning.
Serving
Remove from heat and let the creamed corn rest for a few minutes to thicken further. Serve warm as a comforting Southern side dish.
Tips & notes
For an extra creamy texture, gently mash some of the corn kernels with the back of a spoon before adding the cream. Use fresh corn for the best flavor in season, or defrost frozen corn before cooking. Adjust seasoning gradually, tasting as you go.
Saving it for later
Store leftover creamed corn in an airtight container in the refrigerator. Consume within 3 days for best quality. Do not leave unrefrigerated for more than 2 hours.
Reheating
Reheat creamed corn gently in a saucepan over low heat, stirring occasionally. If too thick, add a splash of milk or cream to restore creaminess. Heat until warmed through evenly.
