What Can I Make With Cream Style Corn
I have to admit here, I’ve never been a fan of cream style corn. It’s too sweet for my taste. But, my husband loves cream corn so I try to find ways to serve it. There aren’t many ways I’ve been able to “hide” the taste of the corn, and when I do manage, it doesn’t make my husband too happy. I guess I can understand, after all he would like to be able to taste his beloved cream style corn!
My quandary remains then to find ways to use cream style corn in dishes without having to make a second meal for myself. I will tell you that I have tried one dish that’s surprisingly pleasing to both of us. This is a corn chowder using both frozen corn and cream corn. I just make sure there’s enough bacon, salt, black pepper, Dijon mustard, and Worcestershire sauce to mask the sweetness of the cream corn. It turns out pretty well.
Other than cream corn in corn chowder, have you used it in some casseroles or other side dishes with success? If you’re not a great cream corn fan, I’d love to hear how you, too, have “hidden” the cream corn in some of your dishes. And, if you are a fan of cream corn and really crave certain dishes, I’d like to hear from you, too, so I can make something nice for my husband, even if I don’t eat it!
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March 19th, 2009 at 5:02 am
Cut corn from cob (about halfway down the kernel), then scrape well. (You could do this the day before and store covered in the fridge.) Place butter in micro-proof casserole dish and microwave until melted. Stir in corn, water and sugar. Cover tightly with plastic and micro HI 3 min. In the meantime, put the cornstarch into the half & half so it will begin dissolving, stir frequently. Stir the corn and give dish ½ turn. Cover again and micro HI 5-7 min. Then stir the half & half mixture into the corn, cover and micro HI 2-3 minutes. Stir well, adding salt & pepper to taste.
This recipe is about 6 servings. If increasing amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.
March 19th, 2009 at 10:27 am
Sara,
Cream style corn is good just out of the can into a pan and heated on the stove. Some may wish to add a pat of butter, but we like it just straight from the can. It is served as a side dish. What could be easier? Your husband could eat his fill without upsetting your taste buds. If any is left, just freeze it and add it to your next batch of soup.
Anna B.
March 19th, 2009 at 5:26 pm
Corn pudding is terrific made with creamed corn. There are a lot of recipes for it; just google it!
March 20th, 2009 at 6:34 am
Well recicepies you’ll get in google. But corn recipes are just too yummy. I do beleive one must google and try it out.
March 29th, 2009 at 6:14 am
You are all so helpful! Thanks for the input and recipe ideas. I’m going to look into the corn pudding for sure!
June 6th, 2009 at 2:37 pm
I will tell you that I have tried one dish that’s surprisingly pleasing to both of us.In the meantime, put the cornstarch into the half & half so it will begin dissolving, stir frequently.What could be easier?This recipe is about 6 servings
December 31st, 2009 at 5:32 pm
I don’t have an exact recipe, but I made sort of a casserole using cream corn, whole kernel corn and hominy–a can of each–added chopped onion, bell pepper, salt to taste, black pepper, celery seed and grated cheese (or cubed velveeta). Baked till bubbly.
You can bake bread crumbs on top, or crumbled corn chips.
June 21st, 2010 at 9:37 pm
If you like cornbread make cream style cornbread do as you usually do but add the corn and do the rest of the steps the same!!!!!