Sweet and spicy creamed corn is the best way to use the last sweet summer corn. It’s irresistibly creamy with a balanced sweet and spicy flavor.
A sweet and spicy take on creamed corn
Creamed corn was one of my favorite side dishes growing up. We never made it from scratch, opting for the canned cream corn instead. I never liked plain canned corn, but show up with a bowl of creamed corn, and I would go absolutely feral over it.
For this version, I wanted to make a creamy, sweet corn side dish but add a bit of complexity to the flavor. I opted for the subtle heat of Aleppo pepper flakes. You can use whatever modality of spice that you like for this recipe. Try it with crushed red pepper, chili crisp, chili oil, or mince up a jalapeño and throw it in with the onion. Aleppo pepper isn’t terribly spicy, but the heat will vary from brand to brand.
How to make sweet and spicy creamed corn
The secret is simmering the corn cobs with the corn over low heat. You can make this with frozen corn, though I’d recommend trying this with fresh corn cobs. Letting the cobs simmer with the corn will create a much deeper flavor.
What you need
- Corn: I used 5 ears of corn, but you can use 4 cups of frozen corn instead.
- Yellow onion: You can use a shallot or a small leek instead.
- Aleppo pepper and honey: You can adjust these to your preference, adding as much or as little as you like.
- Butter and flour: This creates the base of the roux and makes the corn thick and delicious!
- Whole milk: I don’t recommend skim or low-fat milk. Whole milk or heavy cream will hold up to the heat well and make for a rich, delicious side dish.
- Parsley or chives: These are optional, but a pinch of minced parsley or chives is a nice way to finish up the creamed corn.
How to make it
- Step 1: Sauté the onion and then add the corn. Season with salt, pepper, honey, and Aleppo pepper. Add water and bring to a boil. Add the shorn corn cobs to the pot. Reduce the heat and cover. Simmer for 45 minutes.
- Step 2: Remove the lid. Discard the corn cobs and bring the corn to a low boil. Cook until nearly all the liquid evaporates from the pot.
- Step 3: Melt the butter into the corn. Add the flour and cook for 1 to 2 minutes. Whisk in the milk until smooth and creamy.
- Step 4: Once the creamed corn is smooth and creamy, taste and season. Depending on your preference, add a drizzle of extra honey or a shake of Aleppo pepper flakes.
You’re ready to serve! Transfer the corn to a large serving bowl and finish with fresh herbs. You can also garnish with more Aleppo pepper or a drizzle of honey at the table.
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“This dish pleasantly surprised me! Thoroughly enjoyed this and will definitely be making it again.
At first, I wasn’t sure how I’d like the peppers and honey with the corn, but let me tell you: it works! The subtle spice from the peppers really helps to balance the sweetness of the honey and the corn. This was easy to make and I had all the ingredients already in my pantry and fridge. Next time, to save time, I’d use frozen corn. I paired this dish with a roasted bone-in chicken breast and a side salad for lunch.
–Macie S., Independent Recipe Tester
“I’m in love! It’s the perfect side for a cozy meal in!
I grew up on plain old creamed corn from a can and hadn’t thought to try making it myself, but I’m so glad I did! It wasn’t very hard at all, but it tastes amazing! The honey really comes through with the perfect amount of sweetness to complement the sweet corn (I used frozen corn). I love the contrasting Aleppo pepper as well; it gives the dish the most perfect flavor! I will absolutely be making this again.”
–Madison C., Independent Recipe Tester
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Sweet and Spicy Creamed Corn
Equipment
Ingredients
- 5 ears corn (or use 4 cups frozen corn)
- 1 teaspoon extra virgin olive oil
- 1 yellow onion (about 4 ounces, peeled and small-diced)
- ¾ teaspoon salt
- 1 teaspoon Aleppo pepper (plus more to taste)
- 1 tablespoon honey (plus more to taste)
- 2 cups water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- Salt and pepper to taste
For serving, optional:
- Pinch Parsley (freshly minced, or freshly minced chives)
Instructions
Prepare the corn:
- Shuck the corn and remove the silk. Cut the corn from the cob, reserving the bare cobs.
Cook the onion:
- Heat 1 teaspoon extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 2–3 minutes until it begins to sweat.
- Add the corn and cook for 5 minutes, stirring regularly. Add ¾ teaspoon salt, 1 teaspoon Aleppo pepper, and 1 tablespoon honey. Toss to combine.
Simmer the corn:
- Add the water and nestle the shorn corn cobs into the pot. Bring to a boil. Reduce the heat to low. Cover and simmer for 45 minutes.
- Remove the cover from the pot. Using tongs, remove and discard the spent corn cobs.
- Bring the corn to a low boil over medium heat for about 8–10 minutes to cook off nearly all the excess water in the pot. You should be left with a very scant layer of liquid. Taste and add more salt or Aleppo pepper if you like.
Finish the corn:
- Add 2 tablespoons butter to the corn. Once it melts, add the flour and toss to combine. Cook for 1–2 minutes to allow a thick slurry to form.
- Add half of the milk to the corn, stirring until completely smooth. Add the remaining half of the milk and stir until combined. Taste and add more salt, Aleppo pepper, or another drizzle of honey if you’d like the corn to be sweeter. Simmer over medium heat for 2–3 minutes to thicken. Turn off the heat.
To serve:
- Spoon the corn into a large serving bowl. Garnish with freshly minced parsley or minced chives if you like. Enjoy!
Found this recipe couple of weeks ago and I’ve made it twice already because my family is obsessed.Thank you 🙂
Thank you so much!