I grew up gardening and creamed corn is one of my favorite dishes that we made from our harvest. My mom was a teacher, so my twin sister and I spent most of our summers planting, watering, and eventually harvesting and shelling/shucking the veggies we’d helped grow.

Gardening is a great family activity and an opportunity for our kids to learn so much about plants, insects, soil, and cooking. We love to blend cooking with a learning experience. This corn learning pack is a fun way to blend cooking with learning!

The adults did the cooking and canning. We kids had no idea how much work cooking and canning were, but we sure did know how delicious all those veggies were during fall and winter!

One of my favorite dishes as a child that I love just as much as an adult is creamed corn. I have to tell you that, if you can get your hands on corn fresh from the garden, you’ll want to do that! The key to creamed corn is to use sweet yellow or white corn and not field corn.

The heavy cream and butter make this cream corn recipe such a comfort food! One note, we have made this recipe in the off-season with canned corn and have served this as a side dish at Thanksgiving too! We suggest pairing this with lemon basil chicken thighs or crispy air fryer chicken thighs.

Ingredients for Skillet Creamed Corn

2 cups corn
1/2 tsp salt
1/4 tsp pepper
1 Tbsp sugar
1/4 cup butter
1 Tbsp flour
1/4 cup heavy cream
Chopped parsley for garnish – optional

Instructions for Skillet Creamed Corn

In a skillet, mix together corn, sugar, butter, salt, pepper, & heavy cream.
Stir to combine.
Cover and simmer for 15 minutes on medium heat, stirring occasionally
After corn is done simmering reduce heat to low and stir in flour.
Cook for five more minutes while stirring.
Transfer to a serving dish, and garnish with chopped parsley, if desired. Serve & enjoy!