This is a straightforward homemade version of Ruth’s Chris Steak House creamed corn — it’s rich, sweet, and silky smooth, with that indulgent shine you only get at a steakhouse. It’s fast, family-friendly, and you can double it without breaking a sweat.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 15 mins
- Flavor: creamy, buttery, sweet-corn comfort
- Great for: steak night, holiday sides, just-because comfort food
Why I Like This Recipe
Not gonna lie—I chucked frozen corn into boiling water at midnight ’cause I needed comfort. Next thing I know, there’s this warm, cheesy corn goo happening and life feels better. It’s like your cozy aunt in veggie form. My partner ate half the pot before I put it next to the steak. Zero shame.
Ingredients
- 3 lb frozen corn (about 3 bags)
- ½ cup (1 stick) butter
- 1 Tbsp flour
- 1 Tbsp cornstarch
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp sugar
- ¼ tsp pepper
- 2 cups heavy cream
How To Make Creamed Corn
- Boil the corn: big pot of water, frozen corn, 5 mins till tender. Drain it—set aside.
- Make roux: in same pot, melt butter. Whisk in flour + cornstarch + salt + sugar + onion powder.
- Add cream: pour in heavy cream slowly, stir until smooth.
- Thicken it: keep stirring on low‑medium till it coats your spoon like clingy gravy.
- Mix in corn: toss cooked corn back in. Stir till each kernel’s coated.
- Serve: hot. It’s shiny, decadent, and deserves the spotlight.
Tips for Success
- Don’t skip draining the corn—it dilutes the sauce.
- Stir constantly once the cream goes in—no one wants lumpy corn.
- Adjust sweetness with sugar if your corn’s bland (frozen differs).
- Heavy cream is the magic—no milk or you’ll lose that shine.
Storage and Reheating
- Fridge: Store in airtight container; eats well for ~3 days.
- Reheat: Gently on stove, low heat, stir often to revive that creaminess.
- Freezer: It’s not a great freezer buddy—cream might split. Best fresh.
FAQs
You can — just boil fresh kernels till tender (~3 mins).
Nah. You’ll lose that steakhouse richness.
Simmer a bit longer after adding corn until it looks clingy.
Add a splash of broth or cut butter in half.
Swap butter for vegan butter and cream for full‑fat coconut—but it’s not the same luxe.
Common Mistakes and How to Dodge Them
- Not draining corn: ruins texture.
- Lumps in sauce: whisk the roux thoroughly before cream.
- Overheating cream: low heat only—scorch city otherwise.
- Skipping cream: weak version, no thanks.
- Not stirring in corn: it settles and scorches at bottom. Keep it moving.
Nutrition Facts (Per ⅓ cup serving – est.)
- Calories: ~220
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 190mg
- Potassium: 80mg
- Carbs: 8g
- Fiber: 1g
- Sugars: 3g
- Protein: 3g
Steak House Creamed Corn Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings5
minutes15
minutes220
kcalSweet corn simmered in a buttery cream sauce until glossy and indulgent—steakhouse side done in 20 minutes.
Ingredients
3 lb frozen corn (about 3 bags)
½ cup (1 stick) butter
1 Tbsp flour
1 Tbsp cornstarch
1 tsp salt
½ tsp onion powder
½ tsp sugar
¼ tsp pepper
2 cups heavy cream
Directions
- Boil corn until tender, drain.
- Melt butter, whisk in flour, cornstarch, spices.
- Slowly add cream, stirring till thick.
- Stir in corn, heat through.
- Serve warm.
Notes
- Frozen corn is easiest—fresh works but timing varies.
- Low heat for creamy texture.
- Adjust sugar plus salt to taste—frozen corn varies.
- Scale up easily—great for holiday crowds.
