Easy Lawrys Creamed Corn

This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!

I have a confession... my favorite part of Thanksgiving is creamed corn. Trust me, I get the looks every time I say that, but it's true. Last Thanksgiving, I had to bring a dish for dinner at my in-laws house. I showed up with creamed corn and no one seemed very interested. After eating dinner, we go around the table and say what food item was our favorite. And this lawrys creamed corn recipe won!

This luscious creamed corn is the perfect side dish! The creamy sauce, sweet corn, and savory lawry's seasoning creates the best creamed corn ever! Other than how delectable it is, the best part is what an easy side dish it is to prepare. It takes under 30 minutes to prepare and cook! Have to bring something last minute? This simple side dish is for you! You will have a delicious side dish with plenty time to spare.

Next time you're looking for side dish recipes to contribute for a holiday meal, try this lawry's creamed corn!

ingredients

Butter: You will need only 2 tablespoons butter for this recipe. My favorite butter is Kerrygold.

Corn: This creamed corn recipe has very simple ingredients, corn being one. It calls for 24 ounces of frozen corn kernels. Frozen corn is better than canned corn for this recipe as it has significantly less salt.

Heavy cream: Heavy whipping cream is what makes this cream corn so creamy! 1 full cup at room temperature is needed.

Sugar: Not much sugar is needed for this creamed corn since the sweet corn is already sweet. Just 2 tablespoons of added white sugar will do the trick.

Seasonings: The seasonings in this recipe is what takes it over the top! You will need ½ teaspoon salt, ½ teaspoon ground pepper, and 1 teaspoon lawry's. Lawry's seasoning has a distinct garlicy, peppery taste.

Garlic: Garlic in this recipe gives it that savory component. 3 cloves of finely minced garlic is needed.

Milk: The milk is added to the flour to create a paste. This combination gives the creamed corn that thick viscosity. You will need ½ cup milk.

Flour: You will need 3 tablespoons of flour to be the thickening component in the paste.

Cheese: This is extra, but also necessary, parmesan cheese! ¼ cup of parmesan cheese gives the creamed corn that cheesy top. I love the sharpness it adds to the dish.

Thyme: Fresh thyme adds an herby component to a rich side dish.

variations and substitutions

You can substitute frozen corn for fresh whole kernel corn. Use the same amount of fresh corn as frozen corn is listed in the recipe. About 4 ears of corn should be 24 ounces. Make sure you boil your ears of fresh corn for a couple minutes before adding them to this creamed corn recipe.

Add whatever herb is your favorite. The purpose of the herb is to brighten up the richness of the creamy dish. If you like basil, rosemary, sage, substitute the fresh thyme for that!

tips & tricks

Thicken as much you prefer! If you prefer a thinner creamed corn only cook for 5 minutes in step 4, whereas if you like a super thick creamed corn (how I like it) cook for 10 minutes in step 4.

If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.

step by step instructions

1. Prep. Preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.

2. Combine. In a large saucepan over medium heat, melt butter. Then combine corn, heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.

3. Flour mixture. In a small bowl, whisk together the 3 tablespoon flour and milk. Pour into the corn mixture.

4. Thicken. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.

5. Pour. Place corn into the prepared baking dish. Be sure to get all those creamy corn kernels from the bottom of bowl. Sprinkle the parmesan cheese on top.

6. Bake. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.

serving suggestions

Serve warm with a serving spoon and topped with fresh chopped herbs.

To complete your holiday meal, try these other side dishes gouda au gratin potatoes, brie baked mac & cheese, and swirled pesto bread.

storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.

You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.

faq's

Is cream-style corn the same as creamed corn?

• Cream-style corn uses a blend of pureed corn kernels and fresh, whereas creamed corn is typically whole corn kernels mixed with cream.

how to video

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