Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irish Creamed Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Irish, Comfort Food

Description

This rich and velvety creamed corn is made with butter, cream, and a touch of Irish cheddar for extra flavor. It’s a perfect side dish for holiday meals, family dinners, or whenever you’re craving a bit of creamy goodness!


Ingredients

Units Scale
  • 4 cups corn kernels (fresh or frozen, thawed)
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional, for warmth)
  • 1/2 teaspoon sugar (optional, to enhance sweetness)
  • 1/2 cup shredded Irish cheddar cheese (like Kerrygold)
  • 1 tablespoon cornstarch (optional, for thickening)

 

  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  • Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
  • Add the Corn: Stir in the corn kernels and cook for 3–4 minutes, stirring occasionally.
  • Simmer with Cream & Milk: Pour in the heavy cream and milk, stirring well. Season with salt, pepper, nutmeg, and sugar (if using). Let simmer for about 5 minutes.
  • Thicken the Sauce: If you want a thicker creamed corn, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it in. Cook for another 2 minutes until slightly thickened.
  • Add the Cheese: Stir in the shredded Irish cheddar and mix until melted and creamy.

 

  • Serve & Garnish: Remove from heat, sprinkle with fresh parsley, and serve warm!

Notes

  • For a smoky twist, add 2 tablespoons of cooked, crumbled bacon.
  • If using fresh corn, cut the kernels off the cob and scrape the cob with the back of a knife to get the “corn milk” for extra creaminess.

 

  • Swap heavy cream for half-and-half for a lighter version.