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Creamy Skillet Corn

Creamy Skillet Corn

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m


This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet


  1. Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
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Easy to prepare and the cream added a nice taste and texture. Unfortunately we found this to be bland. I'll try this again with extra shallots.




I've never had better frozen corn! I used onion, as I didn't have shallots and half and half instead of cream to lower the fat content. Served it with smoked pork ribs and potato salad. Yum Yum!




I couldn't figure out why this didn't have a higher rating until I read closer that it calls for frozen corn. I was searching for a home made creamed corn recipe so I had fresh corn & cut it off of the cob. It was spectacular!! I was short an ear & supplemented with about a 1/2 cup frozen kernels & you could totally tell which ones came from a bag. I highly recommend using fresh. I didn't use the nutmeg cuz I wasn't in the mood but followed the rest to a tee & can't wait to serve this at holidays. The corn was the star & the shallots added amazing depth of flavor! Thank you so much! :o)

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