Creamy Skillet Corn

Creamy Skillet Corn


"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."

Ingredients 25 m {{adjustedServings}} servings 277 cals

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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

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  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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Reviews 18

  1. 23 Ratings


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!


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 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)