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How to Thicken Up Creamed Corn

by Joshua McCarron, studioD

Creamed corn is a sweet and creamy side dish when prepared correctly, but there is a fine line between creamy and soupy. Fresh corn and quality ingredients are important parts of the equation, but if the texture and thickness isn't just right, the dish will be sub par. If you notice that your creamed corn isn't quite as thick as you'd like, implement some thickening techniques to get it precisely where you want it to be.

Hold a fresh ear of corn up on its end on a counter or cutting board. Carefully run a sharp knife down the length of the ear, to remove the row of kernels. Rotate the ear slightly and remove the next row of kernels. Continue this process until all the kernels are removed from the ear. Repeat the process for the number of ears that the instructions call for.

Scrape the sides of the cobs that you removed the kernels from into the pot along with the kernels and other ingredients. Run a spoon down the length of the cob to scrape the pulp, or "milk," into the pot. This will help to thicken the creamed corn as it cooks.

Stir the creamed corn mixture constantly with a wooden spoon over medium heat if it seems too soupy. This may happen if you discarded the ears before scraping them down, or if you added too much liquid during the initial preparation. Sometimes, the starches in the corn will break down and the creamed corn will thicken as it cooks, so all you need is a little patience and heat to get the consistency where you want it.

If stove time doesn't thicken your creamed corn, create a slurry by mixing 1 teaspoon of cornstarch with water until the cornstarch is dissolved. Add the cornstarch mixture into the creamed corn and stir it in so it is completely incorporated. Bring the creamed corn to a simmer and continue to stir so the cornstarch can do its job.

Items you will need
  •  Fresh corn cobs
  •  Sharp knife
  •  Cooking pot
  •  Metal spoon
  •  Wooden spoon
  •  Cornstarch
  •  Water


  • Cornstarch won't alter the taste of the creamed corn, and it is a thickener that works well with dairy products.
  • Allow the creamed corn to cook down before jumping right in with the cornstarch, or it might end up too thick.

About the Author

Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.

Photo Credits

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