This homemade Lawry’s Cream Corn recipe is creamy and wonderfully seasoned, and it’s done in just 15 minutes! It’s an easy side dish to make for the holidays or any other night of the week, and it goes great with just about everything you can think of.
We’d love to hear from you if you have any questions or concerns about this simple Lawry’s Cream Corn Recipe in the comment area below.
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The Best Homemade Lawry’s Cream Corn Recipe
The Lawry’s Cream Corn recipe is one of my go-to side dishes when I’m short on time. To save time, I used frozen corn and it only took me 15 minutes from start to finish to make it.
It’s a simple dish that packs a lot of flavor with only a few ingredients. All year round, this dish is perfect for weeknight meals or holiday feasts like Thanksgiving or Christmas dinners. You may make it while the main meal is baking or air-frying.
What Is Lawry’s Cream Corn?
Corn kernels in a creamy sauce, mildly seasoned, are the star of Lawry’s Cream Corn. It is possible to make this meal using fresh corn and the milky pulp from the corncob, as well as using cream cheese in place of the cream to get the creamy texture. But we’re in love with our recipe, which uses frozen corn, milk, cream, butter, a few spices, and a little parmesan cheese for added creaminess and taste. It’s easy to make throughout the year.
Cans of Cream Corn are also available, however, their flavor is lacking and they are frequently too sweet. Why not make your own version, which only requires a few simple ingredients, in only 15 minutes? There’s nothing like a home-cooked meal.
Garlic, onion, and a few spices give this Lawry’s Cream Corn just the right amount of flavor to make it a standout side dish.
Detailed instructions and measurements may be found on the printable recipe card below.
- Frozen corn: Lawry’s Cream Corn is a year-round favorite because of the convenience of frozen corn. Before using, let the food defrost and drain out any extra moisture. Fresh or canned corn can be used in this recipe.
- Onion and Garlic: In order to add aromas, flavor, and texture to the dish.
- Unsalted butter: To regulate the salinity of the Lawry’s Cream Corn, I recommend unsalted butter.
- Heavy cream and Whole milk: These ingredients are what give this meal its luxurious and creamy texture and flavor.
- All-purpose flour: Used for the purpose of thickening the sauce.
- Parmesan cheese: For the finest taste, use freshly grated cheese.
- Granulated sugar: This dish has a hint of sweetness, but it is not too sweet overall. A little of sugar is all that’s needed to provide harmony to the other flavors.
- Spices: This Lawry’s Cream Corn is seasoned with nothing more complicated than salt, pepper, a dash of cayenne pepper for spice, and nutmeg.
- Garnishes: Before serving, top with freshly chopped fresh parsley and cracked black pepper.
Fresh vs. Frozen Corn
Fresh corn is always best during corn season, and it’s the most delectable and enticing option. Corn milk, a sweet starchy liquid, may also be extracted from fresh corn cobs. The creamy, luscious flavor of hot-off-the-cob corn heralds the arrival of summer.
However, if you’re making this for a fall holiday (hello, Thanksgiving!) and fresh corn isn’t available, you might use frozen corn instead.
Why Did You Add Sugar When Corn Is Already Sweet?
Lawry’s Cream Corn is a little sweet. There’s no need to include sugar in this recipe, but you may discover that you lose out on something if you do. Until you find a flavor you enjoy, I recommend starting with no salt and gradually increasing the amount (up to 3 tablespoons at a time).
Is Lawry’s Cream Corn Gluten Free?
It’s not because we’re using flour to produce a roux that’s the problem. This Lawry’s Cream Corn dish may be made gluten-free by using almond flour for the flour in the roux. It is important to verify that all of your ingredients are gluten-free before using them.
Lawry’s Cream Corn isn’t vegan. Butter and full milk are key ingredients in this Lawry’s Cream Corn recipe. Soy butter and soy heavy cream can be substituted for the whole milk and heavy cream in this recipe.
How To Make Lawry’s Cream Corn
- Melt butter in a large nonstick pan over medium-high heat. Cook, stirring regularly, until the onion is cooked and transparent, approximately 2-3 minutes.
- Cook for 30 seconds, or until the garlic is aromatic.
- Combine corn, heavy cream, sugar, salt, pepper, cayenne pepper, and nutmeg in a mixing bowl. Cook for 1 minute, stirring constantly.
- Whisk together the milk and flour in a measuring cup or bowl until the flour is completely combined; gently pour into the corn mixture and toss to blend. Cook for 4-5 minutes, stirring regularly, or until thickened and corn is cooked through.
- Remove from the fire and toss in the Parmesan cheese until it is completely melted.
- Season with salt and pepper to taste. Serve immediately, while still hot and glossy, with cracked black pepper and fresh chopped parsley.
What To Serve With Lawry’s Cream Corn?
Holiday menus commonly feature this Lawry’s Cream Corn dish, but it’s a simple side dish to prepare any time of year. It goes well with:
- Roasted pork loin
- Zippys Garlic Miso Chicken
- Air fryer pork chops
- Chat Pate Pakora
- Grilled or baked chicken
- Teriyaki Pork Tenderloin
- Apple cider chicken thighs
- Fried Potatoes and Onions
- Grilled steak!
How To Store With Lawry’s Cream Corn?
- How to store leftovers. Leftover Lawry’s Cream Corn can be kept in the fridge for up to 3 days in an airtight container.
- Reheating Leftovers. Leftover Lawry’s Cream Corn may be reheated in the microwave or on the stovetop. If necessary, a dash of milk can be added to loosen it up again.
- Is it possible to freeze Lawry’s Cream Corn? Yes, Lawry’s Cream Corn may be frozen. Allow to cool fully before transferring to a freezer-safe container with at least a 1-inch head space for expansion. You may also freeze one-cup servings to take with you to work. It can be kept frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Recipe Tips & Variations
If you want to use canned corn, add some spice, or make this meal extra creamy, here are a few tips and tactics I’ve learned.
- Is it okay to use canned corn? Yes, you may make Lawry’s Cream Corn with well-drained canned corn kernels. It can, however, make this dish somewhat sweeter, and the texture is typically softer.
- Is it okay to use fresh corn? Yes, if you’re preparing this in the summer, simply cut the kernels from the cob with a knife. When using cooked fresh corn, you may need to alter the cooking time.
- Don’t forget about the salt. Because there are few ingredients in this side dish, salt serves a crucial role in bringing out all of the tastes. If you leave it out, the meal will taste bland; don’t omit it.
- Use your imagination when it comes to add-ins. While this Lawry’s Cream Corn is delicious on its own, you can add cooked crumbled bacon, cooked sausage, or even broccoli to change things up. If you want to add a little heat, jalapenos are a good choice.
- How to add more creaminess to Lawry’s Cream Corn. If you like extra creamy Lawry’s Cream Corn, puree 1/4 cup to 1/2 cup of the corn mixture (before adding the flour) and toss it back into the pan.
- What can I do if my Lawry’s Cream Corn is too runny? The simplest solution here is to simply let it cook for a few more minutes. This typically thickens it just enough. You may alternatively make a cornstarch slurry by whisking together equal parts cornstarch and water and then adding it to the corn. Begin with 1 tablespoon and add more as needed.
Lawry’s Cream Corn Nutrition Facts
Amount Per Serving
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- Amount Per Serving
- Calories 184
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 668mg28%
- Potassium 343mg10%
- Total Carbohydrate 46g16%
- Dietary Fiber 3.1g13%
- Sugars 8.3g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.