Lawry’s Recipe For Creamed Corn

I’ve always loved the rich, creamy side dishes served at classic steakhouses, and Lawry’s creamed corn is one of those unforgettable favorites. The first time I tasted it, I couldn’t believe how something so simple could feel so luxurious

 The sweetness of the corn blends perfectly with the velvety cream, creating a side that feels comforting yet elegant. I started making this at home when I wanted that same restaurant-style flavor without needing fancy ingredients.

With just a few pantry staples, I can whip up a bowl of this golden, buttery creamed corn in minutes. It’s one of those recipes that instantly makes any meal feel special.

How To Prepare Lawry’s Recipe For Creamed Corn?

• Prep time: 5 minutes (I get everything ready)
• Cook time: 15 minutes
• Total time: 20 minutes
• Course: Side dish
• Difficulty: Easy
• Cuisine: American (classic restaurant-style)
• Yield: About 6 servings

Equipment Needed

• Heavy saucepan (medium size)
• Wooden spoon or heat-proof spatula
• Measuring spoons and cups
• Whisk (for flour + cream mix)
• Serving bowl

Ingredients

• 1½ tablespoons butter
• 1½ tablespoons all-purpose flour
• ½ teaspoon salt
• 1½ cups whipping cream (heavy cream)
• 2 tablespoons granulated sugar
• 3 cups whole-kernel corn (fresh, frozen or canned)

Step-by-Step Instructions

Step 1: Melt the butter

Put your saucepan over medium heat and melt the butter. I keep an eye on it so it doesn’t brown.

Step 2: Add flour and salt

Stir in the 1½ tablespoons of flour and ½ teaspoon salt. Whisk steadily until it forms a smooth paste (a roux) and is well blended with the butter.

Step 3: Pour in the whipping cream

Slowly add the whipping cream while stirring constantly. I like to add it in a thin stream, whisking so no lumps form. Keep stirring until the mixture thickens slightly.

Step 4: Add sugar and corn

Once the cream mixture is nicely thickened, stir in the 2 tablespoons of sugar. Then add the 3 cups of corn kernels. Mix thoroughly so the corn is coated in the creamy sauce.

Step 5: Heat through

Continue cooking on medium-low, stirring occasionally, until everything is warm and the sauce has slightly thickened around the corn. The corn should still be whole and tender.

Step 6: Serve

Transfer to your serving bowl and serve immediately so the sauce stays creamy.

Nutrition Facts (per serving)

• Calories: ~312 kcal
• Carbohydrates: ~21 g
• Protein: ~4 g
• Fat: ~25 g (of which saturated fat ~16 g)
• Sodium: ~243 mg
• Sugar: ~10 g
• Fiber: ~2 g

Serving Suggestions

I usually make this creamy corn whenever I want a comforting side that pairs with just about anything. It tastes incredible with roasted meats like prime rib, grilled chicken, or even barbecue ribs.

The rich cream sauce balances perfectly with smoky or savory dishes. On holidays, I serve it next to mashed potatoes, stuffing, and green beans — it always disappears fast.

When I want something lighter, I enjoy it with baked fish and a fresh salad. You can even spoon it over rice or inside a baked potato for a cozy, filling meal.

Tips & Variations

• Tip: If your sauce seems too thin, cook it a bit longer on low, stirring so it reduces and thickens naturally.
• Tip: Use fresh corn if available — it adds extra sweetness and texture.
• Variation: Add a pinch of white pepper or black pepper for a bit of warmth.
• Variation: For a richer version, substitute part of the corn with fresh cut-off-the-cob kernels and scrape the corn milk into the cream mixture.
• Variation: Add freshly chopped chives or parsley on top for color and freshness.

Health Benefits

Even though Lawry’s creamed corn feels indulgent, it actually offers a few surprising benefits. Corn itself is rich in fiber, which helps with digestion and keeps me full longer.

It’s also a good source of vitamins like B6, folate, and antioxidants such as lutein and zeaxanthin that support eye health. When I make it at home, I can control the amount of butter, cream, and sugar, which makes it a bit healthier than restaurant or canned versions.

Using fresh or frozen corn instead of heavily processed ones also means more natural nutrients and less sodium. Enjoying it in moderation gives me that creamy comfort while still getting the wholesome goodness of real corn.

Notes

• The sauce will thicken a bit more as it cools. If you let it sit, you may need to gently re-warm before serving to get the right texture.
• If using canned corn, drain it well so the dish doesn’t get watery.
• Leftovers: store in an airtight container in the fridge and reheat gently (on stove or microwave) so the cream doesn’t separate.
• If you want a slightly “au gratin” finish, you can transfer the mixture to a shallow dish, sprinkle ¼ cup freshly grated Parmesan cheese on top and broil for 1-2 minutes until lightly golden. The original Lawry’s site mentions that option.

FAQ

Conclusion

I love this version of creamed corn because it brings the restaurant-feel of Lawry’s into my home kitchen with just a few ingredients and minimal fuss.

I get that creamy, comforting texture and sweet-savory balance that makes it more than “just corn.” If you’re looking for a side dish that feels indulgent yet doable, this is it.

I recommend you make it for your next gathering or weeknight dinner — your guests (or you!) will appreciate that richness. Happy cooking!