Creamed Corn is a quick, creamy side dish made with sweet corn, heavy cream, butter, garlic, and Parmesan cheese. It all comes together in one skillet in about 10 minutes, which makes it perfect when we need an easy vegetable side for dinner.
We love serving this with holiday meals, BBQ, Ham, Turkey, Roast Chicken, or a simple weeknight dinner. The sauce is rich and flavorful without being fussy, and the parsley on top gives it a pretty fresh finish.
It’s a fabulous BBQ-style side along with Baked Beans Recipe and Coleslaw, or for holidays along with our favorite Mashed Potatoes and Glazed Carrots.
Why you’ll love it + Why it works:
- Fast! Quick creamed corn made in one skillet.
- Inexpensive. Frozen corn keeps prep easy and budget-friendly.
- Milk and flour thicken the sauce. Whisking them together first helps keep the creamed corn smooth.
- Parmesan finishes the dish. Stirring it in off the heat helps it melt into the sauce without clumping.
Creamed Corn Ingredients
- Whole milk (½ cup): Helps create the creamy sauce and blends with the flour to thicken the dish.
- All-purpose flour (1 tablespoon): Thickens the sauce so the corn becomes creamy and spoonable.
- Frozen corn kernels, thawed (1 package, 12 ounces): Makes the recipe quick and easy while still giving plenty of sweet corn flavor.
- Heavy cream (½ cup): Adds richness and gives the creamed corn its smooth, creamy texture.
- Salted butter (1 tablespoon): Adds buttery flavor and helps make the sauce taste rich.
- Sugar (1 tablespoon): Brings out the natural sweetness of the corn.
- Minced garlic (1 teaspoon): Adds savory flavor and keeps the dish from tasting too sweet.
- Garlic salt to taste, optional: Adds extra seasoning if the creamed corn needs a little more flavor at the end.
- Pepper (¼ teaspoon): Adds simple seasoning and balances the creamy sauce.
- Grated Parmesan cheese (2 tablespoons): Adds salty, cheesy flavor and makes the sauce even more flavorful.
- Chopped fresh parsley, optional: Adds color and a fresh finish before serving.
How to Make Creamed Corn
CORN. Mix frozen corn kernels, heavy cream, salted butter, sugar, minced garlic, garlic salt to taste, and pepper in a skillet or medium saucepan on medium heat.
CREAM SAUCE. In a separate bowl, whisk the milk and flour, and stir into the corn mixture. Cook on medium heat until the mixture is thickened, and the corn is cooked through.
SERVE. Remove from heat and stir in Parmesan cheese until melted, and serve warm. Garnish with chopped fresh parsley.
Crockpot Directions
To make this recipe in the crock pot, check out our Slow Cooker Creamed Corn Recipe. It’s amazing as well and perfect for holiday meals and prep!
Kristyn’s Recipe Tips
- Thaw the corn before cooking so it heats evenly and does not water down the sauce.
- Whisk the milk and flour together until smooth before adding it to the skillet.
- Stir occasionally while the corn cooks so the sauce thickens evenly.
- Add the Parmesan after removing the skillet from the heat so it melts smoothly.
- Make-ahead tip: make creamed corn earlier in the day and reheat gently with a splash of milk or cream if it thickens too much.
Creamed Corn Recipe
Video
Ingredients
- ½ cup whole milk
- 1 tablespoon all-purpose flour
- 1 (12-ounce) package frozen corn kernels, thawed
- ½ cup heavy cream
- 1 tablespoon salted butter
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- garlic salt to taste, optional
- ¼ teaspoon pepper
- 2 tablespoons grated Parmesan cheese
Topping
- chopped fresh parsley, optional
Instructions
- In a small bowl, whisk together milk and flour. Set aside.
- In a large skillet, combine corn, cream, butter, sugar, minced garlic, garlic salt, and pepper over medium heat.
- Stir milk mixture into corn mixture right away. Cook, stirring occasionally, until thickened and corn is cooked through, about 10 minutes.
- Remove from the heat and stir in Parmesan cheese until melted. Add more garlic salt to taste, if needed. Serve warm, sprinkled with chopped parsley, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
– Add softened cream cheese or more parmesan cheese.
– Use a cornstarch slurry: For every 2 cups of creamed corn, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Mix in a separate bowl, then add to the creamed corn.
– Store leftover cream corn in an airtight container in the fridge for 3-4 days. Reheat in the microwave, oven, or stovetop.
– To freeze. Make as directed, then spoon into freezer bags. Freeze flat until firm. It will last 6-8 months in the freezer.
– Reheating. Thaw before using. Place back in a pot until heated through.
Complete the Meal
Main Dishes
Crockpot Ham
3 hrs 40 mins
Parmesan Crusted Pork Chops
40 mins
Easy Meatloaf
1 hr 25 mins
Easy Roast Turkey
3 hrs 20 mins
Desserts
Pumpkin Delight
3 hrs 35 mins
Moist Sour Cream Chocolate Cake
1 hr 5 mins
Dutch Apple Pie
1 hr 45 mins
Pecan Pie Bars
1 hr
More Corn Sides
Mexican Corn Salad
25 mins
Fried Corn
30 mins
Easy Corn Casserole
50 mins
How to Boil Corn on the Cob
15 mins
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This recipe was originally published October 2017.
The recipe had good flavor, but took longer to cook and the consistency was off.
Thanks for trying it! Cooking time can vary a little depending on the pan and heat level, so I’m glad you still enjoyed the flavor.
Our whole family loves this recipe!
I would like the recipe for Taco salad if you
have it. It looks very good.
Wonderful flavor and smooth creamy sauce. Loved it!
Can this be made a day ahead and reheated?
Thank you for this recipe. It’s my son’s absolute favorite!
Mmm! I love creamed corn and this recipe may be my new favorite. Easy to make and such great flavor!
This creamed corn was a smash! I don’t make corn often, but when I do, the kids don’t usually eat it. This time, they asked for seconds and said “Mommy, you should make this every day” . That’s a win in my book! Thanks for posting!
Great Recipe.. But Didn’t add the Cheese..
It Was Great.. My Family Enjoy it..
Thanks
You’re welcome! Glad you enjoyed the recipe!
Brilliant & Easy Peasy
Enough for a 3 – 4 yr old to prepare & VERY Tasty
Glad to hear that you enjoyed the recipe!!