Creamed Corn

Better than the canned version, smooth + buttery Creamed Corn is easy, cheesy, and delicious. It’s a perfect side dish for holiday meals!

This Creamed Corn side dish is really popular at BBQ restaurants, so we love pairing it with things like Pulled Pork Sandwiches. For more BBQ style sides, you can also try Baked Beans and Coleslaw.

best homemade creamed corn

I love corn in all forms, but hadn’t ever tried Creamed Corn before. When I finally did, you better believe I loved it!

This dish is pretty common in areas where BBQ is a big deal (mostly Midwestern and Southern United States)!

This easy, cheesy, butter-y Creamed Corn recipe is simple to make. It’s not only great for a summer barbecue, but it’s perfect as a side dish to any meal, or even for Thanksgiving. It’s so creamy and delicious, it’s hard not to love.

You will notice that there is some sweetness to the recipe, but that’s why it’s so good!! It’s has a little bit of sweet & salty, making it irresistible.

How to make Creamed Corn

We love that this recipe is simple, and has the sweet and savory combo we love so much. There are different ways to make this best Creamed Corn recipe – you can use frozen corn, fresh or canned.

From frozen corn:

CORN. Mix together the corn, cream salt, sugar, black pepper and butter in a skillet on medium heat.

CREAM SAUCE. In a separate bowl, whisk together 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 the Parmesan cheese until melted, and serve warm.

Make creamed corn using fresh corn

PREP. Take the husks and silk off the corn. Use a bowl to catch all the kernels and juice from the cobs. Using a sharp knife, cut the tips of the kernels off the cob.

CORN. Mix together the corn, cream salt, sugar, black pepper and butter in a skillet on medium heat.

CREAM SAUCE. In a separate bowl, whisk together 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.

Since the kernels will be room temp, it will take less time for the corn to be cooked through.

SERVE. Remove from heat, and stir in the Parmesan cheese until melted, and serve warm.

slow cooker instructions

We actually have a great Slow Cooker Creamed Corn Recipe!

COMBINE. Add all the recipe ingredients to the crockpot. You are also going to want to add a few dollops of cream cheese to the top of the corn mixture. Because the corn will be covered, the liquid will not evaporate as it does on the stove top, leaving the Creamed Corn runny. The cream cheese will help alleviate this.

COOK. About halfway through the cooking process, remove the crock pot lid and stir all the ingredients. Return the cover and cook for the remaining time. Remove lid and let stand for 10-15 minutes.

recipe tips + Variations

Use canned corn. If you only have canned corn on hand, don’t fret because it really tastes just the same. Just like the fresh corn, it will take less time to cook, but works just as well as frozen and fresh corn. First drain the juices, and use in the recipe. DO NOT use Canned Creamed Corn as this has already been mixed with a cream sauce.

Heavy cream substitute. Use milk and butter instead! Just mix together ¾ milk and ¼ melted butter really well, instead of using the 1 cup heavy cream.

Make it creamier. To increase the creaminess, take ¼-½ cup of the dish and blend it until smooth. Add it back into the main mixture and stir.

Thicken it up. If your Creamed Corn is a little runny, here are a few options:

• Use heat: stir on the stove top a little longer, letting the extra moisture evaporate.
• Use a cornstarch slurry: for every 2 cups of creamed corn, mix 1 tablespoon cornstarch with 1 tablespoon water. Mix in a separate bowl, then add to the creamed corn.
• Use rice flour: sprinkle 1 Tablespoon of rice flour evenly over the top of the creamed corn and stir. Continue sprinkling rice flour until you’ve reached your desired thickness.

Add a splash of spice:

• For a bit of heat, add some diced jalapeños or peppers. 
• Stir in cayenne pepper. 
• Top with red chili flakes or hot sauce.

Storing Info + More corn Sides

STORE leftover cream style corn in an airtight container in the fridge for 3-4 days. Reheat in the microwave, oven, or stove top.  

FREEZE. Make as directed, then spoon into freezer bags. Freeze flat until firm. It will last 6-8 months in the freezer. 

To reheat, thaw before using. Place back in pot until heated through.

For other great corn sides, be sure to check out these favorites:

• Grilled Corn on the Cob
• Sweet Cornbread
• Corn Pudding

For more corn recipes, check out:

• Summer Corn Salad
• Mexican Street Corn
• Homemade Corn Bread
• Esquites
• Grilled Corn on the Cob
• Corn Salsa
• Slow Cooker Creamed Corn

Recipe from Diana Yockey.