This post may contain affiliate links. Please read our disclosure policy.
Better than the canned version, this smooth and buttery creamed corn recipe is easy, cheesy, and delicious!
We love creamed corn
We love corn in all forms (hello Corn on the Cob and Elote), but especially love creamed corn!
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.
With the addition of butter, cheese, whipping cream and more, we promise you will love this recipe and want it all year long.
WHY WE LOVE IT:
- A delicious side dish. It’s not only a great bbq side dish but perfect to add to holidays like Thanksgiving and Christmas.
- It’s simple to make. Prep is just 5 minutes and it’s made in 20 minutes!
- Fresh! Use frozen, canned, or fresh corn for this recipe. Also, because so many spices go well with corn, easily change it up based on preference and flavor.
Ingredients
PREP TIME: 5 minutes
BAKE TIME: 15 minutes
- ½ cup whole milk – whole milk works best, but 2% or half and half can also be used
- 1 tablespoon all-purpose flour
- 1 (12-ounce) package frozen corn kernels thawed – you can also use a can of drained canned corn (NOT canned cream corn), or fresh corn cut off the cob.
- ½ cup heavy whipping cream
- 1 tablespoon salted butter – unsalted butter works too, but you’ll want to sprinkle some salt into the recipe.
- 1 tablespoon sugar
- 1 teaspoon minced garlic – How to Mince Garlic
- garlic salt to taste optional
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- optional topping – chopped fresh parsley
How to make Creamed Corn
- CORN. Mix 12 ounces frozen corn kernels, ½ cup heavy cream, 1 tablespoon salted butter, 1 tablespoon sugar, 1 teaspoon minced garlic, garlic salt to taste, and ¼ teaspoon pepper in a skillet or medium saucepan on medium heat.
- CREAM SAUCE. In a separate bowl, whisk the ½ cup milk and 1 tablespoon 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 2 tablespoons 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!
Complete the Meal
Main Dishes
Desserts
More Corn Sides
More Collections
Creamed Corn Recipe
Better than the canned version, this smooth and buttery creamed corn recipe is easy, cheesy, and delicious!
Ingredients
- ½ cup whole milk
- 1 tablespoon all-purpose flour
- 1 (12-ounce) package frozen corn kernels, thawed
- ½ cup heavy whipping 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
- chopped fresh parsley, optional, for topping
Instructions
- In a small bowl, whisk 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/flour 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.
Video
Notes
Use canned corn or fresh corn. Of course! Follow the recipe as directed, but cook for less time. Since both canned and fresh corn will be at room temperature, you will not need as much time for the corn to cook through.
STORE leftover cream corn recipe in an airtight container in the fridge for 3-4 days. Reheat in the microwave, oven, or stovetop.
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 a pot until heated through.
Nutrition
Serving: 1g, Calories: 117kcal, Carbohydrates: 5g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 57mg, Potassium: 58mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 398IU, Vitamin C: 0.3mg, Calcium: 55mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
How Do I Thicken Creamed Corn?
- 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.
Add Flavor?
- Add a spicy kick. Add diced jalapeños or peppers or stir in cayenne pepper. You can also top with red chili flakes or hot sauce.
- For more flavor. Garnish with or add fresh herbs, bacon bits, shredded cheese, green onions, paprika, or chili powder.
How to Store Leftover Homemade Creamed Corn?
- 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.
Recipe from Diana Yockey.
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!!