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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!
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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.
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.
My family thoroughly enjoyed your creamed corn recipe. I didn’t have heavy cream on hand but I was able to make it because of your excellent tip for making a cream substitute. It worked perfectly and I will certainly add this to my favorites. Thanks so much for this wonderful recipe and I look forward to trying many of your other recipes as well.
Oh that makes us so happy to hear! Thank you for your feedback and I’m so glad to hear the creamed corn was a hit!
Amazing and so easy!
I just made this for Thanksgiving and it was bomb diggity. Best cream corn ever… Definitely not the canned stuff! It was a huge hit.
Sweet, creamy and delicious. Every year a must-have!
I made it and it was delicious!!
I used this recipe for my first ever attempt at homemade creamed corn, but used fresh sweet corn instead of frozen. My family raved!! I’m curious though as to whether it can be made in a slow cooker. Any thoughts or changes to how it is prepared?
I’m so glad to hear you enjoyed the recipe. And yes! It can be made in the slow cooker (we actually have a great slow cooker creamed corn recipe)! https://lilluna.com/crock-pot-creamed-corn/ But here’s what you would do: 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.
Can you use canned corn for this ?
Of course! Just like the fresh corn, it will take less time to cook through, but works just as well as frozen and fresh corn. 🙂
I really enjoyed this and I have never been a creamed corn fan!
A NEW permanent spot in the holiday dinner rotation. SO STINKING GOOD!
Made this at Thanksgiving. It was so easy and so good! Was hands down everyone’s fav dish!