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Better than the canned version, this smooth and buttery creamed corn recipe is easy, cheesy, and delicious!

For more BBQ style sides, you can also try Baked Beans and Coleslaw, or for holidays add Mashed Potatoes and Glazed Carrots.

Creamed corn recipe baked in serving dish.

We love creamed corn

I love corn in all forms (hello Corn on the Cob and Elote), but especially love Creamed Corn! Here’s why:

  • A delicious side side dish. It’s not only great for BBQs but it’s another awesome side 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!
  • Sweet and Salty. It has a little bit of both making it incredibly delicious.
  • Easy to change up! 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.

We love to serve it with Roast Turkey, Crockpot Ham, Steak and Pork Chops.

Creamed corn ingredients on counter.

Ingredients

  • Frozen Corn Kernels – you can also use canned corn and fresh corn (see below for more details).
  • All-Purpose Flour
  • Milk and Cream – we use both for this recipe. We also recommend using 2% or higher of milk. Half and half works well too.
  • Salted Butter – unsalted works too but it may need more salt.
  • Sugar
  • Minced Garlic
  • Spices – garlic salt and pepper to taste (regular salt works as well).
  • Grated Parmesan cheese
  • Herbs – chopped fresh parsley if our favorite, but use what you prefer.
Thawed corn in cast iron skillet.

How to make Creamed Corn

There are different ways to make this best creamed corn recipe:

To make from frozen corn:

  1. CORN. Mix together the corn, cream salt, sugar, black pepper, and butter in a skillet or medium saucepan on medium heat.
  2. 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.
  3. SERVE. Remove from heat, and stir in the Parmesan cheese until melted, and serve warm.

Make creamed corn with canned corn:

Simply drain the juices, and follow the same directions in the recipe. DO NOT use canned creamed corn as this has already been mixed with a cream sauce.

Fresh corn on the cob lined up on a wooden table.

Make creamed corn using fresh corn

Easily make creamed corn using fresh corn right from the cob.

  1. 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.
  2. CORN. Mix together the corn, cream salt, sugar, black pepper, and butter in a skillet or large pan on medium heat.
  3. CREAM SAUCE. In a separate bowl, whisk together the milk and flour, and stir into the corn mixture. Cook until the corn is cooked through and sauce is thickened (Since the kernels will be room temp, it will take less time for the corn to be cooked through).
  4. SERVE. Remove from heat, and stir in the Parmesan cheese until melted, and serve warm.

PRO TIP

You can also make this recipe in the crock pot. Just check out our Slow Cooker Creamed Corn Recipe.

A cream sauce cooking in a pan on the stove.

recipe tips + Variations

  • 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 or use half and half for the milk and heavy cream ingredients.
  • Make it creamier. Add softened cream cheese.
  • Thicken it up. If your easy creamed corn is a little runny, here are a few options:
    • 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.
  • Add some flavor, color + texture:
    • For a bit of heat, add some diced jalapeños or peppers or stir in cayenne pepper. You can also top with red chili flakes or hot sauce.
    • For more flavor, you can garnish with or add fresh herbs, bacon bits, shredded cheese, green onions, paprika, or chili powder.

Storing + Serving Info

  • 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.
Creamed corn recipe served in a baking dish, topped with fresh herbs.

For more corn recipes:

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5 from 128 votes

Creamed Corn Recipe

By: Lil’ Luna
Better than the canned version, this smooth and buttery creamed corn recipe is easy, cheesy, and delicious!
Servings: 6
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

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
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Instructions 

  • In a small bowl, whisk together milk and the 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.

Additional Info

Course: Side Dish
Cuisine: American
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 from Diana Yockey.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




38 Comments

  1. Sherry says:

    5 stars
    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.

    1. Lil'Luna Team says:

      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!

  2. Victoria Smith says:

    5 stars
    Amazing and so easy!

  3. Jessica Cooley says:

    5 stars
    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.

  4. Diana says:

    5 stars
    Sweet, creamy and delicious. Every year a must-have!

  5. Glacira says:

    I made it and it was delicious!!

  6. jcosindc says:

    5 stars
    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?

    1. Lil'Luna Team says:

      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.

  7. Mariel Dean says:

    Can you use canned corn for this ?

    1. LilLunaTeam says:

      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. 🙂

  8. Krisonda says:

    5 stars
    I really enjoyed this and I have never been a creamed corn fan!

  9. Lori says:

    5 stars
    A NEW permanent spot in the holiday dinner rotation. SO STINKING GOOD!

  10. Tracy says:

    5 stars
    Made this at Thanksgiving. It was so easy and so good! Was hands down everyone’s fav dish!