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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.
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.
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.
How to make Creamed Corn
There are different ways to make this best creamed corn recipe:
To make from frozen corn:
- CORN. Mix together the corn, cream salt, sugar, black pepper, and butter in a skillet or medium saucepan 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 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.
Make creamed corn using fresh corn
Easily make creamed corn using fresh corn right from the cob.
- 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 or large pan on medium heat.
- 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).
- 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.
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.
For more corn recipes:
Creamed Corn Recipe
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!