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5 from 128 votes

Creamed Corn Recipe

Better than the canned version, this smooth and buttery creamed corn recipe is easy, cheesy, and delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Lil' Luna


  • 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


  • 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.



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.


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