Creamed corn is one of my favorite side dish recipes.
Use fresh or frozen corn to make this creamed corn recipe. Simple ingredients come together to create a rich creamy sauce for the perfect side.
You’ll Make Homemade Creamed Corn On Repeat Because…
- This homemade cream corn recipe needs just a few staple ingredients that you likely have on hand.
- It’s a creamy, rich, and delicious one-pot side dish.
- It’s quick to make, about 30 minutes from start to finish.
- It tastes so much better than canned, with more flavor (and less sugar).
Variations of Creamed Corn
There are different variations and different ways to prepare creamed corn. In this family recipe creamed corn is made by cooking corn kernels in a seasoned cream sauce—similar to creamed peas! Blending a portion of the kernels with cream adds thickness to this creamed corn recipe.
Some creamed corn recipes include scraping out the milky pulp of the corn cob kernels, pureeing a portion of the corn, or even using a grater to remove the kernels from the cob (instead of a knife). Often, cream is added to the corn (but not always), and it is seasoned with butter.
Canned cream-style corn contains whole kernels mixed with pureed corn and added sugar, salt, and starch. I find canned cream corn bland, pale, and often too sweet in comparison to this recipe—but it’s great in Corn Casserole.
What You’ll Need To Make Creamed Corn
- Corn: Use fresh corn, frozen corn, or canned corn for this recipe.
- Dairy: Whole-fat milk and heavy cream provide the rich and creamy texture that creamed corn is famous for.
- Roux: Butter and flour create a roux used to thicken the sauce.
- Seasonings: I add salt and black pepper to season and thyme for flavor.
Variations
- Sour cream and softened cream cheese can be added.
- Bacon bits, sundried tomatoes, jalapenos, or some cheddar cheese blended in at Step 4 bring new flavor!
How to Make Creamed Corn
- Soften the onion in butter (or bacon grease). Add flour to make a roux.
- Add corn and mix well.
- Stir in heavy cream and milk along with just a pinch of thyme.
- Simmer until thickened. Blend 1 cup of corn and add back to the pan. Season and serve!
Season generously before serving; salt is vital to this recipe! Creamed corn can be made ahead of time and reheated on low on the stove. This recipe can easily be scaled up or down to increase/decrease the servings.
Leftovers and Storage
- Store creamed corn in an airtight container in the fridge for up to 4 days. Warm it up on the stovetop or the microwave.
- Freeze portions in zippered bags for up to a month. When you’re ready to eat, heat over low heat with a splash of milk. Easy peasy!
Comforting Corn Dishes
Did you make this Homemade Creamed Corn recipe? Leave us a rating and a comment below.
Homemade Creamed Corn
Equipment
Ingredients
- 4 cups corn kernels drained if canned
- 1 small onion diced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and black pepper to taste
- 1 ¼ cup milk
- ¾ cup heavy whipping cream
- 2 teaspoons granulated sugar
- 2 sprigs fresh thyme or ⅛ teaspoon dried
Instructions
- In a saucepan over medium heat, cook onion in butter until the onion is translucent, about 4 minutes.
- Add flour, salt, and pepper. Cook for 2-3 minutes while stirring. Add corn and mix well.
- Add in milk, cream, sugar, and thyme. Stir until the mixture comes to a boil and thickens. Allow to boil for 1 minute while stirring.
- Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
- Taste and season with salt and pepper.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Easy and delicious!
I do not have heavy whipped cream. Can I just leave it out?
You can leave it out but this will affect the richness of the dish. If you have it, cream cheese or a little sour cream might be good additions.
great recipe! my husband loves creamed corn, but he’s lactose intolerant. I used lactose free milk and cream to make this and it was soooo good.
I have never been a creamed corn fan. My Grandma always made it so sweet and my Mom and I never were a fan. I love your recipes so thought, let me give it a try. . .and it was a whole new world!! Just loved it. Next time I’ll cut down on the cream though. A bit much for me. I also cut back the onion and added garlic. I’ll have the perfect cream corned recipe and think my Mom will love it, too! :) Thanks!!
I don’t have a can of cream corn for Corn casserole, can I use this recipe and then use in the casserole.
I haven’t tried this in the corn casserole so I can’t say for sure. The recipe is generally pretty forgiving so hopefully it will work. Let us know how it goes!
First time ever making cream corn. I added bacon andnit was AMAZING!
I have made this recipe several times. It is outstanding. I always use fresh corn when I make it. It is so much better.
Great recipe! I used a little of the water from the can because it’s sweet and added one more teaspoon of sugar ( just because we like it sweeter), So easy and I love it!!!
This was a last minute side dish for thanksgiving this year and it was easily the most popular and delicious. Great, easy recipe.
Would I be able to can the creamed corn?
As long as you follow proper canning guidelines, you should be able to can this creamed corn!
this dish is absolutely fantastic! very simple and straightforward and easy, with delicious results. i made this for thanksgiving, as i missed having it at thanksgiving when my mom would make it. i did customize it a touch, adding smoked paprika for some sweet smokiness and about 2 oz of cream cheese to make it extra creamy, but it tasted amazing even without those ingredients, i just added them for personal taste. it tastes absolutely amazing. the onions are soft and buttery and not at all pungent, and the sweetness of the corn and the sugar contrast the saltiness and creaminess in a way that is not at all overwhelming but complementary. this tastes just like how my mom makes it, and living 1000 miles from them i will definitely be keeping this in my recipe book to give me that familiar taste of home. thank you so much for sharing this recipe with the world!!
We are so happy you enjoyed this recipe, Harley! Thanks for leaving a comment :)
The best creamed corn I have ever had. So easy to make and so delicious!
I’ve made this creamed corn recipe for several years. it’s my daughter’s favorite, a she requests it every year. I’ve tried other recipes in the past, and this is by far, the best!!
Aww, so glad to hear it’s her favorite! Thanks for leaving a comment, Marcia!
This was super easy to make and we all loved it. I used frozen corn and a shallot instead of the onion (I ran out).
instead of sugar and cream (cause I didn’t have cream), I used condensed milk and it turned out very good!
we made this tonight…whoa momma, this is good stuff! very quick & easy, too!
thankyouthankyouthankyou!