Creamed Corn is the perfect comforting side dish recipe; sweet tender corn kernels in a velvety cream sauce.

This easy recipe uses simple ingredients. The corn can be either fresh, frozen, or canned and the other ingredients are things you likely have on hand.

Simply season homemade creamed corn with salt and pepper or top with your favorites from crispy bacon to diced jalapeno.

a bowl of creamed corn with fresh herbs

Homemade Creamed Corn

Who doesn’t love corn? Whether it’s served on the cob, as cornbread, or corn chowder, it is so versatile because of its sweet delicate flavor.

  • You can make creamed corn from canned corn, with fresh corn, or even frozen.
  • Creamy, rich and delicious, this is a family favorite of ours.
  • This homemade cream corn recipe uses just a few ingredients that you likely have on hand already.
  • It’s quick to make, about 30 minutes start to finish.

This creamed corn recipe is great as a side dish to almost any meal from tenter Pork Tenderloin to Oven Baked Chicken Breasts. It tastes better than anything you’d ever get in a can and is as simple to make as it is satisfying!

Ingredients to make creamed corn labeled

What is Creamed Corn?

There are different variations of creamed corn. Like most recipes, there are of course different ways to make it!

In my family, we make creamed corn by cooking corn kernels in a seasoned creamy sauce, so good (very similar to creamed peas)! Blending a portion of the kernels with cream adds thickness to this creamed corn recipe. As make this all year long (served at Easter with ham or with Thanksgiving dinner) I do not always have fresh cobs to scrape the pulp from the cobs (but I do love to blend a portion of it).

Many 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.

Most canned cream style corn recipes contain whole kernels of corn mixed with pureed corn and added sugar, salt, and starch. They don’t tend to have cream and I find canned cream corn to often be bland, pale, and usually way too sweet. (Although canned creamed corn is great for adding to recipes like Corn Casserole)

corn in pot with spoon

How to Make Creamed Corn

What makes this the best creamed corn recipe? Using fresh ingredients and making sure it’s well seasoned!  This creamed corn recipe comes together fast and leftovers reheat well as a side dish or make a great thickener for Baked Potato Soup or Chicken Stew!

  1. Soften the onion in butter (or bacon grease).  Add flour to make a roux.
  2. Add corn and mix well.
  3. Stir in heavy cream and milk along with just a pinch of thyme.
  4. 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.

cream corn in pot


This homemade creamed corn is so cozy and delicious scooped over mashed potatoes. It uses real butter, milk, and cream along with a few seasonings for a dash of savory elegance.

  • Add in crispy bacon bits, finely diced ham, or even cooked broccoli!
  • Top this with jalapeno slices for a little heat.
  • Stir in a handful of cheddar cheese.
  • Swap up the herbs or seasonings based on what you have on hand.

creamed corn with serving spoon

More Side Dishes You’ll Love

a bowl of creamed corn with fresh herbs
4.99 from 192 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Creamed Corn

Sweet buttery corn in a creamy, buttery base is the perfect side dish for any entrèe!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
buy hollys book


  • 4 cups corn kernels drained if canned
  • 1 small onion diced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • salt & pepper to taste
  • 1 ¼ cup milk
  • ¾ cup heavy cream
  • 2 teaspoons sugar
  • 2 sprigs fresh thyme or ⅛ teaspoon dried


  • 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.


You can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.
It is important to season generously before serving!
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.
4.99 from 192 votes

Nutrition Information

Calories: 211 | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 215mg | Potassium: 205mg | Fiber: 1g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 2.9mg | Calcium: 68mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
A bowl of creamed corn garnished with thyme with a title
Creamed corn being served with a title
A serving bowl of creamed corn with a title
Top image - a bowl of creamed corn. Bottom image - creamed corn being prepared in a pot with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.99 from 192 votes (138 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have made this recipe several times. It is outstanding. I always use fresh corn when I make it. It is so much better.5 stars

  2. 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!!!5 stars

  3. This was a last minute side dish for thanksgiving this year and it was easily the most popular and delicious. Great, easy recipe.5 stars

  4. 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!!5 stars

  5. 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!!5 stars

  6. 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).

    1. I haven’t tried freezing this but I think it would work well. I would store it in an airtight container and freeze it for up to a few months. You may need to thicken the mixture with a bit of a cornstarch slurry after thawing.