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

Variations

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 191 votes↑ Click stars to rate now!
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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
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Ingredients  

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

Instructions 

  • Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
  • Add flour, salt, and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
  • Add in milk, cream, sugar, and thyme. Stir over medium heat until mixture comes to a boil and thickens.  Allow to boil 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

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 191 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

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Perfect as is! This recipe made 2 “cans” of creamed corn (I froze one serving and used the other for corn casserole). Thanks so much!5 stars

    1. This recipe was perfect for some leftover sweet corn. I didn’t have any cream. But worked fine without it

  2. A delicious and easy to make creamed corn recipe i have ever tried so far. Thanks for sharing this recipe with all of us. 5 stars

  3. I have tried this amazing creamed corn recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us. 5 stars

  4. Great recipe! I halved it because I only had 3 ears of corn and that yielded 2 cups of kernels. After it was all cooked I used my immersion blender right in the pot to cut up some of the kernels.
    Perfection!5 stars

  5. Very good flavor. I simmered on top of stove longer then suggested & I blended most of the corn since that’s the way my husband likes it. I will definitely make again.5 stars

    1. I’ve never made creamed corn before. The recipe doesn’t state if fresh corn should be cooked first or not, so I’m not sure what to do.

  6. Great recipe! Thank yiu so much. Easy to make and I topped mine off with a little parmesan cheese and everyone loved it as much as I did5 stars

  7. Oh my…! Delicious. Have never been a “cream corn” person. Now.
    Seriously, cut recipe in 1/2 using the fresh corn I had. Since I had no cream added butter & milk. Also, a little nutmeg. Yum!5 stars

  8. Creamed corn is not whole corn in a cream sauce. WOW. How old are these people? Creamed corn, just like you buy in a can in the grocery store is pureed corn with some signs left that it was corn. That’s it. No spices, no nothing. If you decide to spice it up or use it in another recipe, like Shrimp Corn Chowder, fantastic! The creamed corn is used to thicken up or make creamy, the dish. That’s it. People have gotten so far out there on recipes, they no longer recognize basic cooking.

    1. Hi Luke, in my family we love our cream corn served this way. But definitely, there are so many different ways to make it! Creamed corn dishes include scraping out the milky pulp of the corn cob kernels, pureeing a portion (or almost all) of the corn, or even using a grater to remove the kernels from the cob. Thanks for sharing your favorite way to enjoy cream corn!

    2. You seem pretty triggered by a basic recipe……I am from tge south and have made it this way gir over 35+ years……so have my descendants……… perhaps your so out of the loop if you think store bought creamed corn is how it’s actually made……..pretty rude and unnecessary of you to point out your bland commercial creamed forn only experience

    3. Wow Luke! Hate much? I thought the recipe was good. May not be “your way” but every thing isn’t about you! Or maybe you haven’t been told that lately? Anyway get your own page if you want to write recipes. Your welcome.

    4. Many of us never use canned creamed corn for anything–those who have knowledge of the canning process for a start, as well as those who prefer to prepare meals using fresh ingredients, which is my most important reason. My dad, a farmer who grew peas and sweet corn in the 1950s for a well known brand wouldn’t allow canned creamed corn in the house. He brought home cases of regular canned corn and Mexi-corn, but never the creamed stuff, nor did any of his fellow growers. This is a lovely recipe and can sub in recipes that call for canned creamed corn.5 stars

  9. Hmm, looks really creamy! Honestly, it reminds me of a kind of Asian sweet soup, making mainly from corn and coconut milk. xD – Natalie

  10. What is the controversy all about using canned corn and evaporated milk in chowders and soups? Thanks for enlightening me.

    1. So easy and so good! Ended up adding more ground thyme, really loved the flavor. Want to try with fresh thyme next time. This is definitely a keeper for us. Thank you so much!5 stars