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.

bowl of Homemade Creamed Corn

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.

Ingredients to make creamed corn labeled

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

  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.

creamed corn with serving spoon

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.

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a bowl of creamed corn with fresh herbs
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Homemade Creamed Corn

Sweet buttery corn in a creamy, buttery base is the perfect easy 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 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

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 194 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
Homemade Creamed Corn in a bowl with a title
Homemade Creamed Corn with velvety sauce with writing
easy to make Homemade Creamed Corn in a bowl with writing
tender Homemade Creamed Corn in a bowl and close up with a title

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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.
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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