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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Can I freeze this cream corn?
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.
You can scoop in a ziploc bag, flatten and put in freezer for 6 months. Thaw it first and then reheat.
if using fresh corn on the cob, about how many ears would I need?
It will vary based on the size of your cobs of corn, but you will need approximately 5-6 ears.
I made this today, was looking for recipes for a baby, so different from when my kids were growing up, they encourage “real food” so made a divided recipe, this one for my Grand son, I did go ahead and slightly process it as he is only 9 mos. For ours I left out the thyme and added in , poblano pepper, as we are having a tortilla chip encrusted tilapia, thought it would make a nice side. It all turned out yummy!
Delicious additions! Thanks for sharing.
I just saw this recipe, I had several ears of corn getting a little older. Made it and it is fantastic. I told my husband to try it and he kind of turned away from it. He has only had store bought creamed corn and he thought it was great. Only thing I was missing was the fresh thyme… but had ground thyme. I must say it turned out wonderful
I made this today with some fresh corn that was given to us, and it is the BEST creamed corn I have ever had. I plan to make a few batches to freeze. I’ve never made creamed corn from scratch before, but this recipe was so easy, it had me wondering why I hadn’t! I loved the addition of the onions. It added depth to the flavor. Thanks for sharing!
Hello. I’m from far North Queensland in Australia. I have loved creamed corn since I was a child. I was so excited to cook your recipe and, do you know what? It is the most delicious, creamy sweet ‘n’ salty recipe I could have hoped for. I used fresh corn cobs and scraped the cob for all it’s goodness then soaked these in the milk and cream. I am now a subscriber. This was amazing. Thank you so much.
Delicious cream corn recipe. I love the hint of onions and how the heavy cream just pulls the recipe together. I will be making it again.
me 2 sooooo delicious 2nd time making it today
I loved making creamed corn years ago but was taught to make it with just the pulp (no kernels) it was a tedious process but so worth it. I was wondering if you knew how many cos it takes per serving?
Hi Barbie, I have not tried this method so I can’t say for sure.
This is SO YUMMY, my family cannot stop eating it when I make it. I have made it at least 3 times and every time it is perfect.
Hi, this looks delicious. Can it be used for corn bread casserole? It seems a bit more liquid/less thick than the canned cream corn?
I haven’t tried it so I can’t say for sure Olivia. The consistency is a little thinner than canned so I am not sure if it would work. If you try it I would love to hear how it turns out!
Fabulous!!! So easy and absolutely delicious using corn I cut off the cob and froze this summer. I have found several recipes on this website that are quite delicious, easy, and affordable with items in most pantries. Well done!
I’m not a creamed corn lover, but this was fantastic. easy to make and very flavorful.
Hi Holly, I found your recipe and I’m looking forward to making it for Thanksgiving this year. My question is, could I add a package of cream cheese? Would it help or hurt? Or just simply not needed? I hope you and your family have an awesome Thanksgiving.
Hi Keith I haven’t tried it so I can’t say for sure but if you wanted to try it, I think it would work just fine. It would definitely make the creamed corn creamier and have a thicker consistency, but I don’t think it’s necessary. We do add it to our Crock Pot creamed corn but this recipe is more traditional. Have a wonderful Thanksgiving!
I’m so excited to make this for Thanksgiving!
Can you tell me how much a serving is? A cup?
Thanks!
Approximately ½ cup.
I made this with canned corn. Previously I tried using the mixer but it didn’t make it creamy enough so this time I used my ninja blender and it was perfect!
Tirst time making cream corn not out of a can. it was delicious and very simple. I will serve it next time with bacon bits. yum. Thankyou for recipe.
Hi Holly, just finished up with a double batch of your creamed corn. Question I cooked it exactly following the recipe and the corn I cut off of the cob (picked 3 days ago) was crisp after cooking. What could I have done wrong? Thank you. L. from Indiana
Fresh corn does tend to have a more crisp texture compared to frozen or canned corn. If you’d like it to be a bit softer, it can be cooked with the onion for about 5 minutes before adding the other ingredients. I hope that helps.
Dear Holly, my grandmother Helen would make cream corn that was outrageously delicious! She didn’t share her recipe (course I didn’t ask for it). When I would visit she would get a package out of her freezer and make it for me. My question is can this recipe be frozen in freezer bags and will it turn out if I double the recipe? My Farmer’s Market corn was just picked yesterday and I’m putting up cream corn using your recipe. Thank you, Holly
Your grandmother’s recipe sounds delicious Linda, what a great memory! I haven’t tried freezing this recipe but I do think it would work fine. You may need to thicken the mixture with a bit of a cornstarch slurry after thawing.
Looked for a comfort food. Found this recipe. Halved the recipe and made exactly with one addition. Added about 1 tbsp of chicken liquid boulion concentrate. Will never buy canned again. Thanks Holly. Will make for our family reunion this year. ❤️
You are so very welcome Freya! Enjoy the reunion!
Very delicious! I used leftover corn on the cob & everyone loved it! Thank you
You are so very welcome Annay! So happy to hear that you loved the creamed corn so much!