Why You’ll Love This Recipe
I love homemade Creamed Corn because it combines naturally sweet corn with a creamy, buttery sauce. The recipe is simple enough for an everyday dinner while still feeling special enough for Thanksgiving, Christmas, or another family gathering.
I also appreciate how quickly it comes together. I can have the entire dish ready in about 20 minutes, and I can use fresh, frozen, or canned corn depending on what I have available.
Another reason I make this recipe often is its versatility. I can keep it simple and traditional or add cheese, herbs, spices, or bacon for a different flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn kernels
- Unsalted butter
- Heavy cream
- Whole milk
- Granulated sugar, optional
- All-purpose flour
- Salt
- Black pepper
- Garlic powder, optional
- Fresh parsley or chives, optional
Directions
- I melt the butter in a large skillet or saucepan over medium heat.
- I add the corn and cook it for about 3 to 4 minutes, stirring occasionally.
- I sprinkle the flour over the corn and stir well so it combines with the melted butter. I cook it for about 1 minute to remove the raw flour taste.
- I slowly pour in the milk and heavy cream while stirring continuously.
- I add the salt, black pepper, and optional garlic powder. If my corn isn’t particularly sweet, I also add a small amount of sugar.
- I reduce the heat to medium-low and let the mixture simmer gently for about 5 to 8 minutes, stirring frequently. I cook it until the sauce thickens and coats the corn.
- For a creamier consistency, I lightly mash some of the corn directly in the skillet. I can also blend a small portion of the mixture and stir it back into the pan.
- I taste the Creamed Corn and adjust the salt and pepper as needed.
- I remove the skillet from the heat and garnish the dish with fresh parsley or chives if desired.
- I serve the Creamed Corn warm while the sauce is smooth and creamy.
Servings and Timing
I usually make enough Creamed Corn for about 6 servings, making it a convenient side dish for both family dinners and holiday meals.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 6
Variations
For cheesy Creamed Corn, I stir in freshly grated Parmesan, cheddar, or Monterey Jack at the end of cooking. I add the cheese gradually and stir until it melts smoothly into the sauce.
When I want a little heat, I add diced jalapeño, cayenne pepper, or crushed red pepper flakes. I find that a little spice works especially well with the natural sweetness of the corn.
For a smoky variation, I add cooked and crumbled bacon. I sometimes use a small amount of the bacon drippings in place of some of the butter for even more flavor.
I can also add fresh herbs such as chives, parsley, or thyme. I stir them in toward the end so their flavor remains fresh.
For an extra-rich version, I add a small amount of cream cheese. It melts into the sauce and gives the Creamed Corn an especially thick and silky consistency.
Storage/Reheating
I let leftover Creamed Corn cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.
I prefer reheating it gently in a saucepan over medium-low heat. Since the sauce becomes thicker after refrigeration, I add a splash of milk or cream while reheating until I reach the consistency I want.
I can also reheat individual portions in the microwave. I heat them in short intervals and stir between each interval so the corn warms evenly.
I can freeze Creamed Corn, although the dairy-based sauce may change slightly in texture after thawing. If I freeze it, I thaw it in the refrigerator and stir it well while gently reheating.
FAQs
Can I use frozen corn for Creamed Corn?
Yes. I frequently use frozen corn because it is convenient and works very well in this recipe. I can usually add it directly to the skillet and cook it until heated through before continuing with the sauce.
Can I make Creamed Corn with canned corn?
Yes. I drain canned corn thoroughly before adding it to the skillet. Since canned corn is already cooked, I only need to heat it briefly before adding the remaining ingredients.
How can I make Creamed Corn thicker?
I let the sauce simmer a little longer so some of the liquid evaporates. I can also mash or blend a portion of the corn, which naturally thickens the dish while preserving plenty of whole kernels.
Can I make Creamed Corn ahead of time?
Yes. I can prepare it a day or two ahead and refrigerate it in an airtight container. When I am ready to serve it, I gently reheat it with a splash of milk or cream to restore the smooth consistency.
What can I serve with Creamed Corn?
I love serving Creamed Corn with roasted chicken, turkey, steak, pork chops, barbecue, meatloaf, or grilled meats. I also pair it with mashed potatoes, green beans, cornbread, and other classic comfort-food sides.
Conclusion
Creamed Corn is one of my favorite ways to turn simple corn into a rich, creamy, and comforting side dish. I love that I can prepare it in about 20 minutes with everyday ingredients and easily customize it with cheese, herbs, bacon, or a little spice. Whether I make it for a weeknight dinner, barbecue, or holiday meal, this homemade Creamed Corn is an easy addition to the table.
PrintCreamed Corn Recipe
Creamed Corn is a rich and comforting side dish featuring sweet corn in a buttery, velvety cream sauce. Ready in about 20 minutes, it is an easy addition to family dinners, barbecues, and holiday meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Corn kernels
- Unsalted butter
- Heavy cream
- Whole milk
- Granulated sugar, optional
- All-purpose flour
- Salt
- Black pepper
- Garlic powder, optional
- Fresh parsley or chives, optional
Instructions
- Melt the butter in a large skillet or saucepan over medium heat.
- Add the corn and cook for 3 to 4 minutes, stirring occasionally.
- Sprinkle the flour over the corn and stir until combined with the melted butter. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the whole milk and heavy cream while stirring continuously.
- Add the salt, black pepper, and optional garlic powder. If the corn needs additional sweetness, stir in a small amount of granulated sugar.
- Reduce the heat to medium-low and simmer gently for 5 to 8 minutes, stirring frequently, until the sauce thickens and coats the corn.
- For a creamier consistency, lightly mash some of the corn directly in the skillet or blend a small portion of the mixture and stir it back into the pan.
- Taste and adjust the salt and black pepper as needed.
- Remove from the heat and garnish with fresh parsley or chives if desired.
- Serve warm while the sauce is smooth and creamy.
Notes
- Fresh, frozen, or canned corn can be used. Drain canned corn thoroughly before cooking.
- Frozen corn can generally be added directly to the skillet and cooked until heated through.
- For cheesy Creamed Corn, stir in freshly grated Parmesan, cheddar, or Monterey Jack at the end of cooking.
- Add diced jalapeño, cayenne pepper, or crushed red pepper flakes for a spicy variation.
- For smoky flavor, add cooked crumbled bacon or replace some of the butter with bacon drippings.
- Fresh chives, parsley, or thyme can be stirred in near the end of cooking.
- Add a small amount of cream cheese for an extra-rich, thick, and silky sauce.
- For thicker Creamed Corn, simmer the sauce slightly longer or mash or blend a portion of the corn.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat gently with a splash of milk or cream to restore the creamy consistency.
- Creamed Corn can be frozen, although the dairy-based sauce may have a slightly different texture after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
