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.
- 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
Sweet buttery corn in a creamy, buttery base is the perfect easy side dish for any entrèe!
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In a saucepan over medium heat, cook onion in butter until the onion is translucent, about 4 minutes.
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Add flour, salt, and pepper. Cook for 2-3 minutes while stirring. Add corn and mix well.
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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.
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Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
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Taste and season with salt and pepper.
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.
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
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