Creamy and perfectly seasoned, this homemade Creamed Corn recipe is ready in under 15 minutes! I love that it’s made with simple ingredients, including frozen corn, so it’s an easy side dish to prepare for the holidays or any night of the week, and pairs well with just about everything.

The Best Homemade Creamed Corn Recipe

When I’m in a pinch for what to serve as a side dish, I often turn to this easy creamed corn recipe. Using frozen corn, it’s quick and easy to pull together—from start to finish you only need about 15 minutes to prepare it.

Made with corn, milk, cream, butter, Parmesan, and a few seasonings, it’s so simple and flavorful. A great addition to any Thanksgiving or Christmas dinner table, and certainly great for any weeknight meal all year long. It’s a great side dish to whip up while the main course is in the air fryer or oven.

Helpful Tips and Variations

• Use canned or fresh corn. You can use well-drained canned corn kernels, if preferred. Note that canned corn can make this recipe a little sweeter, and the texture softer. Fresh corn in the summer months is also a great option; use a knife to get the kernels off the cob and adjust the cooking time.
• Don’t forget the salt. Since minimal seasonings are added to this side dish, salt plays an important part in bringing out all of the flavors. If you don’t add it, the dish will taste flat—don’t skip it.
• Get creative with the add-ins. While this creamed corn is perfectly flavored as is, if you want to switch things up you can add in some cooked crumbled bacon, cooked sausage, or even broccoli. Jalapeños are also a nice addition if you want to add a little kick.
• Make creamed corn creamier. This recipe is pretty creamy, but if you prefer extra creamy creamed corn, you can blend ¼ cup to ½ cup of the corn mixture (before adding the flour) and stir it back into the pan.
• If your corn is too runny. The easiest thing to do here is just continue letting it cook for a few more minutes. This will usually thicken it up just enough. You can also use a cornstarch slurry of equal parts cornstarch and water, whisked together, then added to the corn. Start with 1 tbsp and add more if necessary.

How to Make Creamed Corn Step by Step

Cook the onion and garlic: Melt 2 tbsp butter and sauté the onion until softened and translucent. Add 2 cloves garlic and cook for 30 seconds.

Add the other ingredients: Stir in 5 cups corn, ¾ cup heavy cream, 1½ tbsp sugar, ¾ kosher salt, ¼ tsp freshly cracked black pepper, pinch of cayenne pepper, and a pinch of ground nutmeg. Cook for a minute.

Make milk mixture: Whisk 1 cup milk and 2 tbsp flour in a bowl, then slowly pour into the corn mixture. Cook for 4-5 minutes, until thickened and corn is cooked through.

Remove from heat and stir in ½ cup Parmesan.

Taste test and serve: Taste and adjust the seasonings, as needed. Serve immediately with a garnish of cracked pepper and chopped fresh parsley.

How to Store

Leftover creamed corn should be stored in an airtight container in the fridge for up to 3 days. You can reheat leftovers in the microwave or on the stovetop. If needed, you can add a splash of milk to loosen it up.

Freeze canned corn by allowing it to cool completely, then transfer to a freezer-safe container, leaving at least 1 inch of headroom for expansion. You can also freeze in one-cup portions to pack with lunches. It will keep frozen up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

This creamy corn dish often appears on holiday tables but it makes a quick and easy side dish year-round. It’s great next to pork, from roasted pork loin to air fryer pork chops, as well as any grilled or baked chicken, like apple cider chicken thighs. Creamed corn is also amazing paired with a perfectly grilled steak!

More Corn Dishes

• Homemade Cornbread
• Corn Chowder
• Mexican Street Corn Salad
• Creamy Cornbread Casserole
• Corn Fritters