Creamy and perfectly seasoned, this homemade Creamed Corn recipe is ready in under 15 minutes! 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.
What is Creamed Corn?
Creamed corn is a simple side dish of corn kernels cooked in a lightly seasoned, creamy sauce. There are many variations to this dish – some are made with fresh corn and the milky pulp from the corncob, while others create the creamy texture by adding cream cheese in place of the cream. But we’re in love with our recipe, using frozen corn so it’s easily made throughout the year, plus milk, cream, butter, a few seasonings, and some parmesan cheese for extra creaminess and flavor.
You can also get canned creamed corn but they lack flavor and are often too sweet. Plus, when the homemade version can be made in just 15 minutes with a handful of ingredients, why not do that? Homemade is always better.
What You’ll Need
Heavy cream provides the creaminess while garlic, onion, and a few spices add just enough flavor to make this creamed corn a stand-out side dish.
(Scroll below to the printable recipe card for details and measurements.)
- Frozen corn: Using frozen corn makes this dish crazy easy and one that’s easily made all year round. Thaw and remove the excess moisture before using. (See variations below for using canned or fresh corn.)
- Onion and Garlic: For aromatics, great flavor, and texture.
- Unsalted butter: I prefer unsalted butter to control saltiness of the dish.
- Heavy cream and Whole milk: These ingredients provide the richness and creaminess to this dish.
- All-purpose flour: Used to thicken the sauce.
- Parmesan cheese: Use freshly grated cheese for the best flavor.
- Granulated sugar: This side has sweet undertones but is not super sweet. Just a little sugar balances out the other flavors.
- Spices: This corn side dish is simply seasoned with salt, pepper, a pinch of cayenne for heat, and nutmeg.
- Garnishes: A sprinkle of finely chopped fresh parsley and cracked black pepper before serving.
How to Make Creamed Corn
This easy side dish comes together in less than 15 minutes.
(Don’t miss the complete printable recipe card below with all the details.)
- Cook the onion and garlic. Melt the butter and sauté the onion until softened and translucent. Add the garlic and cook for 30 seconds.
- Add the other ingredients. Stir in the corn, heavy cream, sugar, and seasonings. Cook for a minute. Whisk the milk and flour in a bowl then slowly pour into the corn mixture. Cook for 4-5 minutes, until thickened and corn is cooked through.
- Add the parmesan. Remove from heat and stir in the Parmesan.
- Taste test and serve. Taste and adjust the seasonings, as needed. Serve immediately with a garnish of cracked pepper and chopped fresh parsley.
Variations and Tips for Success
Here are a few tips and tricks I’ve learned, whether you want to use canned corn, add in some spice, or make this dish extra creamy.
- Can I use canned corn? Yes, you can use well-drained canned corn kernels to make creamed corn. However, it can make this recipe a little sweeter and the texture is usually softer.
- Can I use fresh corn? Yes, if you’re making this in the summer months, just use a knife to get the kernels off the cob. You may need to adjust the cooking time when using cooked fresh corn.
- 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. Jalapenos are also a nice addition if you want to add a little kick.
- How to make creamed corn creamier. This recipe is pretty creamy, but if you prefer extra creamy creamed corn, you can blend 1/4 cup to 1/2 cup of the corn mixture (before adding the flour) and stir it back into the pan.
- My creamed corn is too runny – what can I do? 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 equally parts cornstarch and water whisked together then added to the corn. Start with 1 tablespoon and add more if necessary.
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!
How to Store & Reheat Leftovers
- How to store leftovers. Leftover creamed corn should be stored in an airtight container in the fridge for up to 3 days.
- How to reheat leftovers. You can reheat leftovers in the microwave or on the stovetop. If needed, you can add a splash of milk to loosen it up again.
- Can I freeze creamed corn? Yes, you can freeze creamed corn. Allow to cool completely then transfer to a freezer-safe container, leaving at least 1-inch of head room 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.
More Corn Dishes:
- 2 tablespoons unsalted butter
- 1 small sweet onion , diced
- 2 cloves garlic , minced
- 5 cups frozen corn , thawed and excess moisture removed
- 3/4 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- pinch of cayenne pepper
- pinch of ground nutmeg
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- finely chopped fresh parsley , for garnish
- finely cracked black pepper , for garnish
- In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add corn, heavy cream, sugar, salt, pepper, cayenne pepper, and nutmeg. Stir to combine and cook for about 1 minute.
- In a measuring cup or bowl, thoroughly whisk together the milk and flour until flour is fully incorporated; slowly pour into the corn mixture and stir to combine. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked through.
- Remove from heat and stir in the Parmesan cheese until melted.
- Taste and adjust seasonings, if desired. Serve immediately while hot and still shiny with a little cracked black pepper and fresh chopped parsley.