Quick and easy creamed corn is made with frozen sweet corn simmered in a rich and creamy sauce. Simple ingredients make it easy to ditch the can and make this homemade!
Try crockpot creamed corn, Jiffy corn pudding and honey butter skillet corn, too!
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Why You’ll Love Homemade Creamed Corn
- Quick and easy: This creamed corn recipe is 15 minutes and easily made in a skillet on the stovetop. A classic for holidays, weeknight dinners or summer BBQs.
- Flavorful: Homemade cream-style corn has the best flavor from sweet and tender corn kernels in a velvety cream sauce made with whole milk, cream and Parmesan.
Easy Cream Corn Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Butter and onion: Adds rich and savory flavor to this side dish.
- Corn: Thawed frozen corn kernels is my preference but you can use 8 ears of fresh corn or well drained canned corn.
- Salt and black pepper: Generous amounts of salt and pepper are key to a flavorful creamy style corn recipe.
- Sugar: Adds a touch of sweetness, increase or decrease depending on sweet corn preference.
- Heavy cream or whipping cream: You can use half-and-half but will need to simmer longer for consistency.
- Whole milk and all purpose flour: Together help create a thicker sauce.
- Parmesan cheese: Freshly grated Parmesan is best, cheddar cheese is also a great option.
How to Make Creamed Corn
In a large skillet, melt butter and saute onion over medium heat. Add thawed frozen corn, salt, sugar, pepper, and cream. Whisk milk and flour together then add to the pot and simmer until sauce is thickened and corn tender.
Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Top with extra Parmesan and fresh herbs before serving.
Recipe Tips and Variations
- Thicker texture: Blend around 1 cup of cooked cream of corn in a blender or food processor then add it back into the pot. You could also use an immersion blender.
- Simmer and season: The key to perfect creamed corn is simmering it long enough for the sauce to thicken and to season it generously.
- Add-ins: Add in cooked bacon bits or ham for some smokey taste.
- Heat: A pinch of cayenne pepper works as well as jalapeno slices like I use in my Mexican cornbread.
- Fresh herbs: Garnish with fresh parsley, cilantro or chives.
- Leftovers: Store leftovers in an airtight container in the refrigerator up to 3 days.
More recipes with corn include cheesy hot corn dip, corn chowder soup and Mexican street corn salad!
More Corn Recipes to Try
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Creamed Corn
Video
Ingredients
- ½ cup chopped onion (1 medium onion)
- 3 Tablespoons butter
- 2 packages frozen corn kernels (10 ounces each), thawed
- 1 teaspoon salt , or to taste
- 1 Tablespoon sugar
- ¼ teaspoon pepper , or to taste
- 1 cup heavy cream
- ½ cup whole milk
- 2 Tablespoons flour
- ¼ cup Parmesan cheese , freshly grated
- Pinch of nutmeg
Instructions
- In a large skillet, melt 3 Tablespoons butter over medium heat. Add 1/2 cup chopped onion and sauté for 2 to 3 minutes, or until soft.
- Add two packages thawed frozen corn, 1 teaspoon salt, 1 Tablespoon sugar, 1/4 teaspoon pepper, and 1 cup cream. Cook, stirring occasionally, for 5 minutes.
- Meanwhile, whisk 1/2 cup milk and 2 Tablespoons flour until smooth.
- Add milk mixture to the corn mixture in the skillet and cook, stirring constantly, until it's thickened and corn is cooked. This will take about 4 or 5 minutes.
- Remove from heat and stir in 1/4 cup Parmesan cheese and a pinch of nutmeg. Season with salt and pepper to taste. Top with extra Parmesan and fresh herbs if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Side Dishes, Stovetop, Thanksgiving, Vegetables, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made this the other night and it was tasty. I think it will make a great Thanksgiving side dish!