Creamed Corn is the perfect comforting side dish recipe; sweet tender corn kernels in a velvety cream sauce.
This easy recipe uses simple ingredients. The corn can be either fresh, frozen, or canned and the other ingredients are things you likely have on hand.
Simply season homemade creamed corn with salt and pepper or top with your favorites from crispy bacon to diced jalapeno.
Homemade Creamed Corn
Who doesn’t love corn? Whether it’s served on the cob, as cornbread, or corn chowder, it is so versatile because of its sweet delicate flavor.
- You can make creamed corn from canned corn, with fresh corn, or even frozen.
- Creamy, rich and delicious, this is a family favorite of ours.
- This homemade cream corn recipe uses just a few ingredients that you likely have on hand already.
- It’s quick to make, about 30 minutes start to finish.
This creamed corn recipe is great as a side dish to almost any meal from tenter Pork Tenderloin to Oven Baked Chicken Breasts. It tastes better than anything you’d ever get in a can and is as simple to make as it is satisfying!
What is Creamed Corn?
There are different variations of creamed corn. Like most recipes, there are of course different ways to make it!
In my family, we make creamed corn by cooking corn kernels in a seasoned creamy sauce, so good (very similar to creamed peas)! Blending a portion of the kernels with cream adds thickness to this creamed corn recipe. As make this all year long (served at Easter with ham or with Thanksgiving dinner) I do not always have fresh cobs to scrape the pulp from the cobs (but I do love to blend a portion of it).
Many 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.
Most canned cream style corn recipes contain whole kernels of corn mixed with pureed corn and added sugar, salt, and starch. They don’t tend to have cream and I find canned cream corn to often be bland, pale, and usually way too sweet. (Although canned creamed corn is great for adding to recipes like Corn Casserole)
How to Make Creamed Corn
What makes this the best creamed corn recipe? Using fresh ingredients and making sure it’s well seasoned! This creamed corn recipe comes together fast and leftovers reheat well as a side dish or make a great thickener for Baked Potato Soup or Chicken Stew!
- 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.
Variations
This homemade creamed corn is so cozy and delicious scooped over mashed potatoes. It uses real butter, milk, and cream along with a few seasonings for a dash of savory elegance.
- Add in crispy bacon bits, finely diced ham, or even cooked broccoli!
- Top this with jalapeno slices for a little heat.
- Stir in a handful of cheddar cheese.
- Swap up the herbs or seasonings based on what you have on hand.
More Side Dishes You’ll Love
- Roasted Carrots – Easy
- Classic Green Bean Casserole
- Easy Steamed Broccoli
- The BEST Mashed Potatoes – So good and so creamy!
- Roasted Brussel Sprouts with Bacon
- Potatoes Au Gratin
- Cheesy Broccoli Cauliflower Casserole – No condensed soup
Homemade Creamed Corn
Ingredients
- 4 cups corn kernels drained if canned
- 1 small onion diced
- 3 tablespoons butter
- 2 tablespoons flour
- salt & pepper to taste
- 1 ¼ cup milk
- ¾ cup heavy cream
- 2 teaspoons sugar
- 2 sprigs fresh thyme or ⅛ teaspoon dried
Instructions
- Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
- Add flour, salt, and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
- Add in milk, cream, sugar, and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
- Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
- Taste and season with salt and pepper.
Notes
Nutrition Information
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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I just saw this recipe, I had several ears of corn getting a little older. Made it and it is fantastic. I told my husband to try it and he kind of turned away from it. He has only had store bought creamed corn and he thought it was great. Only thing I was missing was the fresh thyme… but had ground thyme. I must say it turned out wonderful
I made this today with some fresh corn that was given to us, and it is the BEST creamed corn I have ever had. I plan to make a few batches to freeze. I’ve never made creamed corn from scratch before, but this recipe was so easy, it had me wondering why I hadn’t! I loved the addition of the onions. It added depth to the flavor. Thanks for sharing!
Hello. I’m from far North Queensland in Australia. I have loved creamed corn since I was a child. I was so excited to cook your recipe and, do you know what? It is the most delicious, creamy sweet ‘n’ salty recipe I could have hoped for. I used fresh corn cobs and scraped the cob for all it’s goodness then soaked these in the milk and cream. I am now a subscriber. This was amazing. Thank you so much.
Delicious cream corn recipe. I love the hint of onions and how the heavy cream just pulls the recipe together. I will be making it again.
me 2 sooooo delicious 2nd time making it today
I loved making creamed corn years ago but was taught to make it with just the pulp (no kernels) it was a tedious process but so worth it. I was wondering if you knew how many cos it takes per serving?
Hi Barbie, I have not tried this method so I can’t say for sure.
This is SO YUMMY, my family cannot stop eating it when I make it. I have made it at least 3 times and every time it is perfect.
Hi, this looks delicious. Can it be used for corn bread casserole? It seems a bit more liquid/less thick than the canned cream corn?
I haven’t tried it so I can’t say for sure Olivia. The consistency is a little thinner than canned so I am not sure if it would work. If you try it I would love to hear how it turns out!
Fabulous!!! So easy and absolutely delicious using corn I cut off the cob and froze this summer. I have found several recipes on this website that are quite delicious, easy, and affordable with items in most pantries. Well done!
I’m not a creamed corn lover, but this was fantastic. easy to make and very flavorful.
Hi Holly, I found your recipe and I’m looking forward to making it for Thanksgiving this year. My question is, could I add a package of cream cheese? Would it help or hurt? Or just simply not needed? I hope you and your family have an awesome Thanksgiving.
Hi Keith I haven’t tried it so I can’t say for sure but if you wanted to try it, I think it would work just fine. It would definitely make the creamed corn creamier and have a thicker consistency, but I don’t think it’s necessary. We do add it to our Crock Pot creamed corn but this recipe is more traditional. Have a wonderful Thanksgiving!
I’m so excited to make this for Thanksgiving!
Can you tell me how much a serving is? A cup?
Thanks!
Approximately ½ cup.
I made this with canned corn. Previously I tried using the mixer but it didn’t make it creamy enough so this time I used my ninja blender and it was perfect!
First time making cream corn not out of a can. It was delicious and very simple. I will serve it next time with bacon bits. yum. Thankyou for recipe.
Tirst time making cream corn not out of a can. it was delicious and very simple. I will serve it next time with bacon bits. yum. Thankyou for recipe.
Hi Holly, just finished up with a double batch of your creamed corn. Question I cooked it exactly following the recipe and the corn I cut off of the cob (picked 3 days ago) was crisp after cooking. What could I have done wrong? Thank you. L. from Indiana
Fresh corn does tend to have a more crisp texture compared to frozen or canned corn. If you’d like it to be a bit softer, it can be cooked with the onion for about 5 minutes before adding the other ingredients. I hope that helps.
Dear Holly, my grandmother Helen would make cream corn that was outrageously delicious! She didn’t share her recipe (course I didn’t ask for it). When I would visit she would get a package out of her freezer and make it for me. My question is can this recipe be frozen in freezer bags and will it turn out if I double the recipe? My Farmer’s Market corn was just picked yesterday and I’m putting up cream corn using your recipe. Thank you, Holly
Your grandmother’s recipe sounds delicious Linda, what a great memory! I haven’t tried freezing this recipe but I do think it would work fine. You may need to thicken the mixture with a bit of a cornstarch slurry after thawing.
Looked for a comfort food. Found this recipe. Halved the recipe and made exactly with one addition. Added about 1 tbsp of chicken liquid boulion concentrate. Will never buy canned again. Thanks Holly. Will make for our family reunion this year. ❤️
You are so very welcome Freya! Enjoy the reunion!
Very delicious! I used leftover corn on the cob & everyone loved it! Thank you
You are so very welcome Annay! So happy to hear that you loved the creamed corn so much!