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If you grew up on canned creamed corn like I did, you’re in for a real treat. As a kid, I thought that was as good as it got—sweet, creamy, a little nostalgic. But once I made it from scratch? Game. Changer. This Creamed Corn is rich, velvety, and bursting with fresh summer corn flavor. And the best part? It’s shockingly easy to make. Like…why-didn’t-I-do-this-sooner easy.
Why this is the best creamed corn ever
Not to brag (okay, maybe just a little), but this recipe blows any canned version out of the water. It’s the perfect combo of creamy and buttery with just the right amount of sweetness from the corn itself—no need for extra sugar. And thanks to a few pantry staples and fresh ingredients, you get maximum flavor with minimal fuss.
It also doubles beautifully for a cream corn casserole if you’re making a crowd-pleasing side dish for the holidays or a summer BBQ. And did I mention it’s make-ahead friendly?
Fresh Ingredients You Will Need
Here’s what you’ll need to make this creamed corn magic happen—and a few ideas in case you need to swap something in a pinch. For the full ingredient list and instructions, see the recipe card at the bottom of the post.
- Fresh Corn Kernels – Fresh corn on the cob is best, but frozen corn works beautifully too. Canned can be used in a pinch, though fresh or frozen gives the best texture and flavor.
- Butter – I use unsalted so I can control the salt level. Salted butter is fine, just adjust the seasoning.
- Heavy Cream – For that creamy, decadent texture. Half-and-half can be used, but heavy cream is ideal.
- Whole Milk – Adds body without heaviness. 2% can work, but skip skim.
- Flour – Helps thicken the sauce. Substitute with cornstarch or gluten-free flour if needed.
- Sugar – Just a pinch to enhance the corn’s natural sweetness. Optional if corn is already sweet.
- Salt + Pepper – Essential for seasoning and balance.
- Parmesan Cheese (Optional) – Adds a savory kick. Optional, but highly recommended.
How to Make Creamed Corn
This recipe is as easy as it is delicious—and it all comes together in one skillet!
- Melt the Butter: In a large skillet or saucepan, melt the butter over medium heat.
- Add the Corn: Stir in the corn and cook for about 5 minutes, until it begins to soften.
- Stir in the Flour: Sprinkle the flour over the corn and stir to coat. Cook for 1–2 minutes.
- Add the Cream and Milk: Slowly pour in the cream and milk, stirring constantly. Simmer for 5–7 minutes until thickened.
- Season and Finish: Stir in the sugar, salt, and pepper. Adjust to taste. Sprinkle with parmesan if using.
What to Serve with Creamed Corn
This side dish plays well with so many mains—it’s basically your new summer BFF. Here are some of my favorite pairings:
- Grilled Chicken – Juicy and classic.
- Grilled Ribeye Steak – Sweet and savory perfection.
- Roast Chicken – Sunday dinner favorite.
- Steak Shish Kabobs – Colorful and fun.
- Pulled Pork or BBQ Ribs – For a Southern-style spread.
- Fried Chicken – Go big or go home.
Leftovers? Spoon them over cornbread or turn it into a quick cream corn casserole with a breadcrumb topping.
How to Store Leftover Creamed Corn
- Refrigerate: Cool completely and store in an airtight container for up to 4 days.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Creamed Corn
- Stovetop: Warm in a saucepan over medium-low heat with a splash of milk or cream. Stir often.
- Microwave: Reheat in a microwave-safe dish in 30-second intervals, stirring in between, until hot.
More Easy Side Dish Recipes
Creamed Corn Recipe
Equipment
- skillet
- whisk
Ingredients
- 2 tbsp butter
- 1 medium Vidalia onions or other sweet onion, diced
- 3 tbsp flour
- 2 cups half and half
- 3 cups sweet corn kernels
- 1 tsp kosher salt
- 2 tbsp sugar
- 1/4 tsp nutmeg
- 1/4 cup grated parmesan cheese
Instructions
- Heat the butter in a large skillet over medium high heat.
- Add the onion to the pan and cook for 3-4 minutes until softened.
- Sprinkle the flour over the onion and stir to coat. Continue to cook for 2-3 minutes until the flour starts to turn golden. (Similar to making a roux)
- Slowly stir in the half and half. Cook for 2 minutes or until the sauce starts to thicken slightly.
- Add the corn, salt, sugar, nutmeg and cheese. Stir to combine.
- Bring the creamed corn to a simmer and cook until thickened, approximately 3-4 minutes longer.
- Remove from the heat, top with additional cheese (if desired) and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
