Easy Creamed Corn

Forget Everything You Know About Canned Creamed Corn

Hey there, my fellow flavor explorer! Let’s talk about a side dish that often gets a bad rap. You know the one I mean. That slightly sad, overly sweet, and mysteriously gloopy substance that sometimes shows up on holiday tables or next to a diner meatloaf. For years, I thought that *was* creamed corn. And for years, I politely passed the bowl, my taste buds utterly unimpressed.

But then, one glorious summer afternoon, I had a revelation. I was at a farm-to-table potluck, and a friend brought a dish that stopped me in my tracks. It was golden, it smelled like toasted sunshine and sweet cream, and it had this incredible texture that was both creamy and somehow still had a pop to it. I took a hesitant bite, and my eyes literally widened. This was creamed corn? This vibrant, soul-warming, lick-the-bowl-clean masterpiece? I was a convert on the spot.

I knew right then I had to create my own version for the blog—a recipe that captures that pure, unadulterated joy. This isn’t just a side dish; it’s a hug in a bowl. It’s the kind of food that feels indulgent and fancy but is secretly one of the easiest things you’ll ever make. We’re talking about transforming a few simple, whole ingredients into a creamy, dreamy, utterly irresistible side that will have everyone at the table asking for seconds. So, let’s banish those canned memories and cook up something that truly makes your taste buds dance!

A Summer on My Grandpa’s Farm

This recipe always takes me back to one specific, sticky-sweet summer I spent on my grandpa’s farm. I was about ten, and my main job was “corn inspector.” This meant I got to run through the towering green stalks, feeling for plump ears and listening for the rustle that meant they were ready. The rule was simple: if you can’t get the water boiling before you’ve picked the corn, you’ve waited too long. That’s how fresh it was.

One evening, after a particularly successful harvest, my grandma decided to teach me her “famous” creamed corn. No can opener in sight. She showed me how to shuck the ears, how to run a knife down the cob to release the milky kernels, and then the magic part—scraping the cob with the back of the knife to get every last bit of that starchy, sweet “corn milk.” The scent of that fresh corn hitting the hot cast-iron skillet with a knob of butter… it’s a core memory for me. That’s the feeling I try to capture every time I make this dish—the warmth, the love, and the pure, uncomplicated joy of a vegetable at its absolute peak.

Easy Creamed Corn

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• Author: clarawhitmore
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Easy Creamed Corn recipe is rich, creamy, and loaded with sweet corn flavor. Made with just a few ingredients in under 20 minutes, it’s a perfect side dish for holiday dinners or weeknight meals. Comforting, simple, and always a hit with the whole family.

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Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh, frozen, or canned and drained)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 tablespoon all-purpose flour
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 cup grated parmesan or cream cheese for extra richness

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Instructions

1. In a saucepan over medium heat, melt the butter.
2. Stir in the flour and cook for 1 minute to form a roux.
3. Add cream, milk, and sugar. Stir until smooth and slightly thickened.
4. Stir in corn and season with salt and pepper. Simmer for 5–10 minutes, stirring occasionally.
5. If using, stir in parmesan or cream cheese until melted and creamy.
6. Serve hot, optionally garnished with fresh herbs or extra butter.

Notes

• Use frozen corn for convenience—no need to thaw first.
• For a smoother texture, blend part of the corn before adding.
• Add chopped jalapeños or herbs for a flavor twist.
• Leftovers reheat well and can be frozen for up to 2 months.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 210
• Sugar: 5g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: easy creamed corn, homemade creamed corn, creamy corn side dish, thanksgiving creamed corn, holiday corn recipe, sweet corn recipe, quick side dish, stovetop creamed corn

Gather Your Simple, Star-Studded Cast

Here’s the beautiful part: the ingredient list is short, sweet, and all about letting the star of the show shine. No mysterious ingredients, I promise!

• 4 cups Fresh or Frozen Corn Kernels: This is our main event! Fresh corn is absolutely divine when it’s in season—you’ll get the sweetest, most vibrant flavor. But don’t you dare feel guilty about using a high-quality frozen corn! It’s frozen at its peak and is a fantastic, year-round shortcut. (Chef’s Insight: If using fresh corn, don’t forget to scrape the cobs after cutting off the kernels! That “milk” is liquid gold for creaminess.)
• 1 cup Heavy Cream: This is what gives our dish that luxuriously rich and silky base. For a slightly lighter option, you can use half-and-half, but the heavy cream truly creates that unforgettable, decadent texture.
• 2 tablespoons Unsalted Butter: Because everything starts with butter, right? Using unsalted lets us control the seasoning perfectly. It adds a beautiful, rich depth and helps sauté the corn to perfection.
• 1 tablespoon Sugar (optional): Now, listen closely. This is a judgment call. If your corn is super fresh and sweet, you can probably skip it. But if you’re using frozen corn or your corn isn’t at its peak, this little tablespoon helps balance everything out and enhance the natural sweetness. Taste your corn first!
• ½ teaspoon Salt + ¼ teaspoon Black Pepper: The dynamic duo of seasoning! The salt makes all the flavors pop, and the pepper adds a tiny, warm kick that keeps the dish from being one-note. We’ll adjust at the end, so start here.
• 2 tablespoons Milk & 1 tablespoon All-Purpose Flour: Meet our thickening dream team! Whisking these together before adding them (this is called a slurry) prevents any pesky flour lumps and gives us a beautifully smooth, velvety sauce. (Substitution Tip: For a gluten-free version, you can use a 1:1 GF flour blend or even 2 teaspoons of cornstarch mixed with the milk.)
• Optional: ¼ cup Grated Parmesan Cheese: This is my little secret weapon for an extra layer of savory, umami goodness. It’s not traditional, but oh my, is it delicious. It adds a subtle nuttiness that takes the whole thing to the next level.

Let’s Make Some Magic: Your Foolproof Steps

Ready to see how quickly this all comes together? Grab your favorite skillet, and let’s get cooking! This is where the simple ingredients transform into something truly special.

1. Wake Up the Flavors: Place a large skillet over medium heat. Add the butter and let it melt until it’s just starting to foam and smell nutty. Now, add your corn kernels! We’re not just heating them; we’re giving them a quick sauté for about 2-3 minutes. You’ll hear a happy sizzle—this little step caramelizes the natural sugars in the corn and builds a fantastic base of flavor. (Chef’s Hack: Don’t overcrowd the pan! If your skillet is a bit small, cook the corn in two batches. We want sautéed corn, not steamed corn.)
2. Create the Creamy Bath: Pour in the glorious heavy cream, and add the (optional) sugar, salt, and pepper. Give it all a good stir to combine. Let this mixture come to a gentle simmer—you’ll see little bubbles forming around the edges. Once it’s there, reduce the heat to medium-low and let it bubble happily for 5-7 minutes, stirring often. You’ll notice the cream will start to reduce and thicken slightly, and the corn will become perfectly tender.
3. The Magic of the Slurry: While the corn is simmering, take your small bowl and whisk the milk and flour together. Whisk it vigorously until it’s completely smooth, with no lumps in sight. This is our key to a lump-free, perfectly thickened sauce. Now, slowly drizzle this slurry into the simmering corn and cream mixture, stirring constantly as you pour.
4. Thicken to Perfection: Continue cooking for another 3-5 minutes, stirring gently. Watch as the sauce transforms before your eyes—it will go from a little thin to luxuriously thick and creamy. If you’re using the Parmesan cheese, now’s the time to stir it in until it’s melted and seamlessly incorporated.
5. The Most Important Step: Turn off the heat. Taste it! Seriously, grab a spoon and taste your creation. Does it need another pinch of salt to make the sweetness shine? A crack more black pepper? This is where you make it yours. Adjust the seasoning until it makes your eyes light up.

How to Serve This Sunshine in a Bowl

This creamed corn is a star player, so serve it with pride! I love transferring it to a beautiful, warm serving bowl—something rustic and colorful really makes that golden yellow pop. A final sprinkle of fresh chopped chives or parsley on top adds a lovely touch of color and a fresh flavor contrast. It’s the ultimate comfort side for a holiday feast (it absolutely upstages the turkey at my Thanksgiving), a cozy partner for a weeknight roast chicken, or the perfect indulgent topping for a juicy grilled steak. Don’t be surprised if people start eating it with a spoon right out of the bowl!

Get Creative! 5 Fun Twists to Try

Once you’ve mastered the classic, have fun playing with flavors! This recipe is a wonderful canvas for your creativity.

1. Herbaceous & Bright: Stir in 2 tablespoons of chopped fresh herbs right at the end. Basil, chives, or thyme are all fantastic choices.
2. Smoky & Spicy: Add a pinch of smoked paprika and a tiny dash of cayenne pepper with the salt and pepper. It gives it a subtle kick that’s so addictive.
3. Garlic Lover’s Dream: Sauté 2 minced garlic cloves in the butter for about 30 seconds before adding the corn. Simple and sensational.
4. Dairy-Free Delight: Use vegan butter, full-fat canned coconut milk instead of heavy cream, and skip the Parmesan. It’s still incredibly rich and creamy.
5. Bacon Bliss: Cook 4 slices of chopped bacon in the skillet first. Remove the bacon, then use the bacon fat to cook the corn (you can reduce the butter to 1 tbsp). Stir the crispy bacon back in at the end. You’re welcome.

Clara’s Kitchen Confessions & Notes

This recipe has evolved so much in my kitchen! The first time I made it, I was so nervous about it being too thin that I added way too much flour slurry. Let’s just say we ended up with something closer to “corn pudding cement.” It was… educational! The key is to remember that the sauce will continue to thicken just a tiny bit as it cools, so take it off the heat when it’s creamy but still a tiny bit saucy.

My other big “aha!” moment was discovering the Parmesan trick. I had a little leftover Parm in the fridge one day and decided to throw it in on a whim. The way it melted into the sauce, adding this deep, savory backbone, was a total game-changer. It’s now my not-so-secret secret. Don’t be afraid to play around and make this recipe your own—that’s where the real magic happens!

Your Questions, Answered!

Q: My creamed corn turned out a bit thin. How can I fix it?
A: No worries, this is a common one! First, let it simmer for a few more minutes uncovered; the excess liquid will evaporate. If it’s still too thin, create another tiny slurry with 1 teaspoon of flour and 1 tablespoon of milk, whisk it into the corn, and simmer for another 2-3 minutes. Remember, it thickens as it cools!

Q: Can I make this ahead of time for a dinner party?
A: Absolutely! You can make it completely up to 2 days in advance. Let it cool, store it in an airtight container in the fridge, and gently reheat it on the stovetop over medium-low heat. You might need to add a tiny splash of milk or cream when reheating to loosen it up to that perfect creamy consistency.

Q: I don’t have heavy cream. What can I use instead?
A> You have options! Half-and-half will work, though the result will be a little less rich. For a different twist, you can use 3/4 cup of whole milk mixed with 1/4 cup of Greek yogurt or sour cream (add the yogurt/sour cream at the very end, off the heat, to prevent curdling).

Q: Why is my creamed corn bland?
A> The most likely culprit is under-seasoning. Corn and cream can handle—and need!—a good amount of salt. Don’t forget that final taste and adjust step! A squeeze of fresh lime juice at the end can also work wonders to brighten all the flavors and make them pop.

Nourishment Note

While this is a treat-yo-self comfort dish, it’s made with real, whole ingredients. Corn is a great source of fiber and antioxidants, and using fresh ingredients means you’re in control of everything that goes into your body. It’s all about balance and joy!

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Yield: 6 servings