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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Can I freeze this cream corn?
I haven’t tried freezing this but I think it would work well. I would store it in an airtight container and freeze it for up to a few months. You may need to thicken the mixture with a bit of a cornstarch slurry after thawing.