Easy From Scratch Creamed Corn

The Best Homemade Creamed Corn Recipe for Holidays & Weeknights

If you’ve only ever had cream corn from a can, it is usually nothing to get excited about. But friends … THIS homemade creamed corn recipe is rich, creamy, and full of real corn flavor with just the right amount of sweetness. It is EASY! It uses simple pantry ingredients, comes together on the stovetop in about 30 minutes, and tastes like something you’d get at a steakhouse. This is on our holiday table without fail and often for Sunday dinner.

Reader-loved: This recipe has earned multiple 5-star reviews and has become a go-to Thanksgiving and Christmas side dish for many families. It’s one of those recipes people say they “have to make every year.”

We love serving this best creamed corn recipe with roasted turkey, meatloaf, pork chops, and air fryer chicken. You can make it with fresh corn cut from the cob or a bag of frozen corn from your freezer, so it works any time of year.

Once you try this homemade version, canned cream-style corn just won’t cut it anymore.

Ingredients for Homemade Creamed Corn

Don’t worry—this easy cream corn starts with basic ingredients you probably already have on hand. No fancy stuff, just real food that turns into the most luxurious side dish.

• Frozen corn (or fresh corn cut from the cob)
• Heavy cream
• Salt
• Sugar (optional but enhances the natural sweetness)
• Black pepper
• Butter
• Milk
• All-purpose flour
• Parmesan cheese

Some people are surprised by the parmesan, but don’t skip it! It adds extra flavor and creaminess you just don’t get otherwise.

Can I use grated parmesan cheese (the stuff in the green can)?

Yes, either grated or shredded parmesan cheese will work in this homemade creamed corn recipe. For the smoothest melt and flavor, many readers like fresh shredded parmesan, but others prefer the shelf-stable kind because it melts even more easily. Use whichever your family likes best.

Can I use canned corn to make creamed corn?

Technically yes, but I don’t recommend it if you want that crisp-tender texture. Canned corn is softer and more processed, so it tends to turn mushy in this recipe.

Using fresh corn cut right off the cob or frozen corn from the grocery store will give you a creamed corn dish that’s crisp-tender, naturally sweet, and creamy without extra water thinning it out. That said, at least one reader has reported that canned corn worked just fine for their family, so use what you have if needed.

Can I make creamed corn without added sugar?

Absolutely. The sugar is optional and just bumps up the corn’s natural sweetness. If you’re watching sugar, you can:

• Use a small drizzle of honey instead of white sugar, or
• Swap in a zero-calorie sweetener like stevia or monk fruit, or
• Skip the sweetener completely and let the corn speak for itself.

Even without sugar, this homemade cream corn is still delicious and cozy.

For more general info about corn and nutrition, you can also check out the USDA’s resources at USDA.gov.

Easy Variations for the Best Creamed Corn Recipe

• Spice it up: Add diced jalapeños and a pinch of chili powder or cayenne.
• Old Bay twist: One Maryland reader adds Old Bay seasoning and makes this for Thanksgiving and Christmas every year.
• Add crunch: Stir in crumbled bacon and a little smoked flavoring, plus sautéed onions cooked until clear.
• Dairy-free option: Use full-fat coconut milk in place of heavy cream.
• Cream cheese twist: Use 1/2 cup softened cream cheese instead of 1 cup heavy cream. Mix it with a little milk or broth first so it melts in smoothly. This makes the corn extra thick and slightly tangy.
• Extra-rich cream: A few readers like to use up to 16 ounces of heavy whipping cream for an ultra-rich batch.

How to Make Homemade Creamed Corn

This easy homemade creamed corn is one of my go-to side dishes for potlucks, Sunday dinners, and holiday meals because it feels special but only takes about 30 minutes from start to finish. Several readers make a half batch for two or a double batch for big gatherings.

Step 1: Combine the main ingredients

In a large saucepan over medium-low heat, combine the corn, heavy cream, salt, sugar, pepper, and butter. Stir occasionally until the butter melts and everything is warmed through.

Step 2: Make a slurry to thicken the cream

In a separate measuring cup or small bowl, whisk together the milk and flour until no lumps remain. This simple slurry is what turns basic cream and corn into luscious, spoon-coating creamed corn.

Step 3: Add the slurry and cook until thickened

Slowly pour the milk-flour mixture into the pan with the corn, stirring as you go. Cook over medium heat, stirring often, for about 15 minutes or until the cream corn is thick and velvety. If it’s undercooked, it will be runny—keep going until it coats your spoon.

Step 4: Stir in the parmesan right before serving

Turn the heat to low, then add the freshly shredded parmesan cheese (or your favorite grated version). Stir until it’s completely melted and the creamed corn is silky and smooth. Taste and adjust salt and pepper as needed.

Frequently Asked Questions

What is the difference between cream corn and creamed corn?

Cream corn usually refers to the canned version—corn in a creamy liquid that often doesn’t contain real cream and can be thinner and smoother because of added thickeners.

Creamed corn is this recipe: homemade corn simmered in a real cream sauce that you thicken on the stovetop. It’s richer, thicker, and has more texture from the corn kernels.

How do you thicken fresh creamed corn?

If your creamed corn isn’t thick enough (or you added a little too much liquid), you can:

• Mix 1 tablespoon cornstarch with 1 tablespoon water and add slowly, or
• Mix 1 tablespoon flour with 1 tablespoon melted butter to make a quick roux, or
• Add softened cream cheese for even more richness.

Stir your thickener of choice into the hot creamed corn and simmer until it reaches your desired consistency.

Can I bake or roast creamed corn in the oven?

Yes. If you’d like to bake a larger batch, you can transfer the prepared mixture to a baking dish or roaster pan and bake at about 300–325°F until hot and bubbling, stirring occasionally. Several readers also like to bake their own corn-and-cream mixture in the oven for about an hour, then cool and portion it into freezer containers.

Can I keep creamed corn warm in a slow cooker?

Yes. For the best texture, cook the recipe on the stovetop first so the cream gets hot enough to thicken. Then transfer it to a slow cooker set to warm or low. Stir occasionally and add the parmesan cheese at the end. Many readers make it as directed, then keep it warm in the crockpot for parties and holiday meals.

Can you freeze homemade creamed corn?

Yes! Many readers say it tastes just as good after freezing.

1. Let the creamed corn cool completely to room temperature.
2. Transfer to freezer-safe containers or bags. If using bags, remove as much air as possible to prevent freezer burn.
3. Freeze for up to 3–4 months. Some readers like to freeze half the batch right away so they have an easy side dish for the next holiday or busy night.

To thaw, place in the fridge overnight and reheat gently on the stovetop or in the microwave, stirring occasionally. If it seems a bit thick after reheating, stir in a splash of milk or cream.

Can I use fresh corn instead of frozen?

Yes, fresh corn works beautifully—especially when it’s in season or on sale. Cut the kernels off the cob and use them just like frozen corn. One reader even used this recipe to “save” some corn that turned soggy after freezing on the cob and said the creamed corn turned out better than corn on the cob.

How many servings does this recipe make, and can I double it?

This recipe makes roughly 8 servings, depending on how generous your scoops are. It doubles well, and many readers double or even more for Thanksgiving, Christmas, and big family gatherings.

Reader Reviews & Helpful Tips

Reader-tested tips:

• Freeze half: Make a full batch, serve half, and freeze the rest for next time. Readers say it “tastes the same” after freezing.
• Use more cream: Some readers prefer using up to 16 ounces of heavy whipping cream for an ultra-rich version.
• Try cream cheese: A few people swap in cream cheese for the parmesan or part of the cream and keep the corn warm in the crockpot.
• Oven or roaster pan: One reader bakes a large batch with butter and half-and-half in a roaster at 300°F, stirring every 15 minutes, then freezes portions.
• Bacon & smoke: Readers rave about versions with bacon, a touch of smoked flavor, and sautéed onions.
• Fresh vs. canned: Most prefer fresh or frozen corn, but at least one reader has had good results with canned when that’s what they had on hand.

Serving Ideas, Storage, and Leftover Tips

This homemade cream corn is the perfect side dish when the weather cools down and you’re craving something warm and cozy. It pairs well with almost any protein and is an easy way to stretch a meal to feed a crowd.

Serving ideas:

• Spoon next to Moist Thanksgiving Turkey for a classic holiday plate.
• Serve with No-Fail Air Fryer Chicken Breast for an easy weeknight meal.
• Pair with Meatloaf in the Air Fryer or 3-Ingredient Pork Chops in the Air Fryer for serious comfort food.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed to loosen it back up.

More Holiday Side Dishes You’ll Love

If you’re planning a holiday menu, this best creamed corn recipe fits right in with all your favorite Thanksgiving and Christmas sides.

• Bacon Cornbread Stuffing
• Quick 1-Hour Dinner Rolls
• Brussels Sprouts Apple Pecan Salad
• Sweet Potato Casserole in the Air Fryer
• Honey Lime Fruit Salad Recipe

See all our side dish recipes here!

Make It a Meal: What to Serve with Creamed Corn

• Air Fryer Chicken Breasts
• 3-Ingredient Pork Chops in the Air Fryer
• Meatloaf in the Air Fryer
• Moist Thanksgiving Turkey

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Homemade Creamed Corn Recipe

This is the most requested side dish recipe in our family. It's a holiday favorite you will never be able to skip—the best homemade creamed corn recipe!

4.69 / 5 ( 76 Reviews )

Print Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Equipment

• Sauce Pan

Ingredients

• 20 ounces frozen corn
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons sugar
• ¼ teaspoons pepper
• 2 tablespoons butter
• ½ cup milk
• 2 tablespoons flour
• ¼ cup Parmesan Cheese

Instructions

• Add frozen corn, heavy cream, salt, sugar, pepper, and butter to a large pot.
• In a small bowl or measuring cup, whisk together the 1/2 cup milk and flour (this will help thicken the cream). Stir into the corn mixture and cook over medium heat, stirring often so the cream doesn't burn, until the mixture is thickened and the corn is cooked through. If you don't cook it until it's thickened, it will be runny (although it will still taste wonderful).
• Remove from heat and stir in 1/4 cup Parmesan cheese.

Recipe Notes

If you are taking the cream to a gathering, get it nice and thick before you keep it warm in a slow cooker. It can easily be doubled or tripled for a crowd!

This homemade creamed corn doubles beautifully for holidays and also freezes well—many readers make a full batch, serve half, and freeze the rest for an easy side later. For a fun twist, try stirring in crumbled bacon, sautéed onions, or a sprinkle of Old Bay seasoning, or swap part of the cream for softened cream cheese for an extra-rich, slightly tangy version. Serve alongside turkey, meatloaf, chicken, or pork chops for a cozy, crowd-pleasing comfort meal.

Nutrition

Calories: 237kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Sodium: 387mg | Fiber: 2g | Sugar: 4g