Homemade Creamed Corn Recipe
Easy Creamed Corn Recipe
Get ready to experience creamed corn like never before! This homemade recipe takes cream corn to a whole new level. Say goodbye to canned, overly sweetened versions.
Use fresh or frozen corn, a touch of cream, and a few simple seasonings; this dish will be as rich and flavorful as it gets. The natural sweetness of the corn shines through in every bite, and the fresh, homemade touch makes it a perfect side dish to dress up a weeknight meal or be the most requested side dish at holiday feasts.
In fact, I bet it will be the star of the show. Once you try this, you’ll never want to go back to the canned stuff!
What are the ingredients of creamed corn?
Don’t worry! It’s easy to make, and the ingredients are very simple. I could go to the kitchen and make it right now!
- Frozen corn
- Heavy cream
- Salt
- Sugar
- Pepper
- Butter
- Milk
- Flour
- Parmesan cheese
Some people are surprised by the parmesan, but don’t skip it! It adds a pop of flavor and creaminess that you can’t get anywhere else.
Can I use grated parmesan cheese (the stuff in the green can)?
Yes, either grated or shredded parmesan cheese will work. However, I recommend buying fresh parmesan and grating it yourself to avoid the added fillers in pre-grated or pre-shredded cheese.
Can I use canned corn to make creamed corn?
I recommend only using frozen or fresh corn kernels. Canned corn is more processed, making it softer. When used in this creamed corn recipe, it comes out mushy. Using fresh cut right off the cob or frozen corn from the grocery store will give you a creamed corn dish that is crisp, naturally sweet, and creamy without the excess water from canned corn, resulting in a thick consistency.
Can I make creamed corn sugar-free?
The sugar is optional but really enhances the corn’s natural sweetness. For those diabetics or folks trying to cut back on added sugars, you can use honey, a zero-calorie sweetener like Stevia or monk fruit, or just omit it altogether!
Recipe substitutions and variations:
- Spice it up, and add jalapenos and a bit of chili powder.
- Add bacon and sauteed onions for a burst of flavor and crunch.
- To make it dairy-free, use coconut milk instead of the heavy cream.
- Cream cheese will also work in place of heavy cream. Use 1/2 cup of cream cheese instead of 1 cup of heavy cream. Soften the cream cheese first and mix it with a bit of milk or broth before slowly adding it to the corn. Cream cheese might make the dish denser and tangier, so taste the corn before adding all the cream cheese.
How to Make Homemade Creamed Corn
So many times, I have been invited to potlucks or spur-of-the-moment get-togethers, and I had no idea what to make. Well, this side dish recipe is now one of my go-to dishes! People usually ask me for the recipe, and they are surprised when they learn how simple it is – it only takes about 30 minutes to make from start to finish.
Step 1: Combine the ingredients
Mix the corn, cream, salt, sugar, pepper, and butter in a saucepan over medium-low heat until the butter melts.
Step 2: Make a slurry
Separately whisk the milk and flour until no lumps remain. Slowly stir the flour mixture into the cream.
Step 3: Thicken
Cook it for about 15 minutes on medium heat until it thickens. If it’s undercooked, it will be runny.
Step 4: Add the cheese just before serving
Add the freshly shredded Parmesan cheese, ensure everything is well mixed, and you are set!
Frequently Asked Questions
What is the difference between creamed corn and cream corn?
Cream corn usually refers to stuff from the can—corn in a creamy liquid that probably doesn’t contain any heavy cream. This dish is generally smoother and runnier with added thickeners.
Creamed corn is this recipe— homemade. Corn that is cooked in a creamy sauce without the need for excess thickening. It’s usually thicker than the canned stuff, even before adding the flour mixture.
How do you thicken fresh creamed corn?
If your creamed corn is not thickening or you added too much liquid, try making an additional slurry or roux. Try a few of these variations:
- Mix 1 tablespoon of cornstarch with a tablespoon of water.
- Mix 1 tablespoon of flour with a tablespoon of melted butter.
- Add softened cream cheese or use it in place of the heavy cream.
Slowly add your slurry to the hot creamed corn until it thickens.
Can you make homemade creamed corn in the slow cooker?
I recommend cooking this recipe on the stovetop so the cream gets hot enough to thicken. But if you need it to stay hot for your holiday party, transfer it to a slow cooker once it has thickened. Stir in the parmesan cheese right before serving.
Can you freeze homemade creamed corn?
Yes! Many comments below are from people who say it tastes just as good after being frozen as when they first made it. Follow these steps to successfully freeze leftover homemade creamed corn:
- Allow the creamed corn mixture to cool completely to room temperature.
- Divide the mixture into freezer-safe containers or bags. If using bags, remove as much air as possible to prevent freezer burn. Lay the bags flat to save freezer space and for quick thawing.
- Freeze for up to 3-4 months.
To thaw: allow to soften in the fridge overnight and reheat on the stovetop or microwave until warmed.
Final Thoughts
This homemade cream corn is the perfect side dish when the weather gets a little cooler, and you crave something warm and creamy. It will heat your body right up and keep your tummy happy—total comfort food!
More holiday side dishes:
- 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!
Add creamed corn to your favorite protein at dinner. Try a few of our favorite combinations:
- No-Fail Air Fryer Chicken Breast
- 3-Ingredient Pork Chops in the Air Fryer
- Meatloaf in the Air Fryer
- Moist Thanksgiving Turkey
Would you like to see more of our recipes? Subscribe to our weekly recipe email.
Homemade Creamed Corn Recipe
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.
Try replacing your sugar with powdered sugar.
Is the parmesan fresh or the grated kind in the canister?
You could use either. I prefer it using the fresh grated.
Fresh cheese I use fresh shredded Try the one in the bottlef but much better fresh. Try some shredded onions saute them till clear and add when you add all the other ingredients.
Can I use canned corn (drained) you think?
With canned corn you lose some of the natural corn flavor
Jenn, I think it wouldn’t taste good with the canned corn. Go frozen!
Use frozen or fresh only.
No only frozen or fresh I also use 16oz of heavy whipping cream which I like better. People especially seniors have hard time with digestive problems with corn. But doing it this way makes it so much better. I also fresh Parmesan cheese. It does not melt that easy so use the kraft parmesan cheese melts so much better gives an a lot of flavor..
I start by making a rue with the butter and flour and then add the other ingredients using cream cheese in place of the parmesan. 🙂
How much cream cheese? Did you add it after the corn was removed from heat or while cooking?
Is there a way I could cook this according to the directions and then transfer it over to a crockpot on the warm setting to serve to family later?
That would totally work!
Could I use fresh corn? It was on sale at my local grocery store for $3 a dozen.
Roughly,how many servings is this?
Right around 8 servings AJ. 🙂
Thank you! Making this right now for Thanksgiving lunch 🙂
Happy Thanksgiving!
Enjoy!! 🙂 Happy Thanksgiving to you too!
If i wanted to make all of this in a crockpot? how could i make that work?
I’d cook up the sauce and get it thick first, then throw the corn and sauce in the crockpot. Throw in the cheese at the end.
I made this using 2oz cream cheese instead of the parmesan-just because I didn’t have any. I then put it in the crock pot. Although it tasted fabulous, the crock pot held in the moisture. I think it would be much better in the oven or just kept warm on the stove. Thanks for the great recipe!
CAN I DOUBLE THIS FOR MORE THAN 8 TO EAT
I’ve doubled this many times! 🙂
claudia m thomas, I haven’t doubled the recipe personally but I wouldn’t hesitate to do it. There isn’t any reason why it wouldn’t double great!
Made this for Xmas dinner and it was delicious!!! Thanks!!!
Awesome! Glad you loved it!
I made a similar recipe this weekend. It was delicious. Instead of milk it had 8 oz. cream cheese to 32 oz of corn. I put it in the crockpot on low for 4 hours. Easy and delicious! (I did not have to thicken it)
Yum!!
Made this for a family gathering. It was over the top delicious thank you.
Making for thanksgiving it looks so good , can’t wait to make this !!
We love this recipe! It is so simple and yummy! So easy to make and store in the refrigerator for a few days. I have made it with canned corn and it tastes just as good as frozen!
Glad you love it! 😀
Hello,
I know that tbs stands for tablespoon and tsp stands for teaspoon, but what does the T stand for? In the recipe it says 2 T sugar and 2 T butter. As you probably know over here in Europe it is common for most people to use a scale and weigh ingredients, rather than using cups and spoons. But since pinterest is very popular in Europe too, we are faced with all these new measurements as well. So please help me out!
So sorry about that Danielle! I fixed it!! T is Tablespoon. My bad! 🙂 <3
THIS WAS DELICIOUS !! I get raves about it when i make it. i also added bacon and a little smoked flavoring .
Oh great idea!! Glad you love it!
Love it!! thanks for sharing this awesome yummy easy recipe.. I made it last year for the first time and it was a big hit with our family and friends.. I am making it in a few minutes.. love it!!
Awesome!! YES it is for sure a WINNER!! 😀 Happy Thanksgiving!
Do you know how well this freezes? I would love to make a huge batch and freeze some for my husband when I’m out of town
Hi Bri! I’m not sure how this would freeze… sometimes creamy things don’t reheat super great. 🙁 If you decide to do it, will you let me know how it goes?
I freeze my cream before I open it. Np with that. You could mix all ingredients and freeze those separately then all that has to be mixed is the flour and milk to add at the end. That way you can do containers separately.
I froze 15 doz corn this year, on the cob and uncooked. Just took off some husks and froze. It was soggy when unthawed. I found this recipe rather then throw out all the corn. It is perfect and better then corn on the cob. We love it and make it every time company comes over, with nothing but great raves about how great it tastes. Reading the reviews, I am going to try it with the cream cheese. Best recipe I have ever pinned.
Oh that is so wonderful! Glad to hear it… thanks for sharing Anita!
I made this this Thanksgiving and now today for Christmas. I add Old Bay (I’m a Marylander!) My family loves it! Thank you!!
So happy you enjoyed it! <3
My cream corn recipe: 8 cups of corn-cut off cob, 1 pound real butter, 1pint 1/2 and 1/2 I always double this…. Put in a roaster pan, put in oven on 300. Bake for 1 hour stirring every 15 minutes. Let cool, put in freezer containers. Freeze Some can be eaten right away……….
Thanks for sharing!
This was AMAZING! To be honest, I was ready to make a different recipe, one that’s done in the slow cooker and uses cream cheese. But at the last minute I found that I forgot to get cream cheese at the store. Being Thanksgiving day, I did not want to make a trip to the store. So I found this recipe and I had everything on hand. I am so glad I forgot the cream cheese at the store! This cream corn is so delicious! It’s easy to make too. I made it as directed and then kept it warm in the slow cooker. Everyone loved it. Even my picky son. He was skeptical, but after trying it, he LOVED it!
Thanksgiving side…they LOVED it! Totally a keeper recipe.
Woo hoo! Thanks for sharing Sharon!
Made this for dinner tonight. I cut all the measurements down by half since it’s only for 2… super good. Loved it. Will be making again.
Nice!! So glad you enjoyed it!
I’ll make a full batch I’ll freeze the other half and it taste the same saves time for the next time you want some I also use 16 ounce heavy whipping cream taste awesome
Thanks for sharing, Judy!
Hi,
Can I bake this in the oven?