Why You’ll Love Creamed Corn Like No Other Recipe
- Quick and easy: The entire dish is ready in about 15 minutes.
- Rich and creamy: Heavy cream, butter, and milk create a smooth, luxurious sauce.
- Simple ingredients: Everything you need is easy to find at most grocery stores.
- Perfect for holidays: This creamy corn makes a comforting addition to Thanksgiving, Christmas, or other special dinners.
- Family-friendly: The mild sweetness of corn pairs beautifully with the creamy, cheesy sauce.
- Easy to customize: You can add herbs, spices, extra cheese, or a little heat to change the flavor.
- Convenient: Frozen corn means there’s no need to shuck or cut fresh corn from the cob.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 (10-ounce) packages frozen corn kernels, thawed and drained
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 2 tablespoons granulated sugar
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons butter
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 1/4 cup freshly grated Parmesan cheese, or more to taste
Directions
- Prepare the ingredients. Thaw the frozen corn completely and drain away any excess moisture.
- Place the corn, heavy cream, sugar, butter, salt, and black pepper in a large skillet over medium heat.
- Cook for about 3 to 5 minutes, stirring occasionally, until the butter has completely melted and the mixture is hot.
- While the corn is cooking, whisk the whole milk and flour together in a small bowl. Continue whisking until the mixture is smooth and there are no visible lumps.
- Slowly stir the milk and flour mixture into the skillet.
- Continue cooking for about 4 minutes, stirring frequently, until the creamy sauce thickens and lightly coats the corn kernels.
- Remove the skillet from the heat. Add the grated Parmesan and stir until the cheese melts smoothly into the sauce.
- Taste and adjust the salt and black pepper as needed. Serve the creamed corn hot.
Servings and timing
Servings: 8
Yield: Approximately 5 cups
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Fresh Corn: Replace the frozen corn with approximately 3 cups of fresh corn kernels. Fresh summer corn gives the dish an especially sweet, crisp flavor.
Canned Corn: Well-drained canned corn can also be used. Make sure to drain it thoroughly so excess liquid doesn’t thin the cream sauce.
Extra Cheesy: Increase the Parmesan or add a little shredded cheddar for a stronger cheese flavor.
Spicy Creamed Corn: Add a pinch of cayenne pepper, crushed red pepper flakes, or a finely chopped jalapeño.
Garlic Creamed Corn: Sauté one or two minced garlic cloves in the butter before adding the remaining ingredients.
Herb Creamed Corn: Stir in chopped fresh chives, parsley, or thyme just before serving.
Smoky Creamed Corn: Add a small amount of smoked paprika for a subtle smoky flavor.
Less Sweet: Reduce the sugar or leave it out entirely if your corn is naturally very sweet.
Thicker Creamed Corn: Cook the finished mixture for another minute or two, stirring frequently, until it reaches your preferred consistency.
Smoother Creamed Corn: Blend or mash a small portion of the cooked corn and stir it back into the skillet. This creates a thicker texture while still leaving plenty of whole kernels.
Storage/Reheating
Allow leftover creamed corn to cool before transferring it to an airtight container. Refrigerate promptly and keep it for up to 3 to 4 days.
To reheat it on the stovetop, place the corn in a saucepan or skillet over low heat. Stir frequently until heated through. The sauce naturally becomes thicker after refrigeration, so add a splash of milk or heavy cream if necessary.
For microwave reheating, place an individual portion in a microwave-safe container and heat in short intervals, stirring between each interval until hot.
Creamed corn can also be prepared about a day ahead. Refrigerate it in a covered container, then gently reheat it before serving.
For longer storage, cooled creamed corn can be frozen in an airtight freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating. Because dairy-based sauces can change slightly in texture after freezing, stir the corn thoroughly while reheating and add a splash of milk or cream if needed.
FAQs
Can I make creamed corn with fresh corn?
Yes. Fresh corn works wonderfully in this recipe. Use approximately 3 cups of corn kernels cut from the cob in place of the frozen corn. Fresh corn can provide an especially sweet flavor and slightly firmer texture.
Can I use canned corn instead of frozen corn?
Yes. Canned corn is a convenient substitute. Drain it very well before adding it to the skillet so the extra liquid doesn’t make the cream sauce too thin.
How do I make creamed corn thicker?
Allow the corn to cook for another minute or two after adding the milk-and-flour mixture. The sauce will continue to thicken as it cooks. It also becomes slightly thicker as it cools.
What should I do if my creamed corn is too thick?
Stir in a small splash of warm milk or heavy cream. Add only a little at a time until the sauce reaches your preferred consistency.
Can I make this creamed corn ahead of time?
Yes. Prepare it up to a day ahead, allow it to cool, and refrigerate it in an airtight container. Reheat gently before serving, adding a splash of milk or cream if the sauce has become too thick.
Can I freeze homemade creamed corn?
Yes. Let the corn cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Why is Parmesan added to creamed corn?
Parmesan gives the creamy sauce extra savory flavor and a subtle cheesy richness. It also melts easily into the hot sauce without overwhelming the sweetness of the corn.
Can I leave out the sugar?
Yes. The sugar is optional and can be reduced or omitted. Naturally sweet corn may not need additional sugar at all.
What can I serve with creamed corn?
Creamed corn pairs especially well with roasted turkey, chicken, ham, meatloaf, barbecue, burgers, pork, and other hearty main dishes. It also works particularly well as part of a Thanksgiving or holiday spread.
How can I add more flavor to creamed corn?
Try adding garlic, fresh herbs, extra Parmesan, smoked paprika, cayenne pepper, jalapeño, or freshly cracked black pepper. You can also partially mash or blend some of the corn to intensify the corn flavor and create an even creamier consistency.
Conclusion
This homemade creamed corn is proof that a simple side dish can still feel rich and satisfying. Sweet corn is coated in a buttery cream sauce and finished with Parmesan for a savory touch that balances the natural sweetness of the kernels.
Best of all, it takes only about 15 minutes from start to finish. Whether you’re preparing a quick family dinner, planning a holiday menu, or looking for an easy side dish for a potluck, this creamy corn is a versatile recipe worth keeping on hand.
Creamed Corn Like No Other
A rich and creamy corn side dish made with sweet corn, butter, cream, milk, and Parmesan cheese. It is quick, comforting, and perfect for holiday dinners or weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 (10 ounce) packages frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/4 cup freshly grated Parmesan cheese, or more to taste
Instructions
- Combine the corn, heavy cream, salt, sugar, pepper, and butter in a skillet over medium heat.
- Whisk together the milk and flour in a small bowl until smooth, then stir the mixture into the corn.
- Cook, stirring frequently, until the mixture is heated through and thickened.
- Remove from the heat and stir in the Parmesan cheese until melted and creamy.
- Serve warm, adding extra Parmesan cheese if desired.
Notes
- Thaw the frozen corn before cooking for even heating.
- Stir frequently after adding the flour mixture to prevent lumps and scorching.
- Add extra Parmesan cheese to taste for a richer, more savory finish.
- Store leftovers in an airtight container in the refrigerator and gently reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 253 kcal
- Sugar: 8 g
- Sodium: 373 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 51 mg
