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    Home ยป Recipes ยป Sides

    Creamed Corn

    November 14, 2024 By Sam Merritt 3 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of creamed corn, top image of creamed corn in skillet being scooped out with spoon. Bottom image same image photographed from above

    Homemade creamed corn recipe is hands-down superior to the canned version, every time. Your holiday dinner or BBQ deserves this version, it’s incredibly easy to make with either fresh or frozen corn and includes a how-to video tutorial!

    Spoon scooping creamed corn out of a skillet.

    Homemade Creamed Corn Recipe

    One of my family’s favorite side dishes, my creamed corn recipe pairs sweet and crisp corn with a creamy sauce. It’s quick to make and works well with either fresh or frozen corn.

    My version gets a flavor boost from minced onion, a pinch of sugar, and black pepper. I also a include a few add-in ideas for even more flavor.

    Why You’ll Love This Recipe

    • Easy to make! You’ll spend just a few minutes over the stove and will be left with the absolute best tasting creamed corn you’ve ever had (I cannot stress enough how much I am not exaggerating this!). You’ll never reach for the canned version again!
    • Versatile! While this recipe tastes fantastic on its own, it can be spruced up with cayenne pepper, scallions, or cheese. Or add crumbled bacon like I do with my corn dip–yum!
    • Includes customizations for creamier/richer variations, like blending some of the corn or swapping heavy cream for the half and half.
    • Can be made with either fresh or frozen corn, so use whatever is easier for you! I typically use frozen corn when I make this as a Thanksgiving side dish, since fresh corn usually isn’t available in my grocery store outside of the summer.
    Close-up view of corn in a creamy sauce topped with scallions.

    Creamed corn has been a staple dish on our Thanksgiving table for years, so you can imagine how shocked I was to discover that some of you enjoy this side dish during the summer. I mean, it makes sense, given the fact that fresh corn is at its peak in the summertime, but we usually save the warm sides for cool weather and stick with cold salads like broccoli salad or macaroni salad during the summer.

    No matter when you personally enjoy it, I think you’re going to like this version (I could eat the entire pan in a single sitting).

    What You Need

    Overhead view of ingredients including corn, half and half, onion, and more.
    • Corn. I typically use frozen sweet corn in this recipe, but fresh will work too. If you use frozen, there’s no need to thaw the corn ahead of time. You can follow the tips in my summer corn chowder for easily cutting the corn off the cob if you opt for fresh (hint: you use a bundt pan). Either white or yellow corn will work, though yellow is traditional.
    • Onion. You can use a yellow or white onion for this recipe. Or get fancy and use a shallot! Whatever you choose, make sure you dice it super fine so it blends right in with the corn. I also like to top my corn with some thinly sliced green onions/scallions, too.
    • Flour. This thickens our cream of corn into the perfect consistency. A 1:1 gluten free flour should work just fine here if you need to feed gluten free eaters.
    • Sugar. Corn is naturally sweet, but just a tiny bit of sugar enhances that sweetness and creates the best flavor. Creamed corn should, always, be a little sweet.
    • Half and half. Use half and half or use a blend of half milk and half heavy cream if that’s what you keep on hand (it’s what I keep on hand). You could alternatively just use heavy cream, though this will make the dish richer.

    SAM’S TIP: I tried the recipe with garlic and did not prefer it that way; it overpowered the corn flavor. I recommend you skip it too–and that’s coming from a garlic lover — I mean have you tried my garlic knots?!

    As usual, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make It

    Before we jump in, I just want to note that the photos and instructions below are just meant to be helpful, visual guidelines to accompany the written recipe (at the bottom of the post) and aren’t intended for you to try and bake from. I provide these photos and details because I think they’re helpful, but for the full recipe in its entirety scroll down to the recipe card.

    Four photos showing a creamed corn recipe being prepared.
    1. Sauté the onion in melted butter over medium heat until softened.
    2. Sprinkle the flour overtop and stir constantly until the flour is absorbed. Let the flour toast for 30 seconds more to help develop the flavor.
    3. Stir in the corn, sugar, salt, and pepper until everything is cohesive.
    4. Drizzle in the half and half. Let the mixture come to a simmer and cook until thickened, stirring frequently. When it reaches your desired consistency, taste test, garnish as desired, and serve. If you’d like, you can stir in some parmesan cheese or cream cheese at the very end of the cooking process–both add a lovely flavor!

    SAM’S TIP: Keep in mind the corn will thicken as it sits, so if you plan to make this ahead of time, pull it off the heat before it reaches your desired consistency.

    Overhead view of creamed corn in a skillet.

    Helpful Hints

    Can I make this gluten-free?

    I haven’t tried it, but I think this recipe would work just fine with a 1:1 gluten free flour or if you substitute the flour for 1 ยฝ teaspoons of cornstarch. If you do try making this recipe gluten free, I’d love to know how it turns out for you!

    Can I make this in advance to reheat later?

    Yes. Let the creamed corn cool then put in an airtight container and refrigerate for up to 3 days. Reheat on low to medium-low heat on the stovetop, stirring frequently. If needed, add a splash more half and half to thin the sauce (and always taste-test and add more salt if needed). You could also reheat it/keep it warm in a slow cooker, if you’re short on stovetop space.

    What is best to serve this with?

    My favorite way to serve it is as a side dish at holiday dinners. It’s a classic staple alongside the turkey or ham, sausage stuffing and dinner rolls (I typically spoon mine over mashed potatoes, like you would with gravy).

    My recipe works equally well as a summer side dish though. If this is how you like to enjoy yours, I suggest serving it alongside my pulled pork, pulled chicken, or smash burgers!

    Close-up view of corn in a creamy sauce topped with scallions.

    When/how do you like to serve your creamed corn? Let me know!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Spoon scooping creamed corn out of a skillet.

    Creamed Corn

    My homemade creamed corn recipe tastes SO much better than the canned version. It's incredibly easy to make with either fresh or frozen corn.
    Recipe includes a how-to video!
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    Prep Time: 3 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 8 servings (½ cup per serving)
    Calories: 162kcal
    Author: Sam Merritt

    Ingredients

    • 2 Tablespoons salted butter
    • ⅓ cup (45 g) finely chopped onion
    • 1 Tablespoon all-purpose flour
    • 4 cups (566 g) fresh or frozen corn 20 oz
    • 2 teaspoons granulated sugar
    • ¾ teaspoon salt plus more to taste
    • ⅛ teaspoon ground black pepper
    • 1 ⅓ cups half and half see note
    • Thinly sliced green onions for garnish optional

    Recommended Equipment

    • 10” skillet

    Instructions

    • Melt butter in a large skillet over medium heat.
      2 Tablespoons salted butter
    • Once melted, add onion and cook, stirring frequently, until softened (about 3 minutes).
      ⅓ cup (45 g) finely chopped onion
    • Sprinkle flour over the onion and stir constantly until it’s absorbed, then another 30 seconds longer to lightly toast the flour.
      1 Tablespoon all-purpose flour
    • Add corn, sugar, salt, and pepper and stir.
      4 cups (566 g) fresh or frozen corn, 2 teaspoons granulated sugar, ¾ teaspoon salt, ⅛ teaspoon ground black pepper
    • Slowly drizzle in the half and half, while stirring, and bring to a simmer. Cook, stirring frequently, until thickened. Taste-test and add more salt and pepper as needed. Serve warm.
      1 ⅓ cups half and half, Thinly sliced green onions for garnish

    Notes

    Creamier version

    For even creamier corn, use an immersion blender to blend some of the corn at the very end (or transfer a cup or so to a blender, blend it there, then return to the pot).

    Half & half

    Feel free to swap this for heavy cream for an even richer result.

    Optional add-ins

    For a richer, more decadent corn, consider melting ⅓ cup of grated parmesan cheese or 2 oz of cream cheese at the very end. A sprinkle of cayenne pepper adds a nice kick, too!

    Nutrition

    Serving: 1serving | Calories: 162kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 266mg | Potassium: 233mg | Fiber: 2g | Sugar: 6g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 0.4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. James Z

      November 14, 2024 at 11:41 pm

      I had a similar dish in Las Vegas a decade ago that was absolutely wonderful. The slight variations were: small diced jalapeรฑo instead of green onions. A dash of lime juice and zest and a bit of Parmesan mixed in. Iโ€™ve made it a few times a year since. Itโ€™s a winner!

      Reply
    2. Katie

      November 14, 2024 at 2:15 pm

      Have you ever done this in a crockpot? Do you think that would work well?

      Reply
      • Sam

        November 15, 2024 at 7:39 am

        Hi Katie! I’m not sure how how cooking this in a slow cooker would work. Making the roux in the beginning is important for the final consistency of the creamed corn.

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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