Creamed Corn
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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!
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.
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
- 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.
- Sauté the onion in melted butter over medium heat until softened.
- 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.
- Stir in the corn, sugar, salt, and pepper until everything is cohesive.
- 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.
Helpful Hints
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 1/2 teaspoons of cornstarch. If you do try making this recipe gluten free, I’d love to know how it turns out for you!
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.
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!
When/how do you like to serve your creamed corn? Let me know!
Enjoy!
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Creamed Corn
Equipment
- 10” skillet
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I had a similar dish in Las Vegas a decade ago that was absolutely wonderful. The slight variations were: small diced jalapeño instead of green onions. A dash of lime juice and zest and a bit of Parmesan mixed in. I’ve made it a few times a year since. It’s a winner!
Have you ever done this in a crockpot? Do you think that would work well?
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.