This easy recipe for Homemade Creamed Corn has the natural flavors of sweet corn mixed into a rich creamy sauce. A perfect comforting side dish to serve alongside any protein and is made in under 30 minutes!
Creamed corn is a popular comfort food side dish that’s made by mixing corn into a slightly sweet and creamy milk sauce. When you think of it, you probably visualize it coming straight from a can, but it doesn’t have to be that way! You can make it right at home using simple ingredients where you get to control the amount of sugar and seasonings, and you can customize it to whatever flavor you enjoy.
Our recipe for homemade creamed corn is made from scratch in just 30 minutes or less! You’ll make a quick sauce using butter, flour, and milk, then add canned golden sweet corn for the perfect side dish that’s sweet, savory, and satisfying.
Bring it to a summer BBQ or serve it with your favorite proteins. It also makes a great side dish for Thanksgiving dinner!
Ingredients You’ll Need
- Butter - Used to cook down the onions and adds a rich buttery flavor to the dish.
- White Onion - Infuses this creamed corn with sauteed onion flavor.
- All-Purpose Flour - Helps to thicken the cream when mixed with butter.
- Salt & Pepper - Balances and enhances the flavors in the dish.
- Milk & Heavy Cream - A mix of milk and cream makes this cream corn rich and creamy.
- Canned Sweet Corn - Golden sweet corn is the perfect type of corn to add sweetness and texture.
- Sugar - Balances the naturally sweet flavor of corn.
How To Make Cream Style Corn
- Cook the onion: Heat butter over medium heat in a skillet. Add onion and saute until the onion releases its flavor and becomes translucent.
- Thicken the sauce: To the onion and butter mixture, add flour, salt, and pepper and stir until the sauce begins to thicken. Pour in milk and cream, and stir for about 5 minutes until the sauce is thick.
- Assemble the creamed corn: Add corn and stir until fully combined and warmed through. Remove and serve hot with a garnish of parsley.
- For a smooth creamed corn, blend ⅓ of the finished dish with an immersion blender.
- If you have fresh corn you’d like to use for this recipe, make sure it is cooked first by boiling or steaming.
- If your creamed corn mixture is too thin: Simmer it on the stove for longer until it thickens up. You can also add a cornstarch slurry.
- If your creamed corn mixture is too thick: Feel free to add a bit more milk to thin it out to your desired consistency.
- Frozen corn kernels can be used for this recipe as long as they are thawed before mixing into the milk mixture.
- Spice it up! Add a pinch of cayenne pepper or diced jalapenos into this creamed corn recipe for a kick of heat. Also great with a hot sauce garnish.
- Give it some Mexican flair by sprinkling in some taco seasoning.
- Mix it with some homemade Herb Butter for a buttery herb taste.
- Add freshly chopped tomatoes on top for a fresh garden taste.
- Sprinkle some feta or parmesan on top for a salty bite.
- Use fire-roasted canned corn for a unique char-grilled flavor.
- Add a dash of liquid smoke or smoked paprika for a smoky creamed corn.
- Sprinkle in some cooked bacon or ham for a salty and smoky layer of flavor.
Storing and Freezing
Storing: Leftover creamed corn can be stored in the fridge in an airtight container for 4-5 days and can be reheated in the microwave or on the stovetop in a saucepan.
Freezing: To freeze creamed corn, add it to a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Recipe Card with Ingredient Amounts and Instructions
- 2 tablespoon(s) unsalted butter
- ½ white onion, diced
- 3 tablespoon(s) all-purpose flour
- ½ teaspoon(s) kosher salt
- ½ teaspoon(s) ground black pepper
- 1 cup(s) whole milk
- ½ cup(s) heavy cream
- 2 tablespoon(s) granulated sugar
- 5 cup(s) golden sweet corn, canned, drained
- Add the butter and onion to a large skillet over medium heat, and cook until the onion softens and becomes translucent.2 tablespoon(s) unsalted butter½ white onion
- Add the flour, salt and pepper, and cook for 3 to 4 minutes.3 tablespoon(s) all-purpose flour½ teaspoon(s) kosher salt½ teaspoon(s) ground black pepper
- Pour in the milk, heavy cream and sugar and stir until it starts to thicken again, about 5 minutes.1 cup(s) whole milk½ cup(s) heavy cream2 tablespoon(s) granulated sugar
- Add the corn to the pan and stir once again to combine. Continue to cook for 4 to 5 minutes until the corn is warmed through, then serve with freshly minced parsley for garnish if desired.5 cup(s) golden sweet corn