Homemade creamed corn is smooth, creamy, and rich in flavor when made with heavy cream, whole milk, and butter. This velvety corn is a versatile side dish for both the warm and cold months!
Why this recipe works
This easy homemade creamed corn runs the canned stuff straight out of the park. Canned creamed corn doesn’t use actual cream, instead, it’s a puree of corn kernels. Whereas this recipe is rich and creamy made with frozen or fresh corn, butter, milk, heavy cream, sugar, and flour, and couldn’t be easier to whip together!
Creamed corn is a year-round dish that can be served at potlucks and cookouts in the summertime or enjoyed around the holidays just like corn casserole. Set aside 30 minutes to make creamed corn from scratch and you’ll never go back to buying it in the can!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN – We are using frozen corn kernels. Be sure to let them thaw before beginning so they aren’t mushy once cooked. To help the corn thaw faster, spread it out on a baking sheet. This will create a single layer of corn rather than a mound in a bowl. Feel free to use fresh corn during the warmer months in place of frozen, simply scrape the corn kernels from the cob.
ADDITIONS – Heavy cream, butter, and whole milk will be your base for rich creamed corn. You can, however, substitute the whole milk with 2% if desired.
How to Make Creamed Corn
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In large heavy bottomed skillet combine thawed corn, butter, salt, pepper, and sugar.
- Add heavy cream and bring to a boil over medium-high heat.
- In a medium bowl, whisk together milk and flour. Add mixture to the skillet.
- Bring to a boil then reduce heat to low and simmer for 10 minutes.
Frequently Asked Questions & Expert Tips
The options are really endless when it comes to additions. Diced cooked bacon, jalapenos, onions, bell peppers, and parmesan cheese are all great add-ins for creamed corn.
For a smoother texture, simply blitz about half of your creamed corn through a food processor or blender and add it back to the remaining mixture.
Store leftover creamed corn in an air-tight container kept in the refrigerator for up to 3 days.
Yes, you can prepare and cook the creamed corn a day or two in advance and store it, once cooled, in an air-tight container kept in the refrigerator.
Serving Suggestions
Creamed corn is the perfect side dish for pork, beef, and poultry. This versatile dish can be enjoyed year-round and is most popular in the summer months for barbecues and in the colder months during the holiday season, particularly for Thanksgiving and Christmas dinner.
Ingredients
- 16 ounces frozen corn thawed
- 2 Tablespoons unsalted butter
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 2 Tablespoons granulated sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 1/2 Tablespoons all purpose flour
Things You’ll Need
- Large heavy bottomed skillet
Before You Begin
- To help the corn thaw faster, spread it out on a baking sheet. This will create a single layer of corn rather than a mound in a bowl.
- For a smoother consistency, blitz half of the creamed corn in a blender or food processor and add it back to the remaining mixture.
- You can prepare and cook the creamed corn a day or two in advance and store it, once cooled, in an air-tight container kept in the refrigerator.
- Store leftover creamed corn in an air-tight container kept in the refrigerator for up to 3 days.
Instructions
- In large heavy bottomed skillet combine thawed corn, butter, salt, pepper, and sugar.
- Add heavy cream and bring to a boil over medium-high heat.
- In a medium bowl, whisk together milk and flour. Add mixture to the skillet.
- Bring to a boil then reduce heat to low and simmer for 10 minutes.
