Learn how to make creamed corn! This easy recipe combines fresh or frozen corn kernels with a cheesy, creamy sauce. It’s such a comforting side dish!
Don’t buy creamed corn in a can—this recipe is easy to make from scratch! It calls for 8 basic ingredients, comes together in a single skillet, and tastes SO much better than any canned cream corn I’ve tried. Creamy, cheesy, and packed with crisp, juicy sweet corn, it’s a delicious, comforting side dish.
You can make this recipe with fresh or frozen corn, but through September, while corn is still in season, I’ll be making it on repeat with fresh. I love the intense sweetness and satisfying crunch of the peak-season kernels in this dish. That said, if you want to make this recipe outside of corn season, frozen corn is your best bet. It’ll be sweeter and juicier than out-of-season fresh stuff.
Creamed Corn Ingredients
Here’s what you’ll need to make this creamed corn recipe:
- Sweet corn, of course! Fresh or frozen corn works here. If you’re using frozen, thaw it in the microwave or at room temperature before you start to cook.
- Unsalted butter and flour – They create a roux that thickens the cream sauce.
- Whole milk – I prefer it to heavy cream here. It creates a slightly lighter sauce that lets the corn flavor shine. For a richer sauce, replace some or all of the milk with heavy cream.
- Garlic – Its savory flavor balances the corn’s sweetness.
- Freshly grated Parmesan cheese – It helps thicken the sauce and adds nutty, umami flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Creamed Corn
The first step in this easy creamed corn recipe is making a roux. Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, for 1 minute.
Then, simmer the sauce. While whisking, gradually pour in the milk. Simmer over low heat until the milk is thick enough to coat the back of a spoon, 5 to 10 minutes.
Next, add the corn, along with the garlic, salt, and pepper. Continue simmering until the sauce is thick and creamy, 17 to 20 minutes.
Finally, add the cheese and season to taste. Enjoy!
Recipe Tips
- Add the milk gradually. If you pour it in all at once, the butter and flour will create lumps that are almost impossible to whisk out. For a smooth sauce, pour in the milk a little at a time, whisking constantly as you pour.
- Adjust the consistency if needed. If the corn mixture ends up with a thicker texture than you’d like, don’t worry! Simply thin it out by adding an extra splash of milk.
What to Serve with Creamed Corn
This recipe is a versatile side dish! Serve it as part of a weeknight dinner with any simply cooked protein, or add it to a BBQ menu with black bean burgers or veggie burgers.
It’s also a great choice for a holiday meal. Add it to your Thanksgiving table with any of these other Thanksgiving side dishes!
How to Store Creamed Corn
Creamed corn is a great side dish to make ahead—it keeps well in an airtight container in the refrigerator for up to 4 days.
Gently reheat it on the stovetop or in the microwave, adding a little milk to loosen it if necessary.
More Corn Recipes to Try
If you love this creamed corn, try one of these delicious corn recipes next:
Creamed Corn
Serves 4 to 6
This creamed corn recipe is an easy, comforting side dish! I love to make it with fresh corn when it’s in season, but otherwise, I use frozen. Both ways are delicious!
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Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, for 1 minute. While whisking, slowly add the milk. Reduce the heat to low and simmer, whisking occasionally, for 5 to 10 minutes, or until the milk is thick enough to coat the back of a spoon.
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Stir in the corn, garlic, salt, and several grinds of pepper. Cook, stirring occasionally, for 17 to 20 minutes, or until thickened. Add the Parmesan and stir until melted. If the mixture has thickened too much, add more milk, 1 tablespoon at a time, as needed to reach your desired consistency.
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Season to taste and serve.