Creamed corn is the cozy, slightly sweet side dish that turns plain dinners into comfort food moments with a glossy, velvety sauce and tender corn kernels. I’ve made it dozens of times — from quick weeknight versions to richer holiday batches — and it always disappears first at the table. For a straightforward tested baseline, you can compare techniques with this creamed corn recipe that inspired my final tweaks.
Why Make This Recipe
- It’s quick to pull together (about 25 minutes) and pairs with everything from grilled chicken to meatloaf.
- The texture — creamy sauce with whole kernels — gives both comfort and a pleasant bite.
- Corn brings fiber, vitamin C, and antioxidants, making this a tasty way to add vegetables to a meal.
- It’s easy to scale up for holidays or down for two people without losing quality.
- Personal insight: I love making a small batch with a pat of butter and a squeeze of lemon at the end — that brightness lifts the whole dish and keeps it from tasting too rich.
For a hands-off option you can prep for parties, try a slow-cooker variation like the crockpot creamed corn that stays creamy without constant stirring.
Recipe Overview
- Prep time: 10 minutes (shucking and cutting if using fresh)
- Cook time: 15 minutes (stovetop simmer)
- Total time: 25 minutes
- Servings: 4 generous side-dish portions
- Difficulty: Easy
- Method: Quick stovetop sauté of corn with butter, gentle simmer in cream and milk, and light thickening with cornstarch or flour.
Equipment: 10–12 inch sauté pan or shallow saucepan, wooden spoon, measuring spoons, small bowl for slurry, and optionally an immersion blender.
My Experience Making This Recipe
When testing, I tried both fresh and frozen corn; fresh gives the best snap while frozen is a great time-saver in winter. I also experimented with thickening: a little cornstarch slurry made the sauce glossy without the pasty mouthfeel you get from raw flour when undercooked.
How to Make Creamed Corn
Start by sautéing 2 tablespoons of butter over medium heat until foaming, then add 4 cups of corn kernels (about 5–6 ears or one 16 oz bag frozen, thawed) and cook 3–4 minutes to build flavor. Stir in 1 cup heavy cream plus 1/2 cup whole milk and bring to a gentle simmer (about 180–200°F) while you whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Add the slurry slowly and simmer 2–3 minutes until slightly thickened, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of sugar if the corn needs brightness; finish with a tablespoon of butter or 2 tablespoons grated Parmesan for richness. Expect a creamy, slightly loose sauce that will thicken a bit as it cools.
For a more indulgent twist (garlic-parmesan notes), see my tested take on homemade Parmesan creamed corn which uses the same stovetop foundation with added cheese and aromatics.
Expert Tips for Success
- Use fresh or good-quality frozen corn: fresh kernels have the best bite, but frozen retains flavor well if blanched before freezing.
- Don’t boil aggressively; keep the mixture at a gentle simmer (180–200°F) to avoid breaking the cream and to keep the corn tender.
- Release natural starch: smash a few cooked kernels against the pan with the back of a spoon to help thicken the sauce without adding extra thickener.
- If using flour, cook it in the butter for 1–2 minutes to make a roux before adding liquids — this prevents a floury taste. For a lighter, gluten-free option, use cornstarch slurry.
- For a cheat that still tastes homemade, add a splash of chicken stock and a teaspoon of Dijon mustard for depth; see another flavorful riff at this Parmesan variation for inspiration.
How to Serve Creamed Corn
- Classic plate: serve alongside roasted or grilled meats with a sprig of parsley for color.
- Family-style: spoon into a shallow dish and top with extra grated Parmesan and a pat of butter so guests can customize.
- Lighter pairing: serve spooned over a bed of arugula or mixed greens for contrast in texture and temperature.
- Summer side: bring contrast to a BBQ spread by pairing with a fresh avocado-corn salad like this avocado corn summer salad with cilantro to brighten the table.
Presentation tip: wipe rim of serving dish clean, garnish with finely chopped chives or smoked paprika for color.
Storage and Reheating Guide
Store cooled creamed corn in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring and adding a splash (1–2 tablespoons) of milk or cream to restore creaminess; avoid microwaving at high power which can cause separation.
Recipe Variations
- Gluten-free: use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead of flour for thickening.
- Dairy-free: replace heavy cream and butter with full-fat coconut milk and a tablespoon of olive oil; expect a slight coconut flavor.
- Spicy-sweet: add 1 minced jalapeño with the corn and finish with a teaspoon of honey for a sweet-spicy balance.
- Cheesy skillet version: stir in 1/2 cup grated sharp cheddar or Parmesan at the end for a richer, casserole-style side inspired by my tested Parmesan creamed corn approach.
Nutritional Highlights
- Corn provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin that support eye health.
- Using a mix of milk and cream keeps the dish indulgent but allows you to control calories and fat by choosing lower-fat dairy.
- Allergen note: contains dairy; make dairy-free substitutions for lactose-intolerant or vegan diets. Portion guidance: a standard side serving is about 3/4 cup per person.
Troubleshooting Common Issues
- Sauce too thin: simmer a few minutes longer uncovered to reduce, or whisk and add a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and simmer until thickened.
- Gritty or pasty taste from flour: make a proper roux (cook flour in butter 1–2 minutes) before adding liquid, or use cornstarch for a cleaner finish.
- Separation or curdling: reduce heat, stir constantly, and add a splash of milk while reheating to bring it back together.
Frequently Asked Questions
Q: Can I make creamed corn ahead for a dinner party?
A: Yes — prepare it fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over low heat with a tablespoon or two of milk to refresh the texture; avoid boiling which can thin the sauce.
Q: Is fresh corn necessary or will frozen work?
A: Frozen corn works very well and is often preferable out of season; thaw and drain it, then sauté briefly to evaporate excess moisture before adding cream to prevent a watered-down sauce.
Q: How do I thicken creamed corn without changing flavor?
A: Use a neutral cornstarch slurry (start with 1 tbsp cornstarch + 2 tbsp cold water) and add gradually while simmering. Alternatively, mash a few kernels against the pan to use natural starch.
Q: Can I reduce the richness for a lighter version?
A: Yes — substitute half-and-half or whole milk for heavy cream and use 1 tablespoon olive oil instead of some or all of the butter. Finish with a squeeze of lemon or a teaspoon of mustard to boost flavor without extra fat.
Creamed Corn
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and slightly sweet side dish that features tender corn kernels in a glossy, velvety sauce.
Ingredients
- 2 tablespoons butter
- 4 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of sugar (optional)
- 1 tablespoon butter or 2 tablespoons grated Parmesan (for finishing)
Instructions
- Sauté the butter over medium heat until foaming.
- Add the corn kernels and cook for 3–4 minutes.
- Stir in the heavy cream and whole milk; bring to a gentle simmer.
- Whisk together cornstarch and cold water to make a slurry.
- Add the slurry slowly to the corn mixture and simmer for 2–3 minutes until slightly thickened.
- Season with salt, pepper, and optional sugar. Finish with butter or grated Parmesan.
Notes
For a brighter flavor, add a squeeze of lemon at the end. Can scale the recipe for larger gatherings or smaller portions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg