This Homemade Creamed Corn is the perfect comfort food side dish for BBQs, holidays, or weeknight dinners. Sweet corn is cooked in a smooth and silky cream sauce and garnished with butter, fresh parsley and any other toppings your family loves.
If you love corn recipes, be sure to also try our Mexican Street Corn, Corn Salsa, and Fiesta Corn Dip.
Best Homemade Creamed Corn Recipe
This super easy creamed corn can be made using frozen, canned, or fresh corn kernels. It uses only a few ingredients, takes about 15 minutes, and tastes great all year.
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We make our cream sauce using heavy cream, sugar, salt, pepper, and a cornstarch slurry to thicken it. If you like your creamed corn extra creamy, puree about 1 cup until smooth, and then add and stir into the pot.
Homemade Creamed Corn can be seasoned and topped to your liking. A few of our favorite additions are cayenne powder, bacon bits, and cream cheese. So yummy!
What to Serve with Homemade Creamed Corn
Like many great side dishes, creamed corn fits right in at various meals.
- Summer BBQs: serve alongside Buffalo Chicken Drumsticks, Wedge Salad Kabobs and Baking Powder Biscuits.
- Thanksgiving Dinner: creamed corn goes great with Oven-Roasted Turkey Breast, Make-Ahead Mashed Potatoes and Homemade Crescent Rolls.
- All Year Long: serve with Slow Cooker Pot Roast and Air Fryer Red Potatoes for a simple weeknight meal.
Key Ingredients
- Corn – you can use frozen sweet corn, drained canned sweet corn or even fresh sweet corn that has been removed from the cob.
- Heavy Cream – you can substitute half and half if you would like.
- Sugar – use regular white granulated sugar.
- Cornstarch Slurry – mix together equal parts of cold water and cornstarch to make a slurry that thickens the creamed corn.
- Butter – this is an optional garnish.
- Parsley – fresh chopped parsley is an optional garnish.
How to Make Creamed Corn From Scratch
- Simmer the ingredients. Add corn, heavy cream, sugar, salt, and pepper in a saucepan or skillet over medium heat. Bring to a boil, then reduce to a simmer and stir until all ingredients are heated or about 3-5 minutes.
- Whisk in the cornstarch slurry. Whisk together the cornstarch and cold water in a small bowl, then slowly add to the corn mixture while stirring. Continue to heat and stir as the creamed corn thickens – about 3 more minutes.
- Serve. Remove from the heat and transfer to a serving bowl. Garnish with butter and freshly chopped parsley. Enjoy!
Recipe Variations
- Stir in shredded cheddar, mozzarella, or Parmesan cheese.
- Add crispy bacon bits and chopped chives.
- Mix in diced green chilies, diced tomatoes, and a pinch of cumin for a Southwestern kick.
- Sauté minced garlic and add a mixture of fresh herbs like thyme, rosemary, or basil.
- Sauté mushrooms and fresh thyme and then combine them with the creamed corn.
- Substitute some of the cream with coconut milk to create a creamy and slightly tropical flavor.
- Add chipotle peppers in adobo sauce for a smoky and spicy kick.
Frequently Asked Questions
If you decide to make this side dish during the late summer when fresh corn is at its very best, by all means, you can use fresh corn from the cob. Just remove the husk and any silk, then use a sharp knife to cut the corn kernels off of the cob and into a large bowl.
You can make the rest of the recipe as directed, although it may take a bit less time to warm than if you were using frozen corn.
It’s simple to make Creamed Corn in the slow cooker. Just add the corn, heavy cream, sugar, salt, and pepper, cover, and cook on high for 2-3 hours or on low for 5-6 hours. About halfway through the cooking time, remove the lid and stir in the cornstarch and water slurry. Put the lid back on and cook for the remaining time.
Once the creamed corn has thickened and is warmed through, you can set it to warming or turn off the slow cooker and serve.
Storing and Freezing Instructions
- Fridge– Store cooled Homemade Creamed Corn in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave over the stovetop in a pot over medium heat.
- Freeze– You can also freeze your creamed corn if you would like. Just make as directed, cool completely, and transfer to freezer bags. Store froze for up to 3 months, then thaw in the fridge overnight before reheating in a pot or the microwave.
Homemade Creamed Corn Recipe
Ingredients
- 16 ounces super sweet white corn, frozen, canned, or fresh
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water, cold
Garnish
- 2 tablespoons butter
- 1 teaspoon parsley, chopped
Instructions
- In a saucepan over medium heat, add the corn, heavy cream, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer and stir until all ingredients are heated—about 3-5 minutes.
- In a small bowl, whisk together the cornstarch and cold water, then slowly add into the corn mixture while stirring. Continue to heat and stir as the creamed corn begins to thicken—about 3-5 more minutes.
- Remove from the heat and transfer to a serving bowl. Garnish with butter and fresh chopped parsley. Enjoy!
Notes
Nutrition
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More of the Best Corn Recipes
- Best Cornbread Muffins
- Fiesta Corn Dip
- Easy Homemade Cornbread
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This super sweet Homemade Creamed Corn is cooked in a smooth and silky cream sauce and garnished with butter, fresh parsley and any other toppings your family loves. It’s a simple side dish that tastes great any time of the year.
Categories:
30-Minute Meals, Crockpot, Fall Recipes, Gluten-Free, Nut-Free, Sides, Spring Recipes, Summer Recipes, Thanksgiving, Vegetarian, Veggies, Winter Recipes,
