This Homemade Creamed Corn is the perfect comfort food side dish for BBQs, holidays or weeknight dinners. The sweet corn is cooked in a smooth and silky cream sauce and garnished with butter, fresh parsley and any other toppings your family loves.
Jump to:
- Best Homemade Creamed Corn from Scratch
- What to Serve with Homemade Creamed Corn
- Homemade Creamed Corn from the Cob
- Ingredients in Homemade Creamed Corn
- How to Make Creamed Corn
- Variations of Homemade Creamed Corn to Try
- Can I Make Creamed Corn in the Slow Cooker?
- How to Store Creamed Corn
- Homemade Creamed Corn Recipe
Best Homemade Creamed Corn from Scratch
This super easy creamed corn recipe 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 long. We make our cream sauce using heavy cream, sugar, salt, pepper and a cornstarch slurry to thicken. If you like your creamed corn extra creamy, puree about 1 cup until smooth and then add 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! How do you like your creamed corn?
What to Serve with Homemade Creamed Corn
Like many great side dishes, creamed corn fits right in at a variety of different 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.
Homemade Creamed Corn from the Cob
If you decide to make this side dish during the late summer when fresh corn is at it’s 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.
Ingredients in Homemade Creamed Corn
- 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.
- Salt and Pepper
- Cornstarch - this is to thicken the creamed corn.
- Water - you want to use cold water to whisk into the cornstarch to make a slurry.
- Butter - this is an optional garnish.
- Parsley - fresh chopped parsley is an optional garnish.
How to Make Creamed Corn
- In a saucepan or skillet over medium heat, add corn, heavy cream, sugar, salt and pepper.
- Bring to a boil, then reduce to a simmer and stir until all ingredients are heated or 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 more minutes.
- Remove from the heat and transfer to a serving bowl. Garnish with butter and fresh chopped parsley. Enjoy!
Variations of Homemade Creamed Corn to Try
Here are a few of our favorite variations for you to try:
- Add in cayenne powder (or diced jalapeno peppers), bacon bits and cream cheese.
- Mix in Parmesan and cheddar cheese, transfer to baking dish and bake at 350 degrees until golden brown.
- Puree about 1 cup and add back to the pot to make it extra creamy.
Can I Make Creamed Corn in the Slow Cooker?
It’s simple to make Homemade 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 to warming or turn off the slow cooker and serve.
How to Store Creamed Corn
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.
You can also freeze your creamed corn if you would like. Just make as directed, cool completely and transfer to freezer bags. Store frozen 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 oz Super Sweet White Corn frozen, canned or fresh
- 1 cup Heavy Cream
- 2 Tablespoons Sugar
- 1 tsp Salt
- 1 pinch Black Pepper
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water cold
Garnish
- 2 Tablespoons Butter
- 1 tsp Parsley chopped
Instructions
- In a saucepan over medium heat, add the frozen corn, heavy cream, sugar, salt and pepper.
- Bring to a boil, then reduce to a simmer and stir until all ingredients are heated or 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, or about 3-5 more minutes.
- Remove from the heat and transfer to a serving bowl. Garnish with butter and fresh chopped parsley. Enjoy!
Nutrition
Here are some more of our favorite corn recipes!
- Best Cornbread Muffins
- Fiesta Corn Dip
- Easy Homemade Cornbread
- Cornflake Chicken
- Ham and Cheese Cornbread Muffins
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
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.
Leave a Reply