Skip the canned stuff and make delicious creamed corn at home with this easy and versatile recipe. It’s perfect as a side dish or as an ingredient in other recipes. You won’t believe how much better this tastes than canned creamed corn.
This classic creamed corn recipe combines fresh sun-ripened corn cut right off the cob with a smooth homemade cream sauce. It is made with a handful of simple ingredients in about ten easy minutes and is much better than canned creamed corn. This easy recipe is the perfect side dish. I love to serve it at my holiday meals with my Thanksgiving turkey, Christmas roast, or Easter ham.
If your family is anything like ours, then they love fresh corn. This will quickly become one of your go-to comfort food side dishes. I love to serve this cream-style corn spooned over mashed potatoes with chicken fried chicken, smothered pork chops, or baked meatloaf.
Ingredient Notes and Substitutions
- Butter: salted or unsalted
- Milk: whole or 2%
- Corn: For optimal flavor. Use fresh corn kernels cut right off the cob. However, canned corn or frozen corn can be substituted. If fresh, steam, roast, microwave, or boil the ears of corn to cook them before you start the recipe.
- Herbs: Thyme, parsley, or chives.
How to make Creamed Corn
Start by melting a little butter in a large skillet or pan over medium heat. Add the onion to the melted butter and cook for several minutes. Sprinkle the onion with flour and continue cooking for a few minutes, stirring continuously. Then, whisk in the milk and cream in increments, alternating between the two. Stir constantly until smooth.
Add the corn, thyme leaves, parsley, and plenty of salt and pepper to taste. Let it simmer and thicken for about 4-5 minutes. Add a few more tablespoons of butter and stir to melt. Let it simmer for a bit. If the cream sauce thickens too much, stir in a few splashes of milk to thin it out.
Preparation Tips
- Use a knife and a nonskid cutting board to cut the corn kernels off the corn cob carefully.
- If the creamed base gets too thick, add a splash of milk or two until the desired consistency is reached. If it is too thin, cook it a little longer, and the liquid will reduce more.
- Season with plenty of salt and pepper.
- If you are having a large gathering, transfer the contents to a crock pot or slow cooker to keep it warm.
- Top with crispy bacon and fresh snipped chives for added aromatics and texture. You can also garnish with a pinch of nutmeg or a sprinkle of Parmesan Cheese.
Recipe Variations
- Jalapeno Popper Creamed Corn: Add 1 minced jalapeno the last minute of cooking the onion. Melt 3 tablespoons of cream cheese in the cream mixture before adding the corn. Omit the dried thyme and add a few pinches of ground cayenne. Top with crumbled bacon.
- Sweet Onion and Garlic Creamed Corn: Use Vidalia onion or another sweet variety. Add 2 finely minced garlic cloves to the onions in the skillet for about 1 minute before you add the milk and cream.
- Cheddar and Chive Creamed Corn: omit the dried thyme, and sprinkle the finished recipe with chives and finely shredded cheddar cheese.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
To freeze, cool completely. Then spoon into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove over low heat or in the microwave at reduced power.
More Corn Recipes
Creamed Corn
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 tablespoons all purpose flour
- 1 ¾ cup milk whole milk or 2%
- ¼ cup heavy cream
- 4 cups corn kernels see notes
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh parsley chopped
- kosher salt and black pepper to taste
Instructions
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onions; cook for 3-4 minutes. Sprinkle with flour; continue cooking for 2 minutes, stirring continuously.
- Whisk in the milk and cream in increments, alternating between the two. Stir continuously until smooth.
- Stir in the corn, fresh thyme, fresh parsley, salt, and pepper to taste. Simmer the corn mixture for 4-5 minutes or until thickened. Add 2 tablespoons butter and stir to melt. Garnish with chopped fresh parsley or thyme leaves.
Notes
- Use a knife and a nonskid cutting board to cut the corn kernels off the corn cob carefully.
- If the creamed base gets too thick, add a splash of milk or two until the desired consistency is reached. If it is too thin, cook it a little longer, and the liquid will reduce more.
- Season with plenty of salt and pepper.
- If you are having a large gathering, transfer the contents to a crock pot or slow cooker to keep it warm.
- Top with crispy bacon and fresh snipped chives for added aromatics and texture. You can also garnish with a pinch of nutmeg or a sprinkle of Parmesan Cheese.
Nutrition
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Allyson Zea
I’ve always been intimidated to make this, but you make it sound so easy that now I’m going to try it!
katerina @ diethood.com
This was perfect!! I love it!
Erin
I love creamed corn and this recipe is delicious. Thank you!
Celebrate Woman Today
Such a good recipe! I’ve saved it, and will attempt it in my kitchen.
Nayna Kanabar
Such a tasty creamed corn recipe. I love its creamy texture and will definitely make it again. Thanks for sharing!
Monidipa Dutta
Your Creamed Corn recipe is simply delicious! The combination of fresh corn, cream cheese, and Parmesan cheese creates a perfect blend of flavors that’s hard to resist. I appreciate the easy-to-follow instructions and mouth-watering photos.
Annette
I make this recipe with fresh corn and it is fabulous. Fresh corn is great isn’t it. We get it from a pick your own place near us in the summer. Nothing beats it.
Alita Pacio
I love your recipe Beth. One cannot just stop on one bite. This is a people pleaser recipe.
Beth Pierce
Thanks, Alita!
Claudia
This creamed corn has the perfect balance of sweet and spicy flavors. I love the combination!
Beth Pierce
Thanks, Claudia!
Lavanda of Appetizers & Entrees
Thank you for sharing this easy and delicious recipe for Creamed Corn. Your step-by-step instructions are so helpful, and I appreciate the tips and variations you included. I cannot wait to try this recipe; I am sure it will become a family favorite.
Nathan
I absolutely love this creamed corn. It is so good over mashed potatoes with fried chicken and biscuits.
Lisa
Oh, such a classic!! I love this creamed corn, this recipe is delicious!!
Cathleen
How have I never had creamed corn before?? I would go crazy over this dish! Bookmarked to try over the weekend, thanks so much for the recipe 🙂
Jessie
Yum this sounds amazing!! I am making a roast for dinner tomorrow night I am going to make this for a side!
Sharon
I can’t wait to try this recipe with fresh corn. It’s going to be the best side dish for grilled beef or chicken.
Anjali
Creamed corn is one of my favorite comforting holiday side dishes! Can’t wait to try your version soon!