There’s something about creamed corn that just feels like a warm hug on a plate. It’s creamy, sweet, buttery, and has that golden color that makes any meal feel like a holiday spread. Whether it’s served next to roasted chicken or scooped beside mashed potatoes, this humble side dish always finds a way to steal the show. In this article, we’re diving into how to make the best creamed corn from scratch. We’ll cover why it’s so loved, exactly what goes into it, how to make it in under 30 minutes, and fun tips to change it up when you’re feeling adventurous.
Table of Contents
Why You’ll Love This Creamed Corn Recipe
I remember the first time I made creamed corn for my husband, his spoon stopped mid-air and he said, “This tastes like something from a southern diner, but better.” That’s when I knew I had something special. What makes this dish stand out? It’s not just the flavor, though that buttery corn sweetness is hard to beat, it’s the ease.
This recipe needs only a handful of ingredients, uses one pan, and comes together faster than you can finish your main course. It’s the kind of side dish you can make while chatting with family or prepping a bigger meal.
Creamed corn pairs perfectly with hearty mains like Cheesy Garlic Butter Mushroom Stuffed Chicken or grilled meats. It’s also a cozy comfort food on its own. Spoon it over warm garlic butter bread rolls and you’ll understand why this simple recipe belongs in your regular rotation.
If you’re craving something quick, creamy, and a little nostalgic, this creamed corn is calling your name. It’s proof that comfort food doesn’t have to be complicated, and that even corn can be completely crave-worthy.
Creamed Corn Recipe
This creamed corn is rich, buttery, quick, and ready in just 20 minutes using pantry staples. Perfect for any meal.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
2 tablespoons butter
3 cups corn (fresh, frozen, or canned)
1 cup heavy cream
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour (optional, for thickening)
Instructions
1. Melt butter in a skillet over medium heat.
2. Add corn and sauté for 3–4 minutes until warm and coated.
3. Sprinkle in flour if using; stir and cook for 1 minute.
4. Slowly pour in heavy cream, stirring constantly.
5. Simmer for 5–6 minutes until thickened and creamy.
6. Stir in sugar, salt, and pepper.
7. Serve hot and garnish as desired.
Notes
For extra creaminess, add a spoonful of cream cheese.
Use cornstarch slurry instead of flour if gluten-free.
Fresh corn gives best texture, but frozen works well.
Pairs perfectly with steak, chicken, or bread rolls.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
The Simple, Flavor-Packed Ingredients in Creamed Corn
One of the best things about creamed corn is how incredibly basic the ingredients are; yet somehow, the result is rich, sweet, and deeply satisfying. This isn’t the overly thick canned version that leaves you wondering what’s even in it. This is homemade creamed corn with real butter, cream, and sweet corn kernels that pop in every bite.
You’ll only need a few pantry and fridge staples. Let’s break it down:
- Corn: Fresh off the cob is ideal when in season, but frozen sweet corn works perfectly. You can even use canned corn (just drain it well).
- Butter: Salted or unsalted both work; butter gives that golden richness and classic southern-style flavor.
- Heavy Cream: This is what gives creamed corn its silky, luscious texture. Some recipes use milk, but cream gives it more body.
- Sugar: Just a teaspoon or two helps bring out the natural sweetness of the corn without making the dish feel like dessert.
- Salt & Pepper: These do more than season, they round out the flavor and enhance the corn’s natural taste.
- Flour (optional): If you want a slightly thicker consistency, a spoonful of flour helps tighten it up without turning it into a paste.
Everything here has a job to do. The butter sautés the corn, the cream gives it that dreamy texture, and the seasonings bring it to life. This is comfort food made from ingredients you probably already have in your kitchen.
And if you’re planning a full spread, this creamed corn goes beautifully with dishes like Yellow Squash Casserole with Cheese for a cozy, all-vegetable southern dinner.
How to Make Creamed Corn in 20 Minutes Flat
Making creamed corn from scratch is so simple, you’ll wonder why you ever bought the canned stuff. With just one skillet and about 20 minutes, you’ll have a creamy, golden side dish that tastes like it simmered for hours. Here’s how to do it.
Start by melting butter in a large skillet over medium heat. Once it starts to foam, toss in the corn. If you’re using frozen, there’s no need to thaw; just give it a minute to cook off the extra moisture. Stir it around so the kernels get coated in that melted butter.
Next, stir in a bit of flour (if you want a thicker texture). Cook for a minute to get rid of the raw flour taste. Now pour in the heavy cream slowly, stirring constantly to create a smooth base. Bring it to a gentle simmer and let it bubble for about 5–6 minutes. This is where the magic happens; the cream thickens and wraps every kernel in silky goodness.
Finish it off with salt, black pepper, and just a touch of sugar. Taste and adjust. Want more richness? Add a pat of butter at the end. Need a savory twist? A pinch of garlic powder works wonders.
This stovetop creamed corn is practically effortless, and it’s done in the time it takes your main dish to rest. It’s the perfect side for juicy grilled meat or creamy casseroles like Pineapple Cheese Casserole; sweet meets savory in all the right ways.
It’s as easy as heat, stir, and serve, and that’s exactly what busy home cooks need. Whether it’s a weekday dinner or a special Sunday lunch, this recipe delivers comfort fast.
Tips and Variations to Make Creamed Corn Your Own
Once you’ve made classic creamed corn, it’s hard not to start thinking of ways to jazz it up. Luckily, this dish is incredibly forgiving and super flexible. Whether you want it richer, lighter, spicier, or even baked, here’s how to get creative without messing it up.
Use Fresh Corn When You Can
When corn is in season, nothing beats slicing fresh kernels right off the cob. They’re naturally sweeter and have a satisfying pop when cooked. If you’re making this in fall or winter, frozen is your best friend.
Make It Extra Creamy or Light
Want it even creamier? Stir in a bit of cream cheese or mascarpone toward the end. Prefer something lighter? Use half-and-half or a splash of milk and add a cornstarch slurry to thicken.
Add a Kick
Sprinkle in a pinch of cayenne pepper, diced jalapeños, or a dash of smoked paprika for heat. These pair especially well if you’re serving the corn alongside a main like Cranberry Orange Glazed Turkey Breast or barbecue dishes.
Make It a Casserole
Pour your cooked creamed corn into a baking dish, top with breadcrumbs or crushed crackers, dot with butter, and broil for a golden, crispy topping. It’s a showstopper at potlucks or holiday dinners.
Boost the Umami
A handful of grated Parmesan, crumbled bacon, or even sautéed onions adds depth and makes it a more filling side. This twist pairs nicely with simple mains like roasted chicken or Garlic Butter Steak and Potatoes.
Creamed corn is more than just a side, it’s a base for creativity. Don’t be afraid to experiment. The goal is simple: more flavor, less fuss, and a dish everyone wants seconds of.
Frequently Asked Questions
Can I make creamed corn ahead of time?
Yes! Creamed corn can be made up to two days ahead and stored in an airtight container in the fridge. When ready to serve, reheat gently on the stove with a splash of cream or milk to loosen the texture.
What’s the difference between creamed corn and corn pudding?
Creamed corn is a stovetop side dish made with whole kernels in a creamy sauce. Corn pudding is a baked dish with eggs, cream, and cornmeal that sets like a custard. Both are rich and comforting, but the texture is completely different.
Can I freeze leftover creamed corn?
Absolutely. Let the creamed corn cool completely, then store it in a freezer-safe container. It freezes well for up to 3 months. Reheat on the stove with a bit of cream to revive the texture.
How do I thicken creamed corn without flour?
You can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) instead of flour. Stir it in at the end and simmer for 2–3 minutes until thickened.
Final Thoughts
Creamed corn proves that simple ingredients can still make a big impact. It’s creamy, buttery, and just the right amount of sweet; the kind of side dish that turns a regular dinner into something memorable. Whether you’re using fresh summer corn or a freezer bag in January, this recipe delivers cozy comfort every single time.
This creamed corn recipe is a reminder that cooking doesn’t have to be complicated. It just has to be Dailycious.
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