Homemade creamed corn blows the canned stuff right out of the water. This is about to bring your holiday dinner game up three notches!
This delicious creamed corn recipe is simple to make with corn kernels, heavy cream, milk, and spices. Serve it with other favorites like crock pot ham, roasted carrots, and pumpkin chocolate chip cookies.
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Why you’ll love this classic creamed corn recipe!
📌 Classic flavors that are so much better when made from scratch versus canned.
📌 Easy to make – on the table in just 20 minutes.
📌 Freezable, so you can make a big batch once and enjoy it on several occasions.
Creamed Corn Ingredients
- Corn – Corn kernels. Fresh, frozen, or canned will work.
- Shallot – Finely diced. Red onion will work in a pinch, but it will have a slightly stronger flavor, so reduce by half.
- Butter – I prefer salted, but unsalted will work as well.
- Flour – White all purpose.
- Milk – Whole milk is best for this recipe.
- Cream – Heavy cream or heavy whipping cream.
- Sugar – White granulated.
- Salt & Pepper – Fresh ground pepper will have the most flavor.
How do you make creamed corn? (step-by-step directions)
⭐ First, sauté shallots in butter until tender and translucent.
⭐ Then, stir in corn and cook until warmed through. Add flour and continue to cook.
⭐ Next, pour in milk and heavy cream. Bring to a simmer and allow to cook until thickened to your liking. Stir frequently to avoid scalding.
⭐ Finally, stir in salt, pepper, and sugar.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Can you make homemade creamed corn ahead of time?
This can be made a few days in advance and stored in the refrigerator. Reheat on the stove-top on low heat, or in the microwave on high heat in 30 second increments.
Stir in additional milk as needed while reheating.
Can I use frozen corn?
Yes, this recipe can be made with fresh corn kernels, frozen corn kernels, or canned corn kernels. If you use canned corn, try to find ones with no salt added.
How do you make it gluten free?
Swap the flour for corn starch to make this recipe gluten free. You’ll want to mix the corn starch with equal parts starch and cool water to create a slurry before adding it to the hot pot.
Leftovers and storage
How long does creamed corn last?
Leftovers will keep for 3 – 4 days in a sealed container in the refrigerator. If the dish was kept out at room temperature longer than two hours, leftovers should be disposed of as they can harbor harmful bacteria.
Can you freeze it?
Yes, allow the corn to cool, then put in a freezer safe sealed container. Make sure to leave headspace for expansion.
Defrost in the refrigerator and reheat on the stove-top on low heat, or in the microwave on high heat in 30 second increments. Stir in additional milk as needed while reheating.
Tips, tricks, and frequently asked questions
✅ Make it spicy creamed corn by adding a diced jalapeno.
✅ Use corn starch instead of flour to do a gluten free version.
✅ Skip the sugar for a less sweet recipe.
✅ Add cooked bacon bits or diced ham for some protein.
More delicious corn recipes
- Air fryer corn on the cob
- Mexican corn salad
- Instant pot corn on the cob
- Easy corn casserole recipe
- Corn chowder with potatoes
- See all our recipes with corn!
Other awesome holiday side dishes
- Mashed butternut squash
- Creamed spinach recipe
- Cheesy hash brown casserole
- Air fryer asparagus
- Creamy stovetop mac and cheese
- See all our side dish ideas!
Tools we love
- Enameled cast iron pot – This pot is amazing and can be used on the stove top or in the oven. I use mine almost daily.
- White serving bowls – Love a simple serving dish! This one is perfect for holiday meals.
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How to Make Creamed Corn
- 4 cups corn kernels
- 1 shallot finely diced
- 2 tablespoons butter
- 2 tablespoons all purpose flour heaping
- 1 cup whole milk
- ½ cup heavy cream
- 1-2 tablespoons granulated sugar to taste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- In a medium sized pot, melt butter and sauté the shallot until it is tender and translucent.
- Stir in the corn kernels and cook until it is warmed through, about 5 minutes.
- Stir in the flour and continue to cook about one minute.
- Stir in the milk and the heavy cream. Bring to a simmer, then reduce heat continue simmering until thickened to your liking, stirring occasionally so as not to scald the milk.
- Stir in the salt and pepper and add sugar to taste.
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