Creamed Corn
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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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Creamed Corn
Creamed Corn
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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.
Preparation
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.
Serving suggestions
This dish is an absolutely holiday classic so you’ll definitely want to serve it alongside an apricot glazed ham, roast turkey, baked sweet potatoes, and green bean casserole.
For dessert some strawberry pie or a slice of pumpkin bundt cake (or maybe both!).
More delicious corn recipes
- Air fryer corn on the cob
- Mexican corn salad
- Instant pot corn on the cob
- Easy corn casserole recipe
- Mexican Corn Soup
- 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
Creamed Corn Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Creamed Corn
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I love fresh or frozen homade sweet corn. My Mother In Law has the best sweet corn recipe that I use from corn on the cob. I would like to try this recipe though.
I love this recipe I don’t need to change a thing! I serve it year round. Do I pay the next day for eating to much corn why Yes I do!
(1) I make this year-round,
(2) with frozen corn,
(3) no sugar but often celery seed, garlic powder, fresh-grated Parmesan, and chopped parsley,
(4) and yes, I would definitely consider adding other veggies to it.
LOVE creamed corn!! It is spectacular for ANY holiday, and any day of the week!
I am going to try this recipe because my kids do not like cream corn, but, they might like this one if it’s homemade.
Thanks for the recipe and yes, you can use Fresh corn, canned corn, or frozen corn to serve any time of the year.
I like your recipe for creamed corn. I plan to make this tomorrow/
I either use canned corn kernels or frozen corn when I make the creamed corn.
Oh wow April this sounds delicious and so easy – definitely going to try it !!
I have never made creamed corn , but I plan to do so in the near future with my frozen corn.
This recipe is just perfect I serve it often for my family works well during the holiday especially Thanksgiving it’s always a double batch.
This is a recipe that speaks volumes! I can’t wait to make it and add it to my SpoonBread recipe. I have been on the hunt for a great creamed corn recipe and now I have one!
I love the convenience of canned corn. I must try this recipe for Easter! The family will love it!
1) during the holidays or occasionally my kids’ request for it
2) no sugar
3) no canned corn; just either frozen corn or fresh corn
4) yes I could add other veggies but occasionally I like to add pieces of ham, bacon or chicken.
Your recipe suggests to add a shallot to the mix; I never thought about that so I’ll try that the next time. Sounds yummy!
We make creamed corn year round, we LOVE it!!
No sugar in my creamed corn, too many diabetics in the house.
We use any corn we can get out hands on, but since we are feeding 10 people every day we tend to rely on frozen corn the most.
I have never considered putting other vegetables into my corn, but I wouldn’t be opposed to trying it!
I would use frozen corn just because fresh corn is not always in season. I must try this soon, my husband loves creamed corn.
Do you serve this all year or just during the holidays? All year long!
â–ª Sugar or no sugar in your creamed corn? Definitely add sugar!
â–ª Fresh corn, canned corn, or frozen corn? Fresh or frozen are best!
â–ª Would you add other veggies to your creamed corn? Nope!
Love creamed corn anytime of the year. Never thought to add other veggies, not sure I’d like that 😊. No sugar if the corn is sweet. I use whatever we have available canned, frozen or fresh.
I will add Green Chili’s to this dish and sprinkle with a dash of hot “something”.
We make cream corn all year in my house, ours is usually a little more brothy almost like a chowder. We add onion to our with either canned or frozen and sometimes we add 1 can of creamed corn. We also put patato pieces inside and serve it with buttered rolls.
(1) I make this year-round,
(2) With canned corn, the white and yellow mix.
(3) No sugar, but sometimes a handful of grated sharp white cheddar cheese.
(4) No. I tried green chiles once, not for us.
Fresh corn whenever possible!