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This easy Homemade Creamed Corn is creamy, buttery, rich, and comforting, with just a hint of sweetness from the corn. It is easy and quick to make, can be made ahead, and uses simple ingredients, like butter, cream, flour, salt, and pepper. SO MUCH BETTER than the canned version!
Homemade Creamed Corn
If you don't think you're a fan of creamed corn because your only experience with it is from the can, just hear me out! This homemade creamed corn is not like that gooey sweet mess in a can.
Homemade creamed corn features whole corn kernels in a simple, buttery, creamy sauce. It is so easy to make and an absolute family favorite.
In fact, when we went on vacation this summer, my son found canned corn in the grocery store and asked my husband if they could ask me to make that "creamy corn" again. The whole family loved it!
This homemade creamed corn is so amazing that I haven't even included cheese in the recipe (which is a rare recommendation as I whole-heartedly believe cheese is the best food on earth).
What is the Difference Between Corn and Creamed Corn?
Corn can be found frozen, on the cob, or in cans. Canned cream corn is generally a pudding-like consistency with the corn ground up into the size of grits.
Homemade creamed corn has full corn kernels in a sauce made with real butter and cream and seasoned simply with salt and pepper
Do I Have to Use Frozen Corn?
No, you can substitute the same amount of either canned or fresh. If using fresh, simply cut off the cob.
Can I Use Half-and-Half or Milk Instead?
Yes and no. The recipe will work okay if you substitute the cream. However, it will not be nearly as rich or creamy. I highly recommend using cream
Homemade Creamed Corn Variations
I personally think this recipe can't get any better than it already is, but I understand the need to add some variety sometimes. Try these ideas and toppings.
- Bacon: Because bacon goes on everything.
- Jalapeno: Fresh or jarred both will work and can be adjusted based on your desired spiciness level.
- Herbs: Fresh herbs such as parsley, chives, or thyme will add some pretty green color and a soft flavor.
- Cheese: Add a sprinkle of cheese such as Parmesan, Gouda, or milk cheddar.
More Corn Recipes You'll Love
- Easy Corn Fritters - fritters that are made with corn and simple ingredients and quickly pan-fried to golden crispy perfection.
- Crock Pot Corn Chowder - A perfectly soft and warm corn chowder that's creamy and packed with corn.
- Cheesy Corn Bake - a corn recipe for all of the cheese lovers out there. It doesn't get cheesier than this!
- Southern Corn Pudding - our family holiday favorite! This one is requested every holiday season!
- Cheesy Ham and Corn Chowder - A creamy chowder feature lots of ham, corn, and cheese that will warm you up on all of those chilly evenings.
Homemade Creamed Corn Video
Homemade Creamed Corn
This easy Homemade Creamed Corn is creamy, buttery, rich, and comforting, with just a hint of sweetness from the corn. It is easy and quick to make, can be made ahead, and uses simple ingredients, like butter, cream, flour, salt, and pepper. SO MUCH BETTER than the canned version!
4.89 from 17 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Creamed Corn, Easy Creamed Corn, Homemade Creamed Corn
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings
Calories: 288kcal
Author: Michelle
Ingredients
- 2 tablespoons butter
- 2 packages (10-ounces each) frozen whole kernel sweet corn thawed
- 1 tablespoon granulated sugar
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups cream (or half-and-half)
Instructions
Melt butter in a large skillet over medium heat.
Add corn, sugar, salt, and pepper, and saute for about 2 minutes.
Stir in flour, and allow to heat through, about 1 minute.
Slowly pour in cream or half-and-half until fully incorporated.
Cook stirring constantly over medium heat until the mixture is thickened, and corn is cooked through.
Remove from heat.
**Optional** Use a stick blender to lightly blend some of the corn and create more corn-taste in the sauce.
Season with more salt and pepper to taste. Serve hot.
Notes
- Storage: Store covered in the refrigerator for up to 3 to 5 days. To reheat, transfer to a medium saucepan over medium-low heat, and stir until heated through. If sauce is too thick, add a tablespoon or 2 of cream.
- To make this gluten free, substitute cup-for-cup gluten free flour.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 15g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 475mg | Potassium: 154mg | Fiber: 1g | Sugar: 6g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.4mg
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Reader Interactions
Comments
Beverly Engel says
You mention parmesan cheese in the instructions, but not in the list of ingredients ? Is it shredded or grated & how much ?
Reply
Michelle says
Sorry! I previously had it in there as an "optional" ingredient, and then decided to take it out and make a note about it in the post. It's not necessary unless you really want to add it (and in my opinion, it's better without!)
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Jen says
Oh my goodness this is so good. I made it as a side for our sloppy joes and everyone (including my picky eater) loved it!
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Amanda Wren-Grimwood says
This was my first time making creamed corn and it was delicious. Such an easy recipe too.
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Charla says
Such a great idea, I would swap the cream for almond milk to make it dairy free, aside from that I'm loving it!
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Amanda says
I don't know if you'll see this, but silk makes a plant based heavy cream now!! It's incredible and the end product has such smooth and creamy mouth feel; try it if you get a chance, you won't be disappointed!
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Dannii says
This was such a great way to use corn. So easy too.
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Ieva says
Yum! Super easy, and love that it uses frozen corn that we always have in the freezer! Delicious with some chilli peppers on top!
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Savita says
This is such an easy recipe, turned out so good. Loved the recipe.
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Cara Campbell says
Love this recipe - so delicious and simple. We opted to blend some of our corn, and it made a big difference in terms of the flavor in the sauce!
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Traci says
I love how easy and creamy this is! If anyone is skeptical about making creamed corn, this is the recipe to make! Thanks for the great tips too 🙂
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Shadi Hasanzadenemati says
Oh wow, this looks so delicious. My family is going to devour it!
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Sue says
I could literally live on this stuff 🙂
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TAYLER ROSS says
This is the best creamed corn I've ever made! It's so easy and the flavor is so delicious!
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Dana Sandonato says
Never would've thought to do homemade creamed corn and I'm so glad I found this recipe, because it was absolutely delicious!
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Liz says
I wasn't sure I liked creamed corn until I tried this recipe! So simple but so good!
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Lauren says
This was good but honestly too rich for me and I am *not* afraid of fat, even though I added less cream than was called for. Next time I'll do half milk/half cream.
Thanks for the recipe.
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Anne Marie H says
This looks perfect...you see, I tried Jiffy's corn casserole which called for a can of creamed corn + a can of vacuum packed corn, and while I WAS able to buy my FAVORITE (vacuum packed white shoepeg.niblets), every can of "creamed" corn pictured regular corn, none were niblets or shoepeg... I don't know why I prefer them over regular corn...perhaps they're "younger" than regular corn kernels? Not sure what makes them seem more tender, but they definitely seem smaller. My whole family thoroughly enjoyed the Jiffy corn casserole, and I must admit, so did I despite the regular corn kernels....but NOW, I'm going to make your nice creamed corn using my FAV white shoepeg niblets to use in our Jiffy corn casserole for Christmas! So glad you posted this so I can make what I can't buy: Creamed White Shoepeg niblets!
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Janiece Porter says
Absolutely delicious. Had to give the recipe to friends.
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Bri says
This was easy to make. It came out quite bland. I added a bit more salt and sugar and a tablespoon of butter and it helped.
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