Creamed Corn

This homemade creamed corn recipe is rich and buttery, and ready in just 20 minutes! It’s an easy, comforting side dish for Thanksgiving, holiday dinners, or any weeknight meal!

Jessica’s Recipe Science

Cook the onions and garlic in butter to soften their sharp sulfurous flavor and develop a savory base for the sauce.
Sautéing releases the corn’s natural sugars and juices, enhancing its sweetness and flavor. If using fresh corn, cook until tender.
Cook the flour in the butter for about a minute before adding the dairy to help it blend smoothly and thicken the sauce as it simmers.

Why It Works

It’s easy to grab a can of creamed corn at the store, but making it from scratch tastes so much better! This homemade creamed corn is made with simple ingredients, delivering tender kernels coated in a velvety sauce. Butter, onion, and garlic build a savory flavor base, while a simple roux made with flour helps thicken the cream and milk into a smooth sauce that clings to every kernel. A touch of sugar enhances the corn’s natural sweetness without overpowering its flavor.

The best part? This creamed corn recipe is prepared on the stovetop and is ready in just 20 minutes! Use fresh corn when it’s in season, or reach for canned or frozen corn for a quick and convenient option any time of year. Finish with freshly grated Parmesan for a savory touch. It’s a great addition to your Thanksgiving table, holiday gatherings, or a comforting weeknight dinner alongside roasted chicken, a juicy reverse-seared steak, or your favorite main dish.

Ingredients You’ll Need

Labeled ingredients for creamed corn: corn on the cob, heavy cream, onion, milk, butter, flour, Parmesan cheese, parsley, garlic, sugar, pepper and salt.

Corn Kernels: When it’s corn season, fresh corn kernels offer a sweet, juicy flavor. Use about 5 to 6 medium ears of corn to yield approximately 4 cups of kernels. Scrape the cobs with the back of a spoon to release the sweet corn milk and add it to the skillet for extra flavor. Canned and frozen corn make this dish easy to prepare year-round.
Butter: Adds richness and helps sauté the aromatics while providing the fat needed to make the roux. Using unsalted butter lets you control the seasoning.
Onion: Yellow onion adds a subtle sweetness and savory flavor that complements the corn. Finely dicing it helps the onion soften quickly and blend into the creamy sauce.
Garlic: Minced garlic adds aromatic depth and a savory note that balances the sweetness of the corn.
All-Purpose Flour: Thickens the cream sauce by absorbing moisture and swelling as it simmers. Cooking it briefly in the butter also helps eliminate its raw flour taste.
Heavy Cream: Gives the sauce a luxurious, velvety texture and helps it coat the kernels.
Whole Milk: Loosens the heavy cream to create a pourable sauce while keeping it rich and smooth.
Sugar: Enhances the natural sweetness of the corn without overpowering its flavor. This is optional if the corn is very sweet.
Seasoning: Kosher salt brings out the sweetness of the corn and balances the richness of the dairy. Black pepper adds a mild heat to the dish.
Parmesan Cheese: This is optional, but it adds a savory, nutty flavor and extra richness. Stir it in at the end for a delicious finishing touch.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This homemade creamed corn recipe is easy to customize! Try these delicious variations:

Canned Corn: Drain the corn well before adding it to the skillet to avoid introducing excess liquid into the sauce.
Frozen Corn: Use 20 ounces of frozen corn. You can add it directly to the skillet without thawing, allowing a little extra time for it to heat through.
Dairy: Replace the heavy cream and whole milk with 2 cups of half-and-half or whole milk for a lighter sauce.
Gluten-Free Option: Substitute a gluten-free all-purpose flour blend for the regular flour. Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the simmering cream sauce and cook for 1 to 2 minutes, stirring constantly, until thickened.
Dairy-Free Options: Use plant-based butter and an unsweetened, unflavored dairy-free alternative like coconut milk, almond milk, or cashew milk. The flavor and thickness may vary depending on the products you choose.
Cheese Swap: Omit it for a classic creamy corn flavor, or substitute finely grated Pecorino Romano for a saltier, sharper finish. Sharp cheddar cheese, Gouda, or Gruyère are tasty options.
Sugar: Reduce or omit the sugar if your corn is especially sweet, or add a little more to taste if the kernels are less flavorful. Honey is a delicious swap for granulated sugar.
Make it Spicy: Add some chopped jalapeños, a pinch of cayenne or chipotle, or chili powder.
Herbs: Add chopped thyme or rosemary, or garnish with parsley, chives, or green onions.
Protein: Add crispy bacon or diced ham to add smoky and savory flavor to the dish.
Add a Topping: Toast breadcrumbs or panko and sprinkle them on top right before serving. For a crispy, golden topping, sprinkle buttered breadcrumbs over the creamed corn and bake at 350°F until the corn is hot and the breadcrumbs are golden brown.

How to Make Creamed Corn

Diced onion and minced garlic sautéing in melted butter in a skillet.

Step 1: Sauté the Onions and Garlic

Melt the butter in a large skillet or deep pot over medium heat. Add the finely diced onion and cook until softened. Cooking the onion in butter softens its texture and mellows its sharp flavor while releasing aromatic compounds. Add the minced garlic and cook until fragrant. Add the garlic toward the end because its smaller pieces cook quickly and can burn if exposed to heat for too long.

Fresh corn kernels cut from the cob on a cutting board, with a spoonful of corn pulp scraped from the cobs.

Corn kernels sautéing with onion and garlic in a skillet.

Step 2: Cook the Corn

Add the corn kernels and sauté for 2 to 3 minutes. If using fresh corn, cook until the kernels are tender and no longer taste raw. The sweet liquid released from fresh corn adds extra flavor and natural sweetness. Canned and frozen corn just needs to be heated through. Sautéing warms the corn and develops its flavor before you add the creamy sauce.

Pro Tip: For fresh corn, scrape the cob with a spoon to release the sweet corn milk, then add it to the pan with the kernels.

Flour sprinkled over the corn in the skillet to make a roux.

A spoon lifting creamed corn from the skillet, showing the thick, creamy sauce.

Step 3: Make the Cream Sauce

Stir in the flour and cook for 1 minute, then gradually stir in the heavy cream and milk until smooth. Add the sugar, salt, and pepper, and simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens and coats the corn. Cooking the flour in the butter creates a roux that helps thicken the sauce.

Gradually adding the dairy while stirring helps distribute the flour evenly and minimize lumps. As the mixture simmers, the flour’s starch granules absorb liquid and swell, giving it the thick, creamy consistency of cream-style corn.

Expert Tip: For a sweeter flavor and creamier texture, use the back of a spoon to gently crush some of the corn kernels in the skillet. For a consistency similar to canned creamed corn, purée 1 cup of the cooked corn mixture until smooth, then stir it back into the skillet.

Grated Parmesan cheese added to creamed corn in a skillet.

Step 4: To Serve

Turn off the heat and stir in the Parmesan cheese, if using, then garnish with chopped parsley right before serving. Adding the Parmesan off the heat helps it melt into the sauce without prolonged cooking, preserving its savory flavor and helping maintain a smooth texture.

My family loves it when I make this dish for Thanksgiving along with roast turkey, honey glazed ham, green bean casserole, and cornbread muffins. A great alternative to this recipe is my corn casserole, which is perfect for sharing!

Serving Tip: Keep the creamed corn warm in a slow cooker on the “Warm” setting, perfect for holiday meals.

Frequently Asked Questions

Can I turn regular canned corn into creamed corn?

You can easily turn regular canned corn into creamed corn by adding a creamy sauce and breaking down some of the kernels. Drain the canned corn, then follow the recipe as directed, heating the corn through before adding the flour and dairy. You can also use frozen corn. For a texture similar to canned creamed corn, use the back of a spoon to crush some of the kernels, or purée about 1 cup of the cooked corn mixture until smooth and stir it back into the skillet. This creates a thicker, creamier consistency while keeping plenty of whole kernels for texture.

What is the easiest way to make creamed corn?

The easiest way to make creamed corn is to use canned or frozen corn with butter, heavy cream, milk, and a little flour to thicken the sauce. Sauté the corn briefly in melted butter, stir in the flour, then add the cream, milk, sugar, salt, and pepper. Simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens and coats the kernels. For an extra creamy texture, mash some of the corn with the back of a spoon or purée a small portion and stir it back into the skillet. The whole dish comes together in about 20 minutes!

Can I make creamed corn ahead of time?

Prepare the recipe up to 4 days ahead, let it cool, and refrigerate it in an airtight container. Reheat gently over low heat, stirring frequently, and add a splash of milk as needed to restore its creamy texture.

Can I make creamed corn without heavy cream?

Yes. For a lighter sauce, replace the heavy cream and whole milk with 2 cups of whole milk or half-and-half. The butter-and-flour roux still thickens the sauce as it simmers.

How do you store and reheat homemade creamed corn?

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat it in a saucepan over low heat or in the microwave, stirring until warmed through. Add milk a tablespoon at a time if the sauce has thickened during storage. You can also freeze creamed corn for up to 2 months in a freezer-safe container. Thaw it in the refrigerator before reheating, then stir well to help the sauce come back together.