Creamed corn is a classic side dish with sweet corn kernels in a cream sauce. Make with frozen, canned, or fresh corn.
Whether you are looking for a holiday side dish or something new to serve alongside dinner, you are going to love this easy creamed corn recipe.
Best Creamed Corn Recipe
Ultra-rich and creamy, this old-fashioned creamed corn recipe is the ultimate comfort food.
Once you try this homemade cream corn recipe you will never go back to that canned stuff again! (Except when making jiffy cornbread with creamed corn, of course!)
How to Make Creamed Corn
This Southern side dish is easy to make right on your stovetop.
- whole milk
- cornstarch (or flour)
- salt & pepper
- parmesan cheese
Should you use fresh, frozen, or canned corn?
I usually use frozen sweet corn to make this recipe but you can easily use canned corn kernels or fresh corn instead.
- For frozen corn: Add a 16 oz. bag of frozen corn kernels to a colander and rinse with water to remove any pieces of ice.
- For canned corn: Use 2-15 oz. cans of corn kernels, drained well.
- For fresh corn: Cut the kernels off 4-5 cobs with a knife.
Keep in mind that canned or fresh corn will cook quicker than the frozen corn.
How do you make creamed corn?
- Wisk to combine the milk and cornstarch.
- Cook the corn, cornstarch-milk mixture, butter, salt, pepper, and sugar over medium heat, stirring frequently, until heated through and thickened (about 6-8 minutes).
- Remove from heat and stir in Parmesan cheese until melted.
- Serve warm and enjoy.
FAQ & Tips for the Best Creamed Corn
What is creamed corn?
Creamed corn is a classic side dish made by combining corn kernels and a cream sauce. It is often served at Thanksgiving, Christmas, and other holiday dinners.
How to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
How to freeze creamed corn
To freeze simple let the cream corn come to room temperature and then transfer to airtight containers or freezer baggies for up to 4 months.
How to thicken creamed corn
If the sauce isn’t as creamy as you would like, you can thicken it by adding more cornstarch. Mix 1 Tbsp cornstarch with 1 Tbsp milk and stir into the pot as it cooks.
What to make with creamed corn?
This perfect side dish goes with just about anything–chicken, beef, turkey, pork, steak tips, or even shrimp. It is a classic Thanksgiving side dish where it is often served alongside turkey with sweet potato casserole, creamed spinach, and/or Brussels sprouts and bacon.
It can also be paired with coleslaw, baked beans, mac and cheese, and/or potato salad for a southern BBQ-style dinner.
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- 16 oz. frozen corn kernels, about 3-4 cups*
- 1/2 cup whole milk
- 1-2 Tablespoons cornstarch
- 1 Tablespoon butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon sugar
- 2 Tablespoons Parmesan cheese, grated
- Add frozen corn to a colander and rinse with water to remove any ice. (*See notes for instructions with fresh or canned corn).
- In a small bowl, whisk to combine milk with 1 Tbsp cornstarch.
- Add corn, cornstarch-milk mixture, butter, salt, pepper, and sugar. Cook over medium heat, stirring frequently, until heated through and thickened (about 6-8 minutes).
- Remove from heat and stir in Parmesan cheese until well-melted.
- Serve warm.
- If using canned corn: use 2 (15 oz.) cans of corn kernels, drained well.
- If using fresh corn: use the corn from 4-5 medium-sized cobs.
- Want to thicken up the sauce? Mix 1 Tbsp cornstarch with 1 tbsp milk and stir into the pot as it cooks.
- Don't have cornstarch? Substitute with 2-3 Tablespoons flour.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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Stephanie Miller says
One of my favorites and this recipe looks absolutely delish! Thanks for giving me a recipe that’s not loaded with a lot of sugar.