Creamed corn transforms humble corn kernels into a luxurious, restaurant-quality side dish that perfectly complements any meal. This homemade Creamed Corn recipe creates a silky, golden mixture where sweet corn kernels are bathed in a rich, buttery cream sauce that’s infinitely better than anything you’ll find in a can. The secret lies in using fresh corn when possible and creating a simple cream base that enhances rather than masks the natural sweetness of the corn. This versatile dish pairs beautifully with grilled meats, roasted chicken, or holiday feasts, making it a must-have recipe for any home cook.
Serves: 6-8 people
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients You’ll Need
- 6 ears of fresh corn (or 4 cups frozen corn kernels, thawed)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh chives, chopped (optional, for garnish)
Preparing Fresh Corn
If using fresh corn, stand each ear upright in a large bowl and carefully cut downward with a sharp knife to remove the kernels. Try to cut close to the cob to get plump, whole kernels. After removing all the kernels, scrape the back of your knife along each cob to extract the sweet corn milk and any remaining bits of kernel. This corn milk adds incredible flavor and helps thicken your creamed corn naturally.
If using frozen corn, simply thaw it completely and drain any excess water. Pat the kernels dry with paper towels to remove excess moisture.
Creating the Cream Base
In a large skillet or heavy-bottomed saucepan, melt the butter over medium heat. Once the butter is foaming, add the flour and whisk constantly for about 1 minute to create a smooth paste called a roux. This step cooks out the raw flour taste and helps thicken your creamed corn.
Slowly pour in the milk while whisking continuously to prevent lumps from forming. The mixture should be smooth and start to thicken slightly. Add the heavy cream, sugar, salt, pepper, and paprika if using. Continue whisking until the mixture is well combined and begins to simmer gently.
Cooking the Corn
Add the corn kernels to the cream mixture and stir gently to combine. Reduce the heat to medium-low and let the mixture simmer for 8-10 minutes, stirring occasionally. The corn should be tender and the sauce should coat the back of a spoon.
If your creamed corn seems too thick, add a splash more milk. If it’s too thin, let it simmer a few minutes longer to reduce and thicken. The consistency should be creamy but not soupy.
Adding the Final Touches
Remove the skillet from heat and stir in the softened cream cheese until it’s completely melted and incorporated. The cream cheese adds extra richness and helps create that signature velvety texture. Taste and adjust the seasoning with more salt and pepper if needed.
Serving Your Creamed Corn
Transfer the creamed corn to a serving bowl and garnish with fresh chopped chives if desired. The bright green color adds a nice contrast and a mild onion flavor that complements the sweet corn perfectly.
Variations and Tips
For a smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke. You can also stir in crispy bacon pieces or diced jalapeños for extra flavor and texture. Some cooks like to add a tablespoon of honey instead of sugar for a more complex sweetness.
To make this dish ahead of time, prepare it completely and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore the creamy consistency.
Storage and Reheating
Leftover creamed corn keeps well in the refrigerator for up to 4 days in a covered container. To reheat, warm it slowly on the stovetop over low heat, stirring frequently and adding a little milk or cream if it has thickened too much. You can also reheat individual portions in the microwave, stirring every 30 seconds until heated through.
Why This Recipe Works
The combination of milk and heavy cream creates the perfect balance of richness without being overwhelming. The small amount of flour helps stabilize the sauce, while the cream cheese adds body and prevents the mixture from separating. Using fresh corn when possible makes a noticeable difference in both flavor and texture, but frozen corn works beautifully when fresh isn’t available.
This homemade creamed corn proves that simple ingredients, when treated with care, can create something truly special that elevates any meal from ordinary to memorable.
