Creamed Corn

Y’all I just had to give you boos a delish and easy corn recipe to throw together for summer cookouts, and this easy Creamed Corn recipe is it! I toss sweet corn with cream, butter, parmesan cheese, and a few sweet and savory ingredients to make this super creamy loaded with flavor!!! I swear you won’t be reaching for that cann anymore. You can legit throw this baby together in 15 minutes and get your entire life.

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Creamed corn in a cast iron skillet with parsley leaves on top under a teal napkin

Ingredient Notes

  • Corn: If the fresh options ain’t great, grab some frozen corn. If you really only have canned, just make sure you use canned corn kernels and drain and rinse completely. Just keep in mind the texture and flavor won’t be the same.
  • Heavy Cream: You can lighten this up with some half-and-half instead. Or if you use whole milk and add in a bit more flour in the slurry to thicken up the sauce.
  • Parmesan Cheese: or asiago or pecorino romano!

How to Make Creamed Corn

Step 1: Sauté the Aromatics

  1. Start by adding your butter to a cast iron or nonstick skillet and melt it down over medium-high heat.
  2. Throw in the shallots and cook until soft and fragrant (about 2-3 minutes). Then add in the garlic and cook for another 30 seconds. Stir frequently so nothing sticks or burns. Let everything turn soft and fragrant.

Step 2: Start Creaming the Corn

  1. Add the corn to the pan along with the heavy cream, sugar, salt, pepper and cayenne. Stir and cook for about 2 minutes. Make sure everything is well combined.
  2. While it’s cooking up, whisk together milk and flour in a bowl until smooth. Slowly pour the mixture into the corn and stir to mix it in. Cook and continue to stir carefully (so it doesn’t get mushy) until the corn gets thick and heated through.

PRO TIP: Making a slurry helps to prevent the flour from clumping up that corn. We want it to be nice, smooth and creamy so make sure your milk mixture is blended up well before you add into your corn.

A collage of garlic and shallots being cooked in butter before corn was added along with seasonings and a slurry being made and poured into corn to thicken

Step 3: Cheese It Up, Garnish and Serve!

  1. Take the corn off the heat so it doesn’t continue to cook. Stir in the Parmesan and give it taste!
  2. Season any which way you’d like and serve while it’s fresh and hot. 

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A collage of cream corn in a cast iron skillet with parmesan cheese and then mixed up with parsley
A close up of homemade cream corn recipe ready to serve with a spoon to enjoy

Creamed Corn Recipe

Using cream, butter, parmesan cheese, and lots of sweet corn to make the BEST Creamed Corn you’ve ever had! Each bite is so smooth, cheesy, and loaded with flavor!
5 from 12 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Side Dish
Servings: 8 servings

Ingredients

  • 2 tbsp unsalted butter
  • 1 large shallot diced
  • 2 garlic cloves grated or minced
  • 5 cups fresh sweet yellow corn kernels or frozen, thawed and drained
  • 3/4 cup heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 3/4 tsp black pepper plus more for garnish
  • 1/4 tsp cayenne pepper
  • 1 cup whole milk
  • 2 tbsp all purpose flour
  • 1/2 cup shredded or grated parmesan cheese
  • chopped parsley for garnish

Instructions

  • In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.
  • Add the garlic to the skillet and cook for another 30 seconds.
  • Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
  • In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through. If still not thick, cook a bit longer until you achieve the thickness you like.
  • Remove from heat and stir in the parmesan until it’s melted. Season to taste.
  • Garnish with chopped parsley and cracked black pepper. Serve while hot.

Notes

HOW TO STORE AND REHEAT LEFTOVERS
Fridge: Cool your creamed corn down to room temperature before storing it up. Then store any leftovers in an airtight container and pop in the fridge. It should last about 3 days.
Freezer: Throw your cream style corn into an airtight, freezer-safe container or plastic bag. It should last about 2 months. Thaw in the fridge overnight before reheating.
Reheat: When you want to reheat, you can either do it over the store or in the microwave. Just add a splash of milk to the cream corn recipe to loosen it up a bit since it gets pretty thick once stored.

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 420mg | Potassium: 308mg | Fiber: 3g | Sugar: 8g | Vitamin A: 797IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  • Fresh Corn is Best: While this recipe works great with frozen, fresh corn is always the move boos. Check for bright green husks and avoid any that are brown and dry. Check out the kernels to make sure they aren’t damaged or missing too.
  • Cut the Corn: To get those perfect kernels, stand the ear of corn upright on a cutting board or inside of a bundt pan hole and carefully slice down with a sharp knife.
  • Don’t Overcook: If you overcook the corn kernels, they can get mushy and loose their texture and sweetness.
  • Slurry: Don’t skip the slurry. Whisking the milk and flour together until smooth before adding to your corn will make sure that you have a smooth and creamy sauce.
  • Adjust: Let it cook too long? Add in more milk to thin it out. Not thick enough? Stir in more slurry or cook a bit longer. Make it just how you like it.

Serving Suggestions

A close up of creamed corn recipe with a spoon digging in

Recipe Help

Frozen corn, fresh corn or canned corn? Which is best to use for this Cream Corn recipe?

Fresh corn is definitely the best to use for this recipe. If you are making this during the summer months, grab it from the local farmers market or grocery store. The second best option is frozen corn. It is usually frozen at its peak freshness, so most of the original flavor and texture is still in there. You can use canned corn kernels if that is your last resort but try frozen first.

My creamed corn is runny! What’s wrong?

If your creamed corn is on the thin side, let it cook for a few minutes longer. The heat will cook off the extra liquid and thicken things right up! 

Can I make it ahead of time?

For sure. You can make up to 3 days ahead. Just reheat over the stove and throw in a splash of milk to loosen it up.

More Corn Recipes

Filed Under:  Seasonal Recipes, Side Dishes, Summer Recipes, Vegetables, Vegetarian

Comments

  1. I made the complete meal from the email that was sent out 2/15 and I have to everything turned out amazing Sunday dinner was very Flavorful now and I’m mad at myself that I didn’t do the coconut pineapple cake

  2. I’ve been using the Southern Living creamed corn recipe forever. Decided to try this new-to-me recipe for Thanksgiving 2024 and let me say, I was NOT disappointed! All ten of my family members RAVED and the noises they made, lemme just say there was none left. Next year will be a double batch but I know I’ll make it sooner than that! This is hands down the best creamed corn recipe I have ever eaten in life! Thank you for elevating my Turkey Day game even higher than heaven.

    1. Wow thank you so so much Elizabeth. I’m so glad this became your new fave.

5 from 12 votes (1 rating without comment)

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