Skip the canned creamed corn and make it homemade! This Best Creamed Corn recipe using cream, butter, Parmesan cheese, and lots of sweet corn to make it the best you’ve ever had! Each bite is so smooth, cheesy, creamy and loaded with flavor!
By Leidi Rodriguez
This is the Best Creamed Corn Recipe
Y’all know how this goes around here! I rarely throw a recipe your way that uses complicated ingredients and I take pride in that. I like to keep things easy and it doesn’t get easier than this Creamed Corn Recipe!
When I’m in a pinch or just unsure of what to serve as a side dish, this recipe is the first thing to come to mind. I always have a bag or two of frozen corn in the freezer and I can always find about 15 minutes to pull some cheesy cream style corn together.
Learn how to make this classic side dish with me!
What is Creamed Corn?
Creamed Corn is a simple side dish of corn kernels cooked in a lightly seasoned, creamy sauce. I’m sure you’ve seen canned creamed corn at the grocery store but there’s nothing like the homemade kind. The canned options are often too sweet and lacking in flavor.
There are countless varieties of this dish. Some folks like to add cream cheese while others prefer heavy cream. Seasonings used can vary too. But, I’m quite in love with my own recipe! Made with a handful of pantry-staple ingredients in just 15 minutes, why not make it homemade? The result is a cheesy creamed corn that you’ll wanna eat straight out of the skillet!
- Sweet Yellow Corn tastes soft, sweet, and buttery. You can use white corn but the color of the resulting dish will be paler than intended.
- Unsalted Butter enhances the already buttery quality of the corn. Salted butter is great too! Just be sure to give the corn a taste before adding more salt.
- Shallotshave a delicate, sweet flavor and a hint of sharpness. Onions bring a more intense heat. I find that shallots pair better with the lightly flavored corn.
- Garlicis aromatic and crazy tasty! Do I need to say more?
- Heavy Cream is thick and decadent in all the best ways. Be sure to use high-quality, fresh cream for the best result.
- Whole milk adds more creaminess without thinning out the corn.
- All purpose flour creates structure and thickens the cream to create a super indulgent cream sauce.
- Granulated Sugarbrings out the natural sugar in the corn. Cane sugar is great too!
- Cayenne Pepper introduces a little spice into the mix. Feel free to add as much or as little as you’d like.
- Parmesan Cheese is nutty, salty, and so gloriously cheesy when melted. Top the corn with additional cheese for the ultimate cream corn experience!
- CHOPPED PARSLEY mostly just adds color and a bit of freshness. You can totally swap it out for cilantro if need be.
- SALT + PEPPER is always a must. Use kosher salt and fresh cracked black pepper.
Frozen Corn vs. Fresh Corn
There are three different options for corn in this recipe: frozen, fresh, or canned. Now, my vote is almost always going to go to the frozen kind; it’s inexpensive, easily accessible all year long, and simple to use. But I’m all about options y’all! Sometimes you gotta work with what ya got!
Maybe this will help you decide:
- Frozen Corn – Frozen fruits and vegetables are often frozen at their peak freshness, so most of the original flavor and texture is still there. You can use any kind of frozen corn you like. For a creamier, more concentrated cream style corn, defrost and drain excess moisture. I don’t find the extra step to be necessary but it’s totally up to you!
- Canned Corn- You can use well-drained canned corn kernels to make creamed corn. However, it can make this recipe a little sweeter and the texture is usually softer. Do not use canned creamed corn for this recipe.
- Fresh corn – Of course! If you’re making this recipe in the Summer months, I highly encourage using fresh corn from your local farmers market, grocery store, or garden! The crisp texture and sweet flavor is unmatched! Carefully use a knife to cut the kernels off your stripped and cleaned corn cobs.
How to Make Creamed Corn
Cheesy cream style corn is very easy to make! You only need one large skillet, a few measuring cups, and some chopped up aromatics. This recipe makes for a great make-ahead side dish that you can serve up at just about any dinner, potluck, or family gathering!
Here’s what you need to do:
- SAUTÉ THE AROMATICS– To release aroma and soften texture, sauté the shallots and garlic in butter. Stir frequently so nothing sticks and burns. This should only take about 2-3 minutes.
- CREAM THE CORN- Add the cream and all of the seasoning to the corn. Be sure to mix thoroughly so everything is well combined! While you wait for that to warm up and thicken, stir together the milk and flour.
- MAKE A SLURRY – This prevents the flour from clumping in the corn. Slowly pour the milk mixture into the corn, stirring as you do. Continue to stir carefully (as not to mush things up) until the corn is thick, creamy and heated through.
- ADD CHEESE, GARNISH, + SERVE- Take the corn off the heat so it doesn’t continue to cook. Stir in the Parmesan and give it taste! Season any which way you’d like and serve while it’s fresh and hot.
My creamed corn is too runny- what can I do?
If your creamed corn is on the thin side, the easiest thing to do is let it cook for a few minutes longer. The heat will cook off the extra liquid and thicken things right up!
What to Serve with it
I could eat cream corn by the spoonful! Or better, I love to scoop it up with tortilla chips. It’s like eating the best cheesy corn dip ever!
More traditionally, this corn dish appears on holiday tables but it also makes for a delicious and quick side all year round. I love to serve mine with my this meatloaf recipe, fried pork chops, southern baked chicken, or grilled ribeye steak.
How to Store and reheat leftovers
Leftover creamed corn should be stored in an airtight container in the fridge for up to 3 days. You can reheat leftovers in the microwave or on the stovetop. If needed, you can add a splash of milk to loosen it up again.
Can you freeze leftover creamed corn??
Yes, you can! Allow the creamed corn to cool completely and transfer it to an airtight, freezer-safe container. You can also freeze it in ½-1 cup portions to pack with lunches! Keep the leftovers in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Best Corn Recipes
Over here at Grandbaby Cakes we love some sweet summer corn. If you couldn’t get enough of this dish, try out a few more of our creamiest, crispest, craziest corn recipes!
- Corn Fritters
- Mexican Cornbread
- Corn Salad
- Southern Fried Corn
- Corn Pone
- Corn Spoonbread
- Corn Pudding
- 2 tbsp unsalted butter
- 1 large shallot diced
- 2 garlic cloves grated or minced
- 5 cups fresh or frozen sweet yellow corn
- 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
- 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.
- 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.