Creamy, hearty, easy to make, and a total crowd pleaser, this creamed corn recipe is bound to become a new favorite!
What You’ll Need for This Recipe
Corn: You can use fresh, frozen or canned corn to make this!
Sugar: You can skip the sugar if using sweet corn or add a bit more if your corn is bland.
How to Make Creamed Corn
1. You can use fresh, canned, or even frozen corn to make this recipe. If using fresh corn then cut the kernels from the cob and then scrape the milky liquid from the cob into a bowl using a spoon.
2. Melt the butter in a large skillet over medium heat then add the flour and mix in. Cook for about two minutes while stirring.
3. Add the corn in and mix to combine.
4. Stir in the milk and cream and add salt, pepper, and sugar. Mix and cook over medium heat until it comes to a boil. Allow to boil for a minute before removing from heat.
5. This step is optional but if you like the corn very creamy with less texture then you can blend or process some or all of it. I like to blend about a cup so there is still a good amount of texture while still being creamy.
6. Return the blended corn to the skillet and mix in.
Pro Tips for this Recipe
- You can garnish with thyme, tarragon, or parsley.
- This is a great make ahead dish for easy entertaining. You can make it up to three days ahead and refrigerate then warm before serving.
- For added flavor you can add 1/3 cup of minced onion to the butter and cook until translucent then add the flour and continue the recipe as written.
- If using canned corn then make sure to rinse and drain.
- Cans of corn will hold about 1 1/2 cups of kernels so plan on using three cans for this recipe.
Frequently Asked Questions
What’s the difference between homemade creamed corn and canned creamed corn?
Homemade creamed corn is creamier than canned corn kernels. Canned creamed corn just uses blended corn for the creamy texture while many homemade recipes will use actual cream, milk and even cheese for a silky texture.
Does it have dairy in it?
Canned creamed corn will not have dairy but this recipe does use cream and milk.
Can you make it in advance?
This is a great make ahead dish! You can store in the refrigerator for up to three days and then warm before serving or freeze for up to two months. The creamed corn will be softer after freezing so it’s best for people who like their creamed corn smooth.
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 4 cups corn kernels drained if canned, 3 cans?
- 3 tablespoons butter
- 2 tablespoons flour
- 1 tbsp sugar
- 1 cup heavy cream
- 1/2 cup milk
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- If using fresh corn cut the kernels from the cob then use a spoon to scrape the milky liquid from the cobs into a bowl. If using canned corn you'll need to rinse and drain the kernels. Frozen corn jut needs to be thawed.
- Add the butter to a large skillet and melt over medium heat then stir in the flour and cook for about two minutes while mixing.
- Mix in the corn then add the cream, milk, salt, pepper and sugar and stir. Cook while stirring until the mixture comes to a boil and boil for about a minute before removing from heat.
- If you like a smoother creamed corn you can blend anywhere from a cup to the whole batch. If blending or processing a portion mix in when done to distribute.
- You can garnish with thyme, tarragon or parsley.
- This is a great make ahead dish for easy entertaining, you can make up to three days ahead and refrigerate then warm before serving.
- For added flavor you can add 1/3 cup or minced onion to the butter and cook until translucent then add the flour and continue the recipe as written.
- If using canned corn make sure to rinse and drain.
- Cans of corn will hold about 1 1 /2 cups of kernels so plan on using three cans for this recipe.
- The sugar can be omitted, especially if using sweet corn.