How to make creamed corn with just 6 ingredients in under 40 minutes from fresh corn and 15 minutes from frozen or canned corn. This easy homemade creamed corn is sweet, creamy, lightly spiced, and a perfect side dish for holidays, BBQs, and special occasions!
Once upon a time, I thought buttered boiled corn on the cob was the best thing since sliced bread. Then I tried grilled corn with its smoky flavor, and that took over as a top-tier corn recipe… Then I learned how to make creamed corn and golly gosh, I was sold!
This creamed corn recipe relies on just a handful of ingredients, is naturally gluten-free, and is the super creamy and comforting corn dish of your dreams. Making it from scratch tastes much better than any canned/jarred version, too. It’s fresher, creamier, not nearly as bland, and has a far better texture (especially with fresh summer corn).
Even better, though, you can make it with fresh corn during summer (which I HIGHLY recommend) in under 40 minutes OR turn to frozen or canned corn the rest of the year (like Thanksgiving) to have the cream of corn on your table in just 15 minutes!
What’s in This Post
What Is Creamed Corn
Creamed corn (also known as cream corn, creamed sweet corn, and cream style sweet corn) was traditionally made with whole sweetcorn and the milky liquid made with the pulpy corn kernel residue when scraped from the cobs after removing the kernels.
While it originated in Native American cuisine, creamed corn recipes are now popular across the Southern states, Midwestern America, and the UK. However, the method of creating this cream of corn dish has changed over the years.
For example, canned versions of creamed sweet corn don’t often contain any cream (which may be why I find it so bland … and it’s too sweet). However, many homemade recipes now include milk or cream to emulate the creamy texture, this recipe (inspired by Southern creamed corn) included.
What Is In Creamed Corn
- Corn: For the best results, use fresh in-season corn. However, frozen corn or canned corn will also work.
Look out for bright green husks wrapped tightly around the cob and golden, sticky tassels. Also, feel through the husk to ensure the kernels beneath are plump and there are no empty patches.
- Cream: I use heavy cream (double cream in the UK). If you use anything lighter, like half and half, you may need additional thickener when making cream corn so it isn’t too runny.
- Butter: Unsalted butter will leave you 100% in control of the sodium levels, but you can use lightly salted butter, too.
- Lime: I use the zest, too, so make sure to use fresh lime. Lemon will work too.
- Seasonings: My best cream corn recipe uses a simple combination of salt, nutmeg, and cayenne pepper (for a bit of heat).
- Parmesan cheese: (Optional) To sprinkle over or into the creamed sweet corn recipe.
- Parsley: (Optional) to garnish, or other herbs like fresh chives.
How to Make Creamed Corn from Fresh Corn
Follow just three simple steps to learn how to make cream of corn easily with fresh corn. Plus, methods for canned and frozen creamed corn are below, too!
Step 1: Shuck the Corn and Remove the Kernels
Either use your preferred method to shuck corn or start by slicing ½ inch off the root end from each cob. Then, gripping the other side of the husk, twist and pull it, so the corn slides free.
If you still have issues removing the husk, I recommend microwaving the corn for 1-2 minutes and then trying again. Use a tea towel to hold the hot ear of corn.
Once shucked, hold each cob upright and use a small, sharp knife to slice downwards against the core of the cob to cut the kernels off the cob. Repeat this all the way around each cob.
To reduce mess, place the corn in the hole of a Bundt pan to keep it steady and allow the kernels to drop into the pan.
Then, use the back of a knife or a spoon to scrape along the cobs and remove any leftover corn.
When doing this step, you’ll notice the release of a pulpy corn “milk” which helps to add extra creaminess to the cream of corn.
Next, juice and zest the lime.
Step 2: Pan-fry the Kernels
In a large skillet, melt the butter over medium-low heat.
Then, add the corn kernels, lime juice, and salt. Mix, and then cook the corn for 15-20 minutes or until the liquid has evaporated. It’s ready when the corn sizzles.
If you’re using frozen corn: you only need to cook it until thawed and soft (about 5 minutes) before moving on to the next step. If you allow it to thaw in advance, drain the corn well and cook it for 30-60 seconds before moving to the next step.
Step 3: Add the Cream
Whisk in the heavy cream, lime zest, cayenne, and nutmeg. Then continue to cook the corn mixture until it absorbs most of the cream (about 5 minutes).
At this point, try it and adjust any of the seasonings/lime to your liking. Then remove from the heat and enjoy!
For a creamed corn casserole: If you’re making the creamy corn for a large gathering, you may like to transfer it to a large, greased baking dish with a few tablespoons of extra cream, sprinkle the top with parmesan or cheddar, and bake at 350ºF/180ºC, until brown and bubbly (20-25 minutes).
How to Make Creamed Corn from a Can of Corn
When making creamed corn with canned corn, the dish will be softer and is often a little sweeter, too. It does, however, take less than 15 minutes to prepare.
Drain the canned corn really well and pat it dry. Then, when adding it to the skillet, allow it to cook for 30 seconds, stirring often, before you move to the next step (step 3 – adding the cream).
How to Serve Creamed Corn
Creamed corn is can be served at home as part of any dinner table with all your favorite proteins and veggie sides (like meatloaf, roast chicken, creamy mashed potato, etc.). It also pairs well with BBQ dishes like grilled chicken, coleslaw, pasta salads, etc.
You can also use leftovers in a variety of interesting ways, including:
- Bake it in a casserole
- Add to soups
- Add to a corn dip
- Mix into a pie
- Add to quiche and frittata
- Stir into pasta
- Use the creamed corn in muffins.
How to Store Creamed Corn
Store: Allow the fresh creamed corn to cool and then store any leftovers in an airtight container in the fridge for 3 days.
Freeze: Transfer the cooled creamed corn to freezer-safe airtight containers or Ziplock bags and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
Reheat: I like to gently reheat the corn on the stovetop (or in the microwave), adding an extra splash of water or cream if needed to bring it to my desired consistency.
FAQs
If this method doesn’t make the dish thick enough, you could rely on a thickener like cornstarch or flour (1-2 tablespoon mixed in with equal parts milk). Then, mix it into the corn and let the heat thicken it.
Alternatively, blend some of the corn into a thick puree to naturally thicken the cream of corn dish.
If the corn has soaked up too much cream while cooking, stir in more cream (or water), one tablespoon at a time.
Many homemade versions of cream of corn rely on a flour roux to thicken the cream sauce, making it not gluten-free. However, my recipe contains no flour, so it is naturally gluten-free creamed corn.
More Simple Vegetable Side Dishes
- Best Oven-Roasted New Red Potatoes
- Boiled Green Beans
- Homemade Sauerkraut
- How to Cook Leeks
- 5-minute Sautéed Sugar Snap Peas
- Creamed Spinach Recipe
If you try this recipe for how to make cream corn, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Creamed Corn Recipe
Ingredients
- 1.72 lb corn on the cob 4 medium ears OR 3 cups/500 g corn kernels (frozen, fresh, or canned and drained)
- 3/4 cup heavy cream (double cream)
- 3 tablespoon butter dairy or dairy-free; unsalted or lightly salted (adjust extra salt accordingly)
- 1 lime zest and juice
- 1/4 teaspoon salt season to taste
- 1/4 teaspoon Cayenne pepper adjust amount to taste
- 1/8 teaspoon ground nutmeg powder
- 1/2-1 tablespoon grated parmesan optional
- To garnish optional – parsley or chives
Instructions
Creamed Corn from Fresh or Frozen Corn
Step 1: Shuck the fresh corn and remove the kernels
- Either use your preferred method to shuck corn or start by slicing ½ inch off the root end from each cob. Then, gripping the other side of the husk, twist and pull it, so the corn slides free.If you still have issues removing the husk, I recommend microwaving the corn for 1-2 minutes and then trying again. Use a tea towel to hold the hot ear of corn.
- Once shucked, hold each cob upright and use a small, sharp knife to slice downwards against the core or the cob to remove the kernels. Repeat this all the way around each cob.To reduce mess, place the corn in the hole of a Bundt pan to keep it steady and allow the kernels to drop into the pan.
- Use the back of a knife or a spoon to scrape along the cobs and remove any leftover corn.
- Juice and zest the lime.
Step 2: Pan-fry the kernels
- In a large skillet, melt the butter over medium-low heat.
- Add the corn kernels, lime juice, and salt. Mix, and then cook the corn for 15-20 minutes or until the liquid has evaporated. It’s ready when the corn sizzles.If you’re using frozen corn: you only need to cook it until thawed and soft (about 5 minutes) before moving on to the next step. If you allow it to thaw in advance, drain the corn well and cook it for 30-60 seconds before moving to the next step.
Step 3: Add the cream
- Whisk in the heavy cream, lime zest, cayenne, and nutmeg. Then continue to cook the corn mixture until it absorbs most of the cream (about 5 minutes).
- At this point, try it and adjust any of the seasonings/lime to your liking. Then remove from the heat and enjoy!
Creamed Corn from a Can of Corn
- The dish will be softer when making creamed corn with canned corn and is often a little sweeter, too. It does, however, take less than 15 minutes to prepare.Drain the canned corn really well and pat it dry. Then, when adding it to the skillet, allow it to cook for 30 seconds, stirring often, before you move to the next step (step 3 – adding the cream).
Storage Instructions
- Store: Allow the fresh creamed corn to cool and then store any leftovers in an airtight container in the fridge for 3 days.Freeze: Transfer the cooled creamed corn to freezer-safe airtight containers or Ziplock bags and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating.Reheat: I like to gently reheat the corn on the stovetop (or in the microwave), adding an extra splash of water or cream if needed to bring it to my desired consistency.
Notes
- Season to taste: Without enough salt, this cream style corn recipe will taste flat. However, tastebuds vary, so season to taste.
- For even creamier creamed corn: Use an immersion blender or regular blender to partially puree some of the corn, based on the consistency you’re looking for.
- For a lighter version: You can use half and half, though you may need to rely on a starch thickener. To make a homemade half and half substitute, use 2:1 whole milk to heavy cream (i.e., 1 cup milk to ½ cup cream).
- For a creamed corn casserole: If you’re making the creamy corn for a large gathering, you may like to transfer it to a large, greased baking dish with a few tablespoons of extra cream, sprinkle the top with parmesan or cheddar, and bake at 350ºF/180ºC, until brown and bubbly (20-25 minutes).
- Cream cheese: To use alongside or instead of the cream.
- Black pepper: Season to taste.
- Sugar: A small amount of sugar (or honey) will help bring out the sweetness in the cream corn recipe if needed. Use a sugar substitute (like Monk fruit or Swerve) if preferred. Start with a pinch and increase to taste.
- Thyme OR cumin: Just a pinch to add a dimension of flavor.
- Garlic: Use fresh or powdered garlic, adjusting the amount to taste.
- Onion or Shallots: One medium onion or two smaller shallots, pan-fried for 3-4 minutes (or until softened) before adding the corn to the pan.
- Bell pepper: Sauteed bell peppers are a popular addition to Southern creamed corn.
- Jalapeño: To increase the spiciness, make jalapeño cream corn with some finely minced (de-seeded) jalapeño.
- Spinach: Add some spinach into the skillet right at the end, stirring it until wilted.
- Vegan creamed corn: Use vegan butter and a vegan cream or make a roux with all-purpose flour and dairy-free milk.
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