Homemade Creamed Corn Recipe (With or Without Cream)

Homemade creamed corn is one of those effortless side dishes that is so much better than what you get in a can. With its naturally sweet flavor and creamy texture, it's the perfect side dish to holiday dinners, summer cookouts, or a simple weeknight meal.

This creamed corn recipe can be made two ways: the classic version with cream and milk, or a dairy-free style that relies on the natural "milk" from fresh corn kernels. Both are quick to prepare and deliver a wonderful flavor that canned creamed corn just can't match.

We always double this homemade creamed corn recipe so we can make this corn cake recipe a day or two later. It's always on our holiday menu, and is usually served with an impressive yet easy standing rib roast.

Ingredients

Old-Fashioned Creamed Corn Recipe

• 6-7 ears fresh corn, kernels removed and the cobs scraped for extra "milk" (or 5 cups thawed frozen corn)
• 2 tablespoons unsalted butter
• ½ cup heavy cream: this is what give it that silky, creamy texture
• 1 cup whole milk: adds creaminess but balances the heavy cream
• 1 tablespoon granulated sugar: brings out the natural sweetness of the corn
• 3 tablespoons all-purpose flour: thickens the sauce
• ½ teaspoon coarse salt: or more, to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese (optional) - sprinkle on the top and broil for even more flavor!

Creamed Corn Recipe without Heavy Cream or Milk

• 4 ears fresh corn: kernels removed and cobs scraped
• 2 tablespoons unsalted butter: use 2 tablespoons for every four cobs of corn
• Salt and pepper, to taste

How to Make Homemade Creamed Corn

We make both of these recipes depending on the time of the year. In the summertime, we go dairy-free to get the best flavor from summer corn. For the holidays, we go with the classic, "old-fashioned" recipe, which makes a fantastic side dish for a Christmas ham.

Classic Creamed Corn Recipe

1. Melt the butter: In a medium saucepan over medium heat, melt the butter until it's foamy.
2. Add the corn, cream, and sugar: Stir in the corn kernels, heavy cream, and sugar. Mix well.
3. Make the thickener: In a small bowl, whisk together the milk and flour until it's smooth.
4. Cook and thicken: Slowly pour the milk mixture into the pan with the corn. Stir constantly for about 5 minutes, until the sauce thickens and the corn is tender.
5. Season and serve: Add salt and pepper to taste.
6. Optional: Transfer to a broiler-safe dish, sprinkle with Parmesan, and broil for 2-3 minutes until golden.

Creamed Corn Recipe without Heavy Cream or Milk

1. Prepare the corn: Remove the kernels from 4 fresh corn cobs. Scrape down the cobs to release the natural "milk."
2. Blend half the kernels: Use an immersion or regular blender to puree half of the corn kernels.
3. Cook with butter: Melt 2 tablespoons butter in a skillet over medium heat. Stir in all the corn (whole and pureed).
4. Heat and season: Cook for about 5 minutes, stirring frequently, until it's hot and slightly thickened. Add salt and pepper to taste.

Equipment Needed

• Sharp knife & cutting board: for removing the kernels from fresh corn cobs.
• Bundt pan or large bowl (optional): helps catch kernels and "milk" when cutting the corn off the cob.
• Skillet or saucepan: for cooking the corn mixture until it's thick and creamy.
• Wooden spoon or spatula: for stirring the corn as it cooks.
• Immersion blender or regular blender: to puree part of the corn for the dairy-free version.
• Small mixing bowl & whisk: to combine the flour and milk before adding to the creamy version.
• Broiler-safe baking dish (optional): if finishing with a cheesy Parmesan topping.

Tips

• Use fresh corn when possible: Scraping the cobs releases the natural "milk," which makes homemade creamed corn extra creamy.
• Don't skip the stirring: Constant stirring helps prevent lumps when adding the milk-and-flour mixture to the classic creamed corn recipe.
• Adjust sweetness: Fresh summer corn may not need added sugar, while frozen corn often benefits from a small boost. Taste as you go!
• Control the thickness: For creamier corn, simmer longer to reduce the liquid; for looser corn, add a small amount of extra milk or cream.
• Make it ahead: Creamed corn reheats well on the stovetop over low heat. Add a splash of cream or milk when reheating if it's too thick.

Substitutions

• Corn: Fresh corn is best, but thawed frozen corn works well in the creamy version. Canned corn can also be used, but the texture is softer and won't work as well. Do not substitute the fresh corn in the version with no milk or cream.
• Butter: Use salted butter and reduce the added salt, or swap in a plant-based butter for a vegan version.
• Heavy cream: Half-and-half can be used for a lighter version. For an even richer flavor, substitute with evaporated milk.
• Whole milk: 2% milk works, though the texture will be slightly less creamy. For dairy-free, use unsweetened oat milk or almond milk.
• Flour: Cornstarch or rice flour can replace all-purpose flour as a thickener.
• Parmesan cheese: Pecorino Romano or asiago are good substitutes if you want the broiled cheesy topping.

Variations

• Cheesy topping: Sprinkle with Parmesan, cheddar, or Monterey Jack, then broil until it's golden brown.
• Bacon creamed corn: Stir in cooked, crumbled bacon or pancetta.
• Spicy: Add diced jalapeños, poblanos, or a pinch of cayenne pepper (saute the vegetables at the beginning with the corn).
• Herbs: Add fresh basil, thyme, or chives.
• Tex-Mex style: Stir in a little pico de gallo or roasted chiles for extra flavor.
• Holiday twist: Mix in sautéed onions and red bell peppers.
• Make it a meal: Fold in chopped cooked chicken, turkey, or ham to turn it into a hearty main dish.

Storage & Reheating

• Refrigerator: Store any leftover creamed corn in an airtight container for up to 3 days.
• Freezer: You can freeze creamed corn for up to 2 months. For the best results, cool it completely, portion it into freezer-safe bags or containers, and lay it flat to freeze. Thaw it overnight in the refrigerator before reheating.
• Stovetop reheating (best method): Warm it over low heat, stirring frequently. Add a splash of cream or milk if it has thickened too much.
• Microwave: Reheat in short intervals (30-45 seconds), stirring between each, until it's hot.
• Oven: If you're reheating a larger portion, you can place it in an oven-safe dish, cover it with foil, and bake it at 300°F until it's warmed through.

Tip: If you plan on adding cheese on top, sprinkle it over just before reheating in the oven or broiler for the best texture.

Frequently Asked Questions

Related

Looking for more side dish recipes like this one? Try these:

Pairings

These are the dishes we like to serve with homemade creamed corn:

Continue to Content

Homemade Creamed Corn Recipe (with & without cream)

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Make creamed corn your way, with cream and

milk or with just corn and a little butter.

Both ways are delicious!

Print

Ingredients

For classic creamed corn

• 2 tablespoon unsalted butter
• 6-7 ears fresh corn, kernels removed and cobs scraped (or 5 cups frozen corn, thawed)
• ½ cup heavy cream
• 1 tablespoon granulated sugar
• 1 cup whole milk
• 3 tablespoon all-purpose flour
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper
• ½ cup grated parmesan cheese (optional)

For creamed corn without cream

• 4 ears fresh corn: kernels removed and cobs scraped
• 2 tablespoons unsalted butter: use 2 tablespoons for every four cobs of corn
• Salt and pepper, to taste

Instructions

Classic, Old-Fashioned Creamed Corn

1. Melt the butter in a saucepan over medium heat. Add the corn, cream, and sugar, then stir well to combine.
2. Whish the flour and milk together, then pour it into the corn mixture and stir well.
3. Cook for about 5 minutes, stirring constantly until the mixture is thickened. Add the salt and pepper, adjust to your tastes if necessary.
4. Optional, for adding Parmesan topping: Pour the mixture into a broiler-safe baking dish. Sprinkle the parmesan cheese over the top. Broil on high for a couple of minutes, or until the parmesan is nicely browned.

Creamed Corn without Cream or Milk

1. Using 4 ears of fresh corn, remove the corn kernels from the cob by using a bundt pan or an upside-down bowl nested within another bowl. Place the shucked corn cob upright, with the tip positioned in the center hole of the bundt pan.
2. Hold the cob steady and, using a sharp knife, make long downward strokes to separate the kernels from the cob.
3. Using an immersion blender or regular blender, puree half of the corn kernels.
4. Add 2 tablespoons of unsalted butter to a skillet over medium heat. Once it's melted, stir in the corn.
5. Stir frequently for about 5 minutes or so, until creamed corn thickens slightly and the mixture is hot.
6. Taste it and add salt to taste. Pepper, too, if you like.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 369mgCarbohydrates: 28gFiber: 2gSugar: 9gProtein: 8g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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