Cream Corn From Scratch- Spaceships and Laser Beams

Creamed corn is the ultimate hearty side dish that makes a wonderful addition to any meal.

Table of Contents

Ingredients for Creamed Corn
Creamed Corn Recipe Substitutions And Additions
How To Make Creamed Corn
What Goes With Creamed Corn?
How To Store This Homemade Creamed Corn Recipe
Homemade Creamed Corn Makes For The Perfect Side Dish
Creamed Corn Recipe FAQs
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

This homemade creamed corn recipe with its creamy sauce and sweet corn makes for the ultimate side dish. Whether you’re looking for something to add to your Thanksgiving menu, or simply need a dish to pass at a potluck, this is the perfect thing.

a close up shot of Creamed corn in a bowl with a fork grabbing a piece

Ingredients for Creamed Corn

Creamed Corn raw ingredients that are labeled

Creamed corn is a dish that immediately conjures up feelings of warmth and comfort.

The combination of juicy sweet corn mixed with a savory sauce creates a flavor that is truly unique.

The cream in the dish helps to balance out the natural sweetness of the corn and gives it a rich and indulgent taste.

You’ll need:

2 tablespoons of salted butter
¼ cup of yellow onion, finely diced
2 tablespoons of all-purpose flour
½ teaspoon of sea salt
½ teaspoon of white pepper
1 cup of heavy cream
1 cup of whole milk
2 teaspoons of granulated sugar
28-ounce bag of frozen whole kernel corn, white or yellow
½ cup of grated parmesan cheese
Fresh thyme to garnish

Creamed Corn Recipe Substitutions And Additions

CORN: Fresh corn kernels could also be used. Remove the kernels from the ears of corn with a sharp knife.

Scrape the cobs to release the pulp, and add this to the saucepan as well.

You could also opt to use canned corn; just be sure to drain it before adding it to the saucepan.

HEAVY CREAM AND WHOLE MILK: Use heavy cream and whole milk for a rich and creamy texture.

Substitute half and half cream or reduced-fat milk for a lighter version of this great recipe.

ONIONS: If you prefer a milder onion flavor, substitute yellow onions with sweet onions like Vidalia or red onions for a touch of color and a hint of sweetness.

Shallots can also be a delightful substitute for a more delicate onion taste.

PARMESAN CHEESE: Swap Parmesan cheese for another hard cheese like Pecorino Romano or Asiago for a slightly different flavor profile.

If you’re looking to make it more budget-friendly, try using a good-quality grated cheddar cheese instead for a comforting twist.

How To Make Creamed Corn

Follow our directions below to create this creamy and delicious side dish easily in a pan on your stovetop.

STEP ONE: In a 12-inch large skillet over medium heat, combine the butter and diced onions.

Sauté, stirring occasionally, until the onions become translucent, approximately three to four minutes.

STEP TWO: Once the onions are translucent, add the flour, salt, and white pepper to the pan and brown for one minute.

OUR RECIPE DEVELOPER SAYS

It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.

flour, salt, and pepper added to the onions

STEP THREE: Whisk the cream, milk, and sugar into the onion mixture until smooth.

STEP FOUR: Add the frozen corn and heat over medium until the mixture comes to a simmer and begins to thicken.

Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.

PRO TIP:

If you want to thicken up your creamed corn, you can add cornstarch to it. Mix the cornstarch with cold water before adding it to the mixture. Then use a ½ tablespoon of cornstarch for every one cup of creamed corn to get it to your desired thickness.

STEP FIVE: Remove one cup of the corn mixture and puree it in a blender, food processor, or with a hand blender.

Return the puree to the pan and stir to distribute it evenly.

PRO TIP:

You can blend more than one cup of the corn mixture if you prefer a smoother creamed corn.

STEP SIX: Stir in the parmesan cheese and remove from heat.

STEP SEVEN: Season with additional salt and pepper and garnish with fresh thyme, if desired.

What Goes With Creamed Corn?

Serve this cream-style corn as a delicious side dish for your holiday meals.

Don’t forget to add our green bean casserole, creamy mashed potatoes, and sweet potato casserole for more side dishes.

Or, if you’re looking for something hearty and satisfying, how about a warm bowl of chili?

Looking for a couple more corn-based side dishes? Look no further. These corn casserole and corn pudding recipes are two tasty options.

MORE CORN RECIPES

Side Dishes

Grilled Corn On The Cob

Side Dishes

Ingredients For Mexican Street Style Corn

How To Store This Homemade Creamed Corn Recipe

This is a great make-ahead dish that you can prepare ahead of time and pop in the freezer. Thaw in the fridge, warm it up, and it will be ready to add to your holiday meal.

MAKE AHEAD: After cooking, let it cool to room temperature. Then, transfer it into an airtight container, pop on the lid, and place it in the fridge.

When you’re ready to serve, gently reheat it on the stovetop or in the microwave, stirring occasionally to maintain that creamy texture.

IN THE FRIDGE: Store this easy creamed corn in an airtight container in the fridge for up to five days.

IN THE FREEZER: This perfect side dish can be frozen by placing it in an airtight container or freezer bag for up to three months.

Once thawed, the consistency may be a bit thinner, and it tends to work best to use these leftovers in soups or casseroles.

REHEATING: If you’re reheating a portion of creamed corn, the stovetop is your friend.

Heat it gently over low to medium heat, stirring frequently until it’s warmed through and creamy once more.

If you’re short on time, the microwave is a suitable option. Use the microwave-safe container you stored it in or transfer it to a microwave-safe bowl.

Heat in 30-second intervals, stirring between each, until it reaches your desired temperature.

Homemade Creamed Corn Makes For The Perfect Side Dish

CREAMY COMFORT: This creamed corn is the epitome of creamy comfort food. Its velvety texture and rich buttery flavor make it the perfect side dish to elevate any meal.

HOMEMADE GOODNESS: Making creamed corn from scratch allows you to control the ingredients. Plus, the aroma of cooking corn on the stove is simply unbeatable.

It’s always great to have new side dish recipes near the holidays. There is never a shortage of get-togethers that require a dish to pass, and this is the best creamed corn recipe around.

It’s easy to make and offers up a hearty side that goes well with just about anything, from weeknight dinners to special occasions.

Creamed Corn Recipe FAQs

Can I use fresh sweet corn instead of frozen corn?

This easy recipe works fine with corn right off the cob or frozen corn. It will taste delicious either way.

Can I add cheese to my creamed corn?

This basic recipe has plenty of flexibility. If you have a specific mix-in you’d like to add, you can certainly mix away!

Can I make this dish ahead of time?

This cream-style corn could be made up to three days in advance and stored in the fridge, or it can also be frozen for up to three months.

What is the difference between creamed corn and sweet corn?

Creamed corn has a somewhat soupy consistency. It and is partially puréed, releasing the liquid contents of the kernels.

How do you thicken fresh creamed corn?

To thicken creamed corn, you can make a cornstarch slurry. For every two cups of creamed corn, mix one tablespoon of cornstarch with one tablespoon of water.

How healthy is creamed corn?

Creamed corn is quite healthy and contains high levels of anti-oxidants

More Recipes You’ll Love

Creamed Corn Recipe

5 from 4 votes

Creamed corn is the ultimate hearty side dish that makes a wonderful addition to any meal.

Prep Time 5

Cook Time 10

Total Time 15

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

2 tablespoons salted butter
¼ cup yellow onion, finely diced
2 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon white pepper
1 cup heavy cream
1 cup whole milk
2 teaspoons granulated sugar
28 ounces frozen whole kernel corn, white or yellow
½ cup parmesan cheese, grated
fresh thyme, to granish

Instructions

In a 12-inch skillet over medium heat, combine the butter and diced onions. Sauté, stirring occasionally, until the onions become translucent (approximately 3 to 4 minutes).
Add the flour, salt, and white pepper to the pan and brown for 1 minute.
Whisk the cream, milk, and sugar into the onion mixture until smooth.
Add the frozen corn and heat over medium until the mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
Remove 1 cup of the corn mixture and puree it in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute it evenly.
Stir in the parmesan cheese and remove from heat.
Season with additional salt and pepper and garnish with fresh thyme, if desired.

Notes

It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.
If you want to thicken up your creamed corn, you can add cornstarch to it. Mix the cornstarch with cold water before adding it to the mixture. Then use a ½ tablespoon of cornstarch for every 1 cup of creamed corn to get it to your desired thickness.
You can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Even More Recipes You’ll Love

Corn Recipes

Side Dish Recipes

Dessert Recipes

Pie Recipes

Cheesecake Recipes

Cookies Recipes

Dessert Bars Recipes

Cake Recipes

Drinks Recipes

Dinner Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant

Homemade Cream Corn from Scratch