Creamed Corn Recipe
This homemade Creamed Corn Recipe is a simple, stovetop classic that transforms sweet corn kernels with butter, milk and cream into a rich, comforting side dish.
Creamed corn is a luscious side dish beloved across the South, perfect for summer barbecues and cozy holiday tables alike. This easy homemade take brings together fresh or frozen corn kernels simmered in a silky blend of butter, milk and cream, spiced with a hint of smoked paprika. What makes this recipe special is its effortless stovetop method—no fancy equipment or hours of babysitting required. It’s not just comfort food; it’s a crowd-pleaser that even picky eaters adore. Over the years, I’ve served it at backyard cookouts and Thanksgiving dinners, and see from my blog stats that interest in “creamed corn recipe” peaks around July and November (thanks, Google Trends!).
Why You’ll Love This Recipe
- No oven needed: ready on the stove in under 30 minutes.
- Fresh or frozen corn: use what you have on hand.
- Silky, creamy texture that pairs with any protein.
- Customizable seasoning: mild or smoky, your choice.
- Kid-friendly side dish that adults adore too.
- Uses simple pantry staples: butter, milk, flour.
- Quick cleanup: one pot, minimal dishes.
- Perfect for summer gatherings or holiday comfort food.
Ingredients
- 4 cups corn kernels (fresh from the cob or frozen, thawed)
- 2 tablespoons unsalted butter (or ghee for a nutty note)
- 1/4 cup yellow onion, finely chopped (yields more sweetness)
- 2 tablespoons all-purpose flour (for thickening)
- 1 cup whole milk (or half-and-half)
- 1/2 cup heavy cream (swap in Greek yogurt for tang)
- 1 teaspoon sugar (to taste—you can skip if your corn is sweet enough)
- 1/2 teaspoon kosher salt (plus extra to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (or a pinch of cayenne for heat)
- 2 tablespoons chopped fresh parsley or chives (for garnish)
Tips: Use ripe, sweet corn at peak season for best flavor. Frozen works wonders year-round—just thaw and drain. Finely chop the onion so you don’t end up with crunchy surprises.
Directions
-
Heat the butter
In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent—about 3 minutes—stirring often to avoid browning. (If the edges start to brown too much, dial back the heat; you want a gentle shimmer, not burnt bits.) -
Build the roux
Sprinkle the flour over the onions and stir constantly for 1 minute. You’ll notice a paste forming—that’s the glue for our creamy texture. -
Whisk in milk
Slowly pour in the milk while whisking vigorously. This helps prevent lumps and gives you a velvety base. -
Add the cream
Stir in the heavy cream (or Greek yogurt) and bring the mixture to a gentle simmer. After 2–3 minutes, it should thicken just enough to coat your spoon. -
Fold in corn kernels
Add the corn kernels and stir until each one is lovingly coated. Reduce heat to low, cover, and let it simmer for 5 minutes. (A snug lid keeps moisture in—no need to add extra water.) -
Season to taste
Stir in sugar, salt, pepper, and smoked paprika. Taste and adjust: sometimes I add a smidge more sugar or a pinch more salt, depending on how sweet that corn is. -
Finish cooking
Let it bubble gently for another 2–3 minutes until the sauce clings to every kernel. If it gets too thick, splash in a tablespoon of milk. -
Garnish and serve
Remove from heat, sprinkle with fresh parsley or chives, and serve piping hot. You know what? That little pop of green makes a world of difference.
Servings & Timing
- Yield: Serves 4–6 as a side dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (and cleanup’s a breeze)
Variations
- Add bacon bits: stir in crisp-fried bacon for smoky crunch.
- Make it spicy: swap smoked paprika for chipotle powder.
- Go cheesy: fold in ½ cup shredded cheddar or pepper jack.
- Go low-fat: use 1% milk and omit the cream—still tasty.
- Keto tweak: thicken with xanthan gum and use heavy cream only.
- Southern twist: stir in a spoonful of cream cheese for extra tang.
Storage & Reheating
- Refrigerate: Transfer cooled creamed corn to an airtight container; store for up to 4 days.
- Freeze: Cool completely, then freeze in bags or containers; best if used within 2 months (texture may soften).
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally and adding a splash of milk to revive creaminess. Microwave in 30-second bursts, stirring between, if you’re in a hurry.
- Make-ahead tip: Prepare the roux and sauce base a day ahead, then simply stir in corn and simmer before serving.
Notes
- For extra sweetness, shuck fresh corn and shave kernels off the cob right before cooking.
- Stir constantly when adding milk to avoid grainy bits—no one likes lumps!
- If you want a chunkier feel, mash a few spoonfuls of corn against the pan for contrasting textures.
- I once tried brown butter (browned the butter before adding onion); it added a nutty depth I can’t resist.
- Taste as you go—seasoning needs can vary based on corn variety and creaminess level.
FAQs
Q: Can I use frozen corn instead of fresh?
A: Absolutely—thawed frozen kernels work just as well and save prep time.
Q: How do I make it dairy-free?
A: Use full-fat coconut milk and a vegan butter substitute, then thicken with a cornstarch slurry.
Q: Why is my creamed corn too thin?
A: Simmer a bit longer or whisk in a teaspoon of flour or cornstarch slurry to reach your desired thickness.
Q: Can I bake this recipe?
A: Sure—transfer to a baking dish, top with cheese, and bake at 350°F for 10–15 minutes until bubbly and golden.
Q: Is this recipe healthy?
A: It’s moderate in calories and high in fiber; swap cream for milk to lighten it up without losing that cozy comfort food vibe.
Q: What’s the best way to reheat leftovers?
A: Gently warm on the stovetop, stirring in a splash of milk to restore that silky, creamy texture.
Q: Can I make this ahead for a party?
A: Yes—prep the base sauce and refrigerate, then heat with corn and finish before serving to save last-minute stress.
Conclusion
That’s it—a creamy, homemade creamed corn recipe that’s simple yet satisfying, every single time. Whether you’re pairing it with grilled chicken, ham, or a holiday roast, this Southern-style side will earn you compliments. Give it a try, and don’t forget to leave a comment or share a photo if you whip up a batch—you might also enjoy my classic mashed potatoes or Southern green beans next!
Creamed Corn Recipe
Ingredients
- 4 cups corn kernels fresh from the cob or frozen, thawed
- 2 tablespoons unsalted butter
- 1/4 cup yellow onion finely chopped
- 2 tablespoons all-purpose flour for thickening
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream swap in Greek yogurt for tang
- 1 teaspoon sugar to taste
- 1/2 teaspoon kosher salt plus extra to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika or a pinch of cayenne for heat
- 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
- In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent—about 3 minutes—stirring often to avoid browning.
- Sprinkle the flour over the onions and stir constantly for 1 minute. You'll notice a paste forming—that's the glue for our creamy texture.
- Slowly pour in the milk while whisking vigorously. This helps prevent lumps and gives you a velvety base.
- Stir in the heavy cream (or Greek yogurt) and bring the mixture to a gentle simmer. After 2–3 minutes, it should thicken just enough to coat your spoon.
- Add the corn kernels and stir until each one is lovingly coated. Reduce heat to low, cover, and let it simmer for 5 minutes.
- Stir in sugar, salt, pepper, and smoked paprika. Taste and adjust seasoning as needed.
- Let it bubble gently for another 2–3 minutes until the sauce clings to every kernel. Adjust consistency with a splash of milk if needed.
- Remove from heat, sprinkle with fresh parsley or chives, and serve piping hot. Enjoy!
