Easy Creamed Corn
Make creamed corn from scratch in just 15 minutes with my easy creamed corn recipe. The juicy corn kernels are cooked in a scrumptious buttery cream sauce to make the perfect quick and easy side dish.
I love love love fresh fried corn. It is worth every bit of the time spent shucking, silking, cutting, scraping, and cooking. I also love that frozen corn you get in the butter sauce too. But sometimes I don’t have time to make creamed corn from scratch and buying that pre-made stuff costs a fortune if you’re feeding a crowd, which is where this recipe comes in. This is the perfect happy middle between the two. Super easy because you begin with frozen corn and it tastes like what those corn-in-butter-sauce people were trying to model theirs after. Oh have mercy, this stuff is so good!
So, all you’re going to need to make my easy creamed corn recipe is frozen corn kernels, heavy cream, butter, salt, and pepper. Plus my secret ingredient: sugar to bring out the corn’s sweetness. Now, this side dish is going to be ready in 15 minutes. All you need to do is melt the butter in a skillet, stir in the corn, cream, and sugar, and season with salt and pepper. That’s all there is to it!
Who needs canned creamed corn when you have my easy creamed corn recipe, right? There’s just something about the juicy corn covered in a buttery cream sauce that’s irresistible. I’ve included lots of serving suggestions below, but this side dish is very versatile. Another reason to love this quick and easy recipe, right? Okay, let’s get cooking, y’all.
Recipe Ingredients
- Frozen whole-kernel corn
- Heavy whipping cream
- Unsalted butter
- Salt
- Black pepper
How to Make My Easy Creamed Corn Recipe
Melt your stick of butter in a large skillet.
Add in your frozen corn.
Stir that up and let it cook for a few minutes until the corn thaws a bit.
Add to the .
Oh my goodness gracious alive, this stuff is heavenly.
Do you ever add whipping cream to your coffee? Pure dairy/java heaven.
I like to add in just a tablespoon of sugar now as well to really bring out the sweetness of the corn and cream.
Season with salt and black pepper according to your taste.
I like a good bit of salt but you may not.
Give that a good stir and continue cooking until the corn is cooked through and the mixture is thick (10 to 15 minutes).
It will look a little like this when ready to serve to your hungry family.
Now grab a spoonful of that delicious cream corn…
And enjoy it as a side dish with the of your choice, like Southern fried chicken.
Storage
- Store leftover creamed corn in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- You can also freeze homemade creamed corn for up to 3 months. Thaw in the fridge before reheating as above.
Recipe Notes
- You can use canned corn if you like, I just prefer frozen corn kernels. You can also use fresh corn kernels, but you’ll need about 8 ears of sweet corn.
- If you want to give your creamed corn a little kick, add a pinch of cayenne pepper and a pinch of ground nutmeg. Trust me, this combo is good!
- Another popular seasoning to add to homemade creamed corn is 2 sprigs of fresh thyme or a couple of teaspoons of dried thyme. Stir this in when you add the salt and pepper.
- For cheesy creamed corn, serve with a sprinkle of freshly grated parmesan cheese or shredded cheddar cheese.
Recipe FAQs
What do you serve with creamed corn?
There are endless ways to serve creamed corn:
- Enjoy it as a Thanksgiving side dish this holiday season along with favorites like turkey breast, cranberry sauce, and green bean casserole.
- Serve it as a side with barbecue or grilled meats as the , like grilled chicken, beef brisket, pork chops, and pulled pork.
- Take it to your next potluck. It tastes delicious paired with hot dogs and burgers.
- You can also serve your cream corn with a garnish: chopped cooked bacon bits, jalapeno slices for heat, or chopped fresh parsley are just some ideas.
Can I make creamed corn in advance?
Yes, your cooked creamed corn will last in the fridge for up to 4 days, so feel free to make it ahead of time. Then when it’s time to serve, quickly reheat it in the microwave or on the stovetop.
Check out these other tasty corn recipes:
Baked Corn on the Cob With Herb Butter
Superfast Corn Succotash Recipe
Ingredients
- 32 ounces frozen whole kernel corn
- 1 stick unsalted butter
- 1 cup heavy cream
- 1 tablespoon sugar
- salt and pepper to taste
Instructions
- Place butter in a large skillet over medium heat to melt.1 stick unsalted butter
- Add frozen corn.32 ounces frozen whole kernel corn
- Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
- Add whipping cream, sugar, and salt and pepper to taste.1 cup heavy cream, 1 tablespoon sugar, salt and pepper to taste
- Continue cooking over medium heat, stirring constantly to prevent the cream from scorching, for 10 to 15 minutes, until the corn is cooked through and the sauce is thick.
Nutrition
“The grass is not, in fact, always greener on the other side of the fence.
No, not at all. Fences have nothing to do with it.
The grass is greenest where it is watered.
When crossing over fences, carry water with you and tend the grass wherever you may be.”
– Robert Fulghum
This sounds so good!!! Can’t wait to give it a try!
I have the Pyrex bowls like yours except they are white & olive green with little flowers around the middle and I didn’t buy them vintage. I bought them brand new in the 70’s This was one of my first purchases that I bought for myself when I moved into my own apartment away from my parents. I was so proud!!! Oh, the memories!!!
This is similar to one of my favorite corn dishes. Mine uses either can kernel or frozen kernel corn, plus small pkg. of cream cheese and 2 japeleno peppers cut into small pieces. Peppers may be adjusted to your own taste, but it is a favorite with my family.
Always enjoy your blog, Seems like we should just be neighbors. Now that is a good idea!
Just forgot it also uses a small amount of milk. Just enough to make the sauce exactly right.
Yanno, favorite dishes is important when you’re serving food to your family. or even yourself. a certain one for slaw…for potato salad…one to mix cakes in when I don’t feel like dragging the Kitchen-out. only I take it another degree and I have certain spoons I like to use too. to serve and to eat with. all our lil” OCD’s, huh?
I found several pyrex bowl sets on eBay! but I must admit I don’t know the name of the patterns. (what was I thinking, LOL ?) I have a odd color of green and a 3 bowl set of red. well, one is white wtih red design and the other 2 are red with white. those pour spouts are just plain old ingenious.
about this corn, I believe the sugar is a Must with corn. I even add just a ‘tad’ when I boil corn on the cob. Sugar and salt. You would think they cancel each other out, but they both give corn extra flavor. My bunch likes it when we put it in the crock pot with cream cheese (and butter too of course) but we love corn any way, any how it’s served. especially a corn slaw recipe that’s we once had at a fish restaurant that’s hot and spicy.
I gotta ask, where did you find that salt shaker? waaaay cute too.
I have three of my Nannie’sHomer Laughlin mismatched bowls and I love using them. They have little cracks in them, but I still like them. I looked at your post the other day of the tour of your house and it made me think of my Nannie. You had a dish that had a piece of paper taped to the bottom with a date on it. Nannie gave me the only piece of china she got for her wedding, and it has a handwritten note about it with the date of her wedding. I keep it in my china cabinet, but don’t use it because I don’t want to take off her sweet note.
I make this all the time, but with cream cheese and a little bit of milk and sugar. It is delicious!
I have the same set of 4 Pyrex bowls. Now I am working on the casseroles that have a lid. I also have a set of the 4 pink Gooseberry cinderella bowls. I have many assorted pieces & love & use them all. I find them at antique stores and Goodwill.