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
Christy, THAT’S MY MOM!…Oh thank you… you made her whole week…and mine…
The privilege was all mine!! I was so excited to get to meet her, the only thing that could have made it better was if you could have been there as well! But that is a treat for another day.
I have a set of Pyrex bowls except mine are brown. They have the spouts on each side like yours. My oldest son gave them to me for Christmas in the mid 1970’s and I still have all 4 sizes. I use one or more of them almost every day. But I can do better than that with a Pyrex dish. I have a clear baking dish that is a little smaller than 9 x 13. Probably 8 1/2 x11. This dish was a wedding gift in 1955. It doesn’t get as much use as my brown bowls but I still remember fondly the dear saint who gave it to me. She has long gone on to her reward. Good stuff that Pyrex ware. A lot of good food prepared and served over the years.
What a great son and friend!! I know that you treasure those dishes!
Christy..I just wanted to let you know how much I enjoy your ‘ramblings’. I also appreciate how you always gently remind your readers that lots of the best cooks in the world are putting great meals on the table made from any old thing they could scrape together. Not everyone can afford fancy but that doesn’t mean they don’t want to do right by their families. Keep up the positive. Oh and by the way my granddaughter thinks the lunchroom peanut butter bars are the “bestest – bestest ever!” They certainly brought back some silly memories for me. I love your cookbook. Thanks again.
I take about 3/4 of one of the bags (let it thaw while I am at work or overnight) then put it in a blender or food processor to smush it a little bit, then cook in the skillet like your recipe. Gives it more of the ‘creamed’ concept.
Good stuff.
I always buy sweet corn in the month of June when it comes in down here in Louisiana. I cut the corn off the cob, remove all the silk (whew…what a job) and set aside. I melt one stick of butter in a large non-stick pan (per batch) until it almost gets to the brown stage. Add the cut corn and stir so nothing sticks.
Sprinkle in some kosher salt to taste. Now, I pour in evaporated milk until it gets to a consistency of cream corn. I continue to cook and stir until, after tasting, I am happy with the taste.. I allow this to cool and then place it in ziplock bags for the freezer. I make enough to last all year. It’s very good out of the freezer.
Nothing beats fresh corn.
Yum! We love corn and is it ever good right now. I make something very similar but I do have a trick to share. Whenever I use frozen corn for my dish I use a stick blender (or a regular blender or food processor) and blend up enough but not all of it to look like fresh corn cut off the cob and scraped. The blending brings out the good corn ‘milk’ and makes it closer to the texture of fresh.
I have a recipe that is similar ; Melt 1 stick of butter or margarine in a deep skillet.Add 1/4 cup sugar or Splenda and salt and pepper to taste. Then stir in a roll of frozen cream style corn,thawed. After well mixed ,stir in a pound bag of frozen whole kernel corn, unthawed. Turn heat to a simmer and cook 25 minutes. My grand-kids call this “Granny’s Special Corn” . You can easily double or triple the recipe.