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
I have a couple blue pyrex bowls including a divided dish. I don’t see them much anymore either. I am partial to the white corning dishes with the single blue flower on two sides. I am a property manager and tenants always seem to leave them behind so I have a large set.
In TX our creamed corn usually has cream cheese, sugar and lots of black pepper. Sure is a simple way to balance a meal. thanks for the reminder.
You are so lucky to get the left-behinds, I am envious!!
Hello Christy,, as alwaya I love your recipies. I have a great wonerful awesome hint to pass along for shucking and un-silking our corn. Stick 5 or 6 ears in the microwave for 6 to 8 minutes; first just run the ear, all husk, do not do anything but run water off it, shake it off and toss them in the nuker. Let cool a minute, then that husk just peels back to form a handle and twist off, the silk just FALLS off and no cleaning with the brush. Then just do what you want too with it. Now to eat as corn-on-the-cob, we just nuke for 10 minutes total. Wish i had known this trick before, I just turned 59. I think of all those years I spent with silk everywhere! lol
What a great tip Cassie!! Thank you so much for sharing!!
I made this last night, only I quartered the measurements to use a 1 lb bag of corn since there’s just 3 of us. I read in the comments to use cream cheese instead of whipping cream, well, I did. It tasted like cheesecake with corn. SO, I added another bag of corn, butter and whipping cream, more salt and pepper and it was WONDERFUL! I’m so glad there’s lots of leftover corn for us to eat the next couple of days!
I think you are magnificent…. We are from outside Chicago…almost to Wisconsin..my daughter married a wonderful man from Alabama….our first grandchild girl…Harper…we made your pulled pork and slaw recipe first…and I get your news letter and I think you are magnificent….and I hope as everyone does that gets it…..that they get you…..Thank you so very much for your approachability…is that a word???? ….and what everybody that I know wants….food that means and transcends regions for all parts of America..you bring such love and grace to your table ….best wishes….Kristin
P
E
Ed
Christy….I love the rooster salt and pepper shakers you are using in this segment….I have a simular oil decanter I got at The Cracker Barrel…..Please, can you tell me where the shakers were purchased?
~giggles~ At Cracker Barrel!!
I have the complete set but they are white & beige – I got them for a wedding
gift 50 yrs. ago – I believe it’s a set of at least 5 bowls- I like those sides &
handles –
that corn looks real good-
Just made the corn your way right after seeing the recipe. Only 1/4 C leftover.
Nice touch and taste.
P.S. I have that very same bowl in my cabinet. I use it to cook my microwave fudge; large, and easy to pour.
Tracy
I am so glad to hear you liked it Tracy!!
I have collected Fire King bowls, pyrex bowls, and corning for years and have quite an assortment to choose from. My son says I have a bowl and cutting board fettish. Thanks for the corn recipe; I’m going to try it for our Labor Day bash this weekend at the lake.
I think that is the best fetish to have Marty!!