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
Mmmm… Creamed corn for the Labor Day get-together. Sounds delish. Thanks!
I also LOVE to collect bowls. I have the Fire-King Tulip bowls (I think you have some on your island!), the cinderella bowls in “Crazy Daisy” olive greeen with little white flowers & vice versa, and my Grandma’s “McCoy USA” bowls, a set of 4 in light blue, pink, green, and yellow. My mother had the Pyrex set in “Primary Colors” & that big yellow bowl was on the dinner table most nights with our family of 8! Unfortunately, it didn’t last past the 1970’s. =^..^=
I’ve looked at several recipes for creamed corn and I can tell yours is the best because it’s the simplest! Will definitely have to try it soon. And I love your bowl, it is too cute. My favorite dishes are my Fiesta dishes but I really like old Pyrex and Corelle too. My husband and I got the Fiesta dishes when we got married (I’d wanted them since I was a little girl) but before that we had a Corelle pattern called Garden Home. It has little flowers and birdhouses around the edge. The dishes take up so little space that we still have them in our cabinet next to the new dishes and still use them a lot. Definitely won’t be getting rid of them even though I love my Fiesta.
Made the corn last night for supper along with fried sausage. Used 2 lbs of corn. Followed your recipe accordingly and it turned out absolutely delicious.
For medical reasons, I am “off meat” for a week so was looking forward to a big bowl of corn and a boiled potato. I got the potato and about 1/4 cup of the corn. Someone else decided they needed lots of corn. The only complaint was (and not from me !) was that there could have been MORE. This is a definite keeper and I know what I will be able to do with the over abundance of corn I will have shortly. Thanks Christy!
PS – would you happen to have any more recipes for using corn. I do make the summer corn salad on a regular basis as well.
Love the corn recipe. Looks just delicious and I want that pyrex dish. Perfect.
Looks great! (and my mom has that same dish!)
That is so neat that your Mom has the same bowl, I hope you get to try the corn soon. Let me know what you think about it if you do.
I’ve had the exact same set of bowls since I was married in 1962. In the 70’s I broke the most used of the set…..the big white bowl….mixing chocolate chips into my cookie dough. It just flipped up in the air out of my hands. I tried to catch it but it hit the floor…pieces of bowl and cookie dough all over. I wanted to cry. I didn’t know whether to cry because I broke my favorite bowl or I ruined all that lovely chocolate chip cookie dough. My kids were devastated….for the dough….not the bowl.
Oh Gloria, I am so sorry to hear that your bowl broke. I would have cried.
Tonight we are having your creamed corn . I love recipes that are quick , easy
and still have great taste. You help make cooking a breeze!
Thank you so much Carol for the great compliment! I am glad you are enjoying the recipes!!