Easy Creamed Corn
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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
After 3 days, do you warm the corn casserole in the oven?
I think this would be a fantastic dish for Thanksgiving!
Love this! I have been making this forever, as did my mother before me. The only difference: I saute a good sized chopped onion until starting to brown on the edges. I add this into the dish at the same time as the corn. It is known in our house as “Minga’s (pet name for grandma) Corn ‘n Onions”. I love it in the summer with fresh corn but, it always makes an appearance on the holiday table using frozen.
Oh my goodness, I am going to have to try that!! Thank you for sharing!!!
Can you use milk instead of whipping cream?
You sure can. It won’t be as rich but it will still be yummy!
I know this post is from several years ago, but I got it in today’s email. The corn looks fabulous and I guess I’ll have to use the rest of the cream in my coffee.
🙂 I hope you enjoy the corn and the coffee!!
After 3 days, does the corn casserole need to be heated in the oven?
I could eat corn like there’s no tomorrow. This recipe looks fabulous!! Once set a record in my family of eating the most ears of corn on one sitting-12!! I was much younger, don’t think the tummy could handle that anymore. Ha!
Oh my goodness, that is a lot of corn! Of course I am sure it was probably fresh out of the garden which makes it so good that you can’t help yourself!!