Creamed Corn
36 Comments
Nov 07, 2023
This post may contain affiliate links. See my disclosure policy.
Creamed corn is a classic Thanksgiving side dish and easy to make with a frozen bag of sweet corn. But it’s also great as a summer BBQ side when fresh corn is in season. Just simmer the corn in a rich and creamy sauce, then season with the right amount of herbs and spices. It’s quick to make and as delicious as can be!
Creamed corn is a classic undisputed side dish. And it’s one of my personal favorites for Thanksgiving or Christmas, alongside these creamy mashed potatoes or candied yams. It’s sweet and creamy bite always reminds me of simple comfort food at home.
Store-bought and canned versions of creamed corn tend to be a bit bland and watered down, but this simple homemade version with sweet corn is buttery, rich, and slightly chunky. Just as it should be!
Then, when summer BBQ season hits, you can make this recipe with fresh in-season corn for a smashing BBQ side dish! It’s right up there next to grilled corn on the cob or a fresh corn salad as a family favorite corn recipe.
Creamed Corn Ingredients
- Fresh or frozen corn: For Thanksgiving or Christmas, I always opt for bags of frozen sweet corn. But in the summer you can use fresh corn on the cob.
- A thick and creamy base: A mixture of whole milk, heavy cream, unsalted butter, and some flour is the prime combination for the creamiest texture. Gluten-free flours work as well! If you’re looking for substitutions, I’ve got ideas in the recipe card notes.
- These add extra flavor: Sautéed shallot, cayenne pepper, and dried thyme give this a subtle yet delicious flavor boost. For more flavor variations, head to the flavor section in this post.
Find the printable recipe with measurements below.
How To Make Creamed Corn
Dissolve the flour. Whisk the flour and milk together in a small bowl, then set aside.
Saute the shallot. In a large skillet over medium heat, melt the butter. Saute the shallot in the melted butter for one minute, until softened.
Mix it together. Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up. Then add the milk mixture and stir for another 3 to 4 minute, until the sauce has slightly thickened.
Blend some corn. Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor, until smooth. Alternatively, you could use a stick blender and spot blend a few times. This not only thickens the creamed corn, but also enhances the corn flavor while making the sauce a vibrant yellow!
Season and serve. Add the blended corn back to the skillet and stir together. Season the creamed corn with cayenne pepper, salt, and black pepper. If you’d like it extra creamy, stir in some freshly grated parmesan! Then serve it up warm. You could even add chopped parsley or green onion on top for a pop of fresh green!
Flavor Variations
- Bacon & Cheese: Cook bacon bits first, then and add diced red onion and garlic and stir together. Add the corn and dashes of paprika, salt, and black pepper, and stir. Add heavy cream and milk, and stir until creamy. Top with diced green onions.
- Cajun Corn: Follow this recipe as is, but instead of using cayenne pepper and thyme, use half a teaspoon of Cajun seasoning or more, depending on how much flavor you want.
- Coconut Lime: Sauté shallot, fresh garlic, and red Thai chilies. Then add the corn and stir together. Add coconut cream and a squeeze of fresh lime juice to taste. Stir it all together until it’s nice and creamy. Top with freshly chopped cilantro.
Storage Tips
- To store for the week: I doubt there will be any leftovers! If there are, store them in an airtight container in the fridge for 3 to 4 days.
- To freeze for later: If you want to enjoy this a month later, you can freeze it! Let it cool completely before storing it in a freezer-safe container. It will last for up to 3 months in the freezer.
More Holiday Side Dishes
- Honey Glazed Carrots: The ultimate carrot side dish for the holidays.
- Roasted Acorn Squash: A savory twist with parmesan herb goodness.
- Sweet Potato Casserole: The nutty pecan crumble topping is unmatched.
- Balsamic Bacon Brussels Sprouts: The best way to serve sprouts this season!
- Or these other delicious Thanksgiving side dishes!
I hope you love this creamed corn recipe! If you make it, I’d love to know your thoughts on this recipe in the comment box below. Your review will help other readers in the community.
Perfect Creamed Corn
Description
Video
Equipment
- Mini Food Processor This is great for sauces and blending small quantities!
Ingredients
- 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons finely diced shallot
- 5 cups (about two 12-ounce bags) frozen sweet corn, thawed
- 1 cup heavy cream
- ¼ teaspoon dried thyme
- pinch of cayenne pepper
- kosher salt and freshly ground black pepper, to taste
- Optional: freshly grated parmesan
Instructions
- Dissolve the flour. Whisk the flour and milk together in a small bowl, then set aside.
- Saute the shallot. In a large skillet over medium heat, melt the butter. Saute the shallot in the melted butter for one minute, until softened.
- Mix it together. Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up. Then add the milk mixture and stir for another 3 to 4 minute, until the sauce has slightly thickened.
- Blend some corn. Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor, until smooth. Alternatively, you could use a stick blender and spot blend a few times. Add the blended corn back to the skillet and stir together. Optional: If you'd like it extra creamy, stir in ¼ cup of freshly grated parmesan cheese.
- Season and serve. Season the creamed corn with cayenne pepper, salt and black pepper, stir it again, then serve warm.
Lisa’s Tips
- While some people add sugar to creamed corn, I don’t think it’s necessary if you buy frozen sweet corn. It’s naturally sweet! But, you can always add a tablespoon of honey or maple syrup if you prefer a sweeter flavor profile.
- You can substitute 2 cups of half-and-half for the heavy cream and milk. If you’re dairy-free you can swap in your milk of choice and coconut cream.
- If you save rendered bacon grease (as I always do!) you can use that as an alternative to the butter, to impart a slight bacon-y flavor. You can of course add bacon crumbles to the creamed corn as well, for even more bacon flavor.
- If you prefer a chunkier creamed corn, blend only one cup in step 4. If you like a smoother creamed corn, blend 2 cups. Keep in mind that the blended corn plus the parmesan (if you use it) will thicken this recipe up, so it shouldn’t be super thick in step 3. But if at the end you find that the recipe is a bit too thick for your liking, you can always thin it down again with a little bit more cream or milk.
- If you’re gluten-free, keep in mind that many brands of canned creamed corn you’ll find at the market are not gluten-free, which is one more reason to make it at home (and because it just tastes better).
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I made this for Christmas and will be making it for our Christmas 2.0. It was a hit, especially when you suggested subbing the bacon grease for the butter. Definitely added a pop of flavor!
Hi Terri – Glad this creamed corn was a hit for Christmas!
I made Lisa’s creamed corn for both Thanksgiving and Christmas. It was a big hit. Everyone commented on how good it was.
Awesome! So happy your family loved the creamed corn for both holidays. It definitely deserves to be repeated. ;)
I have never had creamed corn! But I needed a side dish to bring to our small group after church a couple weeks ago, so I went to Downshiftology.com, where all the good recipes are, and found creamed corn. My husband helped me with this and we tripled the recipe. It was HEAVENLY!!! Wow! I never knew what I was missing! We used frozen corn, and since we were in a hurry, my husband threw the corn into a pot and warmed it up to thaw it out. Worked perfectly. Thank you, Lisa!
Wonderful! I’m so happy you loved this recipe. It’s a great potluck item for sure!
So good!! I haven’t had creamed corn in years, and hosting thanksgiving this year I decided I had to have it! I got caught up in all my cooking, that when my husband stepped in to help, this was a breeze for him to make. He can cook, but he’s not confident in the kitchen, plus we made a double batch. Between the written recipe and video, it couldn’t have been easier. It was a huge hit!
Your husband nailed it! I’m glad the recipe and video was helpful to make this creamed corn recipe.
I made this creamed corn recipe for both a church potluck and a Thanksgiving dinner at friends. It was a huge hit! I put in a couple of small pieces of bacon, just enough to give a smoky flavor overall, and I’m quite sure I’ll never open another can of creamed corn again. It was so easy and the taste was amazing.
Wonderful! So happy you loved the recipe, Katherine. And I’m a big fan of the added bacon as well. ;)
This is an amazingly easy yet amazingly delicious recipe! I made it for Thanksgiving for a large number of people, and I added bacon – because it was Thanksgiving! I had several positive comments! This is a keeper of a recipe and I will make again — and not just for Thanksgiving!
Thank so much, Karen! I’m happy you and your crowd loved it. Happy Thanksgiving!
This is soo good and easy to make. My husband really liked it too. So much better than canned version. Thanks so much!
Thank you, Sharon! I’m happy you both loved it.
I made this for Thanksgiving, very easy to make and delicious. My grandchildren were big fans! Great recipe, thank you.
Thanks, Angela! Happy you and the kiddos loved it!
First time making this. Very easy to make and a family favorite! Next time I will add some bacon. Thanks for making Thanksgiving healthy and easy!!
I’m glad you enjoyed it Ashley! And yes, bacon is always a welcome addition. ;) Happy Thanksgiving!
Oh Em Gee! 10 stars for flavor and so easy! I will never allow “canned creamed corn” in my house again!
Personally, I’d never even heard of “creamed” corn until my husband brought home some canned “creamed corn” that his mother fed him. (Gross. Looked like baby food)
This REAL creamed corn is utterly corn heaven in your mouth!
Thank you!!
Yay, I’m happy you loved it! And yes, there’s no comparison between this creamed corn recipe and the canned stuff, haha. Enjoy!
What’s the green sprinkled on the last picture? Parsley? Thank you!
Yes, it’s parsley!
Can you freeze this dish?
You can, but just be aware that anything with a dairy sauce may separate a bit. It might stay together better if you add the parmesan into the sauce though.
No more canned creamed corn in our house! This is delicious and so simple. It will be on our Thanksgiving table this year!
Awesome! So happy to hear it. Happy Thanksgiving, Meg!
This was delicious! I love how you blended the corn and added it back in. I didn’t see that on other recipes, and they just felt like corn simmered in cream, lol. I’ll be making this one again for Thanksgiving!
Hi Ned – I’m so thrilled you loved it! And I hope you enjoy it again for Thanksgiving. Happy Thanksgiving!
Hey Lisa! Love your recipes! I think the 12 oz bag portion in the direction ls needs to be updated when we double/triple the recipe. Thank you and I love your book!
Hi Lianne – happy you love my recipes! Unfortunately, that part can’t update on scaling, as I manually entered the note. But thanks for mentioning it, and I’m happy you love my cookbook as well!
Sounds delicious. Love corn. Will try it soon.
Can’t wait for you to try this!
You’re skipping an important step of cutting the corn off the cob then scraping the cob for the milk or juice. It makes for a more flavorful and creamer dish.
You can definitely use fresh corn on the cob, if it’s in season. :)
Hello! Got my cookbook last week and am having so much FUN with it!
About this corn – I’ve made similar and love it, but my family freaked out last Thanksgiving because it wasn’t “sweet”. Is there any way to sweeten this up a bit?
Hi Casey – yay, so thrilled you love my cookbook! And for this recipe, you can definitely add a little sweetness, I’d opt for a tablespoon of honey or maple syrup. Make sure you’re also buying frozen sweet corn, rather than regular corn. Enjoy!