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
Thank you for4 this recipe Christy, my husband loves corn, any way! I will surprise him one night soon with this one. I’m sure that it is better than anything one can buy!
Mother always made her cream corn using pet milk..(I imagine until the day I die, canned milk will be pet milk to me). AND of course salt, sugar, and butter…..
How can whipping cream be wrong? Pour that stuff over anything and it’d just be that much better!!!!!!
Should read “I absolutely love the different recipes for what you do with corn.”
Brain was working faster than the fingers (for once!) HAHaha
My favourite bowls are a set of 4 that nest inside each other. They look like they are hand built stoneware and have those “pottery type ridges” on them.
The large one is green, then blue, then rusty-brown and the smallest is cream or off white. My grandmother had a set like this and then there was a complete set of dinnerware in the same colours and a great big turkey platter and a 12″ or 14″ round platter/plate. I loved those dishes. To this day, I have no idea where those dishes went. I was at a flea market one day and found three of the bowls – the small one was missing. About a year later, I was at a yard sale and found the small bowl – it is the only one that was there. I just love these bowls and use them constantly; for everything from salad to vegetables. I have been watching for the rest of the dinnerware pieces but have only found one soup bowl. And I have been watching for them for many years. I’m not obsessed with finding them but rather it is the “thrill of the hunt” as I have found many, many other interesting and thrilling pieces as well. It is the uniqueness.
I absolutely the different recipes for what you do with corn. The Summer Corn Salad has quickly become a favourite (and looks wonderful in the rusty – brown bowl). No corn in the garden this year, a lot of work, and much cheaper to get it from the market garden or farmer’s market. But, there is an over abundance of tomatoes, cucumbers and zucchini. Kohlrabi was abundant but only to eat every day. Have to come up with some new and novel ways of preserving the extras. I have been searching the recipes to see what I can come up with that will be delicious and not to pricey to prepare and preserve. I don’t like waste so some of the produce will end up at the local homeless shelter or food bank. I await future vegetable recipes. Thanks so much.
You can never have too many corn recipes! I made your fried corn for the first time a few weeks ago with butter and bacon grease, and I near ’bout ate the whole pan myself!
Regarding favorite dishes, I have been amassing, piece-by-piece, the classic Pfaltzgraff white dinnerware (yes, I know I can go buy the whole set on eBay. but what fun is that?). I even have family members getting me the obscure pieces, like the butter warmer, corn-on-the-cob dishes, and the platter shaped like a bell (I may have squealed a little when that came out of the box on my birthday last year!). I have also learned, to my everlasting disappointment, that the older pieces in this collection are ABSOLUTELY NOT microwave safe! 🙂
Love the bowl!! Question: Can you use another kind of corn? The recipe sounds great, but I hate whole kernel corn. Maybe the small white corn woud be ok?
Hey, So glad the pictures were ok. It took me a while to get the hang of your camera, I think(as you have probably seen from the first few pics). 🙂 Good to see you again. AND….66 bottles! Have them all lined up and ready to wrap! We’ll have to talk soon. LUV U!