Creamed Corn

Table of Contents

What is Creamed Corn?

Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful. You can purchase it in a can, but this is typically labeled as ‘cream-style corn’ because the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch and a grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.

For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. It’s the perfect combination of sweet, savory, and creamy. If you love corn pudding, you’ll definitely love this dish.

Here’s what you’ll need to make the best creamed corn recipe ever:

Corn: I used fresh corn for this recipe, but frozen corn works just as well. Fresh has a little more crunch and sweetness, but frozen is convenient and still delicious. If using fresh, I recommend using a sharp knife to cut the corn kernels off the cob.
Sugar: This is a classic ingredient in cream corn. It adds a touch of sweetness to balance out the savory flavors.
Flour: Combines with the butter to create a roux, which thickens the cream sauce.
Salted Butter: Makes the sauce rich and flavorful.
Half and Half: Adds creaminess to the sauce without being too heavy. (If you’re avoiding dairy, you can also make this with the same amount of full fat coconut milk plus dairy-free substitutes for the butter and cheese.)
Salt & Pepper: Basic seasonings to compliment the sweet corn and cheesy sauce.
Parmesan Cheese: Nothing compares to the nutty, salty flavor of shredded Parmesan cheese in this recipe. It adds an indulgent and umami (savory) element that the canned stuff can’t compete with!

Should I Use Fresh Or Frozen Corn?

Both work perfectly well! It ultimately comes down to personal preference and what’s available. When testing this recipe for creamed corn, the corn at Walmart cost $0.50 cents per ear. The cost of the store-brand frozen whole-kernel corn (about 4 cups) was $2.94. Because the difference was negligible, I went with fresh because I prefer the texture to have a little more bite. If you’re going to use frozen, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.

Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos below for a visual reference). It’ll continue to thicken up as it cooks with the corn added in. If your sauce is too thin, allow it to cook a little longer. If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency.

Serving Suggestions

When I say you can serve this corn with pretty much anything, I mean it! Serve it up for Thanksgiving with turkey breast and all your favorite trimmings, like green bean casserole. It also pairs well with BBQ ribs and homestyle cornbread! It’s a fun, year-round side and perfect for any occasion—not just the holidays!

Storage Instructions

If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days. Let them cool before storing, and reheat in the microwave or on the stovetop. Add a little half and half if the sauce thickens too much when reheated. You can also freeze individual portions in a freezer-safe container for 2-3 months. I’d let them thaw overnight in the refrigerator before reheating.

Side view of creamed corn in a serving dish with a wooden spoon taking some.

Overhead view of creamed corn in a sauce pan garnished with fresh parsley.

Creamed Corn Recipe

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

Course Side Dish

Cuisine American

Total Cost $5.29 recipe / $0.66 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (½ cup each)

Calories 137kcal

Author Jess – Budget Bytes

Equipment

Stainless Steel Pots and Pans

Ingredients

6 ears of corn (or 4 cups of frozen corn) $3.00
5 Tbsp salted butter $0.60
1 Tbsp flour $0.01
1 cup half & half $0.89
1 Tbsp sugar $0.02
½ tsp salt $0.01
¼ tsp freshly cracked black pepper $0.02
½ cup shredded parmesan cheese $0.74

Instructions

Husk and shave your ears of corn and set aside. If using frozen corn, rinse it well, strain, and set aside.
In a saucepan, melt salted butter and add flour and whisk together over medium heat to make a light roux.
Add half & half, sugar, salt and pepper and whisk together until smooth.
Cook down until a gravy-like sauce forms.
Add corn, tossing until completely coated. Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!) Take the pan off the heat and stir in the shredded Parmesan until melted.
Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

Side view of creamed corn in a serving dish garnished with fresh parsley.

how to make Creamed Corn – step by step photos

Butter and flour being whisked together in a saucepan to make a roux.

Husk and shave 6 ears of corn and set aside. If using 4 cups of frozen corn, rinse it well, strain, and set aside. In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux.

Milk, salt, and pepper added to a roux in a saucepan.

Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper and whisk together until smooth.

The sauce for creamed corn in a sauce pan with a spoon checking the thickness.

Cook down until a gravy-like sauce forms.

Corn kernels added to the cream sauce for creamed corn in a saucepan.

Add corn, tossing until completely coated. Cook 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!)