This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.
It’s corn season here in Indiana, and we just picked up the best juicy yellow cobs from the farmer’s market. Time to make all the corn recipes, and this time we’re experimenting with an old classic: creamed corn. Made at home from scratch, it’s nothing like what comes from a can. The rich and creamy sauce comes together with cream, milk, and a little Parmesan. Bookmark this homemade creamed corn recipe: we think it will become a keeper! Want an easier version? Go to Skillet Corn.
Ingredients in this creamed corn recipe
The traditional method for making a creamed corn recipe didn’t use cream at all! This dish is Native American in origin and used corn milk, the liquid that emerges when corn is scraped from the cob. It went on to become a popular dish in the American South and Midwest.
Most modern versions of creamed corn use heavy cream and milk to make the creaminess. But scraping the corn from the cob adds a massive boost of flavor: so we recommend it! The ingredients for this creamed corn recipe are:
- Fresh corn (or canned corn)
- Heavy cream
- Butter
- Parmesan cheese (optional)
- Milk
- All-purpose flour
- Sugar
- Garlic powder
- Salt
Use fresh corn for best flavor
For the best creamed corn recipe, use fresh, in season corn on the cob! Of course this is only available certain months of the year, but the flavor difference is notable. The sweet, juicy flavor of fresh sweet corn is unbeatable! Then you can also add corn milk to this recipe by scraping the cobs, which heightens its sweet flavor even more.
For a substitute, you can use canned corn instead! It has added sugar and salt, so keep that in mind for the final flavoring (you likely won’t have to add more salt to this recipe). You can also use frozen corn, but we find it doesn’t have quite the same flavor. You may need to add more salt and sugar to taste.
Releasing the corn milk
This creamed corn recipe is best when you use fresh corn and add corn milk: the liquid that is released when you scrape corn cobs! Here’s how to do it:
- Cut the corn kernels from the cob.
- Use the back of a knife to scrape down the cob to release small bits of corn and the corn milk. See this video for instructions!
- Collect the bits of corn and milk with the corn kernels, adding it when instructed in the recipe. This adds even more flavor and creaminess to the dish!
How to make creamed corn
Homemade creamed corn is simple to make and cooks up in under 10 minutes! Here are the basic steps (see the recipe below for quantities):
- In a large skillet over medium heat, add the corn kernels (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
- Stir together 2 tablespoons milk with the flour in a separate bowl. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
- If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted. Top with paprika and parsley and serve.
Ways to serve creamed corn
This creamed corn recipe pairs well with many types of main dishes! Because it’s pretty rich with the cream, we save it for special occasions when we’re cooking for friends or family. It works as an easy side dish that’s perfect in the summer or anytime. Here are a few great ways to serve it:
- Fish like grilled or pan fried salmon, tilapia, or cod
- Chicken like garlic chicken
- Shellfish like garlic shrimp or Cajun shrimp
- Plant-based mains like grilled veggie skewers, grilled tofu, black bean burgers, and more
More corn recipes
Corn is king in the summer (especially in Midwest America where we live!). Here are a few more tasty corn recipes to enjoy:
- Go for Classic Corn Salad, Easy Corn Fritters or Skillet Corn
- Fire up the grill for Grilled Corn or Mexican Grilled Corn
- Go for Creamy Corn Dip
- Boil up Fresh Corn Soup, Corn Chowder or Chicken Corn Chowder
This creamed corn recipe is…
Vegetarian. For gluten-free, use gluten-free flour.
Print
Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 1x
Description
This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.
Ingredients
- 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
- ½ cup heavy cream (or half and half)
- 1 cup plus 2 tablespoons 2% milk
- ½ teaspoon kosher salt, plus more as desired
- 1 ½ tablespoons sugar
- ¼ teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup shredded Parmesan cheese (optional)
- Chopped parsley, for garnish (optional)
- Paprika, for garnish (optional)
Instructions
- For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and the corn milk (liquid that is released from the cob; see this video). This adds even more flavor and creaminess to the dish.
- In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
- Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
- If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted.
- Top with paprika and parsley and serve.
Notes
*The flavor in creamed corn is absolutely best with in season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch: you may need to add additional salt or sugar to taste.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Creamed corn
2 comments: I’m making this for supper and I noticed that it never says when to use the butter. Also, it would help if step #2 said to only use 1 c. of the milk. I put all of it in, then read step #3. OOPS! I’m sure it will turn out ok, but probably thinner than it should
I just noticed the butter in step #3. :-)