Creamed Corn Like No Other

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This easy creamed corn recipe is the side dish you didn’t know you were missing!

Rich, buttery, and perfectly creamy—it turns a bag of frozen corn into something truly crave-worthy.

Even folks who usually skip the corn dish go back for seconds!

Serve it with roasted chicken, or right alongside your holiday favorites for a comfort meal everyone will love.

For Creamed Corn

• Corn – This recipe uses frozen corn kernels, but you can also use fresh or canned corn.
• Heavy Cream – Adds a rich, creamy texture to the dish.
• Sugar – A touch of sugar enhances the natural sweetness of the corn.
• Salt & Black Pepper – Simple seasonings that bring out the flavor.
• Butter – Adds richness and helps create a silky sauce.
• Milk – Whole milk is preferred for a creamier consistency, but 2% can work too.
• Flour – Acts as a thickening agent to give the dish the perfect consistency.
• Parmesan Cheese – Melts into the creamed corn for a deliciously cheesy finish.

Creamed Corn Like No Other

This rich and creamy homemade creamed corn is way better than anything from a can — and it only takes 15 minutes to make! It’s the perfect side dish for barbecues, chicken, or your Thanksgiving table.

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Course: Side Dish

Cuisine: American

Keyword: Creamed Corn Like No Other

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Notes

Ingredients 

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• 2 tablespoons butter
• ½ cup whole milk (or 2% if preferred)
• 2 tablespoons all-purpose flour
• ¼ cup freshly grated Parmesan cheese (plus more for topping, if desired)

 

Instructions:

1. Cook Base: In a large skillet over medium heat, combine corn, heavy cream, sugar, butter, salt, and pepper. Stir occasionally and cook until the butter melts (about 3–5 minutes).
2. Thicken Sauce: In a small bowl, whisk together milk and flour until smooth. Pour into the corn mixture while stirring constantly.
3. Finish: Continue cooking, stirring frequently, until the sauce thickens and the corn is heated through (about 4 minutes). Remove from heat and stir in the Parmesan until melted.
4. Serve: Spoon into a serving bowl and top with extra Parmesan or a dash of pepper, if you like. Serve hot.

 

 

Tips:

• Make it cheesier by adding more Parmesan.
• Can be made ahead and reheated on the stove or in the microwave.
• Store leftovers in an airtight container in the fridge for 3–4 days.

 

Nutrition
Calories: 253kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 10g |
Cholesterol: 45mg | Sodium: 320mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g |
Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg

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1. Can I use fresh or canned corn instead of frozen?
Absolutely! Fresh corn will give the dish a naturally sweet flavor—just cut it off the cob and follow the same steps. If using canned corn, drain it well before adding it to the recipe.

2. How do I make this creamed corn thicker?
If you like it extra thick, simply add a little more flour to the milk mixture. You can also simmer the corn a bit longer to let the sauce reduce.

3. Can I make this ahead of time?
Yes! Prepare it as usual, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk if needed to loosen it up.

4. What can I serve with creamed corn?
It pairs beautifully with grilled meats, barbecue, roasted chicken, or even meatloaf. It’s also a must-have side for Thanksgiving and holiday meals!

5. Can I make it cheesier?
Of course! Add extra Parmesan or stir in a handful of shredded cheddar for a richer, cheesier version. You can also sprinkle cheese on top and broil for a golden, bubbly finish.

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