Few side dishes walk the line between simple comfort and pure elegance quite like creamed corn. This Best Ever Creamed Corn recipe is naturally creamy and made with fresh, frozen, or canned corn, so you can enjoy it any time of year.
After testing every method — from roux-based to cornstarch-thickened — I found that letting the corn itself thicken the sauce creates the silkiest, richest texture. Made with real cream, sweet corn, and a touch of onion and Parmesan, it’s buttery, balanced, and unbelievably flavorful.
Whether you’re serving it for a backyard barbecue with Lemon Pepper Grilled Salmon or a Thanksgiving feast with Sweet Potato Casserole and Mashed Potatoes, this creamy corn side dish is the perfect balance of cozy and fresh. It’s a recipe you’ll come back to for summer dinners, holiday gatherings, and every craving in between.
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Why You’ll Love This Creamed Corn
- Naturally creamy – no roux or cornstarch needed when using fresh corn; it thickens itself as the cream reduces.
- Year-round adaptable – works beautifully with fresh, frozen, or canned corn, so you can enjoy it any season.
- Quick and easy – ready in about 20 minutes with just one pan.
- Balanced flavor – sweet corn, buttery cream, subtle onion, and Parmesan for a hint of savoriness.
- Perfect for any occasion – light enough for summer dinners, special enough for Thanksgiving or the holidays.
Ingredients You’ll Need
Corn – The star ingredient. Use fresh kernels when corn is in season (5–6 ears, about 600 g), or substitute 20 oz frozen or 2 (15-oz) cans of drained corn.
Butter – Adds richness and helps the corn bloom as it cooks.
Onion – Just a couple tablespoons finely diced onion deepen the flavor without overpowering.
Milk and Cream – The perfect balance for creamy, luscious texture that’s not too heavy.
Parmesan – Adds a savory note and rounds out the sweetness.
Salt and Pepper – Season to taste (added at the end to keep the corn tender).
Optional Sugar – For off-season corn that’s less sweet.
Optional Cornstarch – A small amount for frozen or canned corn if you prefer a thicker texture.
Step-by-Step: How to Make Creamed Corn
Sauté the onion
Melt butter in a large skillet and cook the onion until soft and translucent — this gives a subtle savory base that balances the sweetness of the corn.
Add the corn
Stir in the corn and sauté for about 5 minutes until glossy and fragrant.
Simmer with milk and cream
Pour in the milk and cream, bring to a gentle simmer, and cook 10–15 minutes until the corn is tender and the sauce slightly thickens from natural starches.
Blend for creaminess
Blend about 1 cup of the mixture, then stir it back into the skillet. This gives that naturally creamy, velvety texture while keeping the rest of the kernels whole.
Finish and season
Stir in Parmesan until melted and smooth. Season with salt, pepper, and a touch of sugar (if your corn isn’t peak-season sweet).
Tips for Success
- Salt at the end: Wait until after cooking to season; early salt can toughen fresh kernels.
- Choose good corn: Fresh summer corn is unbeatable, but frozen corn works great for convenience.
- Don’t rush the simmer: Give the cream time to reduce and thicken naturally.
- Blend just enough: Blending about a quarter of the mixture gives perfect body without turning it into puree.
- Finish with butter or Parmesan: A little adds richness and that restaurant-style finish.
How to Store and Reheat
- Store: Cool completely and refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat with a splash of milk or cream to restore creaminess. Avoid boiling to prevent separation.
Make Ahead
Creamed corn reheats beautifully, so it’s a great make-ahead side for holidays.
- Cook fully, cool, and refrigerate.
- Reheat slowly just before serving, thinning with a bit of milk if needed.
- For the best texture, add the Parmesan during reheating instead of before chilling.
When to Make It
This recipe shines in two peak moments of the year:
- Summer: when corn is fresh, sweet, and abundant — the ultimate farmers’ market side dish.
- Holidays: when cozy, creamy sides round out a festive table.
It’s a rare dish that fits both the sunny brightness of July and the comforting warmth of Thanksgiving.
More Holiday Recipes You’ll Love
Round out your holiday table with these cozy favorites — each tested and perfected for a truly unforgettable Thanksgiving or holiday feast:
- Juicy Spatchcock Turkey with Gravy – cooks faster, stays tender, and delivers the most flavorful pan gravy.
- Classic Bread Stuffing – soft on the inside, golden and crisp on top.
- Mashed Potatoes – creamy, fluffy, and stress-free for busy holidays.
- Scalloped Potatoes – tender layers of potatoes baked in a luscious cream sauce.
- Green Bean Casserole from Scratch – with fresh mushrooms and crispy onions.
- Sweet Potato Casserole or Sweet Potato Soufflé – rich, buttery, and topped with pecans.
- Sweet Potato Dinner Rolls – soft, fluffy, and lightly sweet with a beautiful golden color — perfect for sopping up gravy or creamy sides.
- Homemade Cranberry Sauce – bright and tangy to balance the richness of the meal.
- Baked Macaroni and Cheese – ultra-creamy and crowd-pleasing.
- Roasted Brussels Sprouts – caramelized and crisp, the perfect savory contrast.
- Easy Cornbread Casserole – a buttery, golden classic that pairs perfectly with this creamed corn.
And for Dessert…
No holiday meal is complete without something sweet! Try one (or more!) of these festive desserts to finish your feast in style:
- Classic Pumpkin Pie – smooth, spiced, and timeless.
- Sweet Potato Pie – rich and velvety with a hint of warm spice.
- Chocolate Cream Pie – silky chocolate filling in a flaky crust, topped with whipped cream.
- Pecan Pie – gooey, nutty, and caramel-like, a Southern favorite.
- Pumpkin Crunch Cake – the perfect cross between pumpkin pie and cake with a buttery pecan topping.
- Pumpkin Cheesecake – creamy, spiced, and absolutely irresistible.
Recipe
Best Ever Creamed Corn
Ingredients
- 4 cups corn kernels about 600g — from 5–6 fresh ears, 20 oz frozen, or 2 (15-oz) cans, drained
- 2 tablespoons unsalted butter 28g
- 2 tablespoons finely diced onion 20g
- ¾ cup whole milk 180ml
- ¾ cup heavy cream 180ml
- ¾ teaspoon kosher salt or to taste 4g
- ½ teaspoon white or black pepper 1g
- 2 tablespoons finely grated Parmesan cheese 10g
- Optional: pinch of sugar if corn isn’t very sweet
- Optional thickener for frozen or canned corn: 1 teaspoon cornstarch mixed with 1 tablespoon milk
Instructions
- In a large skillet, melt the butter over medium heat. Add the finely diced onion and cook for 2–3 minutes, stirring often, until soft and translucent.
- Stir in the corn and sauté for about 5 minutes, stirring occasionally, until glossy and fragrant.
- Pour in the milk and cream. Bring to a gentle simmer over medium-low heat. Cook, uncovered, for 10–15 minutes, stirring occasionally, until the corn is tender and the liquid has slightly reduced to a creamy consistency.
- Transfer about 1 cup of the mixture to a blender (or use an immersion blender directly in the pan) and puree until smooth. Add a splash of milk if needed to help it blend. Return the puree to the skillet and stir to combine.
- Stir in the Parmesan until melted and smooth. Season to taste with salt, pepper, and a small pinch of sugar if desired.
- These versions have less natural starch than fresh corn and may be slightly thinner. If you’d like it creamier, stir in the optional cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon milk) and simmer 1–2 minutes over low heat until thickened.
- Spoon into a serving bowl and top with cracked black pepper and optional parsley or chives.
Ben | Havocinthekitchen says
Hey Kelly - this creamed corn looks absolutely divine! Such a perfect comfort dish: simple, cozy, and full of flavour.
Kelly says
Thanks Ben!
🇺🇸Baking with Nessa🇺🇸 says
Hi Kelly! Your creamed corn looks amazing! Thanks for your visit today this makes me discover your beautiful blog. I cannot believe how much we have in common and of course not necessarily in the same order: I've been living for a while now north of Chicago. I am French although I was born in Morocco and I worked for a few years in Dubai. I could not believe how much Abu Dhabi had changed when we visited a couple of years ago. Back then, I could not find a coffee shop without walking 30 minutes Ha ha!
Kelly says
So happy to have found you, Nessa! I've lived in Dubai for 21 years now and it's amazing how much it's changed. Much to my enjoyment, there are coffee shops everywhere now!