Creamed Corn
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Made with fresh corn and just a few simple ingredients, this homemade creamed corn is sweet and packed with corn flavor. It’s an easy side dish that pairs well with everything from grilled meats to your favorite comfort foods.
There are countless ways to make creamed corn, but this version—adapted from When Southern Women Cook by America’s Test Kitchen—is one of the simplest. Instead of relying on a roux or lots of added ingredients, it lets the corn do most of the work. The kernels are simmered in a skillet until just crisp-tender, then a portion is puréed with cream and folded back into the remaining corn. The result is rich and creamy, with plenty of sweet kernels throughout.
Serve this rich creamed corn alongside grilled chicken, pork chops, pulled pork, steak, or pan-seared salmon, where it doubles as both a side dish and a sauce.
What You’ll Need To Make Creamed Corn
To make homemade creamed corn, you’ll need fresh corn, heavy cream, salt, pepper, and sugar. If fresh corn isn’t in season, you can make this with frozen corn; just swap in an equal amount straight from the freezer, and adjust the cooking time slightly since it’s already partially cooked. The flavor will still be wonderful, but for the brightest, sweetest result, it’s worth seeking out fresh ears when you can.
Step-By-Step Instructions
Step 1: Cook the corn. Combine the corn and water in a large skillet and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the corn is crisp-tender, about 8 to 10 minutes, stirring occasionally.
Pro Tip: I like removing corn kernels from a cob by placing the corn on a clean dish towel set over a cutting board, and using a serrated knife to slice off the kernels. The towel helps keep the kernels from scattering all over your kitchen.
Step 2: Purée and thicken. Remove the skillet from the heat and transfer 2 cups of the mixture to a blender with the cream, salt, and pepper; remove the center knob to vent steam, cover with a towel, and purée until smooth. Stir the purée back into the skillet, adjust the seasoning with salt, pepper, and sugar if desired, and simmer over medium heat until thickened to your liking.
Pro Tip: Keep in mind that the mixture will continue to thicken slightly as it cools, so stop cooking while it is just a touch looser than your final goal.
Step 3: Serve. Spoon the creamed corn into a serving dish and enjoy!
More Fresh Corn Recipes You’ll Love
Simple Creamed Corn
Ingredients
- 8 ears corn, kernels cut from cobs before cooking (about 6 cups)
- 1 cup water
- ¾ cup heavy cream
- 1⅛ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- Pinch sugar (optional)
Instructions
- Combine the corn and water in a large skillet and bring to a boil over high heat. (Bubbles will begin to form around the edges of the pan; you may need to push some of the kernels aside to check whether the water is boiling.) Reduce the heat to low, cover, and cook, stirring occasionally, until the corn is crisp-tender, 8 to 10 minutes.
- Remove the skillet from the heat and transfer 2 cups of the corn mixture to a blender. Add the cream, salt, and pepper, remove the center knob to vent steam, cover with a towel, and purée until smooth, about 1 minute. Stir the puréed corn mixture into the corn in the skillet. Taste and adjust seasoning with salt, pepper, and sugar (if using). Simmer over medium heat for a few minutes, or until thickened to your liking, then serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can you freeze this after cooking?
I haven’t tried it, but I suspect this is not a great candidate for freezing – I’d be concerned the texture would be degraded when thawed and reheated.
Can I use something else to replace the heavy cream like Greek yoghurt, or cottage cheese or cream cheese, or sour cream or cream frache?
Crème fraîche should work here. I’d love to hear how it comes out!
Hi Jenn! Love your recipes so much! Can this be made a little bit ahead? Would I put it in the fridge and then just reheat it in the microwave?
So glad you liked the recipes! Yes, I think you could make it a little ahead and reheat in the microwave. (You may need to thin it with a bit of heavy cream, as it will thicken up in the fridge.)
Is it possible to substitute frozen corn?
Sure, just start checking it a minute or two early and cook only until the corn is heated through and the sauce has thickened.
Jenn you were reading my mind! I was going to request a creamed corn recipe. I made some a few weeks ago with very little cream and some parmesan that turned out great. The parm added some umami and complexity. I’ll try your version this week. I have childhood memories of eating the canned version and loving it. lol
I tried to make some cream corn once, using an online recipe and it didn’t turn out well. It sounds and looks delicious. Do you have to use corn on the cob or can I use frozen corn and if I have to use corn on the cob, do it before or afterit’s cooked?
Yes, you ccan use frozen corn — just start checking it a minute or two early and cook only until the corn is heated through and the sauce has thickened. Hope you enjoy!
“8 ears corn, kernels cut from cobs before cooking (about 6 cups)”
No way Jenn didn’t create this alliteration on purpose! ; ) lol nice one!
🤣
Can this recipe be made using frozen corn?
Sure – just start checking it a minute or two earlier because frozen corn is blanched (partially cooked) before freezing. I’d love to hear how it comes out!
Have you tried with just the milk of the cob? It’s pretty good too.
So if using frozen corn, how long should I cook that? Thanks !
Hi Sharon, I’d just start checking it a minute or two early and cook only until the corn is heated through and the sauce has thickened.