Name: Creamed Corn Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 5 cups (about two 12-ounce bags) frozen sweet corn, thawed; 2 tablespoons unsalted butter; 2 tablespoons finely diced shallot; 1 cup heavy cream; ¼ teaspoon dried thyme; 1 tablespoon flour (arrowroot powder, cornstarch, or other flour); 1 cup whole milk; Pinch of cayenne pepper; Kosher salt and freshly ground black pepper, to taste; Optional: ¼ cup freshly grated parmesan cheese

If you’re on the hunt for a cozy, rich side that feels like a warm hug in a bowl, this Creamed Corn Recipe is going to be your new best friend. I absolutely love how this turns out—it’s creamy, comforting, and has just the right amount of sweetness and spice to make your taste buds sing. Whether you’re making a holiday feast or just want to jazz up a weeknight dinner, this creamed corn is the perfect go-to. Stick with me here—I’m sharing my personal tips and tricks to make sure your creamed corn comes out perfectly every single time.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples you probably already have on hand.
Comforting Texture: Creamy but with just enough chunkiness from the corn for the perfect mouthfeel.
Versatile Side: Fits right in from holiday tables to casual BBQs.
My Secret Twist: Blending part of the corn makes it extra silky without losing that homemade charm.

A shiny stainless steel pan filled with creamy corn that has two main layers: the bottom layer shows plump yellow corn kernels in a white creamy sauce, while the top layer is a thicker, more solid yellow corn mixture that looks soft and slightly lumpy. A black spatula with a light wooden handle is scooping some of the thicker yellow layer from the center, with a white marbled surface underneath the pan. photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Cozy Side Dish, Comforting Corn Dish

Ingredients You’ll Need

Picking the right ingredients really makes this Creamed Corn Recipe sing. Each element has a purpose, from thickening the sauce to adding depth and richness. Fun fact: I always use thawed frozen sweet corn—it delivers consistent sweetness no matter the season, meaning you can enjoy this dish year-round.

Flat lay of a small mound of pale arrowroot powder in a simple white ceramic bowl, a small white bowl of whole milk, two tablespoons of unsalted butter cut into small rectangular pieces on a white ceramic plate, a small pile of finely diced shallot on a white ceramic dish, a generous heap of fresh yellow sweet corn kernels on a white ceramic plate, a small white bowl filled with thick heavy cream, a small white bowl containing dried thyme leaves, a tiny white bowl with a pinch of bright red cayenne pepper powder, a small white ceramic bowl of coarse kosher salt crystals, a small white bowl with freshly ground black peppercorns, and a small white plate with a small mound of freshly grated pale yellow parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Cozy Side Dish, Comforting Corn Dish

Flour (or arrowroot powder, cornstarch): This is your thickening hero, making sure the sauce isn’t runny but luxuriously creamy.
Whole milk: Adds creaminess and balances richness without overpowering the corn’s natural sweetness.
Unsalted butter: For that silky, melt-in-your-mouth texture and a bit of savory depth.
Finely diced shallot: A subtle onion flavor that gently wakes up the palate without being harsh.
Frozen sweet corn: Super convenient and bursting with sweet flavor when thawed—it’s what makes this dish shine.
Heavy cream: Brings richness and smoothness that turns this into serious comfort food.
Dried thyme: Adds a gentle earthy note that complements the sweet corn perfectly.
Cayenne pepper: Just a pinch for a subtle, surprising kick that wakes up the flavor.
Kosher salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
Optional: freshly grated parmesan: I love adding this for a cheesy, savory boost that amps up the creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this creamed corn recipe is a blank canvas—you can easily make it your own. Over time, I’ve tried a few tweaks to fit different moods, diets, or seasonal vibes, and I think you’ll enjoy experimenting with them too.

Add a smoky twist: I once tossed in some crisped bacon bits, and my family went crazy for how that smoky crunch played off the creamy corn.
Make it vegan: Swap the butter for olive oil, the milk for a creamy plant-based version, and leave out the parmesan, or try a vegan cheese substitute.
Spice it up: If you like heat, add more cayenne or a dash of smoked paprika for a bit of smoky depth.
Fresh corn variation: When corn is in season, I dice fresh kernels off the cob which really brightens up the dish for summer BBQs.

How to Make Creamed Corn Recipe

Step 1: Dissolve the Flour into Milk

Start by whisking your flour with the milk in a small bowl until smooth—no lumps! This step is crucial because it prevents clumps of flour later on. I like to use whole milk here for richness, but feel free to adjust based on your preference.

Step 2: Sauté Shallots in Butter

In a large skillet over medium heat, melt your butter, then add the diced shallots. Cook them gently for about one minute until they soften and become fragrant. This subtle sweetness from the shallots builds a beautiful flavor base for the creamed corn.

Step 3: Combine Corn, Cream, and Thyme

Next, add your thawed corn, heavy cream, and dried thyme to the skillet. Stir everything together and let it cook for 4 to 5 minutes—you’ll see the corn plump up and the cream start to thicken slightly. This is when the magic begins; your kitchen will smell amazing.

Step 4: Add the Milk-Flour Mixture and Simmer

Pour in the milk mixture you whisked earlier. Stir constantly for about 3 to 4 minutes until the sauce thickens. Be patient—this step is where the Creamed Corn Recipe gets its beautiful creamy texture. Keep the heat moderate so it doesn’t scorch.

Step 5: Blend Some Corn for Extra Creaminess

This is the secret step I discovered that takes this dish from good to memorable: remove 1-2 cups of the creamed corn and blend it until smooth. You can use a blender, food processor, or even a stick blender right in the pan (careful!). Then stir the pureed corn back into the skillet. This adds that silky texture without losing the delightful bite of whole corn kernels.

Step 6: Add Parmesan (Optional) and Season

If you want it extra luxurious, stir in about ¼ cup of freshly grated parmesan. Then finally, season with cayenne pepper, kosher salt, and freshly ground black pepper to taste. Don’t skip this seasoning — it’s the finishing touch that balances all the flavors perfectly. Serve warm and get ready to enjoy!

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Pro Tips for Making Creamed Corn Recipe

Thawing Corn Properly: I always thaw frozen corn overnight in the fridge or quickly in a colander under cool water—this helps it cook evenly and stay juicy.
Avoiding Lumps: Whisk the flour into the milk slowly and thoroughly before adding to the skillet to keep your sauce smooth.
Mind the Heat: Medium heat is perfect; too high and your cream can scald or the corn can dry out.
Blend in Batches: Blend the corn in small batches if using a blender to avoid hot splashes and ensure a smooth consistency.

How to Serve Creamed Corn Recipe

The image shows a bowl filled with creamy corn in a smooth, light yellow sauce mixed with bright yellow corn kernels. The corn is topped with small pieces of green parsley and sprinkled with black pepper. A spoon is partially inside the bowl, scooping some of the creamy corn. The bowl is white with a rough texture on the outside, placed on a white marbled surface with some green parsley scattered around. There is also a white cloth nearby and part of a pan with the same creamy corn mixture visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Cozy Side Dish, Comforting Corn Dish

Garnishes

I like to top my creamed corn with a sprinkle of fresh parsley or chives—not just for color but a fresh bite that lightens things up. Sometimes, a little extra parmesan or a grind of black pepper over top just before serving adds a nice finishing touch.

Side Dishes

This creamed corn pairs beautifully with roasted chicken, grilled steak, or even alongside a fresh green salad for a lighter meal. My family usually wants it every time I serve barbecue ribs or Thanksgiving turkey too!

Creative Ways to Present

For special occasions, I sometimes serve the creamed corn in mini ramekins topped with crispy fried onions or a drizzle of chili oil for a bit of flair. It also looks stunning spooned over polenta or as a bed under seared scallops.

Make Ahead and Storage

Storing Leftovers

Leftover creamed corn stores well in an airtight container in the fridge for up to 3 days. I always cool it completely before refrigerating to maintain its texture and freshness.

Freezing

I’ve frozen creamed corn successfully by portioning it into freezer-safe containers. It may lose a little of its original creamy texture, but reheating gently helps bring it back to a comforting dish.

Reheating

To reheat, I prefer warming it over low heat on the stove, stirring frequently so it heats evenly without curdling. Adding a splash of cream or milk while reheating can freshen it up nicely.

FAQs

Can I use fresh corn instead of frozen for this creamed corn recipe?

Absolutely! Fresh corn adds a bright, sweet flavor. Just cut the kernels off about 4 to 5 ears of corn to yield roughly 5 cups, and follow the recipe as usual. Fresh corn might require a slightly longer cooking time to soften and plump.
What can I substitute for heavy cream if I don’t have any?

You can use whole milk instead, though the creamed corn won’t be quite as rich. Alternatively, combine milk with a bit of melted butter for added fat, or use half-and-half. Just keep in mind the texture and richness may vary slightly.
Is this recipe gluten-free?

It can be made gluten-free by substituting the flour with arrowroot powder or cornstarch, which I often do. Just mix it the same way with milk to avoid lumps. This keeps the sauce thick and creamy without gluten.
Can I prepare this recipe ahead of time for a party?

Yes! You can make the creamed corn a day ahead and gently reheat it on the stove before serving. If it thickens too much while resting, stir in a splash of cream or milk to loosen it to your desired consistency.
What’s the best way to avoid burned milk or cream during cooking?

Cook over medium or medium-low heat and keep the mixture stirring regularly. High heat can quickly scorch dairy, creating an unpleasant flavor. Patience here makes a big difference in the final richness of the dish.

Final Thoughts

This creamed corn recipe holds a special place in my heart because it’s one of those dishes that’s simple but feels so indulgent. I remember making it for my family’s Thanksgiving dinner the first time and watching everyone go back for seconds with smiles on their faces. You’ll enjoy how easy it is to whip up, how adaptable it is for different tastes, and how it turns any meal into something memorable. Give this recipe a whirl—I’m betting it’ll become a staple in your kitchen too.