Creamed Corn

Creamed corn is a rich and comforting side dish made with sweet corn, creamy milk, and Parmesan cheese. Silky, savory, and slightly sweet, it’s a crowd-pleaser that pairs well with everything from roasted meats to holiday spreads.

Why You’ll Love This Recipe

You’ll love this recipe because it transforms simple corn into a decadent yet easy side dish. It’s creamy, cheesy, and full of flavor, yet still highlights the natural sweetness of corn. It works just as well with fresh summer corn as it does with frozen, making it a year-round favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, plus more as needed
• 2 (10-ounce) packages frozen corn kernels, thawed, or 3 1/2 cups fresh corn kernels (about 5 ears)
• 1 garlic clove, grated
• 3/4 teaspoon sea salt
• freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Melt butter in a large skillet over medium heat. Add flour and cook, stirring, for 1 minute.
2. While whisking, slowly pour in milk. Reduce heat to low and simmer, whisking occasionally, for 5–10 minutes until thick enough to coat the back of a spoon.
3. Stir in corn, garlic, salt, and black pepper. Cook 17–20 minutes, stirring occasionally, until mixture thickens.
4. Add Parmesan and stir until melted. If too thick, add more milk, 1 tablespoon at a time, until desired consistency.
5. Taste, adjust seasoning, and serve warm.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Add cooked, crumbled bacon for a smoky twist.
• Stir in fresh herbs like thyme, chives, or parsley for extra flavor.
• Replace Parmesan with sharp cheddar for a bolder taste.
• Use heavy cream instead of milk for an even richer dish.
• Add a pinch of cayenne or red pepper flakes for gentle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of milk if needed. Freezing is not recommended, as dairy-based sauces can separate.

FAQs

Can I make creamed corn ahead of time?

Yes, prepare up to 1 day ahead and reheat gently on the stovetop before serving.

Can I use canned corn?

Yes, drain well before adding, though fresh or frozen corn gives the best flavor.

How do I thicken creamed corn?

Simmer longer to reduce liquid or add a bit more flour at the beginning of the recipe.

Can I make this recipe dairy-free?

Yes, substitute plant-based butter, non-dairy milk, and vegan Parmesan.

What’s the difference between creamed corn and cream-style canned corn?

Homemade creamed corn is richer, fresher, and less processed than canned versions.

Can I use half-and-half instead of milk?

Yes, it will make the dish even creamier.

What pairs well with creamed corn?

It’s great with roasted chicken, turkey, ham, steak, or barbecue.

Why is my creamed corn too runny?

It may not have simmered long enough; cook until thickened.

Can I make this gluten-free?

Yes, replace flour with cornstarch or a gluten-free flour blend.

Can I add other vegetables?

Yes, diced bell peppers, onions, or jalapeños can be added for extra flavor.

Conclusion

Creamed corn is a creamy, savory-sweet side dish that’s easy to make and always a hit at the table. With just a few ingredients, you can create a rich, comforting recipe that complements both everyday meals and special occasions. Once you try homemade creamed corn, you’ll never go back to canned.

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