This is the best homemade creamed corn recipe ever. Made with sweet corn, heavy cream, shallots, garlic, and a dash of sugar, it is so rich and creamy and strikes the perfect balance between sweet and savory. The flavors meld together beautifully, creating a side dish that’s both comforting and delicious.
If you’re in the mood for more corn dishes, I’ve got some fantastic recipes! Try my shrimp corn chowder for a hearty meal or some air fryer corn on the cob for a quick side. For a fun, all-in-one meal, you can’t go wrong with a shrimp boil in foil.
I grew up in the Midwest, where creamed corn is a beloved comfort food. Have you ever tried making creamed corn from scratch? If not, it’s time to whip up this fantastic Midwestern classic! Yes, yes, Southern, too!
This delicious side dish includes sweet corn sautéed with shallots, mixed with heavy cream, a sprinkle of garlic powder, and just a bit of sugar. Thickened to a rich, creamy consistency and pureed to be almost smooth yet slightly textured, the result is a savory, sweet, flavorful side you won’t want to resist. Creamed corn easily makes it to the top of my favorites list during corn season.
Why This Is The Best Creamed Corn Recipe
- Textured. This creamed corn thickens up nicely, with a creamy texture, but you still get some hunks of corn in there to satisfy that needed bite.
- Savory & sweet. Wonderfully rich and somewhere between sweet and savory, this classic midwestern side is sure to leave your taste buds craving more.
- Customizable. There are many ways to make this recipe your own. Add fresh herbs, a little spice, or even crispy bacon.
What You’ll Need
Before I spill the beans on how to make creamed corn, gather your ingredients: a bit of butter, some milk, corn, and a few other things. You’ll be ready to take your spoon to it in about 20 minutes.
- Butter – I like using unsalted butter so I have more control over the final flavor of the dish.
- Shallot – Red or yellow onion would also do the trick.
- Frozen sweet corn – You could use fresh, cooked corn on the cob instead.
- Heavy cream – Use half and half if you’d prefer a lighter version.
- Sugar – Feel free to use honey instead. You can also leave the sugar out entirely for a purely savory dish.
- Garlic powder – This is probably the only time I’ll ask you not to use fresh garlic, as the powder provides a more evenly distributed flavor without the risk of burning.
- Cornstarch – The cornstarch works to thicken the creamed corn.
- Milk – Feel free to use half and half if you want an extra rich side.
- Salt and pepper – To enhance the flavors of the entire dish.
How To Make Creamed Corn
Ready to make creamed corn from scratch that’s rich, creamy, and irresistibly tasty? Let’s do it! Be sure to scroll to the recipe card below for complete detailed instructions.
- Saute. Melt the butter over medium heat in a large saucepan. Add the shallot and saute until translucent.
- Add the corn. Stir in the corn, heavy cream, sugar, and garlic powder. Bring the mixture to a light boil, reduce the heat to low, and simmer for 2-3 minutes.
- Thicken it. Whisk together the cornstarch and milk and stir it into the corn. Cook for 5 minutes until thickened.
- Puree. Puree the corn mixture in a food processor to your preferred consistency.
- Season. Season with salt and pepper to taste.
Tips for Success
- Keep the heat under control. It’s all too easy to overheat and/or burn dairy on the stovetop. So turn the heat to low after you bring everything to an initial, light boil.
- Keep things moving. In order for the creamed corn to thicken throughout and in order to keep it from burning, stir the mixture frequently as it simmers and thickens.
- Be patient. After stirring the cornstarch slurry into the corn, give the mixture some time. It will take a few minutes for the cornstarch to work its magic and thicken everything up.
- You’re the boss. I like to puree my creamed corn until it is somewhat smooth but still with a fair number of corn kernels in it. This is up to you. You can puree it less for a chunkier creamed corn or more for a smooth version. I recommend you pause every few seconds of pureeing and give your creation a taste. If it’s too chunky, keep going!
Fun Variations
This really is the best creamed corn recipe on the market. That being said, if you want to tweak it a bit to fit your taste preferences, I won’t be offended. Here are some fun ideas for you.
- Add a kick of heat. Add a dash of smoked paprika or even cayenne to your creamed corn for a spicy version of the classic side dish.
- Fresh herbs. Feel free to mix in some fresh parsley, thyme, and/or oregano if you’d like to throw an herby spin on things.
- Make it extra rich. When I am feeling extra decadent, I have been known to use half and half in place of milk in this recipe. It yields a richer creamed corn.
- Add bacon. Before sautéing the shallot, crisp up some chopped bacon in the pan. Remove the bacon from the pan and discard all but 1 tablespoon of the bacon grease. Saute the shallot in the bacon grease. When you have finished pureing the creamed corn, fold in the cooked bacon for an indulgent, savory twist.
Serving Suggestions
Serve this classic Midwestern side with your favorite comfort food mains. My daughters love it paired with my Lipton Onion Soup Meatloaf. It’s also good with this Salisbury Steak with Mushroom Gravy. Round out the meal with some Garlic Butter Collard Greens or a light, fresh salad such as my Green Goddess Salad.
Creamed corn is often used as an ingredient in other recipes as well. Try using it in my Cornbread Casserole.
Proper Storage
- To store. Allow the creamed corn to cool completely before sealing it in an airtight container. You can store it in the fridge for up to 5 days or in the freezer for up to 3 months.
- To reheat. Allow the leftovers to thaw in the fridge (if applicable) before transferring them to a saucepan. Heat over medium-low heat, stirring occasionally, until warm. You can also microwave creamed corn in 30-second intervals, stirring between each, until heated through.
More Easy Side Dishes
The right side dish can really pull a meal together. This creamed corn is a current fave but I have plenty of others for you to try out as well. Consider one (or many!) of the following:
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Saute. Melt the butter over medium heat in a large saucepan. Add the shallot and saute until translucent.
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Add the corn. Stir in the corn, heavy cream, sugar, and garlic powder. Bring the mixture to a light boil before reducing the heat to low. Simmer for 2-3 minutes to give the flavors a chance to meld.
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Thicken things up. While the corn is cooking, whisk together the cornstarch and milk. Stir the mixture into the corn mixture. Cook for 5 minutes or so or until the sauce has thickened up.
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Puree. Transfer the contents of the saucepan to a food processor and puree until somewhat smooth but also still chunky (make it as smooth or as chunky as you’d like).
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Season. Taste the creamed corn and pulse in salt and pepper as desired.
Serving: 6 ounces | Calories: 220 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 40 mg | Sodium: 56 mg | Potassium: 318 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 512 IU | Vitamin C: 6 mg | Calcium: 58 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
