This easy creamed corn recipe makes one cozy and delicious side dish! It's really simple to make this traditional side dish from scratch.
Cream style corn is perfect for an anytime side dish, but it's great for the holidays or even a BBQ side during corn season. You really can't go wrong with butter and cream in my opinion. I kept sneaking bites of this classic side dish while it was cooking. All in the name of experimentation. 😛
Like with any classic dish, everyone seems to have their own way of making it. I tried a couple of methods, and I find this one the easiest. The key to success with this recipe is to let the corn simmer away long enough and at a low enough heat. That gives the sauce some time to thicken up and for the corn kernels to plump up nicely.
How to make creamed corn (summary)
Make a roux with butter and flour in a fairly large pot. Whisk in the half-and-half and seasonings until smooth, then add in the corn and bring it to a gentle boil. Reduce the heat and simmer for 15-20 minutes or until the sauce has reduced to your liking and the corn is plump. Season generously with salt & pepper.
You don't need fancy ingredients to make good creamed corn!
I chose frozen corn for this recipe because in my opinion it's the easiest (just open the bag and add it to the pot!), and because it's always delicious (it's frozen at the peak of ripeness). Fresh corn will work great too. Canned corn is ok (heck I love the stuff and always keep some in my pantry), but you will get better results with frozen corn.
Creamed corn recipe tips:
- I like to add cayenne pepper to this dish. Just a pinch gives it that extra something-something. It won't make the dish spicy or anything. Want it spicy? Add more than a pinch, or chop up some jalapenos and add them - I've seen a lot of recipes do this.
- The garlic powder also gives it a little extra flavor, but feel free to leave it out if you don't like it.
- Some recipes for creamed corn add in some extra sugar. I don't do this. If you do like your creamed corn even sweeter, feel free to add a teaspoon or so, but I really don't find it necessary.
- If you want to add even more thickness/change up the texture a bit, take about a cup of the cooked creamed corn and blend it up, then add it back to the pot. Or, use a stick blender right in the pot to blend some of it up.
- For reheating this recipe, reheat it on the stove on low heat, stirring occasionally, or in the microwave in 30-second increments (stir in between).
- If using fresh corn, I'd use 8 ears or so. If using canned corn, I'd try 2 (15 fluid ounce) cans or whatever's closest to the frozen corn amount. Be sure to drain the cans well.
- You may use heavy cream instead of half-and-half. It'll likely thicken up faster, so you may need to adjust the heat and cooking time a bit (but this dish is best cooked low and slow so keep that in mind).
More tasty corn recipes to try:
- Creamy Corn Chowder
- Mexican Street Corn Pasta Salad
- Elote Creamed Corn
- Easy Chicken and Corn Chowder
- Cream Cheese Corn Dip
Do you like creamed corn? Any special tricks you've learned over the years?
Questions? Let me know in the comments below.
Easy Creamed Corn
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
Instructions
- Melt the butter in a pot over medium-high heat. Add the flour and cook it for a minute or so, stirring nearly constantly.
- Whisk in the half-and-half, garlic powder, and cayenne pepper. Make sure that there's no lumps.
- Stir in the corn. After about 10 minutes, it should start to bubble. Once it's bubbling, turn the heat down so it's simmering gently.
- Cook the corn for another 15-20 minutes or until the sauce has reduced and the corn is nice and plump. Keep an eye on it, and stir it occasionally.
- Add salt & pepper as needed (I'm pretty generous with the salt).
Notes
- Here in Canada I buy a (750g/26.5 oz.) bag of frozen corn for this recipe (it equals 5 cups). If using less corn, add a bit less half-and-half (this recipe is pretty forgiving!).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Paul Roger says
Looking forward to trying it out that looks delicious. I have been trying to figure out what to do with those cans that I got when I ordered online for my food during the pandemic. I hate online food shopping they always sent me chicken wings instead of chicken souvlaki the same for the corn it was never creamed corn. I guess that’s enough of the old man ranting lol. I’m sure I’m gonna do great stuff with that recipe thanks a lot
Natasha says
You're welcome! Hope you love it!
Agnes White says
I've made this quite a few times, Natasha. I love it best when I make it in the Summer with fresh corn roasted in the oven......Heaven for us corn lovers!
Thank you so much. Best wishes, Agnes
Natasha says
You're very welcome!! 🙂
ALY says
I have never tried one of your recipes… this is the first! But I even though I made it and it tasted A-amazing, I was more impressed with the fact that each time someone commented, you responded with a thank you or a helpful remark! That is so great to see!! Thank you for taking the time to respond to each person!!
Natasha says
That's so sweet of you to say! Thank you! 🙂 I'm so glad you enjoyed the recipe, Aly, and I always appreciate when someone makes one of my recipes so I try to let them know.
Linda Bryant says
Looks delicious I'm gonna try that to it's for supper
Natasha says
Thank you! Hope you like it, Linda 🙂
Perri says
Yummy.... My husband wanted creamed corn and all we had was canned kernel corn
I used heavy cream because that's what I had on hand.
Natasha says
I'm so glad you enjoyed it!! 🙂
Sarah Lovell says
love this! How much does it make weight wise? I am trying to find a suitable receipt to replace canned cream corn in a cornbread recipe. Need 275g approx.
Natasha says
Hi! I honestly don't know... I'm sorry. Math is really not my thing. You'd have to make it and weigh it out using a kitchen scale, I guess. Sorry!
Curlysuebee says
I didn’t weigh or measure but I’d guess about 3 1/2 cups. Very tasty!
Crystal Suntrup says
Loved this recipe ! Very easy came out good !
Natasha says
Awesome!! So glad you enjoyed it, Crystal. Thanks for leaving me a review. XO
Karen Green says
Instead of using half & half I mistakenly used heavy cream. Hope it tastes just as good!
Natasha says
I'm sure it'll taste great! 🙂
Diane Edgar says
Can this be frozen
Natasha says
Hi Diane! I find creamy recipes don't always freeze so well. I haven't tried with this particular one. If you do try, reheat it on a low heat.
Car says
I made it with fresh corn, only a couple of ears, and only had milk on hand. Cooked it for 25-30 minutes waiting for rest of meal to cook. It was amazing. Thanks.
Natasha says
Excellent! So pleased you liked it!
Linda Turn says
Do you think you could freeze this cream corn?
Natasha says
Hmm... I'm a little worried the cream sauce might separate and/or get a bit watery, but re-heating it slowly should help with that.
Kelly | Foodtasia says
Natasha, corn is one of our favorite side dishes and this recipe for creamed corn looks amazing! Definitely trying it out soon!
Jennifer @ Show Me the Yummy says
Simply perfect!
Mary Ann | The Beach House Kitchen says
My husband totally loves creamed corned Natasha, and I haven't made it in quite a while. Thanks for the inspiration. Your recipe looks delicious!
Natasha says
Thank you!!
Matt Robinson says
One of my all time favorite sides, this will definitely be made here soon!
Natasha says
Thanks, Matt!
Kelly says
Looking forward to trying this… have always LOVED creamed corn…. I’m wondering… if you could lightly purée SOME of the corn (not all) and mixing it all together…? Might add even more “creaminess”? What do you think?
Kelly says
and OOPS! I just went back and read your notes before the recipe… where you suggested blending up some of the corn! Haha. I admit, I’m a “jumper”. (“Jump to recipe”) LOL! Thanks!
Miranda @ Salt & Lavender says
No worries! Yup, we like to include tips for success in your own kitchen in the body of the post in all our recipes. Enjoy the corn, and happy Thanksgiving, Kelly!! 🙂