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

If you’re hunting for that perfect comfort side dish, I have to tell you about this Creamed Corn Recipe that has become a staple in my kitchen. It’s rich, silky, and packed with sweet corn flavor that feels both nostalgic and fresh at the same time. Whether it’s a fancy holiday meal or a weekend BBQ, this creamed corn is guaranteed to bring smiles and maybe even a few seconds of happily licking the spoon. Stick around because I’m sharing all my tips to make this a breeze for you!

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Why You’ll Love This Recipe

Incredibly Creamy Texture: The blend of cream and milk thickened just right gives you that dreamy smoothness without losing the corn’s delightful bite.
Easy to Make with Pantry Staples: You probably already have all the ingredients in your kitchen, so it’s no hassle to whip this up last minute.
Versatile Side Dish: It pairs perfectly with everything from fried chicken to grilled steak or even a simple weeknight roast.
Family Favorite: My family goes crazy for this every time; it’s one of those dishes that disappears fast at the dinner table.

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 Page, creamy corn side dish, easy creamed corn recipe, holiday side dishes, comforting corn side dish

Ingredients You’ll Need

All the ingredients come together to create that silky, slightly chunky texture you want in a creamed corn. Frozen sweet corn is my go-to because it’s available year-round and retains great flavor, plus a few simple pantry ingredients round it out.

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 Page, creamy corn side dish, easy creamed corn recipe, holiday side dishes, comforting corn side dish

Flour: I usually use all-purpose, but you can swap in arrowroot or cornstarch if you prefer a gluten-free option. This helps thicken the sauce perfectly.
Whole milk: Adds creaminess and balances the richness without overpowering the corn’s natural sweetness.
Unsalted butter: For that rich, buttery base. Using unsalted means you control the salt level better.
Shallot: Finely diced shallots add a subtle onion flavor that I’ve found really elevates the dish compared to regular onions.
Frozen sweet corn: About 5 cups thawed — this is key! I always keep frozen corn on hand to whip this up anytime.
Heavy cream: Makes this recipe irresistible. It’s the secret ingredient for that silky mouthfeel you’ll want to savor.
Dried thyme: Just a hint, giving a subtle earthy note that complements the sweetness.
Cayenne pepper: A pinch wakes up the whole dish with gentle heat — you can leave it out if you’re sensitive to spice.
Kosher salt and freshly ground black pepper: Essential seasonings to make those flavors pop.
Optional – Parmesan cheese: Adding freshly grated parmesan at the end amps up the creaminess and adds a bit of umami punch.

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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 encouraging you to make this Creamed Corn Recipe your own. Over time, I’ve experimented by making it with different twists — and honestly, it’s hard to go wrong. Here are a few I keep coming back to depending on my mood or what’s in the pantry.

Add Bacon: Crispy, crumbled bacon on top adds the most amazing smoky crunch my family adores. It’s a fun way to elevate the dish for special occasions.
Dairy-Free Version: Swap the milk and cream for full-fat coconut milk and use a gluten-free flour alternative. I did this once for a friend, and it still had that luscious feel.
Fresh Corn in Season: When summer rolls around, chopping fresh corn off the cob brightens this recipe beautifully. I love the extra pop of flavor it adds!
Cheesy Upgrade: Stir in sharp cheddar or Monterey Jack instead of Parmesan for a different kind of cheesy deliciousness.

How to Make Creamed Corn Recipe

Step 1: Dissolve the flour into milk

Start by whisking your flour with the whole milk in a small bowl until completely smooth — no lumps here! This mix is the magic that thickens the sauce gently without turning gummy or pasty. I always set it aside while I prep the other ingredients so the flour can fully hydrate.

Step 2: Sauté the shallots

In a large skillet over medium heat, melt the unsalted butter until foamy. Add the finely diced shallots and sauté just for about a minute until they soften and get fragrant. It’s a small step that makes a big difference — when I skip this, I notice the dish misses that subtle depth.

Step 3: Combine corn, cream, and herbs

Next, toss in your thawed corn, heavy cream, and dried thyme. Stir this mixture continuously for 4 to 5 minutes. You’ll see the corn kernels plump up, swimming in that creamy sauce — it smells heavenly! This is where the dish really starts to develop its signature texture.

Step 4: Add the milk-flour mix and thicken

Pour in your milk and flour mixture and stir for another 3 to 4 minutes as the sauce thickens slightly. Patience is key here — you want the sauce to cling delicately to the kernels, not turn into a paste. Keep the heat medium; too high can scorch the dairy.

Step 5: Blend a portion for creaminess

Now, here’s my favorite trick: scoop out about 1 to 2 cups of the creamed corn and puree it in a blender or use an immersion blender to spot blend in the skillet. This step creates that perfect balance of creamy and chunky that makes this creamed corn recipe so special. Once blended, stir it back into the skillet.

Step 6: Season and serve

Season with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper. For an extra indulgent finish, stir in freshly grated Parmesan cheese at this stage. Serve warm and watch it disappear!

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Pro Tips for Making Creamed Corn Recipe

Use Frozen Sweet Corn: I’ve found frozen corn actually tastes sweeter and more consistent than fresh, especially out of season.
Don’t Skip Blending: Pureeing part of the corn creates that perfect creamy-chewy texture — it’s what makes this creamed corn truly irresistible.
Low and Slow Heat: Keep your heat moderate to prevent milk from curdling and to let flavors meld beautifully without burning.
Thickening Balance: Use just enough flour to slightly thicken the sauce; too much and it can get gummy — I learned this the hard way!

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 Page, creamy corn side dish, easy creamed corn recipe, holiday side dishes, comforting corn side dish

Garnishes

I like to sprinkle fresh chopped parsley or chives on top for a pop of color and fresh flavor. Sometimes a little extra grated Parmesan or a drizzle of browned butter takes it to the next level. It’s these little touches that make the dish feel special.

Side Dishes

This creamed corn pairs beautifully with roasted chicken, grilled steaks, pork chops, or even vegetarian mains like stuffed peppers. It’s the perfect creamy side to balance BBQ flavors or holiday roasts.

Creative Ways to Present

For a party, I like to serve creamed corn in little ramekins topped with crispy shallots or bacon bits. It also makes a fun dip base; stirred with some cream cheese and herbs, you’ve got a corn dip everyone’ll rave about.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftover creamed corn in an airtight container in the fridge. It keeps well for 3 to 4 days — perfect for quick reheats during busy weeknights.

Freezing

I’ve frozen creamed corn a few times, but be aware the texture can change slightly once thawed. To freeze, cool completely then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat in a saucepan over low heat, stirring often to prevent scorching. If the sauce has thickened too much, splash in a little milk or cream to bring it back to that silky consistency.

FAQs

Can I use fresh corn instead of frozen in this Creamed Corn Recipe?

Absolutely! Fresh corn is wonderful when in season and adds a bright, crisp flavor. Just cut the kernels off the cob and use the same quantity in place of frozen. You might want to adjust cooking time slightly to let the fresh corn soften gently.
What if I don’t have heavy cream — can I substitute something else?

If you don’t have heavy cream, you can try using half-and-half or a mix of milk and cream cheese for richness. Keep in mind the sauce may be a little less thick or rich but will still be tasty.
How do I prevent my creamed corn from becoming too thick or gummy?

The key is to use just the right amount of flour to thicken gently and avoid overcooking after adding the milk mixture. Stir often and cook on medium heat; too high heat or too much flour can cause gummy texture.
Can this recipe be made dairy-free or vegan?

Yes! Swap butter for a plant-based margarine, replace dairy milk and cream with coconut or almond milk, and use a gluten-free thickener. I’ve had great results with coconut milk’s creaminess for a dairy-free version.
Is this Creamed Corn Recipe suitable for a holiday meal?

Definitely — it’s a classic Thanksgiving side but versatile enough for Christmas dinners, summer BBQs, or any special meal that needs a comforting, creamy vegetable side.

Final Thoughts

I absolutely love how this Creamed Corn Recipe brings warmth and smiles to the table. It’s one of those dishes I turn to whenever I want comfort food that feels a little indulgent but is so easy to make. Trust me, once you try it, you’ll find yourself making it again and again. So grab your skillet, and let’s make this classic, creamy delight that’s guaranteed to get everyone asking for seconds!