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

I’m so excited to share this Creamed Corn Recipe with you because it’s one of those comforting dishes that somehow tastes both creamy and fresh, sweet and savory all at once. Trust me, you’ll find this recipe is a total crowd-pleaser whether you’re serving it on a cozy weeknight or bringing it to your holiday table. The best part? It’s straightforward, quick, and uses either fresh or frozen corn — no fussing around, just amazing flavor.

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Why You’ll Love This Recipe

Simple and Quick: You can have this creamy delight on the table in under 30 minutes, perfect for busy days.
Versatile Ingredients: Uses frozen corn, so you don’t have to wait for fresh corn season to enjoy it.
Rich & Creamy Texture: The blend of cream, butter, and a subtle corn puree gives this creamed corn the perfect silky consistency.
Great for Every Occasion: Whether it’s a BBQ, holiday feast, or a side for the everyday meal, it always impresses.

A silver pan is filled with a creamy corn dish showing three clear layers: at the bottom is a thick layer of whole yellow corn kernels, above it is a rich, white creamy sauce, and on top is a fluffy, yellow corn pudding mixture gently stirred in the middle with a spatula that has a black silicone head and a light wooden handle, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients come together to create that luscious, velvety creamed corn flavor you’re craving. Each one plays a special role, from thickening the sauce to adding depth and a subtle kick. I always suggest thawing frozen corn completely—it makes mixing and cooking so much easier.

Flour (or arrowroot powder/cornstarch): This is what thickens the sauce, so don’t skip or substitute with too little.
Whole milk: It balances the creaminess without making the sauce too heavy.
Unsalted butter: Adds richness and helps sauté the shallots perfectly.
Shallot: Offers a mild onion flavor that gently elevates the dish without overpowering.
Frozen sweet corn: I love using frozen corn because it’s convenient and tastes just as sweet as fresh.
Heavy cream: For that extra velvety texture that makes this creamed corn downright irresistible.
Dried thyme: Adds a subtle earthiness that complements the sweet corn beautifully.
Cayenne pepper: Just a pinch gives the dish a little warm kick without making it spicy.
Kosher salt & freshly ground black pepper: Essential for seasoning and balancing all those flavors.
Optional Parmesan cheese: If you want it super creamy and a touch cheesy, this is your secret weapon.

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 playing around with this creamed corn recipe because it’s such a blank canvas. Sometimes I like to brighten it up with fresh herbs or switch up the richness depending on what I have on hand. Feel free to make it your own!

Herby Twist: Adding fresh basil or tarragon instead of thyme completely changes the vibe—so fresh and garden-like!
Dairy-Free Version: I’ve tried swapping cream and milk with coconut milk, and it gives a subtly sweet and tropical flavor that I actually love.
Spicy Boost: If you like some heat, try adding a bit more cayenne or a dash of smoked paprika for a smoky, spicy kick.
Chunky vs. Smooth: Blend more or less corn depending on if you prefer it chunky or luxuriously smooth. I usually go for a nice balance.

How to Make Creamed Corn Recipe

Step 1: Whisk Together the Flour and Milk

Start by dissolving the flour into the milk. I like to whisk them together in a small bowl until smooth, making sure there are no lumps. Set this mixture aside while you prep the rest – this step is key to getting that perfect silky sauce later on.

Step 2: Sauté the Shallot

In a large skillet over medium heat, melt the butter, then add the finely diced shallot. Sauté it for about one minute, just until it softens and releases its sweet aroma. This really builds a lovely flavor base for the corn.

Step 3: Combine Corn, Cream, and Herbs

Next, toss the thawed corn, heavy cream, and dried thyme into the skillet. Stir everything together and cook for 4 to 5 minutes — you’ll notice the corn plumping up and soaking in all that creaminess. This part smells incredible, and I always find myself sneaking tastes!

Step 4: Add the Flour-Milk Mixture and Thicken

Pour the milk and flour mixture into the skillet. Stir continuously for another 3 to 4 minutes until the sauce thickens slightly and coats the corn beautifully. Keep the heat on medium but be careful not to rush this step – patience makes all the difference!

Step 5: Blend Part of the Corn for Creaminess

Here’s where this creamed corn recipe really shines: scoop out about 1 to 2 cups of the mixture and blend it until smooth using a blender or food processor. If you don’t have one handy, a stick blender works great too—just pulse a few times right in the skillet. Stir the smooth puree back into the corn, creating that silky texture I know you’ll love.

Step 6: Final Seasoning and Optional Cheese

Finish by seasoning with cayenne pepper, kosher salt, and black pepper to taste. If you want to take it over the top, stir in a quarter cup of freshly grated parmesan cheese—trust me, it adds a lovely nutty richness that my family goes wild for. Serve warm and enjoy!

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Pro Tips for Making Creamed Corn Recipe

Thaw Corn Fully: Make sure the frozen corn is completely thawed and drained to avoid watery creamed corn.
Don’t Skip Blending: Blending a portion adds that luscious smoothness that keeps it from feeling chunky like just plain cooked corn.
Low and Slow is Key: Use medium heat and don’t rush the thickening; it helps prevent lumps and gives the sauce a perfect consistency.
Taste as You Go: Season gradually so you don’t overdo salt or cayenne; a little goes a long way!

How to Serve Creamed Corn Recipe

A close-up view of a white bowl filled with creamy corn, showing three layers: a base of bright yellow corn kernels, a thick layer of creamy white sauce covering the corn, and small green parsley leaves scattered on top, sprinkled with black pepper, all mixed together with a silver spoon resting inside the bowl. The bowl sits on a white marbled surface, with a few green parsley leaves placed casually nearby, and part of a white cloth napkin visible on the side, next to another bowl and pan also filled with the creamy corn dish, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this creamed corn with a sprinkle of fresh parsley or chives—they add a nice pop of color and a bright, fresh flavor that contrasts beautifully with the creamy dish. A little extra parmesan on top never hurts either, if you’re feeling indulgent.

Side Dishes

This creamed corn pairs perfectly with roasted chicken, grilled steaks, or even a hearty veggie burger. I’ve also served it alongside mashed potatoes and a simple green salad for a comforting meal that never disappoints.

Creative Ways to Present

For special occasions, try serving the creamed corn in small, individual ramekins and topping each with a crispy fried shallot or a tiny drizzle of chili oil. It instantly feels festive and gourmet, plus everyone loves feeling like they have their own little treat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamed corn in an airtight container in the fridge. It keeps well for about 3 to 4 days without losing that creamy texture. Just give it a good stir before reheating to bring it back to life.

Freezing

I’ve frozen creamed corn a couple of times with decent results, but I recommend using it within one month. Freeze in portion-sized containers so you can thaw only what you need. The texture can get a bit watery after thawing, but reheating slowly helps bring it back.

Reheating

Reheat your leftover creamed corn gently on the stove over low heat, stirring often to prevent sticking or burning. Adding a splash of milk or cream can refresh the sauce’s creaminess if it seems a bit thick or dry. Microwave works in a pinch but watch the timing to keep it smooth.

FAQs

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

Absolutely! Fresh corn is fantastic in this recipe, especially when in season. To use fresh corn, cut the kernels off the cob and slightly reduce the cooking time since fresh corn tends to cook faster. You might also want to scoop out some of the fresh corn “milk” from inside the cob—it adds even more natural sweetness and moisture.
What’s the best way to thicken creamed corn?

Mixing flour with milk beforehand and then cooking it with the corn and cream helps thicken the sauce perfectly. Be sure to whisk the flour and milk well to avoid lumps and cook it long enough for the sauce to thicken but not so long that it curdles. Arrowroot powder or cornstarch can be used as gluten-free alternatives.
Is there a dairy-free version of this creamed corn recipe?

Yes, you can swap out the butter, milk, and cream for plant-based alternatives like vegan butter and coconut or almond milk. The texture will be slightly different but still creamy and delicious. I recommend using full-fat coconut milk to keep that rich mouthfeel.
Can I make this creamed corn recipe vegan?

Definitely! Substitute butter with vegan margarine or oil, use plant-based milk and cream substitutes, and replace parmesan with nutritional yeast or vegan cheese. Season well to keep the flavor depth intact—it’s a great way to enjoy creamed corn without dairy.
How do I prevent creamed corn from being watery?

Make sure to thaw and drain frozen corn completely before cooking, and take time to let the sauce thicken properly by cooking it over medium heat. Blending part of the corn also helps incorporate the liquid. Avoid adding extra liquids unless necessary, and season as you go for the best texture.

Final Thoughts

I absolutely love how this Creamed Corn Recipe turns out every single time: it’s creamy without being heavy, sweet but with just the right savory balance, and packed with comforting flavors that remind me of family gatherings and cozy dinners. When I first tried making creamed corn from scratch, I struggled to get that perfect texture, but now with this method, it always comes out silky smooth and rich. I really hope you give this recipe a try and make it your own—it’s one of those dishes everyone asks for seconds on, and I know you’re going to enjoy it just as much as we do!