Homemade Creamed Corn
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The ideal warming side dish recipe is creamed corn, which combines sweet, soft corn kernels with a smooth cream sauce.

Simple ingredients are used in this simple dish. The other components are stuff you probably already have on hand, and the corn can either be fresh, frozen, or canned.

Homemade creamed corn can be simply seasoned with salt and pepper or topped with your favorite toppings, such as sliced jalapeño or crispy bacon.

Creamed corn cooked at home

Everyone enjoys corn, right? Its sweet, delicate flavor makes it so adaptable, whether it is served on the cob, in cornbread, or in corn chowder.

  • Creamed corn can be made with canned corn, fresh corn, or even frozen corn.
  • Our family likes eating this because it is creamy, rich, and tasty.
  • There are only a few ingredients required for this homemade cream corn recipe, most of which you probably already have.
  • Making it takes only 30 minutes from beginning to end.

From oven-baked chicken breasts to pork tenderloin, this creamed corn recipe goes well as a side dish. It’s easier to prepare than anything you’d ever purchase in a can and tastes just as good!

Homemade Creamed Corn
Homemade Creamed Corn (Pinterest)

What is corn creamed?

Creamed corn comes in a variety of forms. Of course, there are various ways to create it, just like with other recipes.

In my family, we prepare creams by simmering corn kernels in a flavorful, creamy sauce. It tastes delicious and is very reminiscent of creamed peas.

The creamed dish gains thickness by blending some of the kernels with cream.

I prepare this all year long, although I don’t always have fresh corn to scrape the pulp from the cobs (served around Easter with ham or with Thanksgiving dinner) (but I do love to blend a portion of it).

A portion of the corn may be pureed in many creamed corn recipes, or the corn kernels may even be shredded from the cob after being scraped out of the milky pulp (instead of a knife).

The corn is typically seasoned with butter and occasionally cream.

The majority of recipes for canned cream-style corn combine entire corn kernels with pureed corn as well as additional sugar, salt, and starch.

They frequently lack cream, and I find canned cream corn to be generally overly sweet, boring, and light in color. (However, adding cream in a can to dishes like corn casserole is fantastic.)

Creating Creamed Corn

What makes this creamed dish the best? ensuring that it is well-seasoned and using fresh ingredients! The leftovers from this quick creamed recipe reheat nicely as a side dish or as a fantastic thickening for baked potato soup or chicken stew!

  • The onion is softened with butter (or bacon grease). Make a roux by adding flour.
  • Mix thoroughly after adding corn.
  • Add a tiny bit of thyme along with the heavy cream, and milk, and stir.
  • until thickened, simmer. 1 cup of corn was blended, then added back to the pan. Add spices and serve.

Before serving, season generously with salt—essential it’s to this dish! Making creamed ahead of time and reheat it over low heat is possible. To increase or decrease the number of servings, this recipe is easily scaled up or down.


Scooping this homemade creamed corn over mashed potatoes is so warm and wonderful. With the addition of a few seasonings for a touch of savory elegance, it uses real butter, milk, and cream.

  • Add some cooked broccoli, ham that has been sliced finely, or even crispy bacon bits!
  • Jalapeno slices can be added as a garnish to add some heat.
  • a few pieces of cheddar cheese were stirred in.
  • Depending on the ingredients you have on hand, change the herbs or seasonings.
Homemade Creamed Corn
Homemade Creamed Corn (Pinterest)


  • 4 cups corn kernels drained if canned
  • 1 small onion diced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • salt & pepper to taste
  • 1 ¼ cup milk
  • ¾ cup heavy cream
  • 2 teaspoons sugar
  • 2 sprigs fresh thyme or ⅛ teaspoon dried


  1. Over medium heat, combine the onion and butter and sauté for about 4 minutes, or until the onion is transparent.
  2. Mix in the flour, salt, and pepper. 2 to 3 minutes of stirring cooking. Mix thoroughly after adding corn.
  3. Milk, cream, sugar, and thyme should be added. Stir continuously until the mixture boils and thickens over medium heat. As you mix, let the water boil for 1 minute.
  4. Take 1 cup of the corn mixture out and use a hand mixer to smooth it up.
    Return to the creamed and stir.
  5. Add salt and pepper after the taste.


If you want cream that is smoother, you can blend more than 1 cup of the corn combination.
Before serving, generously season the food!
Making creamed ahead of time and reheat it over low heat is possible.
To increase or decrease the number of servings, this recipe is easily scaled up or down.


Calories: 211 | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 215mg | Potassium: 205mg | Fiber: 1g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 2.9mg | Calcium: 68mg | Iron: 0.6mg