Creamed corn is the perfect side dish, comforting food to eat, and a super-duper easy recipe.
The easy homemade recipe tastes much better than the canned version, and you can have it on the table in less than 20 minutes.
A Delicious Side Dish
Corn is truly one of my favorite foods and I can just about eat it for every meal.
We spent each summer in Tennessee on my grandparent’s farm and I bet I singlehandedly ate half of their corn out of the field.
Corn is a great side dish for any meal and it’s always a wonderful addition to any holiday table.
If you’re looking for a side dish that is also budget-friendly, this is it. People will be thrilled if you bring it to potlucks, parties, or dinner!
What Ingredients Do I Need For Creamed Corn?
- Whole kernel corn
- Heavy cream
- Salt and pepper
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How Do I Make Creamed Corn?
- Melt the butter in a saucepan.
- Add the heavy cream, salt, pepper, and corn. Stir.
- Cook for several minutes to heat the corn.
- While the corn is cooking, grab a small bowl and add the flour. Pour the milk into the bowl and whisk until the flour is combined.
- Add the milk/flour combination to the saucepan with the corn, bring to a boil, and cook until thick.
How To Make Creamed Corn
Start by adding the butter to a saucepan on medium heat.
Next, pour the heavy cream into the pan.
Sprinkle the salt and pepper into the saucepan and stir.
(It looks like a ton of pepper, but it’s only one teaspoon).
You can also add garlic salt or any other type of seasoning that you’d like.
Add the corn to the saucepan and cook until the corn is hot.
In a small bowl add the flour and the milk. Whisk the two together until most of the lumps are gone.
Pour the flour and milk mixture into the corn and stir. Cook until thick and serve.
What is creamed corn?
Creamed corn is the combination of whole kernel corn, milk, and a thickening agent, such as flour.
Is creamed corn gluten-free?
Creamed corn can be made gluten-free if you don’t add flour. But, this recipe, in particular, is not gluten-free because you are using flour to thicken it.
Main dishes to serve with creamed corn
- Baked chicken and ranch dinner
- Slow cooker BBQ beef
- Panko chicken
- Easy southern salmon patties
- Pork chops in the air fryer
- Ritz cracker chicken casserole
- Baked chicken and gravy
Can I make the creamed corn recipe a day ahead?
Yes, you can make the corn and keep it in the refrigerator. You can reheat it on the stove in a saucepan on low, or microwave it for a couple of minutes.
If the creamed corn ends up being a little bit too thick, you can add a little bit of milk to thin it out.
Other side dishes y’all will love
- 10-minute scalloped corn with cheese is a great addition to any dinner table.
- Jiffy cornbread has been a popular recipe on the blog.
- Sweet potato casserole is a great recipe for the holidays with a crumbled topping and marshmallows.
Creamed corn recipe card
Check out the recipe card below, grab those ingredients, and start cooking! This is a fantastic recipe for the holidays.
Then, share your comments below or share a picture of your side dish on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us.
- 3 - 15.25 oz. cans of whole kernel corn
- 3 Tbsp. butter
- 1/2 cup heavy cream
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup milk
- 3 Tbsp. flour
- Melt the butter in a saucepan on medium heat.
- Add the heavy cream, salt, pepper, and corn and stir to combine. Cook until hot.
- In a small bowl, add the milk and flour and whisk until most of the lumps are gone.
- Pour the milk and flour mixture into the saucepan and mix well.
- Bring to a boil and cook until thick.
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Amount Per Serving: Calories: 362Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 462mgCarbohydrates: 51gFiber: 5gSugar: 10gProtein: 10g
Nutrition is approximate.
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