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Creamed Corn recipe

Creamed Corn Recipe

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 1x


This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.


  • 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
  • 1/2 cup heavy cream (or half and half)
  • 1 cup plus 2 tablespoons 2% milk
  • 1/2 teaspoon kosher salt, plus more as desired
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded Parmesan cheese (optional)
  • Chopped parsley, for garnish (optional)
  • Paprika, for garnish (optional)


  1. For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and the corn milk (liquid that is released from the cob; see this video). This adds even more flavor and creaminess to the dish.
  2. In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  3. Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  4. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted.
  5. Top with paprika and parsley and serve.


*The flavor in creamed corn is absolutely best with in season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch: you may need to add additional salt or sugar to taste.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian