Best Homemade Creamed Corn: Quick, Creamy, and Irresistible

Cream Corn Like No Other

Creamed corn made from scratch tastes so much better than the canned stuff, offering the perfect blend of sweet kernels and silky sauce.

Why This Creamed Corn Works

This homemade creamed corn is a true comfort-food champion. With a creamy Parmesan-infused sauce and tender corn kernels, it’s an easy side dish that elevates any dinner—be it a holiday roast or a simple weeknight meal.

Prep and Cook Time

Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes

Servings: 8 servings

Ingredients for Creamed Corn

• 2 (10-ounce) packages frozen corn kernels, thawed
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• ½ cup whole milk
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions to Make Creamed Corn

1. Gather all ingredients and equipment.
2. In a medium saucepan over medium heat, melt butter until it foams.
3. Stir in flour and cook for 1 minute to form a light roux.
4. Slowly whisk in milk and cream until the mixture is smooth and bubbly.
5. Stir in Parmesan cheese, then season with salt and pepper.
6. Add thawed corn kernels and simmer for 3–5 minutes, stirring occasionally until the sauce thickens.
7. Remove from heat and let the creamed corn rest for 2 minutes before serving.

Tips & Variations for Creamed Corn

• Fresh vs. Frozen: Use fresh corn in season for extra sweetness or frozen year-round.
• Spice it up: Add a pinch of smoked paprika or cayenne for a subtle kick.
• Adjust consistency: Thin with extra milk or thicken by simmering a few minutes longer.

Nutrition Facts

Per serving: Calories: 253 kcal | Carbs: 25 g | Fat: 17 g | Protein: 5 g | Fiber: 2 g | Sodium: 373 mg

This creamy creamed corn is the perfect side dish for weeknight dinners and holiday spreads, delivering comfort in every spoonful of creamed corn.

Recipe courtesy of Allrecipes.