Skip the canned stuff! This easy homemade Creamed Corn is buttery, creamy and loaded with sweet corn and Parmesan cheese. It's made with frozen corn in just minutes and makes the perfect Thanksgiving side dish or easy addition to dinner.
When it comes to Thanksgiving and the holidays, I am all about the sides, and this homemade creamed corn is one of my absolute favorites - not just for Thanksgiving dinner, but any time of year. It's rich, creamy and full of sweet corn flavor, plus it couldn't be easier to make. Using simple ingredients like frozen corn, butter, garlic, heavy cream and Parmesan cheese, this easy creamed corn recipe comes together quickly on the stovetop and is so much better than anything from a can.
I like to blend just a small portion of the corn before finishing the dish, which gives it that extra creamy consistency while still leaving plenty of whole kernels for texture. And it's easy to customize: add roasted jalapeños or Hatch chiles for a little heat, stir in crispy bacon, or keep it simple and serve it exactly as written.
While this is one of my favorite Thanksgiving side dishes, it's definitely not just for the holidays. Creamed corn is an easy side dish for everything from roast chicken and pork chops to steak, BBQ and weeknight dinners, and because this version uses frozen corn, you can make it year-round. Hope you enjoy!
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Ingredients & Substitutions
- Corn: I use frozen corn for this creamed corn recipe because it makes it incredibly easy and means you can make it any time of year. Just thaw it before using. Fresh corn cut from the cob would also be delicious when corn is in season.
- Butter: Salted or unsalted butter will work for this recipe. Just adjust the seasoning at the end.
- Onion: Yellow, white onion or even shallot work well here. You can use red onion but it will affect the color of the dish.
- Garlic: Fresh garlic adds so much flavor to this creamy corn. I definitely recommend fresh minced garlic here but you can add a little garlic powder in a pinch.
- Sugar: Just a tablespoon enhances the natural sweetness of the corn. If your corn is particularly sweet, you can reduce it or leave it out.
- Dried thyme: Adds a subtle savory, herby flavor. You can substitute fresh thyme if you have it on hand.
- Cayenne pepper: Just a pinch balances the sweetness and richness without making the creamed corn spicy. Add more if you like a little heat or omit if you want a completely mild dish.
- Heavy cream: I recommend using full-fat heavy cream for the richest flavor and best creamy consistency. Lower-fat alternatives won't give the sauce quite the same richness or texture.
- Whole milk: Lightens the cream slightly while still keeping the sauce rich. I recommend whole milk for the best consistency.
- Cornstarch: Cornstarch helps thicken the cream sauce without making it heavy. If you don't have cornstarch, you can substitute about 2 tablespoons of all-purpose flour. Whisk it very well into the cold milk before adding it to the pan to prevent lumps.
- Parmesan cheese: Freshly grated Parmesan adds a salty, savory flavor that balances the sweetness of the corn and melts beautifully into the creamy sauce. Pecorino Romano is a good substitute, although it is saltier and a bit sharper, so you may want to use slightly less and adjust the added salt to taste.
- Lemon juice: A small squeeze of fresh lemon brightens everything up and cuts through the richness of the cream.
- Chives or parsley: Either (or both) works beautifully, so use whichever you prefer.
- Salt & pepper: Season to taste at the end, particularly since Parmesan can add quite a bit of saltiness on its own.
Variations & Add Ins
- Roasted Jalapeños: Stir in 1-2 finely chopped roasted jalapeños for a little smoky heat. Remove the seeds for a milder flavor or leave some in if you like it spicy.
- Hatch Green Chiles: Add about ¼-½ cup chopped roasted Hatch green chiles for a Southwestern twist.
- Bacon: Cook 4-6 slices of bacon until crisp, crumble and stir into the creamed corn just before serving. Save a little extra to sprinkle over the top.
Equipment
- Dutch oven or large heavy-bottomed pot - I like using my Le Creuset Dutch oven for creamed corn because it distributes heat evenly and gives you plenty of room to stir as the sauce thickens.
- Cutting board and sharp knife
- Measuring cups and spoons
- Small bowl and whisk - for mixing the milk and cornstarch before adding it to the corn.
- Immersion blender (optional) - I recommend using an immersion blender to blend a small portion of the creamed corn directly in the pot for an extra creamy consistency while still leaving plenty of whole corn kernels. You could also remove some, blend in a blender and then add back.
Step-by-Step Photos
Recipe FAQs
Yes. You'll need to make sure you drain the canned corn very well before adding it to the pot. And keep in mind that canned corn is softer than frozen corn, so the finished creamed corn will have a slightly different texture.
No. Blending is completely optional, but I highly recommend giving the creamed corn just a few quick pulses with an immersion blender. It breaks down some of the corn and makes the sauce extra creamy while leaving plenty of whole kernels for texture.
Yes! Creamed corn is a great make-ahead Thanksgiving or holiday side dish. Prepare it as directed, let it cool and store it covered in the refrigerator. Reheat it gently on the stovetop, adding a splash of milk or cream if the sauce has thickened too much.
You can, although cream-based sauces can sometimes separate slightly after freezing and thawing. For the best texture, I prefer making this creamed corn fresh or storing leftovers in the refrigerator.
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Made this homemade Creamed Corn recipe? Let me know what you think in the comments!
Recipe
Creamed Corn
Equipment
- Large, deep skillet or Dutch oven/pot
- Measuring cups and spoons
- Cutting board and sharp knife
- Small bowl and whisk
- Immersion Blender optional
Ingredients
- 2 tablespoon butter
- 1 small onion, minced (about ½ cup)
- 3 cloves of garlic, minced
- 5 cups frozen corn (about 2 packages), thawed See notes below for quick thawing methods.
- 1 tablespoon sugar
- ½ teaspoon dried thyme
- pinch of cayenne
- salt & pepper
- 1 cup heavy cream
- 1 tablespoon corn starch
- 1 cup whole milk
- ½ cup Parmesan cheese, grated Fresh is ideal
- squeeze of lemon (about ½ tsp)
- 1 tablespoon chopped chives or parsley
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the thawed corn, heavy cream, sugar, thyme and cayenne. Season with salt and pepper to taste and stir to combine. Cook for 2-3 minutes.
- Meanwhile, whisk together the whole milk and cornstarch until completely smooth. Slowly pour the mixture into the corn, stirring constantly.Continue cooking for about 5 minutes, stirring frequently, until the sauce has thickened and the corn is heated through.For an extra creamy consistency, use an immersion blender to briefly blend a small portion of the corn directly in the pot, leaving plenty of whole corn kernels intact.*If you don't have an immersion blender use a ladle to transfer some of the corn to a stand blender and pulse a few times. Then stir it back into the pot. Repeat until you've reached your desired consistency.*
- Stir in the Parmesan cheese, lemon juice and chopped chives or parsley. Cook just until the cheese has melted and everything is well combined. Taste and adjust the salt and pepper as needed. Garnish with chopped parsley or chives and serve warm. Enjoy!
Notes
How to Thaw Frozen Corn
- Refrigerator: For the easiest method, place the frozen corn in a covered container in the refrigerator overnight. Drain off any excess liquid before using.
- Cold water: For a quicker option, place the corn in a colander and rinse under cool running water for a few minutes, tossing occasionally, until thawed. Drain well.
- Microwave: Place the corn in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each, just until thawed.
Variations & Add-Ins
- Roasted Jalapeños: Stir in 1-2 finely chopped roasted jalapeños for a little smoky heat. Remove the seeds for a milder flavor or leave some in if you like it spicy.
- Hatch Green Chiles: Add about ¼-½ cup chopped roasted Hatch green chiles for a Southwestern twist.
- Bacon: Cook 4-6 slices of bacon until crisp, crumble and stir into the creamed corn just before serving. Save a little extra to sprinkle over the top.
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