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Close-up of creamy corn casserole made with creamed corn, garnished with chopped green herbs, with a spoon scooping some from the dish.

Creamed Corn

This easy homemade Creamed Corn is rich, creamy and packed with sweet corn, Parmesan and fresh herbs. Made with frozen corn and simple ingredients, it’s the perfect easy side dish for Thanksgiving, Christmas or weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 289 kcal

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.
Tip: Whichever method you use, drain the corn well before adding it to the pot. Excess water can thin out your creamed corn.

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.

Nutrition

Serving: 1servingsCalories: 289kcalCarbohydrates: 31gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 158mgPotassium: 417mgFiber: 3gSugar: 4gVitamin A: 677IUVitamin C: 10mgCalcium: 124mgIron: 1mg
Keyword Christmas, Thanksgiving
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