Name: Creamed Corn Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon flour (arrowroot powder, cornstarch, or other flour); 1 cup whole milk; 2 tablespoons unsalted butter; 2 tablespoons finely diced shallot; 1 cup heavy cream; ¼ teaspoon dried thyme; Pinch of cayenne pepper; Kosher salt and freshly ground black pepper (to taste); Optional: ¼ cup freshly grated parmesan cheese; 5 cups (about two 12-ounce bags) frozen sweet corn, thawed

If you’re craving that luscious, velvety side dish that screams comfort and nostalgia, you’re in for a treat. This Creamed Corn Recipe is hands-down one of my all-time favorites—rich, creamy, and perfectly chunky every single time. Whether it’s a holiday dinner or a casual weeknight, this recipe is the kind that brings everyone around the table and never fails to get seconds. Stick with me, and I’ll share all my tips to help you nail it in your own kitchen!

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Why You’ll Love This Recipe

Comfort in Every Spoonful: This creamed corn is creamy and chunky, giving you the best of both textures that warm your soul.
Simple Ingredients, Big Flavor: Using basics like butter, shallots, and a touch of thyme elevates the corn into a rich side dish you’ll crave again.
Quick and Easy to Make: From start to finish, this recipe takes about 25 minutes — perfect for busy nights or last-minute guests.
Versatile for Any Season: Works great with frozen corn year-round or fresh corn in summer — creativity encouraged!

A shiny stainless steel pan filled with creamy corn that has two main layers: the bottom layer shows plump yellow corn kernels in a white creamy sauce, while the top layer is a thicker, more solid yellow corn mixture that looks soft and slightly lumpy. A black spatula with a light wooden handle is scooping some of the thicker yellow layer from the center, with a white marbled surface underneath the pan. photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Classic Creamed Corn Side Dish, Comfort Food Recipes

Ingredients You’ll Need

All of these ingredients work together to create that perfect creamy texture and full-bodied flavor. Plus, they’re easy to find and come together beautifully. Frozen corn is my go-to for consistent sweetness and convenience.

Flat lay of a small mound of pale arrowroot powder in a simple white ceramic bowl, a small white bowl of whole milk, two tablespoons of unsalted butter cut into small rectangular pieces on a white ceramic plate, a small pile of finely diced shallot on a white ceramic dish, a generous heap of fresh yellow sweet corn kernels on a white ceramic plate, a small white bowl filled with thick heavy cream, a small white bowl containing dried thyme leaves, a tiny white bowl with a pinch of bright red cayenne pepper powder, a small white ceramic bowl of coarse kosher salt crystals, a small white bowl with freshly ground black peppercorns, and a small white plate with a small mound of freshly grated pale yellow parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Classic Creamed Corn Side Dish, Comfort Food Recipes

Flour (arrowroot powder, cornstarch, or other flour): This is your thickening agent, and I love arrowroot for a smoother finish.
Whole milk: Milk adds creaminess without overpowering the corn’s natural sweetness.
Unsalted butter: Butter adds richness and helps sauté the shallots perfectly.
Finely diced shallot: Shallots add a subtle onion flavor that deepens the dish.
Frozen sweet corn (thawed): Using frozen means you can enjoy this recipe anytime — no need to wait for fresh corn season.
Heavy cream: Heavy cream is key for that decadently creamy texture I adore.
Dried thyme: Thyme adds a hint of earthiness that balances the sweetness.
Cayenne pepper: Just a pinch for a little kick and warmth.
Kosher salt and freshly ground black pepper: Seasoning is everything — don’t be shy here!
Optional: freshly grated parmesan: This is my secret weapon for an extra luxurious finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tinkering with this creamed corn recipe depending on the occasion or what’s in my pantry. You can make it your own by adding flavors or swapping ingredients — have fun with it!

With Bacon: I once tossed in some crisp crumbled bacon, and my family went wild for the smoky twist.
Dairy-Free Version: Swap the butter for olive oil and use coconut or oat milk plus a dairy-free cream alternative; still delicious!
Fresh Corn Instead of Frozen: When fresh corn is in season, I love using fresh kernels for an extra pop of summer sweetness.
Spicy Kick: Want more heat? Add a dash of smoked paprika or chili flakes to spice things up.

How to Make Creamed Corn Recipe

Step 1: Dissolve the Flour and Milk

Start by whisking the flour into the milk in a small bowl until no lumps remain. This little step ensures your creamed corn sauce thickens evenly without any flour clumps — trust me, it makes a big difference when you want that silky texture.

Step 2: Sauté the Shallots in Butter

Heat your butter in a large skillet over medium heat, then toss in the finely diced shallots. Sauté for about a minute until soft and fragrant—this subtle flavor foundation really lifts the whole dish. Be careful not to burn them; they should be translucent and tender.

Step 3: Cook the Corn and Cream

Next, add the thawed corn, heavy cream, and dried thyme to the skillet. Stir occasionally for 4 to 5 minutes until the corn plumps up and absorbs some of that lovely creaminess. You’ll notice the corn kernels become tender but not mushy — that’s exactly what you want.

Step 4: Add the Milk Mixture and Thicken

Pour in the milk and flour mixture you prepared earlier. Stir everything together gently for about 3 to 4 minutes until the sauce slightly thickens and coats the corn beautifully. Keep it over medium heat and don’t rush this step, as the sauce needs time to come together.

Step 5: Blend Some Corn for Extra Creaminess

This is my favorite trick! Scoop out about 1 to 2 cups of the creamed corn and pop it into a blender or food processor. Blend until smooth, then stir it back into the skillet. This step adds that dreamy creamy texture without losing the lovely chunkiness of the corn. If you want to go over the top, stir in a bit of freshly grated parmesan cheese here — it’s like magic!

Step 6: Season and Serve

Finally, season your creamed corn with cayenne pepper, kosher salt, and freshly ground black pepper to taste. Give it one last stir, then serve it warm. I love how the touch of cayenne adds just enough subtle heat to balance the sweetness. You’ll find this makes for a perfect side to almost any main dish.

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Pro Tips for Making Creamed Corn Recipe

Use Frozen Corn for Consistency: Frozen sweet corn keeps things simple and offers reliable flavor all year long; fresh corn is lovely but can vary in sweetness.
Don’t Skip Blending Part of the Corn: This step is the secret to getting creamy texture without making a pureed soup — it adds amazing body to the sauce.
Watch Your Heat: Keep the temperature moderate to avoid scorching the cream or butter; gentle simmering is key.
Add Seasoning Gradually: Salt and cayenne can sneak up on you, so taste as you go for perfect balance.

How to Serve Creamed Corn Recipe

The image shows a bowl filled with creamy corn in a smooth, light yellow sauce mixed with bright yellow corn kernels. The corn is topped with small pieces of green parsley and sprinkled with black pepper. A spoon is partially inside the bowl, scooping some of the creamy corn. The bowl is white with a rough texture on the outside, placed on a white marbled surface with some green parsley scattered around. There is also a white cloth nearby and part of a pan with the same creamy corn mixture visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn, Creamed Corn Recipe, Easy Creamed Corn, Classic Creamed Corn Side Dish, Comfort Food Recipes

Garnishes

I like to keep garnishes simple—a sprinkle of freshly chopped parsley or chives brightens the dish and adds a pop of color. If you’re feeling fancy, a little extra grated parmesan right on top melts beautifully, giving a slight nutty finish that’s irresistible.

Side Dishes

This creamed corn recipe pairs perfectly with roasted or grilled chicken, glazed ham, or even a juicy steak. For a veggie fix, I love serving it alongside sautéed green beans or a crisp kale salad to balance the richness.

Creative Ways to Present

For special occasions, I sometimes spoon creamed corn into small ramekins topped with toasted breadcrumbs and broiled quickly for a crunchy crust—your guests will think you spent hours on it! Another favorite: swirl it into polenta for a creamy, comforting casserole.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The creamy texture holds up nicely, though the corn slightly thickens as it cools. Just give it a gentle stir before reheating.

Freezing

I’ve frozen creamed corn a few times with decent results. To freeze, cool it completely, then store in freezer-safe containers or bags for up to 2 months. When thawed, you might notice some separation, but stirring it slowly over low heat brings it back to life.

Reheating

My go-to reheating method is gently warming it in a small saucepan over low heat, stirring often and adding a splash of milk or cream if it’s too thick. Avoid microwaving if possible, as it can get uneven—low and slow keeps that silky texture intact.

FAQs

Can I make this Creamed Corn Recipe with fresh corn instead of frozen?

Absolutely! Fresh corn works wonderfully, especially in the summer when it’s at its sweetest. Just cut the kernels off the cob and proceed as the recipe directs. You might find fresh corn yields a slightly brighter, sweeter flavor, but either way, the dish turns out delicious.
Is there a gluten-free option for this creamed corn recipe?

Yes! You can easily swap all-purpose flour for a gluten-free alternative like arrowroot powder or cornstarch. Just make sure to mix it well with the milk before adding it to prevent lumps. I often use arrowroot for a smooth finish that thickens beautifully.
Can I make this recipe vegan?

To make a vegan version, replace butter with olive oil or vegan margarine, use a plant-based milk like oat or almond milk, and swap heavy cream for a coconut cream or cashew cream. Keep in mind the flavor will shift slightly, but it still makes a luscious, comforting dish.
How long does creamed corn last in the fridge?

Stored in an airtight container, leftover creamed corn will keep well for about 3 to 4 days. Just be sure to give it a good stir and reheat gently before enjoying again to maintain its creamy texture.
Can I prepare creamed corn ahead of time for a party?

You can! I recommend preparing it up to a day in advance, storing it covered in the fridge, and gently reheating just before serving. If you want to serve it warm at a party, keeping it in a slow cooker on low is a great hands-off option to maintain its perfect temperature.

Final Thoughts

I absolutely love how this creamed corn recipe brings together simple ingredients to create something truly special and comforting. It holds a place at many family dinners and celebrations in my home because it’s always a crowd-pleaser and easy to make. If you want a smooth, rich, and satisfying side dish that’s a hug on a plate, give this recipe a whirl—I promise it’ll become one of your go-to favorites too!