Recipe

Easy Creamed Corn

Buttery, cozy creamed corn with bright seasoning and zero drama. Ready fast and flexible with fresh, frozen, or canned corn.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy golden creamed corn, speckled with black pepper and topped with chopped chives on a warm kitchen counter under soft natural light

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Creamed corn is one of those side dishes that looks humble, then casually steals the whole plate. It is sweet, yes, but the best versions lean into balance: butter for richness, a little savory depth, and enough black pepper to make you take notice.

This is my go-to creamed corn for weeknights, holiday tables, and that oddly specific moment when you need one more side dish and you refuse to dirty three pans. It is stovetop, it is fast, and it plays nicely with fresh corn when it is in season and frozen corn when it is not.

One quick note on sweetness: if your corn tastes naturally sweet, skip the sugar. If it tastes a little flat (hello, out-of-season corn), add 1 teaspoon, taste, and decide if you want the second.

A neat lineup of ingredients on a light kitchen counter: a bowl of corn kernels, butter, milk, cream, flour, sugar, salt, black pepper, and a small dish of minced garlic

Why It Works

Two textures, one bowl: we simmer most of the corn whole, then lightly blend a portion so the sauce tastes like corn, not just cream.
Rich but not heavy: butter and a splash of cream give you that cozy finish, while milk keeps it from turning into corn chowder.
Seasoning that actually matters: salt, pepper, and a tiny bit of sugar (optional) sharpen the sweetness instead of making it dessert.
Flexible on the corn: fresh, frozen, or canned all work with small tweaks.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm in a saucepan over low heat, stirring often. If it thickens too much, splash in milk 1 tablespoon at a time until it loosens back up.

Freeze: You can, but dairy sauces sometimes separate. If you freeze it anyway, do it for up to 2 months, thaw overnight in the fridge, then reheat gently and whisk well to bring it back together.

Common Questions

Can I make creamed corn with canned corn?

Yes. Drain it well first. Because canned corn is already soft, simmer just long enough to heat through and thicken the sauce, about 3 to 5 minutes, or up to 7 minutes if you want it thicker.

Can I use frozen corn?

Absolutely. No need to thaw. Add it straight to the skillet and let it simmer a few extra minutes so the excess moisture cooks off.

How do I thicken creamed corn without flour?

Easy swap: use cornstarch. Mix 1 tablespoon cornstarch with 2 tablespoons cold milk until smooth, then stir it in and simmer until glossy and thick. You can also blend a bigger portion of the corn to naturally thicken it.

Why did my sauce get grainy or split?

High heat is usually the culprit. Keep it at a gentle simmer, not a rolling boil. If it looks separated, pull it off the heat and whisk in 1 to 2 tablespoons cold milk or a small pat of butter to smooth it out.

Can I make it ahead?

Yes. Make it up to 2 days ahead, refrigerate, then reheat gently on the stove. Hold back a splash of milk or cream for reheating so it stays silky.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide saucepan
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Immersion blender (optional) or blender for a quick pulse
Chef’s knife and cutting board (if using fresh corn)

I used to think creamed corn was strictly a holiday thing, the kind of side that shows up next to a big centerpiece and then disappears until next year. Then I started making it on random Tuesdays when I wanted something cozy but did not want to commit to a whole production.

The trick that sold me was blending just a little of the corn. It turns the sauce into this sweet-savory velvet that tastes like corn turned up to eleven, and it makes even a bag of frozen kernels feel like you tried harder than you did.

Easy Creamed Corn

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

4 cups corn kernels (fresh cut from cobs, frozen, or well-drained canned)
Corn equivalents: about 5 to 6 ears fresh corn, one 16-oz bag frozen, or two 15-oz cans (drained)
3 tablespoons unsalted butter
1 small shallot, finely minced (or 2 tablespoons minced onion)
1 clove garlic, minced (optional but recommended)
1 tablespoon all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt), plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 to 2 teaspoons sugar (optional, especially if corn is not very sweet)
Pinch of cayenne or smoked paprika (optional)
1 tablespoon chopped chives or parsley, for serving (optional)

Hands mincing shallot and garlic on a wooden cutting board with a chef’s knife on a bright kitchen counter

Instructions

Sweat the aromatics. Melt the butter in a large skillet over medium heat. Add the minced shallot and cook until soft and glossy, about 2 to 3 minutes. Stir in the garlic for 30 seconds.
Make a quick roux. Sprinkle the flour over the shallots. Stir constantly for 1 minute so the flour cooks but does not brown.
Add dairy and thicken. Slowly pour in the milk while whisking until smooth, then add the cream. Keep whisking until the mixture thickens slightly, about 2 to 4 minutes.
Simmer with the corn. Add the corn, salt, pepper, and sugar (if using). Reduce heat to a gentle simmer and cook until hot and creamy, about 5 to 8 minutes for frozen or fresh, 3 to 5 minutes for canned (or up to 7 minutes if you want it thicker).
Blend a little for that classic texture. Scoop out about 1 cup of the corn mixture and blend until mostly smooth, then stir it back in. If you have an immersion blender, you can briefly blend right in the pan, just a couple quick pulses. You want creamy, not baby food. If using a blender, vent the lid and blend in short bursts (hot liquid expands fast).
Taste and finish. Adjust salt and pepper. Add a pinch of cayenne or smoked paprika if you like a little edge. Serve warm with chives on top.