Recipe

Effortless Creamed Corn

A cozy, weeknight-fast creamed corn with golden, toasty edges and a silky sauce. Made with pantry basics, ready in about 15 minutes, and dangerously good next to anything off a sheet pan or grill.

By Matt Campbell

•

4.8

A skillet of creamy creamed corn with golden toasted edges and fresh cracked black pepper on top, sitting on a wooden table with a spoon nearby

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Some side dishes show up politely. This one kicks the door open wearing butter.

This is my go-to effortless creamed corn when I want something warm, toasty, and comforting, but I do not want to babysit a pot. We are talking golden browned corn first, then a quick, silky cream sauce that clings to every kernel like it has a job to do.

It works with fresh, frozen, or canned corn, which is basically my love language. And the best part is the flavor: a little sweet, a little savory, and just enough browning to make it taste like you tried harder than you did.

Why It Works

Toasty first, creamy second: Browning the corn in butter builds a nutty, caramelized flavor that makes the whole dish taste deeper, not just sweeter.
Quick thickening without drama: A small spoonful of flour (or the cornstarch option in the FAQ) tightens the sauce so it coats the corn instead of turning into corn soup.
Balanced richness: A mix of milk and cream (or half-and-half) keeps it lush but not heavy.
Flexible seasoning: You can keep it classic, add a little heat, or finish with herbs and cheese depending on what the main dish is doing.

Pairs Well With

Storage Tips

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

Reheat (best method): Warm in a skillet over medium-low heat with a splash of milk. Stir often until glossy and creamy again. If it thickens too much, add another splash.

Microwave: Cover loosely and heat in 30-second bursts, stirring each time. Add a teaspoon or two of milk if it looks tight.

Freeze: You can, but dairy sauces can separate a bit. If you freeze it, thaw overnight in the fridge and reheat slowly on the stove while stirring. A small pat of butter helps bring it back together.

Common Questions

Can I use canned corn?

Yes. Drain it well (and pat dry if you have the patience). For the best match to this recipe, use about 4 cups corn, which is typically 2 to 3 cans (15 to 15.25 oz each), drained. The drier the corn, the better it browns.

Can I use frozen corn?

Absolutely. You can cook it straight from frozen. Just give it a couple extra minutes to cook off moisture first, then let it sit so it toasts instead of steaming.

How do I keep it from getting watery?

Two moves: brown the corn first to evaporate excess moisture, then let the sauce simmer for a couple minutes to thicken. If it still feels thin, simmer 1 to 2 minutes longer.

Can I make it without flour?

Yes. Use a cornstarch slurry (gluten-free): mix 2 teaspoons cornstarch with 2 tablespoons cold milk until smooth. Add it near the end and simmer 30 to 60 seconds until thickened. If you want to be cautious, start with 1 teaspoon and add more as needed.

What if my sauce breaks or looks grainy?

It usually means the heat got a little too enthusiastic or the thickener did not fully disperse. Turn the heat down to low and whisk in a splash of warm milk. If it is still stubbornly grainy, whisk vigorously for a minute, or (if you are feeling extra) blitz briefly with an immersion blender to smooth it out.

Can I make it ahead?

Yes. Make it up to 2 days ahead and reheat on the stove with a splash of milk. It will thicken in the fridge, so do not be shy with that splash. It actually gets cozier after a night in the fridge.

How much fresh corn is 4 cups?

Usually 5 to 7 ears, depending on size. If you get a little extra, do not panic. Toasty corn is not a problem you need to solve.

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 (12-inch is ideal, cast iron or stainless steel both work)
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or small grater (optional, for garlic or Parmesan)

I started making creamed corn because I wanted the comfort of the steakhouse version without committing to a whole production on a Tuesday. The first time I browned the corn before adding the cream, it was one of those “wait, why is this so much better?” moments. Now it is my dependable side dish when I need something warm on the table fast, and I want people to think I had a plan.

Effortless Creamed Corn

(4.8 Reviews)

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 6

Ingredients

4 cups corn (fresh kernels, frozen, or about 2 to 3 (15 to 15.25 oz) cans corn, drained)
3 tablespoons unsalted butter
1 small shallot, finely chopped (or 2 tablespoons minced onion)
2 cloves garlic, finely minced (optional but recommended)
1 tablespoon all-purpose flour
3/4 cup whole milk
1/2 cup heavy cream (or use 1 1/4 cups half-and-half instead of both the milk and cream)
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Pinch of smoked paprika or cayenne (optional, for warmth)
1 teaspoon sugar (optional, only if your corn is not very sweet)
1 tablespoon cream cheese (optional, for extra silky texture)
1 tablespoon chopped chives or parsley (optional, to finish)
Finely grated Parmesan (optional, to finish)

Instructions

Toast the corn. Heat a large skillet over medium-high heat. Add the butter. When it foams, add the corn in an even layer. If using frozen corn, let it cook, stirring occasionally, until the moisture cooks off first. Then let the corn sit 2 minutes without stirring so it can brown. Stir, then let it sit 2 minutes again to brown a second time. Total toasting time is usually 4 to 8 minutes, depending on how wet your corn is.
Build the base. Add the shallot and cook 1 to 2 minutes until softened. Add garlic (if using) and cook 30 seconds, just until fragrant.
Make it thick. Sprinkle the flour over the corn and stir for 1 minute. You are cooking off the raw flour taste and setting up the sauce.
Pour and simmer. Reduce the heat to medium-low. Slowly stir in the milk, then the cream. Bring to a gentle simmer and cook 2 to 4 minutes, stirring often, until the sauce coats the corn (and does not look like it is trying to scorch on the bottom of the pan).
Season like you mean it. Stir in salt (start with what is listed, then taste), pepper, and paprika or cayenne. If the corn is bland-sweet, add the optional sugar. If you want extra silky, melt in the cream cheese.
Finish and serve. Taste and adjust seasoning. Top with chives or parsley, and a little Parmesan if you want the extra salty-savoriness. Serve hot, ideally straight from the skillet while the edges are still toasty.

Nutrition information is estimated.

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