Creamed Corn

Homemade Creamed Corn is creamy, delicious, and simple. It’s quick and easy to make at home and so much better than store-bought canned creamed corn. Made with mild and naturally sweet corn smothered in a creamy sauce made from scratch, this flavorful side dish is fresh in the summer but comforting in the fall.

Learn how to make creamed corn from scratch with our step-by-step guide below and serve it any time of the year — as a summer side dish at a BBQ or cookout, or in the fall and winter months as a Thanksgiving side dish.

Why You'll Love This Creamed Corn

• A quick and simple veggie side. This is a quick, easy, 20-minute side dish that you can easily toss together with common ingredients while the main course is cooking — or task one of your junior sous chefs with it for even more efficient preparation.
• Make it in the summer or winter. Creamed corn is the perfect recipe to make using corn at the end of the summer season as we venture into the shorter, colder months, or to take advantage of the small hoard of canned corn kernels we all eventually end up with in our pantry in the fall and winter months.
• Great for holidays. Creamed corn is possibly the most under-appreciated side dish ever — especially when compared to other popular sides in the fall lineup. This creamed corn recipe is sure to change that. Serve this classic side dish at holiday gatherings including Thanksgiving and Christmas. It's a stress-free side that you can quickly prepare while the turkey is roasting in the oven.
• Easy to modify for dietary needs. Creamed corn (or at least this version of it) is already naturally gluten-free, but it can also be made dairy free and vegan easily with just two ingredient swaps. Keep reading for details!

Ingredient Notes

To make this easy Creamed Corn, you will need the following ingredients (full measurements in recipe card below):

• butter - if you or a family member are sensitive (or allergic) to dairy, you can use a non-dairy butter alternative in place of the butter. You can also try olive or avocado oil, but it may affect the texture or taste of the final dish.
• onion
• corn kernels - we used frozen corn, but you can also use canned whole kernel corn or fresh. If using canned, be sure to rinse and drain the corn first. You can also use fresh corn kernels sliced off of fresh cooked corn on the cob.
• heavy cream - swap this for a plant-based heavy cream if you need a dairy-free or vegan option.
• salt and pepper

You will also need measuring cups and spoons and a large skillet.

How to Make the Best Creamed Corn

1. Sauté aromatics. In a large skillet, melt butter over medium-high heat until bubbly, about 2 minutes. Add onion and sauté until tender, about 2 minutes.
2. Add corn. Next, add corn kernels and cook until softened, about 3-4 minutes.
3. Add cream. Add cream, salt, and pepper and bring to boil. Stir constantly and simmer over medium heat until creamy and thickened to a desired consistency, about 5-7 minutes. Serve warm.

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How to Serve

This Creamed Corn is a classic Thanksgiving side dish that you can serve all season long. Some of my other favorite holiday sides that you can serve at a holiday dinner are:

• Green Bean Casserole
• Vegetarian Cornbread Stuffing
• Mashed Potatoes
• Creamed Spinach
• Roasted Butternut Squash
• Sweet Potato Casserole with Pecans

Storage and Freezing Instructions

How to Store

Transfer any leftover creamed corn (once cooled to room temperature) to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.

How to Freeze

To freeze creamed corn, place it in a freezer-safe container or a sealed heavy duty freezer bag and freeze for up to three months. Make sure to leave some room in the container to account for expansion. When ready to serve, thaw the creamed corn in the refrigerator overnight and then reheat in the microwave or on the stovetop.

More Corn Recipes

• Corn Casserole
• Creamy Mexican Corn Soup
• Cornbread Muffins
• Oven-Roasted Corn on the Cob
• Mexican Street Corn Salad
• Potato Corn Chowder

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