The Perfect Homemade creamed corn

When my neighbor brought over fresh corn from her garden last summer, I knew I had to create something special with those golden kernels.

There’s nothing quite like the comfort of creamed corn made from scratch – it transforms simple ingredients into pure warmth on a plate.

Here is what I love most about my creamed corn

What makes this creamed corn perfect for any occasion is how it brings together sweet corn kernels with rich, velvety cream in just minutes.

I keep making this week after week because it’s incredibly versatile, works beautifully alongside grilled chicken or roasted vegetables, and always disappears fast when I serve it to guests.

When you’re planning your next family dinner, consider pairing this with my Homemade Mashed Potatoes Recipe for the ultimate comfort food spread.

And if you’re hosting a gathering, my Ultimate Queso Dip with Chips Recipe makes an excellent appetizer before this satisfying side dish.

Everything you need for the perfect Creamed Corn

• 4 cups fresh corn kernels (or frozen corn, thawed) – I always scrape the cob with a spoon to get every bit of sweet corn milk
• 4 tablespoons butter – use real butter for the best flavor
• 1 medium sweet onion, diced – yellow onion works perfectly too
• 3 garlic cloves, minced – fresh garlic makes all the difference
• ⅔ cup heavy cream – this creates that luxurious texture
• ½ cup whole milk – for the perfect consistency
• 3 tablespoons all-purpose flour – helps thicken our creamed corn
• 2 tablespoons brown sugar – enhances the natural sweetness
• 1 teaspoon paprika – adds gentle warmth without heat
• ½ teaspoon salt – adjust to taste
• ¼ teaspoon black pepper – freshly ground is best
• ½ cup grated Parmesan cheese – optional but highly recommended

How I Make This Creamed Corn

1. Heat the butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn kernels to the pan and cook for 3-4 minutes, stirring occasionally to prevent sticking.
4. Pour in the heavy cream and add the brown sugar, paprika, salt, and pepper. Stir everything together and let it simmer gently for 2-3 minutes.
5. In a small bowl, whisk the flour into the milk until completely smooth with no lumps remaining.
6. Pour this milk mixture into the corn and stir constantly for 4-5 minutes until the creamed corn thickens beautifully.
7. Remove from heat and fold in the Parmesan cheese if using. Taste and adjust seasoning as needed.
8. Serve immediately while hot and creamy.

My personal tricks for the best Creamed Corn

The secret to getting this creamed corn just right every time is patience with the thickening process – don’t rush it or you’ll end up with lumps.

I always make my flour slurry completely smooth before adding it, and I stir constantly once it goes in the pan.

If your corn seems too thick, add a splash more milk; if it’s too thin, let it cook a bit longer. Creamed corn should coat the back of a spoon when it’s perfect.

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Can I use frozen corn instead of fresh?

Absolutely! I use frozen corn all the time, especially during winter months.

Just make sure to thaw it completely and drain any excess water before cooking. The texture will be nearly identical to fresh.

How do I store leftover creamed corn?

Your leftover creamed corn keeps beautifully in the refrigerator for up to 4 days in a covered container. When reheating, add a splash of milk to restore the creamy texture and warm it gently on the stovetop.

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Can I make this dairy-free?

You can substitute the heavy cream with coconut cream and use plant-based butter, though the flavor will be different.

Skip the Parmesan or use a dairy-free alternative for a completely plant-based version.

What’s the best way to reheat this dish?

I prefer reheating creamed corn on the stovetop over low heat, stirring frequently and adding a little milk if needed.

You can also microwave it in 30-second intervals, stirring between each heating.

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How I love to share this Creamed Corn

My favorite occasions to make creamed corn include Sunday family dinners, holiday gatherings, and summer barbecues when fresh corn is at its peak.

It pairs wonderfully with grilled chicken, roasted turkey, or even simple weeknight meals when you want something special.

I often serve it alongside other comfort sides for those cozy autumn evenings when the family gathers around the table.