This rich and creamy homemade creamed corn recipe is the perfect side dish for any occasion—including Thanksgiving dinner. Made with either fresh or frozen corn, this easy recipe tastes so much better than anything you can buy at the store. Plus, it's simple to make gluten-free!
Why You'll Love This Creamed Corn Recipe
Growing up, creamed corn was always a favorite, but the store-bought version often tastes watered down and flavorless. This homemade recipe is rich, buttery, and incredibly flavorful, making it the perfect addition to your next BBQ spread or holiday table alongside roasted potatoes, stuffing, and cranberry sauce. This classic comfort food is sure to become a new favorite. Here are more reasons why you will love this easy creamed corn recipe:
- Easy to Make: The steps are simple, and you can use either fresh or frozen corn.
- Gluten-Free Option: If you're gluten-free, keep in mind that many brands of canned creamed corn are not gluten-free. This is just one more reason to make it at home—plus, it tastes so much better!
- No Sugar: While some recipes call for a bit of sugar, I find it's unnecessary, especially when you use sweet corn, as it's already naturally sweet. But you can always add a teaspoon or two if you prefer a sweeter cream-style
Creamed Corn Recipe Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make this creamed corn recipe. See the recipe card below for exact measurements.
- Fresh or Frozen Corn: When corn is in season during the summer months, use fresh corn kernels right off the cob. The rest of the year, frozen corn works perfectly.
- Creamy Sauce For the ultimate creamy texture, a simple combination of whole milk, heavy whipping cream, unsalted butter, salt, and a bit of all-purpose flour does the trick. You can easily make this gluten-free by using a 1:1 gluten-free flour blend.
- Flavor Enhancers: I love this recipe both with and without the optional Parmesan cheese and black pepper. I recommend tasting it first without, then adding them at the end if you’d like.
Find the printable recipe card with full instructions and measurements below.
How To Make Homemade Creamed Corn
Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Prepare the corn. Using a sharp knife, cut the kernels off the cobs. If you're using frozen corn, be sure to thaw.
- Step 2: Sauté the corn. In a large skillet over medium heat, sauté the corn in the melted butter for 5-6 minutes, or until it is soft and plump.
- Step 3: Add the flour. Sprinkle the flour over the corn and cook for 1 minute, stirring constantly.
- Step 4: Add the milk and cream. Pour in the heavy cream and milk. Stir for 3 to 4 minutes, until the sauce has slightly thickened.
- Step 5: Blend some of the corn. Blend 2 cups of corn in a food processor or blender. Return the blended corn to the skillet and stir to combine.
- Step 6: Season and serve. Season the creamed corn with salt, then stir in the optional black pepper and Parmesan cheese if using. Serve warm.
Storage Instructions
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Place the creamed corn in a saucepan over low to medium-low heat. Stir frequently until it is heated through. If it seems too thick, you can add a splash of milk or cream to thin it out to your desired consistency. Alternatively, you can also reheat the creamed corn in the microwave (30 to 60 seconds at a time), stirring in between, until it is warmed through.
- Freezer: Allow the creamed corn to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. Thaw it in the refrigerator overnight before reheating. Once thawed, follow the same instructions as above. The sauce may become a little grainy after freezing, but a good stir and a splash of milk or cream will help bring it back to a smooth, creamy texture.
Common Questions
Fresh sweet corn is often preferred during corn season, for its sweetness and flavor, and it allows you to use the "corn milk" (the starchy, milky substance scraped from the corn cobs after the kernels are removed). This "corn milk" is key to traditional creamed corn, providing natural sweetness and thickening.
Frozen sweet corn is a great and convenient option, as it's typically picked at peak ripeness and frozen quickly.
If it's too thin:
Simmer it uncovered to allow some of the liquid to evaporate and the sauce to reduce.
If it's too thick:
Simply stir in a splash of milk, cream, or half-and-half until it reaches your desired consistency.
Method 1: Stand the corn cob upright on a large cutting board, holding the top of the cob. Use a sharp knife to carefully slice downwards, letting the kernels fall onto the board. Rotate the cob and repeat until all kernels are removed from the ears of corn.
Method 2: Lay the corn cob horizontally on a cutting board. Use a sharp knife to slice off a thin strip of kernels from the side. Turn the cob onto this newly flat side to stabilize it. Continue to slice and rotate the cob until all the kernels are off.
More Recipes You'll Love
- Gluten-Free Corn Casserole
- Gluten-Free Green Bean Casserole
- Brown Butter Mashed White Sweet Potatoes
- Red Wine Cranberry Sauce
I hope you love this creamed corn recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Homemade Creamed Corn Recipe (Gluten-Free)
Ingredients
- 5 cups (850g) sweet corn, fresh or frozen (approximately 8 ears of fresh corn)
- 2 tablespoons (28g) butter
- 2 tablespoons (17g) flour, all-purpose or gluten-free (see notes for gluten-free)
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 1 teaspoon salt
Optional
- pinch black pepper
- ¼ cup (25g) Parmesan cheese, grated
Instructions
- Prepare the corn. If you're using frozen corn, be sure to thaw it completely before use. If you're using fresh corn, remove the husks and silk, then carefully cut the kernels off the cobs. After cutting, scrape the cobs to release the "corn milk," a starchy liquid that will naturally thicken the dish and add a deeper corn flavor. You'll need about 5 cups (850g) of kernels.
- Sauté the corn. In a large skillet over medium heat, melt the butter. Sauté the corn in the melted butter for 5-6 minutes, or until it is soft and plump.
- Add the flour. Sprinkle the flour over the corn and cook for 1 minute, stirring constantly.
- Add the cream and milk. Pour in the heavy cream and milk. Stir for 3 to 4 minutes, until the sauce has slightly thickened.
- Blend some of the corn. Scoop out about 2 cups of the creamed corn and place it in a blender or food processor. Blend it until the mixture is completely smooth. Then, pour the blended corn back into the skillet and stir to combine it with the rest of the corn.Alternatively, you can use an immersion blender directly in the skillet. Just blend a few sections of the corn for a few seconds until you get the desired creamy consistency.
- Season and serve. Season the creamed corn with salt and, if you're using them, black pepper and Parmesan cheese. Stir everything together, then serve warm.
Ali says
This creamed corn recipe was to die for!! Taste testing it, I knew it was going to be a hit, and sure enough, when I brought it to a Christmas dinner, everyone came up to me raving about it. Rebecca Taig has THE best recipes, a sure hit!!