This recipe for Homemade Cream Corn is absolutely delicious, quick to make, and very easy. The perfect side for any meal or holiday meal.
Homemade Cream Corn
This is a side dish that is the ultimate comfort food. It’s a big hit with everyone around the table and always a family favorite.
What I love about this recipe:
- It’s perfect for taking to potlucks
- The ingredients are easy to find
- This can be made ahead of time
If you love corn recipes as I do, then you are in luck. I have several corn-side dishes to share with you. You might enjoy my mom’s recipe for Corn Souffle’, my Creamy Cornbread Casserole using Jiffy dish, or Jalapeno Cornbread
FAQs
Make Ahead and Storage
Use a mixture of milk and all-purpose flour. The flour should be 1/4 of the amount of milk. So, if you are using 1/2 cup of milk (or, 8 Tbsp.) then use 2 Tbsp. of flour
Another way to thicken the liquid is to use equal amounts of cornstarch and water mixture
Add one of the above mixtures to your creamed corn and cook over medium heat until it has thickened
3-4 days. Keep creamed corn in an airtight container and in the refrigerator for up to 4 days
Reheat over the stovetop in a skillet or in a saucepan. Or, heat in the microwave.
If you need to add more cream, pour heavy cream or a small amount of whole milk
What are some other Side Dishes to Make?
- Cold Pasta Salad with Italian Dressing
- Cowboy Baked Beans
- Classic Macaroni Salad
- Broccoli Salad
- Grilled Campfire Potatoes
Table of contents
Tips and tricks for making this homemade creamed corn
- Some people like the corn to be mashed in their creamed corn. You can easily do this after the corn has cooked for a few minutes. Simple use a potato masher or similar tool to mash some of the corn
- This is a great side to grilled meats, or as a side for Thanksgiving, Christmas, and Easter holiday meals
- If you make this ahead of time, and the liquid thickens up too much, add more milk to thin it out and reheat it on the stovetop
If you are ready to make this cream corn homemade dish, then let’s make sure you have everything you’ll need
Ingredients
- frozen sweet corn kernels – thawed. Don’t worry if you forget to thaw them. Just add some cooking time to thaw them out
- heavy cream – this provides a delicious creamy texture and also helps thicken the sauce for the corn
- salt – the corn is already sweet, and then we add a tiny bit of sugar, so the salt helps to balance the flavor of this side dish
- granulated sugar – some people feel like the added sugar is not necessary because the corn is already sweet. You can leave it out at first, and then add it at the end – if you feel like it needs
- ground black pepper – I feel like this lends a deep savory flavor to this dish and helps give it some depth
- butter – I like to use unsalted butter in most of my dishes. There is nothing worse than a dish that is too salty. Using unsalted butter really helps control the amount of sodium
- milk – whole milk is preferred but 2% is just fine as a substitute. I know that is common at our house and whole milk is not
- all-purpose flour – this is a thickening agent and will be mixed with the milk to make a gravy-like texture
- parmesan cheese – this adds flavor but also helps to thicken up the sauce
How do you make Creamed Corn Homemade?
- In a large skillet, combine the corn, cream, sugar, butter, salt, and pepper
- Cook over medium heat until the butter has melted
- Continue to cook longer for softer corn kernels that you can mash
- In a medium-sized bowl, whisk milk and flour
- Pour the milk mixture into the cooked corn
- Continue to cook until the sauce has thickened up to a gravy-like consistency
- Add parmesan cheese
- Serve warm
Watch My Video on Making Creamed Corn
Homemade Cream Corn
Equipment
- 1 large skillet
- 1 medium sized bowl
Ingredients
- 2 10 oz. packages of frozen corn thawed
- 1 cup heavy cream
- 1 tsp. salt
- 1 tsp. sugar
- ¼ tsp. ground black pepper
- 2 Tbsp. unsalted butter
- ½ cup milk whole or 2%
- 2 Tbsp. all-purpose flour
- ¼ cup Parmesan cheese freshly grated
Instructions
- In a large skillet, combine the corn, cream, sugar, butter, salt, and pepper
- Cook over medium heat until the butter has melted
- Continue to cook longer for softer corn kernels that you can mash
- In a medium-sized bowl, whisk milk and flour
- Pour the milk mixture into the cooked corn
- Continue to cook until the sauce has thickened up to a gravy-like consistency
- Add parmesan cheese
- Serve warm
