Dinner

Homemade Creamed Corn (Quick and Easy) Recipe

ByLana Polati January 18, 2026January 18, 2026

Introduction

Homemade Creamed Corn is a delightful, creamy side dish that brings sweet corn to life with a rich, velvety sauce. Made quickly on the stove with simple ingredients, it’s a perfect addition to holiday tables or any weeknight meal.

A close-up of a creamy corn dish in a white bowl showing two layers: the first layer is soft, bright yellow corn kernels that look tender, covered by a thick cream sauce with a smooth texture and off-white color, lightly speckled with black pepper on top; a silver spoon is scooping some of the creamy mixture, adding a shiny, wet texture to the top layer. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounce bag frozen corn (or canned corn), drained well
½ cup heavy whipping cream
½ teaspoon seasoned salt (or plain salt)
1 tablespoon granulated sugar
Pinch garlic powder (optional)
1 tablespoon butter (salted recommended)
½ cup whole milk
1 tablespoon all-purpose flour
3 tablespoons grated Parmesan cheese (or shredded Parmesan)
Fresh cracked pepper and salt to taste

Instructions

Step 1: In a small bowl or measuring cup, whisk together the whole milk and all-purpose flour until smooth. Set aside.
Step 2: In a medium (10-inch) skillet over medium heat, combine the heavy whipping cream, seasoned salt, pepper, sugar, garlic powder (if using), and butter. Stir gently as the butter melts.
Step 3: Once the butter has melted completely, add the drained corn to the skillet and stir to combine.
Step 4: Pour in the milk and flour mixture and continue stirring over medium heat. Allow the sauce to thicken and the corn to cook through, which should take just a few minutes.
Step 5: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts and blends evenly into the creamed corn.
Step 6: Taste and adjust seasoning with fresh cracked pepper and salt as needed. Serve hot and enjoy!

Tips & Variations

For a spicy kick, add finely chopped jalapeños or a pinch of cayenne pepper.
Sprinkle crumbled cooked bacon on top for added texture and flavor.
Use fresh corn kernels if available—just cook them slightly longer to soften.
To make it dairy-free, substitute heavy cream and milk with coconut milk and use vegan butter.

Storage

Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop until heated through, stirring occasionally.

How to Serve

A close-up of a white bowl filled with creamy corn, showing three layers of yellow corn kernels covered in a smooth, white cream sauce with specks of black pepper sprinkled on top, with a spoon scooping some corn from the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works well; just be sure to drain it thoroughly to avoid excess water in the dish.

How can I thicken the sauce if it’s too runny?

Make sure to whisk the milk and flour well before adding, and cook the mixture a bit longer to allow the sauce to thicken. If needed, you can add a little more flour mixed with cold milk as a slurry.