Creamed Corn That Steals the Holiday Spotlight (original) (raw)

One of my favorite sides to load up on at the holiday dinner table is Creamed Corn! This budget-friendly side dish is made with minimal ingredients and is so easy to prepare. It’s rich, buttery, cheesy, and tastes way better than the canned stuff. As a veggie-lover who grew up in a family of meat eaters, I’ve grown accustomed to filling my holiday dinner plate with all the sides and skipping the meat. (Don’t feel bad for me—I’ve got way more tricks up my sleeve now regarding plant-based proteins and veggie mains!) But seriously, this easy recipe never disappoints. I guarantee you won’t have any leftovers!

Overhead view of creamed corn in a sauce pan garnished with fresh parsley.

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All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“Delicious. I have a few other versions of this in my repertoire–how can an Iowa farm girl resist any corn recipe! This one is easiest and wonderful.”

Janmaus

The Creamiest Homemade Creamed Corn

Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful. You can purchase it in a can, but this is typically labeled as ‘cream-style corn’ because the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch and a grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.

For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. Like my creamed peas recipe, it’s the perfect combination of sweet, savory, and creamy. If you love corn pudding, you’ll definitely love this dish.

Creamed Corn Recipe

Cost 5.29recipe/5.29 recipe / 5.29recipe/0.66 serving

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

Step-by-step photos can be seen below the recipe card.

Overhead view of creamed corn in a sauce pan garnished with fresh parsley.

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* Fresh and frozen corn work perfectly well in this creamed corn recipe. When I was testing this recipe, the price between the two was negligible, so I went with fresh ears of corn because I prefer the texture to have a little more bite. If you’re going to use frozen corn, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.

** If you’re avoiding dairy, you can swap the half & half with the same amount of full-fat coconut milk plus dairy-free substitutes for the butter and cheese.

Serving: 1serving (½ a cup)Calories: 137kcal (7%)Carbohydrates: 4g (1%)Protein: 3g (6%)Fat: 12g (18%)Sodium: 320mg (14%)Fiber: 0.1g

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Creamed Corn step-by-step photos

Butter and flour being whisked together in a saucepan to make a roux.

Prep the corn and sauce: Husk and shave 6 ears of corn and set aside. If using 4 cups of frozen corn, rinse it well, strain, and set aside. In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux.

Milk, salt, and pepper added to a roux in a saucepan.

Make the creamy sauce: Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper to your roux and whisk until smooth.

The sauce for creamed corn in a sauce pan with a spoon checking the thickness.

Cook the mixture down until a gravy-like sauce forms. It should be thick enough to coat the back of a spoon, as shown here.

Corn kernels added to the cream sauce for creamed corn in a saucepan.

Make the creamed corn: Add the corn and toss until completely coated in the sauce. Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!)

Parmesan added to creamed corn in a saucepan.

Take the pan off the heat and stir in ½ cup shredded Parmesan until melted.

Creamed corn in a saucepan.

Serve and enjoy!

Overhead view of creamed corn in a serving dish garnished with fresh parsley.

This delicious cream corn recipe couldn’t be easier to make. Serve it as a side dish at your next holiday feast or potluck, and watch it disappear!

Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos above for a visual reference). It’ll continue to thicken up as it cooks with the corn added in. If your sauce is too thin, allow it to cook a little longer. If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency.

Serving Suggestions

When I say you can serve this corn with pretty much anything, I mean it! Serve it up for Thanksgiving with turkey breast and all your favorite trimmings, like green bean casserole. It also pairs well with BBQ ribs and homestyle cornbread! It’s a fun, year-round side and perfect for any occasion—not just the holidays!

Storage Instructions

If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days. Let them cool before storing, and reheat in the microwave or on the stovetop. Add a little half and half if the sauce thickens too much when reheated. You can also freeze individual portions in a freezer-safe container for 2-3 months. I’d let them thaw overnight in the refrigerator before reheating.

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytesMore About Jess