Creamed Corn Recipe
Published Nov 02, 2026
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This homemade creamed corn recipe is made with sweet corn, heavy cream, shallots, garlic, and a touch of sugar. It’s rich, buttery, and creamy, with just the right balance of sweet and savory flavors. It’s an easy side dish for holidays and family dinners.
Homemade Creamed Corn from Scratch
I grew up in the Midwest, where creamed corn is practically a staple, especially when sweet corn is in season. It’s an old-fashioned side dish that I never get tired of making.
My creamed corn recipe starts with corn and shallots, and then I add heavy cream, garlic, and sugar. I like to puree the mixture until it’s thick and creamy, but still has some texture. It’s especially good with fresh summer corn, but frozen corn works just as well, so you can make it year-round.
Why You’ll Love This Creamed Corn Recipe
- Creamy with some texture. I like my creamed corn thick and creamy, but with pieces of sweet corn still in the mix.
- Sweet and savory. The natural sweetness of the corn goes so well with the cream, garlic, and shallots.
- Easy to customize. Add fresh herbs, a pinch of cayenne, or some crispy bacon for extra flavor.
- Great year-round. Make it with fresh corn in the summer or frozen corn when fresh isn’t in season.
Ingredients for Homemade Creamed Corn
- Butter – I use unsalted butter to control the saltiness of the dish.
- Shallot – Adds a mild onion flavor, but red or yellow onion would also work.
- Frozen sweet corn – No need to wait for corn season! You can also use fresh, cooked corn on the cob.
- Heavy cream and milk – These give the corn its creamy consistency. You can swap the heavy cream for half-and-half, or replace just the milk with half-and-half for a richer version.
- Sugar – Feel free to use honey instead. You can also leave the sugar out entirely.
- Garlic powder – I actually prefer garlic powder over fresh garlic here because it mixes evenly into the cream sauce.
- Cornstarch – The cornstarch works to thicken the creamed corn.
How To Make Creamed Corn
- Sauté. Melt the butter in a large saucepan over medium heat. Add the shallot and cook until translucent.
- Add the corn. Stir in the corn, heavy cream, sugar, and garlic powder. Bring the mixture to a gentle boil, reduce the heat to low, and simmer for 2 to 3 minutes.
- Thicken it. Whisk together the cornstarch and milk, and stir it into the corn. Cook for 5 minutes, stirring frequently, until thickened.
- Puree the corn mixture. Transfer the mixture to a food processor and pulse until it’s as smooth or as chunky as you like.
- Season and serve. Season with salt and pepper to taste, and serve.
Recipe Tips
- Watch the heat. Dairy can scorch easily, so reduce the heat to low once the mixture comes to a gentle boil.
- Stir frequently. Keep stirring as the creamed corn simmers and thickens to prevent it from sticking to the bottom of the pan.
- Give it time to thicken. Once you add the cornstarch slurry, let the corn simmer for a few minutes so the sauce has time to thicken.
- Adjust the texture. I like my creamed corn mostly smooth, with some corn kernels still intact. Pulse it a few times for a chunkier texture, or blend a little longer if you prefer it creamier.
- Add some spice. Stir in a pinch of cayenne or smoked paprika, or add fresh parsley, thyme, or oregano for a little extra flavor.
- Make it richer. Replace the milk with half-and-half for a creamier consistency.
- Add bacon. Dice about 4 slices of bacon and cook until crispy, then remove it from the pan. Leave about a tablespoon of bacon grease to sauté the shallot, and stir the cooked bacon into the creamed corn at the end.
What to Serve with Creamed Corn
- Comfort food favorites. My daughters love creamed corn with Lipton onion soup meatloaf or with this Salisbury steak recipe with mushroom gravy.
- Vegetables and salads. Add a platter of garlic butter collard greens or a fresh green goddess salad.
- Holiday dinners. Creamed corn is right at home on the Thanksgiving or Christmas table, alongside my oven roasted turkey, apple stuffing, and all the fixings.
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Creamed Corn Recipe
This homemade creamed corn is thick, buttery, and slightly sweet, with tender corn in a rich cream sauce. It's a quick and easy side dish perfect for family dinners and Holiday meals.
Ingredients
- 3 tablespoon butter
- ½ shallot, minced
- 4 cups frozen sweet corn, you can use canned corn (drained) or corn off the cob, too
- ¾ cup heavy cream
- ¾ teaspoon sugar
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 cup milk
- salt and freshly ground black pepper, to taste
Instructions
- Sauté. Melt the butter over medium heat in a large saucepan. Add the shallot and cook it until translucent.
- Add the corn. Stir in the corn, heavy cream, sugar, and garlic powder. Bring the mixture to a gentle boil before reducing the heat to low. Simmer for 2-3 minutes to give the flavors a chance to meld.
- Thicken it. While the corn is cooking, whisk together the cornstarch and milk. Stir the cornstarch mixture into the corn mixture and continue to cook for 5 minutes, or until the sauce has thickened.
- Puree. Transfer the contents of the saucepan to a food processor and puree until somewhat smooth but still chunky (make it as smooth or as chunky as you’d like).
- Season and serve. Taste the creamed corn and pulse in salt and pepper to taste. Serve.
Equipment
Notes
- Adjust the texture. Pulse the creamed corn in the food processor until it’s as smooth or chunky as you like. I prefer mine mostly creamy with some corn kernels still intact.
- Make ahead. Prepare the creamed corn a day or two in advance and refrigerate. Reheat over low heat, stirring occasionally. Add a splash of milk if it’s too thick.
- Season to taste. Taste before serving and adjust the salt and pepper as needed. You can also add a little more sugar if you prefer sweeter creamed corn.
Nutrition
Serving: 6ounces | Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Store and Reheat
- To store. Allow the creamed corn to cool completely before sealing it in an airtight container. Refrigerate for up to 5 days or freeze it for up to 3 months. You can also use those leftovers to make my cornbread casserole!
- To reheat. Allow the leftovers to thaw in the fridge (if applicable) before transferring them to a saucepan. Heat over medium-low heat, stirring occasionally, until warm. You can also microwave creamed corn in 30-second intervals, stirring between each, until heated through.
