Make this delicious and decadent Creamed Corn recipe for your next holiday gathering. This simple creamed corn dish is the perfect addition to your Thanksgiving spread.
A Timeless Comfort Classic
Corn, on its own, holds a special place in my heart as the epitome of comfort food. But when you introduce the decadent combination of butter, cream, and cheese, it becomes the ultimate comfort dish.
This delectable creamed corn recipe is the perfect addition to your Thanksgiving or any other holiday gathering during the cooler months. It is warm and comforting and it brings an element of coziness to the meal.
It is so incredibly delicious though that you might find yourself without any leftovers. The good news is that it’s so quick and simple that you can whip up another batch to bring some more comfort during any post-holiday blues.
- Measuring cups, measuring spoons and a liquid measuring cup
This creamed corn recipe is so simple. This makes it the perfect companion for whichever other sides you want to enjoy on Thanksgiving. You might not care about veggies at Thanksgiving, but once you try this homemade cream corn recipe, you will be happy to add a scoop to your plate.
For those seeking a holiday beverage to complement the creamed corn and the rest of your Thanksgiving spread, I recommend my apple cider sangria. It strikes a perfect balance, being festive and flavorful without overshadowing the stars of the show like this creamed corn.
Serve this creamed corn recipe for a simple weeknight dinner alongside a roasted chicken. You could even use this as a base for a very simple creamed corn casserole. Just spread the corn mixture into a large baking dish and crumble bread crumbs or ritz crackers over the top for texture. Bake in the oven uncovered for 20 minutes at 350F and serve!
Creamed Corn Ingredients
- Sweet corn kernels (fresh corn or frozen corn)
- Unsalted butter
- All-purpose flour
- Heavy cream
- Whole milk
- Freshly grated parmesan cheese
You can use whatever corn you have on hand, but I prefer fresh or frozen corn as opposed to canned corn. I also think this creamed corn recipe results in the best and sweetest taste when I use sweet corn.
If you don’t have heavy cream on hand, no problem! You can use whole milk for the entire recipe; it won’t be as creamy but it will still be just as tasty. You could also add in a few tablespoons of cream cheese to add a bit of tang to the cream sauce.
Does your family prefer sweet creamed corn? It is simple to make this recipe sweeter; just add 1 tablespoon of brown sugar.
One of the things I really like about this creamed corn recipe is that you can customize the seasoning to your liking. I like adding parsley or thyme to enhance the flavors of this dish but feel free to use whatever herbs you like.
How to make Creamed corn
Step 1: Prep Corn
To start, let’s prep the corn for this dish. If the corn is frozen, allow it to defrost.
If it is fresh, cut it off the cob. Then, set it to the side.
Step 2: Prepare the Cream
Next, heat butter in a saucepan over medium-low heat. When the butter is melted and starting to bubble, pour the flour into the pan and whisk it in with the butter until a paste forms.
Then, reduce the heat to low and slowly whisk in the heavy cream making sure to whisk out any lumps. Whisk in the milk and the salt to keep the mixture smooth.
Step 3: Add corn, simmer, and enjoy
Now it is time to stir the corn kernels and the grated parmesan into the pot. Increase the heat to medium until the mixture simmers.
Then, reduce the heat again and allow it to simmer for 15 minutes. Stir occasionally.
Remove from heat and serve with black pepper and fresh herbs like parsley or thyme. Enjoy!
Storage, reheating and freezing
Allow the creamed corn to cool and then transfer to an airtight container. Store in the refrigerator for up to four days.
This dish is just as delicious as leftovers. Remove from the fridge and reheat on the stove or in the microwave.
To freeze the best creamed corn recipe, just prepare it as written, cool completely and transfer to a freezer safe container. Freeze for up to 3 months. Allow to thaw under refreigeration and then warm through on the stovetop.
Check out these other vegetable side dishes for Thanksgiving
- Cheesy Brussels Sprouts
- Green Beans Almondine
- Crispy Maple Bacon Brussels Sprouts
- Hasselback Sweet Potatoes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 16oz sweet corn kernels (fresh or frozen)
- ¼ cup unsalted butter (½ stick)
- 2 tbsp all purpose flour
- ¼ cup heavy cream
- 1 cup whole milk
- 1 tsp salt
- ¼ cup freshly grated parmesan cheese
- If the corn is frozen, allow it to defrost. If its fresh, cut it off the cob and set it to the side.
- Heat butter in a saucepan over medium-low heat. When the butter is melted and starting to bubble, pour the flour into the pan and whisk it in with the butter until a paste forms.
- Reduce the heat to low and slowly whisk in the heavy cream making sure to whisk out any lumps. Whisk in the milk and the salt keeping the mixture smooth.
- Stir the corn kernels and the grated parmesan into the pot. Increase the heat to medium until the mixture simmers. Reduce the heat again and allow it to simmer for 15 minutes, stirring occasionally.
- Remove from heat and serve with fresh herbs like parsley or thyme.
- I find that sweet corn gives this a better flavor
- You can use canned corn, but I prefer fresh or frozen