The ultimate side dish, this quick and easy creamed corn recipe is one you’ll come back to again and again! It’s buttery, creamy, and the perfect blend of savory and sweet!
Aren’t creamy side dishes the best? They’re the perfect comfort food! If you’re looking for more flavorful, hearty sides, you’ll have to try my classic creamed peas and potatoes, creamed spinach, or these cheesy parmesan garlic brussels sprouts!
The BEST Creamed Corn Recipe
It’s time to put that can of creamed corn away because this recipe is going to change your life! This creamed corn is so buttery and flavorful, it’s love at first bite! Fresh garlic, onion powder, and a pinch of cayenne make it taste absolutely dreamy. It’s the perfect way to add a little hearty, creamy goodness to any dinner. The great thing is, this recipe is great for customizing too. So whether you want to add a little more kick or some shredded parmesan (yum!) feel free to switch it up! (I have some tasty ideas for you below!)
Regardless of how you tweak your batch of creamed corn, one thing is certain- your family won’t be able to get enough! It’s the perfect comfort food and so irresistible! This creamed corn is a great choice to serve at all of your potlucks and barbecues as the summer comes to a close. (It’s also a great Thanksgiving side; it’s never too early to start planning!) Nothing rings in fall like warm, buttery corn dishes! With flavor this good, you may just want to make it year-round.
Ingredients You’ll Need
Ready to make the best creamed corn of your life? Here’s my list of necessities! The combination of these ingredients creates the most savory, creamy flavor that your friends and family will go crazy over. All measurements can be found in the recipe card below.
- Unsalted Butter: I used unsalted butter so that the flavor of the creamed corn is nice and rich without being overly salty.
- Minced Garlic: If you want the best savory flavor, go for fresh garlic!
- Corn: Use what you have on hand! You can use frozen, canned, or fresh corn. Just make sure whatever you use is thawed and drained.
- Heavy Cream: No creamed corn is complete without heavy cream! This is what makes the dish so indulgent and tasty. You can also use half and half as a substitute.
- Kosher Salt: I always go for kosher salt because it doesn’t have the bitter aftertaste that table salt usually does.
- Black Pepper: Freshly cracked is best!
- Onion Powder: Onion powder adds savory flavor and just a hint of sweetness to your entire batch of creamed corn.
- Granulated Sugar: You only need a couple tablespoons of sugar to balance out the flavors in this dish.
- Whole Milk: The high fat content in whole milk is what makes this recipe so delish! Sorry diet!
- All-Purpose Flour: Keeps your creamed corn from being runny.
- Cayenne Pepper: (Optional) I always add a pinch for some warm spice, but you can always add more if you like it hot!
Let’s Make Creamed Corn!
Not only is this creamed corn absolutely delicious, but it’s ready in less than 10 minutes! (Psst: if you’re short on time, use frozen corn for even quicker prep!)
- Melt Butter: Melt the butter in a medium saucepan over medium heat.
- Cook Garlic: Add the minced garlic and cook for 30 seconds.
- Add Ingredients: Add the corn kernels, heavy cream, salt, pepper, onion powder, and sugar to your pan. Stir to combine.
- Flour Mixture: In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook: Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
- Additional Seasonings: Season with additional salt, pepper, and/or cayenne pepper if desired.
Tips and Variations
Here are a few simple ways to customize your creamed corn and even turn it into a corn casserole! This is easily one of my all-time favorite side dishes. I know you and yours will love it just as much!
- Add Thickness: A great way to add thickness to your creamed corn is by adding pulp! You can easily make some by blending some of your corn with an immersion blender or food processor and then stirring it in with the rest of your ingredients.
- Add Spice: If you want your creamed corn to have some kick, add more cayenne pepper to taste or even throw in some chopped jalapenos.
- Add Cheese: Cheese makes everything better! Try adding a little grated parmesan cheese to your creamed corn for melty, cheesy flavor.
- Make it a Casserole: To make your creamed corn into a casserole, all you’ll need is a box of Jiffy corn muffin mix and a little butter and sour cream! You can find my full recipe here. It’s such an amazing side, you’re going to love it!
This quick and easy recipe is perfect for making ahead. Once you have a delicious batch of creamed corn ready to go, here’s how to keep it tasting fresh and delicious in the fridge!
- In the Refrigerator: In an airtight container, your corn will stay good for 3-4 days.
- In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight before reheating.
- To Reheat: Warm leftover creamed corn over the stove on medium-low heat, stirring frequently.
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 5 cups corn frozen, fresh, or canned and drained
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- 2 tablespoons granulated sugar
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- Pinch cayenne pepper, optional
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds.
- Add the corn, heavy cream, salt, pepper, onion powder, and sugar. Stir to combine.
- In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
- Season with additional salt, pepper, and/or cayenne pepper if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.