This post may contain affiliate links. Please read our disclosure policy.
This easy creamed corn recipe is perfectly rich, buttery, and uncomplicated to let the natural sweetness from the corn shine. It’s the best version you’ll try!
You may also like my Easy Creamy Corn Pasta and Creamy Corn Chowder next.
Why you’ll love it
Cream style corn is perfect for an anytime side dish. It’s equally great for the holidays or as a BBQ side during corn season. You can’t really go wrong with butter and cream, in my opinion. I kept sneaking bites of this classic side dish while it was cooking!
I prefer my method since it’s definitely the easiest I’ve tried. You don’t need fancy ingredients to make good creamed corn, and it adds a comforting and creamy pairing to pretty much any main course, much like my Creamed Spinach or Creamed Peas.
What you’ll need
- Butter and flour – to make a quick roux for thickening it up
- Half-and-half – for that luxurious creamy quality
- Garlic powder – it’s a little additional savory flavor boost
- Cayenne – Just a pinch gives it that extra something-something. It won’t make the dish spicy or anything!
- Corn – I use frozen since it’s ultra convenient and frozen at the peak of ripeness. If using fresh corn, I’d use 8 ears or so. If using canned corn (I prefer frozen to canned), I’d try 2 (15 fluid ounce) cans or whatever’s closest to the frozen corn amount. Be sure to drain the cans well.
Helpful tips
- The key to success with this recipe is to let the corn simmer away long enough and at a low enough heat. That gives the sauce some time to thicken up and for the corn kernels to plump up nicely.
- If you want to add even more thickness/change up the texture a bit, take about a cup of the cooked creamed corn and blend it up, then add it back to the pot. Or use a stick blender right in the pot to blend some of it up.
How to make creamed corn
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Make a roux with butter and flour in a fairly large pot. Whisk in the half-and-half and seasonings until very smooth, then add in the corn and bring it to a gentle boil.
Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to your liking and the corn is plump. Season generously with salt & pepper to bring out the flavors.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I used a Le Creuset Dutch oven to make this recipe.
- Use a wire whisk to make sure everything is perfectly smooth.
- This is my favorite cooking spoon for stirring it up. It won’t scratch your pans.
Substitutions and variations
- Want it spicy? Add more than a pinch of cayenne, or chop up some jalapenos and add them.
- Some recipes for creamed corn add in some extra sugar. I don’t do this. If you do like your creamed corn even sweeter, feel free to add a teaspoon or so, but I really don’t find it necessary.
- You may use heavy cream instead of half-and-half. It’ll likely thicken up faster, so you may need to adjust the heat and cooking time a bit (but this dish is best cooked low and slow, so keep that in mind).
What to serve with creamed corn
- It goes with so many weeknight mains. Try it with my Easy Baked Pork Tenderloin or Easy Baked Chicken Breast. It’s great with my Easy Meatloaf too or Garlic Butter Steak Bites. Or baked ham during the holidays!
- Cream corn is a favorite during summer BBQ season. Pair it with my Easy Grilled Pork Chops or this Crockpot BBQ Chicken.
Leftovers and storage
- Store leftover creamed corn in the fridge for a few days in a covered container.
- For reheating this recipe, reheat it on the stove on low heat, stirring occasionally, or in the microwave in 30-second increments (stir in between).
- I don’t recommend freezing it.
If you made this creamed corn recipe from scratch, please leave a star rating and review below! You can also find me on Instagram.
Easy Creamed Corn
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
Instructions
- Melt the butter in a pot over medium-high heat. Add the flour and cook it for a minute or so, stirring nearly constantly.
- Whisk in the half-and-half, garlic powder, and cayenne pepper. Make sure that there's no lumps.
- Stir in the corn. After about 10 minutes, it should start to bubble. Once it's bubbling, turn the heat down so it's simmering gently.
- Cook the corn for another 15-20 minutes or until the sauce has reduced and the corn is nice and plump. Keep an eye on it, and stir it occasionally.
- Add salt & pepper as needed (I'm pretty generous with the salt).
Notes
- Here in Canada I buy a (750g/26.5 oz.) bag of frozen corn for this recipe (it equals 5 cups). If using less corn, add a bit less half-and-half (this recipe is pretty forgiving!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 4, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
In the top 2 creamed corn recipes I’ve ever tried. I added the optional sugar but next time I won’t as
there was no need. Thankyou for the recipe!
That’s so nice to hear, Carla! 😀 Thank you!
Great recipe! I also love that you don’t add sugar. Delicious 🤤🤤
Thank you so much, Tammie!! 😀
Five stars allll the way! I can corn in the Summer, using sweet white corn (it has a higher sugar count) & reg. yellow corn, I used your tips of blending a little & mixing it in, which is genius! I slightly browned it with a little butter first & added Trader Joes “Everything But The Elote Seasoning Blend” and it was the best corn I’ve ever made.
Thank you so much, Linda!! I love that Everything but the Elote blend too!!
Wow! This was excellent. I did as she direscted, putting the corn in my food processor so it was more chopped up. Delicious! Husband loved.
Glad it was a hit!!
Used 3 cans of corn and whole milk since it was what I had, and simmered it for the full 20 min. It turned out great! Thank you, Natasha!
I’m so happy it worked out, Olivia! you’re very welcome. Appreciate your review!
I just made this….I used smaller proportions, but it is so easy and so delicious!
Thank you!!
I cut this in half and used fresh corn from the cob. It was easy and absolutely delicious!! My husband went for seconds! It’s a keeper! Thank you!
Wonderful!! 😀 You’re very welcome! Appreciate your review!
Great recipe. It turned out great. I used gluten free flower and added a little parmesan cheese to thicken. Everyone loved it.
That’s great!! Thank you, Gayle!!
Never would have expected that I could love creamed corn as much as I loved this recipe. So easy and just delicious!
That’s so nice to hear! 😀 Thank you for your review!!
I made this with fresh corn and it was awesome and so easy. Thank you for your recipes!!
You are very welcome!! So happy you liked it!!
This recipe is delicious! Thanks for sharing. 😊
You are very welcome, Sindee! 😀