Name: Homemade Creamed Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 2 tablespoons butter; 5 cups corn kernels; ¾ cup heavy cream; 1 tablespoon sugar; ¾ teaspoon salt; ½ teaspoon black pepper; Pinch of cayenne pepper, optional; 1 cup whole milk; 2–3 tablespoons all-purpose flour

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Make this easy homemade creamed corn with fresh or frozen sweet corn, butter, cream, and simple pantry ingredients for a rich, from-scratch side dish.

There are some side dishes that disappear from the table faster than the main course. This easy creamed corn recipe is one of those recipes at our house.

It is rich and creamy with plenty of sweet corn, butter, heavy cream, and simple seasonings. I like to add a pinch of cayenne pepper because I love the little bit of heat with the sweetness of the corn. My kids, however, insist that the cayenne makes it way too spicy.

Either way, we lick the plate clean.

This easy creamed corn recipe is especially good during the summer when fresh sweet corn is coming out of the garden, but I make it with frozen corn throughout the year, too. If you preserve your own corn during the summer, this is an easy way to turn some of that harvest into a quick side dish for supper.

It takes about 15 minutes to make, uses ingredients that I typically have on hand, and tastes so much better than canned creamed corn.

Homemade Creamed Corn Recipe From Scratch

Homemade creamed corn is quite a bit different from the canned version you may be familiar with. Instead of finely chopped corn in a thin, sweet sauce, this recipe uses whole corn kernels in a creamy sauce made with butter, heavy cream, milk, and flour.

The corn is still the main ingredient, just with a really good cream sauce surrounding it.

Butter and heavy cream give the sauce its richness, while a small amount of sugar brings out the natural sweetness of the corn. Salt and black pepper balance the flavor, and the optional cayenne pepper adds a little warmth.

You only need a handful of basic ingredients, one skillet or saucepan, and about 15 minutes to get it on the table.

What Kind of Corn Is Best for Creamed Corn?

Fresh sweet corn is wonderful in this recipe when it is in season. Shuck the ears of corn, remove the silk, and cut the fresh corn kernels from the cob before measuring out the five cups that you need.

Frozen sweet corn works just as well, though.

In fact, recipes like this are one of the reasons that I preserve so much corn during the summer. I can pull a bag from the freezer in the middle of winter and use it for creamed corn, soups, casseroles, or other quick meals and side dishes.

If you are using frozen corn, you don’t have to thaw it completely before adding it to the skillet. It may release a little extra moisture as it heats, so simply give it another minute or two to cook before deciding whether the sauce needs more flour.

Canned corn works well, too, so don’t hesitate to use what you already have in the pantry. Drain the corn well before measuring and adding it to the skillet. Since canned corn is already fully cooked, it won’t need quite as much time to heat through. The texture will be a little softer than fresh or frozen corn, but it still makes a delicious batch of creamed corn.

If you have fresh corn that you want to put away for later, read my How to Freeze Sweet Corn guide for the methods I use to preserve it.

Homemade Creamed Corn Ingredients

You will need:

2 tablespoons butter
5 cups corn kernels
¾ cup heavy cream
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon black pepper
Pinch of cayenne pepper, optional
1 cup whole milk
2 to 3 tablespoons all-purpose flour

These are all simple ingredients, but together they make a really rich and flavorful side dish.

Should You Add Cayenne Pepper to Creamed Corn?

I vote yes.

I love cayenne pepper in sweet corn because that tiny bit of heat works so well with the natural sweetness. You only need a pinch. The goal isn’t to make spicy cream-style corn. It just gives the flavor a little more depth.

My kids strongly disagree with me on this one.

Apparently even my little pinch of cayenne is enough for them to declare that the corn is spicy. They still eat every bite, but I often leave it out when I’m cooking specifically for them.

If you have younger kids or family members who are sensitive to spice, you can skip the cayenne altogether. You can also leave it out of the skillet and add a little cayenne to individual servings instead.

How to Make Homemade Creamed Corn

Start by melting 2 tablespoons of butter in a large skillet or saucepan over medium heat.
Add 5 cups of corn kernels, ¾ cup heavy cream, 1 tablespoon sugar, ¾ teaspoon salt, ½ teaspoon black pepper, and a pinch of cayenne pepper, if you are using it. Stir everything together so that the corn is evenly coated in the cream and seasonings.
In a separate small bowl or measuring cup, whisk 1 cup of whole milk with 2 tablespoons of flour until the flour is completely incorporated and there aren’t any large lumps.
Pour the milk and flour mixture into the skillet and stir well.
Continue cooking the corn over medium to medium-low heat for about 4 to 5 minutes, stirring frequently. As it cooks, the sauce will begin to thicken and coat the corn kernels.
If the creamed corn still isn’t as thick as you would like, whisk the remaining tablespoon of flour with a small splash of milk. Stir that mixture into the corn and continue cooking until it reaches the consistency you prefer.
Don’t add the extra flour directly to the skillet. Mixing it with a little milk first helps prevent flour lumps in the finished sauce.
Once the creamed corn has thickened, taste it and adjust the salt and pepper if needed. Serve it warm.

How Thick Should Homemade Creamed Corn Be?

There isn’t one exact consistency that creamed corn has to reach. I prefer mine thick enough that the cream sauce clings to the corn instead of running across the plate, but it should still be creamy and easy to spoon.

That’s why the recipe calls for 2 to 3 tablespoons of flour instead of one exact amount.

Start with two tablespoons and give the sauce time to thicken before adding more. The sauce will thicken as it cooks, and it will continue to thicken slightly as it cools.

If it still seems too thin after several minutes, add the third tablespoon of flour mixed with a little milk.

If your creamed corn becomes thicker than you wanted, stir in a splash of milk. Add just a little at a time until the sauce loosens to the consistency that you like.

Tips for Making the Best Creamed Corn

Use good sweet corn. Corn is the main ingredient here, so naturally sweet, flavorful corn makes a difference. Fresh garden corn is wonderful, but good-quality frozen or canned sweet corn works very well, too.
Start with two tablespoons of flour. Give the sauce several minutes to cook and thicken before deciding that it needs the third tablespoon.
Keep stirring. Once you add the milk and flour mixture, stir the corn frequently. This keeps the sauce smooth and helps prevent the milk from scorching on the bottom of the pan.
Adjust the sugar to your corn. I use one tablespoon of sugar, which brings out the sweetness without making the dish taste sugary. If you are using especially sweet fresh corn, you can reduce the sugar or leave it out.
Season it for your family. Skip the cayenne if your family doesn’t enjoy heat, or leave it out of the main batch and add it to individual servings. You can also add a little more black pepper if you prefer a more savory flavor.
Give frozen corn a little extra cooking time. Frozen corn can release additional moisture into the skillet. Let that moisture cook off for a minute or two before adding more flour.

What to Serve With Homemade Creamed Corn

Creamed corn is an easy side dish that works with so many of the simple meals that I already make for my family. Serve it alongside grilled or roasted chicken, meatloaf, steak, hamburgers, fried chicken, Salisbury steak, or pot roast. It is also a great addition to summer cookouts, potlucks, and family gatherings when fresh corn is in season.

plate of salisbury steak with gravy & onions, mashed potatoes, and creamed corn

It is also a good addition to a vegetable plate with green beans, sliced tomatoes, fried okra, mashed potatoes, or other garden vegetables.

And while creamed corn definitely works as a Thanksgiving or Christmas side dish, there is no reason to save it for the holidays. During sweet corn season, it is an easy way to use several cups of fresh corn at once. During the winter, it gives you another way to use the corn you preserved during the summer.

How to Store and Reheat Creamed Corn

Store leftover creamed corn in an airtight container in the refrigerator. For the best quality, use it within about 3 to 4 days.

The cream sauce will become thicker once it has been refrigerated. When you are ready to eat it again, place the corn in a saucepan or skillet over low heat and add a small splash of milk.

Stir frequently as it warms, adding another splash of milk if needed until the sauce becomes creamy again.

You can also reheat individual servings in the microwave. Stirring once or twice while reheating will help the sauce warm more evenly.

Homemade Creamed Corn FAQs

Can I Make Creamed Corn Ahead of Time?

Yes. You can make this homemade creamed corn ahead of time and refrigerate it until you are ready to serve it.

Because the recipe only takes about 15 minutes, I usually prefer to make it fresh. There are times when having one less thing to cook right before supper is helpful, though, especially if you are preparing a holiday meal or feeding a larger group.

Prepare the recipe as directed, allow it to cool, and store it covered in the refrigerator. Reheat it slowly and add a little milk to loosen the sauce as needed.

Can I Make Creamed Corn With Frozen Corn?

Yes. Frozen corn works very well in this homemade creamed corn recipe, and you don’t necessarily need to thaw it first. Add it directly to the skillet and allow a little extra cooking time for the corn to heat through and any excess moisture to cook off.

Can I Make Creamed Corn With Fresh Corn?

Absolutely. Fresh sweet corn is one of my favorite options for this recipe. Cut the kernels from the cob and measure out five cups before beginning the recipe.

Can I Use Canned Corn for Homemade Creamed Corn?

You can use canned whole-kernel corn if that is what you have available. Drain it well before adding it to the skillet. Because canned corn is already fully cooked and tends to be softer than fresh or frozen corn, it will need less cooking time.

Do I Need to Add Sugar to Creamed Corn?

No. The tablespoon of sugar in this recipe helps bring out the natural sweetness of the corn, but it isn’t necessary. If your fresh corn is already very sweet or you prefer a more savory creamed corn, reduce the sugar or leave it out.

Why Is My Creamed Corn Runny?

The sauce may simply need a little more time to cook. Allow it to simmer gently while stirring frequently. Remember that it will also thicken slightly as it cools.

If it is still too thin, whisk another tablespoon of flour with a small amount of cold milk and stir it into the corn. Continue cooking until the sauce thickens.

Why Is My Creamed Corn Too Thick?

Flour continues to thicken the sauce as it cooks, and creamed corn becomes even thicker as it cools. Stir in a splash of milk until the sauce reaches the consistency you prefer.

Can I Leave Out the Cayenne Pepper?

Yes. The cayenne is completely optional. I love the flavor that it adds, but my kids think it makes the corn too spicy. Leave it out if you are cooking for someone who is sensitive to heat, or add cayenne only to individual servings.

Can I Make Creamed Corn Without Heavy Cream?

Whole milk can be substituted for the heavy cream in a pinch, although the finished creamed corn won’t be quite as rich. Since the consistency may also be thinner, you may need to adjust the amount of flour slightly.

How Long Does Homemade Creamed Corn Last in the Refrigerator?

Homemade creamed corn can be stored in a covered, airtight container in the refrigerator for about 3 to 4 days. Reheat it gently with a splash of milk to restore the creamy consistency.

More From-Scratch Recipes for the Homemade Kitchen

This homemade creamed corn recipe is a good example of the kind of food I want to make at home. It uses basic ingredients, doesn’t require complicated techniques, and gives me another way to use food that we have grown or preserved ourselves.

That is also the idea behind The Homemade Household.

Making more at home doesn’t have to mean making everything. For me, it is about having reliable recipes and basic skills that allow me to make more of the foods my family uses regularly, especially when I already have many of the ingredients in the pantry, freezer, or garden.

The Homemade Household is filled with practical from-scratch recipes that you can actually use in your everyday kitchen. If you are trying to rely a little less on packaged convenience foods, use more of what you grow and preserve, or simply learn how to make more of your family’s food at home, you can find more recipes like this one inside the cookbook.

And if you have sweet corn coming in right now, go ahead and freeze a few extra bags. You’ll be glad to find them in the freezer when creamed corn sounds good again in January.