This easy creamed corn recipe is buttery, a little sweet and made with frozen corn, so you can make homemade creamed corn any time of year in about 25 minutes. It only takes 7 simple ingredients, there’s no need to thaw the corn, and it’s so much better than canned or frozen creamed corn from the store!
Creamed corn is a staple at our table every Thanksgiving and Christmas. I love that it comes together on the stovetop while everything else is in the oven, and it pairs with just about any main dish. Below I’ll show you exactly how to make creamed corn from frozen corn, plus how to make it ahead for the holidays.
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Why You Will Love This Recipe
- So Easy: This recipe requires only a few steps and very little time.
- 7 Ingredients: This recipe uses all staple kitchen ingredients.
- Can Feed a Crowd: You can double or triple this recipe to serve a crowd for a BBQ or holiday dinner.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk: I usually use whole milk to help the sauce become as rich and thick as possible.
- Cream: You could sub in half and half if needed. It just might need to simmer for a bit longer.
- Corn: I have only ever made this with frozen white corn, but I am sure you could use fresh corn or drain canned corn as well.
Step by Step Instructions
- Step 1: Add milk, cream, sugar, salt and frozen corn to a medium saucepan. Cook over medium until it starts to simmer (about 5-10 minutes), stirring occasionally.
- Step 2: In a small bowl melt butter and whisk in the flour to create a roux. Once the corn mixture starts simmering, scoop out 2 tablespoons of liquid and mix into the butter/flour.
- Step 3: Pour the roux into the saucepan and mix until combined. Continue simmering and stirring over a low heat for about 15 minutes or until the cream has thickened. It will continue to thicken as it cools.
- Step 4: Add extra salt and pepper and serve.
Expert Tips
- The key to a good thick sauce is allowing it to cook low and slow.
- You can sub in gluten free flour to make this gluten free.
- You can add in ¼ teaspoon of garlic powder and a chopped jalapeño if you want to make it spicy.
FAQ
I haven't tried, but it should be fine. Just make sure to completely drain the corn first.
I wouldn't leave it out completely, but you could reduce it if you prefer not to have yours sweet.
Storing
Store easy creamed corn in an airtight container in the fridge for 3-4 days. You can reheat it on the stove on low heat stirring occasionally, or in the microwave stirring every 30 seconds until warm.
Other Popular Recipes to Try
Easy Creamed Corn
Ingredients
- 1 cup (236.59 ml) milk
- 1 cup (236.59 ml) heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 16 oz (453.59 g) frozen white corn
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
Instructions
- Add milk, cream, sugar, salt and frozen corn to a medium saucepan. Cook over medium until it starts to simmer (about 5-10 minutes), stirring occasionally.
- In a small bowl melt butter and whisk in the flour to create a roux. Once the corn mixture starts simmering, scoop out 2 tablespoons of liquid and mix into the butter/flour.
- Pour the roux into the saucepan and mix until combined. Continue simmering and stirring over a low heat for about 15 minutes or until the cream has thickened. It will continue to thicken as it cools.
- Add extra salt and pepper and serve.
Bailey
The ultimate comfort food! So good!
Sandy
Best side dish ever! So good!