This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
This Creamed Corn recipe turns frozen corn into a rich, creamy side dish with plenty of savory flavor. Sweet corn simmers in a buttery cream sauce with garlic, seasoning, and Parmesan until every kernel is coated.
Since it starts with frozen corn, you can make this homemade creamed corn year-round without any prep. I season mine so it tastes great as a stand-alone side dish for holiday dinners, BBQ, steak, chicken, or pork. Try it with Baked Ham, Baked Macaroni and Cheese, or Southern Candied Yams.
Why You’ll Love This Recipe
- Creamy without being soupy: The lightly thickened sauce coats the corn instead of pooling around it.
- No thawing required: Frozen corn goes straight from the freezer into the pan.
- Seasoned enough to stand on its own: Garlic, Parmesan, and savory seasoning balance the sweetness of the corn.
Ingredients You’ll Need
Here are a few notes about the ingredients you’ll need. Get the exact amounts from the recipe card at the bottom of the post.
- Frozen sweet yellow corn: Use it straight from the freezer.
- Unsalted butter: Gives you more control over the salt since the Parmesan and seasoning also add flavor.
- Flour: Cooks with the butter to form a roux that lightly thickens the cream sauce. If using the cornstarch option in the recipe card instead, skip the roux and mix the cornstarch with the half-and-half before adding it.
- Garlic: Use fresh minced garlic.
- Half-and-half: Makes the sauce creamy without being overly heavy.
- Steak seasoning: I use my homemade Steak Seasoning to give the corn enough flavor to stand on its own. For a more simply seasoned version, leave it out and use salt and black pepper to taste.
- Parmesan cheese: Use grated Parmesan from the refrigerated section for the best flavor and smoothest texture.
- Granulated sugar: Adjust the amount to the natural sweetness of your corn.
- Black pepper and sea salt: Add to taste after the corn is cooked.
How to Make Creamed Corn
Use the step-by-step photos as a guide. The main things to watch are a smooth cream sauce and a spoonable consistency once the corn is hot.
Make the Base
Cook the butter and flour briefly before adding the garlic. The mixture should look smooth and lightly foamy, without letting the garlic brown.
Build the Cream Sauce
Whisk in the half-and-half gradually so the sauce stays smooth. Add the seasoning and Parmesan, then let it gently simmer until it lightly coats the back of a spoon.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Add the Frozen Corn
Stir the corn in straight from the freezer. Don’t worry if the mixture suddenly looks very thick. The frozen kernels cool the sauce at first, and it will loosen again as they heat through.
Finish to the Right Consistency
Cook until the corn is hot and the sauce clings to the kernels but is still loose enough to spoon. Finish with the sugar, then taste before adding salt and black pepper.
Pro Tips
- Keep the heat gentle: Once the half-and-half and Parmesan are added, avoid a hard boil so the sauce stays smooth.
- Watch the consistency: The sauce should cling to the kernels but still be loose enough to spoon. If it’s too thick, add a splash of half-and-half.
- Season after it cooks: Parmesan and seasoning blends add salt, so taste before adding more.
- Adjust the sugar to your corn: Some frozen corn is naturally sweeter than others.
Swaps & Variations
- Use cornstarch instead of flour: Skip the flour roux. Whisk the cornstarch into the half-and-half until smooth, then add it to the pan and cook until the sauce lightly thickens before adding the corn.
- Keep it simply seasoned: Skip the steak seasoning and use salt and black pepper instead.
- Make it Cajun: Use Cajun Seasoning for a little more heat.
- Add bacon: Stir in cooked, crumbled bacon before serving.
- Add heat: Mix in finely diced jalapeño or a pinch of cayenne.
What to Serve With Creamed Corn
- For a holiday dinner, serve this creamed corn with Baked Ham, Baked Macaroni and Cheese, Southern Candied Yams, or Browned Butter Mashed Potatoes. You can also browse my Thanksgiving Recipes if you’re planning the rest of the meal.
- For BBQ or an everyday comfort-food dinner, try it with Slow Cooker Ribs, Baked Pork Chops, Collard Greens with Bacon, or Homemade Cornbread.
FAQs
This recipe uses butter and flour to create a lightly thickened sauce. You can also use cornstarch. Let the sauce simmer until it lightly coats a spoon before adding the corn.
The sauce will look especially thick right after you add the frozen corn because the cold kernels cool it down. It should loosen as the corn heats. If the finished creamed corn is still thicker than you like, stir in a small splash of half-and-half.
Yes. Make it ahead and refrigerate it in an airtight container. Reheat it gently over low heat, adding a splash of half-and-half if needed to loosen the sauce.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze: You can freeze creamed corn, but the dairy-based sauce may change slightly in texture after thawing.
- Reheat: Warm gently over low heat, stirring occasionally. Add a splash of half-and-half if the sauce has thickened too much.
Creamed Corn
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 16 oz Sweet Yellow Corn Kernels, frozen, do not thaw
- 2 tbsp Butter, unsalted
- 1 tbsp All-Purpose Flour, or ½ tsp cornstarch if you want to skip making a roux. Just use the recipe note for when to add cornstarch
- 4 cloves Garlic, minced
- 1 cup half and half
- 2 tsp Steak Seasoning, click for my recipe, or use my cajun seasoning
- ¼ cup Parmesan Cheese, grated, from the refrigerated section of the market
- 1 ½ tsp Granular Sweetener
- ¼ tsp Black Pepper, optional or to taste
- ¼ tsp Natural Ancient Sea Salt, optional or to taste, use DRDAVINAHS to save
Instructions
- Melt the butter in a saucepan over medium-low heat.
- Whisk in the flour and cook for about 1 minute. Skip this step is you are using cornstarch.
- Add the garlic and cook for 30 seconds, or until fragrant.
- Slowly whisk in the half-and-half until smooth. If using cornstarch, you can make a slurry with some of the half-and-half before adding it in to prevent clumping.
- Add the steak seasoning and parmesan cheese.
- Simmer until the sauce lightly coats a spoon.
- Stir in the frozen corn & turn the heat to simmer. The frozen corn and sauce will get very thick at first. But, the sauce will loosen again once the corn melts.
- Cook until the corn is hot: Cook for 5–6 minutes, until the corn is hot and the sauce coats the kernels. Finish with sugar and salt, black pepper to taste.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Add the corn straight from frozen: No thawing needed.
- Expect the sauce to thicken at first: It will loosen again as the frozen corn heats.
- Using cornstarch: Skip the flour roux. Whisk the cornstarch into the half-and-half until smooth, then add it to the pan and cook until the sauce lightly thickens.
- Keep the heat low: This helps the half-and-half and Parmesan stay smooth.
- If the sauce is too thick: Stir in a splash of half-and-half.
- Taste before adding salt: Parmesan and seasoning blends may already add enough.
- For simpler seasoning: Skip the seasoning blend and use salt and black pepper to taste.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply