Creamed Corn
Updated Sep 30, 2025
This homemade creamed corn recipe is made with frozen corn, butter, milk, parmesan cheese, and is ready in under 30!
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Creamed Corn is an UNDERRATED side!
This creamed corn recipe is one of my go-to sides because it’s quick to make and doesn’t need a lot of ingredients. I usually start with frozen corn, then cook it down with butter, milk, and Parmesan until it’s creamy and thick.
I make this creamed corn recipe year-round, sometimes with weeknight dinners, other times alongside a holiday meal. It’s an easy way to turn a bag of corn into something edible without much effort. (Ps. While I’ve made this homemade cream corn with fresh corn kernels, it’s just as good with frozen corn if you’re worried.)
Happy Cooking!
– Yumna
Creamed Corn Ingredients
- Corn: I use frozen corn for this recipe! I’d avoid canned corn, which will end up soggy when cooked.
- Milk: Whole milk works best in this corn side dish, but you could use low-fat milk!
- Cheese: I use Parmesan cheese! Freshly grated cheese melts better than the pre-grated stuff. You could use cheddar or gouda instead. For cream cheese corn, you could add a few tablespoons of cream cheese, too.
- Butter: Because I add salt elsewhere, I opt for unsalted butter here!
- Flour: This will help thicken the cream-style corn! If you’re gluten-free, use your favorite gluten-free flour blend.
- Seasonings: You’ll just need salt, pepper, and garlic powder!
How to Make Cream Corn
Creamed Corn Recipe
This homemade creamed corn recipe is made with frozen corn, butter, milk, parmesan cheese, and is ready in under 30!
Video
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 2 (16-ounce bags) frozen corn thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped chives for garnish
Instructions
- In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes to create a light roux.
- Slowly whisk in the milk, breaking up any lumps. Cook for 2 to 3 minutes, stirring constantly, until slightly thickened but still pourable.
- Stir in the corn, salt, pepper, and garlic powder. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally. Mash some of the corn lightly in the pan using a potato masher. It will continue to thicken as it sits.
- Remove from heat, stir in the parmesan until melted and smooth, and let sit for 5 minutes to thicken slightly.
- Garnish with chopped chives and serve warm.
Equipment
Notes
- Whisk the roux constantly. You don’t want the flour to stick to and burn on the bottom of the pan!
- Blend the corn for a smoother consistency. I like creamed corn with more texture (which is why my recipe calls for just mashing some of it with a potato masher), but you could blend a portion of the corn with an immersion or regular blender!
2 16-ounces frozen corn thawed
2 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
4 ounces cream cheese
½ cup low fat milk
½ cup shredded cheddar cheese
½ tablespoon chopped parsley for serving
Instructions
In a large skillet over medium heat, melt the butter. Add the corn, salt, pepper and garlic powder and cook until the corn softens, about 5 minutes.
Stir in the cream cheese and milk and bring to a boil. Reduce heat to low and stir until sauce is thickened, about 3-5 more minutes. Remove from heat.
Stir in the cheddar cheese until melted and garnish with fresh parsley, if desired.
Nutrition
Serving: 0.75cup, Calories: 254kcal, Carbohydrates: 41g, Protein: 9g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 500mg, Potassium: 583mg, Fiber: 4g, Sugar: 4g, Vitamin A: 313IU, Vitamin C: 11mg, Calcium: 146mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Whisk the roux constantly. You don’t want the flour to stick to and burn on the bottom of the pan!
- Drain any liquid from the frozen corn. If there’s any extra water, drain it off before cooking the corn! Extra liquid will just dilute the flavor of this dish!
- Let it thicken. You want to give the creamed corn at least 5 minutes to thicken before serving it! This is key to the right texture.
- Blend the corn for a smoother consistency. I like creamed corn with more texture (which is why my recipe calls for just mashing some of it with a potato masher), but you could blend a portion of the corn with an immersion or regular blender!
Serving Ideas
- With turkey. If you’re making this recipe for Thanksgiving, you should try my oven-roasted turkey with rosemary and sage! I also like this air fryer turkey breast, which cooks faster than a traditional turkey.
- With roasted chicken. If I’m making this creamed corn any other time of year but November, I’m probably serving it with roasted chicken!
- On a baked potato. My kids love using creamed corn as a baked potato topping. I’ve been making air fryer baked potatoes lately!
- With burgers or grilled chicken. During the summer when I make this recipe with fresh corn, I’ll serve it with burgers or grilled chicken.
Comments
Iโve made this recipe 3 times since last year and it has always been a crowd pleaser! Just wanted to see if you changed it at all? I recall it having cream cheese and cheddar cheese. If you can tell me what the previous recipe called for, Iโd greatly appreciate it.
Hi Lara!! So happy you love my Creamed Corn recipe! Yes, I did update this recipe recently but the original can be found in the “Notes” section of the recipe card: https://feelgoodfoodie.net/recipe/creamed-corn/#wprm-recipe-container-27923
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