Creamed Corn
Updated Sep 23, 2026
Homemade creamed corn made with frozen corn, milk, butter, Parmesan, and a simple roux. It comes together on the stovetop in about 25 minutes.
This post may contain affiliate links. Please read our disclosure policy.
The first time I remember having creamed corn was at a friend’s house when I was a kid, and I was very skeptical. It wasn’t something we ate at home, and I’m pretty sure I had already decided I wasn’t going to like it before I even tried it. Her mom made creamed corn from scratch, though, and that completely changed my mind. (I did try the canned version once later on, and once was enough!) So when I make creamed corn now, I make it more like the version I remember from that first time, with whole kernels still in there and an actual creamy sauce around them. I use frozen corn, mash just some of it in the pan, and add Parmesan at the end.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I played around with how much of the corn to mash, and about a third ended up being what I preferred. When I mashed too much, it started turning into a puree. When I didn’t mash any, it felt more like corn sitting in cream sauce. Mashing just part of it gave me the texture I wanted while still leaving plenty of whole kernels.
I tested this with both fresh and frozen corn too, and I really couldn’t justify the extra work of cutting fresh corn off the cob. Frozen held up just as well, so that’s what I use most of the time. If fresh corn is in season, you can absolutely use it, but you don’t need it for this creamed corn recipe to work.
The Parmesan took a little adjusting too. When I added it while the sauce was still bubbling, it got stringy. Taking the pan off the heat first and stirring it in at the end gave me a much smoother sauce, so that’s how I do it now.
Happy Cooking!
– Yumna
Jump to Section
Creamed Corn Ingredients
- Frozen corn: I use 2 bags of frozen corn and thaw it completely before starting. Frozen corn works best for this recipe because the kernels stay fairly firm while they simmer. I don’t recommend canned corn here because it’s softer and can make the finished creamed corn feel mushier. I also drain off any excess water after thawing so it doesn’t thin out the sauce.
- Butter and flour: Unsalted butter and all-purpose flour. If I only have salted butter, I use the same 2 tablespoons and start with about ¾ teaspoon of salt instead of the full 1 teaspoon, then adjust as needed.
- Milk: Whole milk works best because it gives the sauce enough body without needing heavy cream. You can use 2% milk instead, but the creamed corn will be a little looser. I wouldn’t use skim milk here.
- Parmesan: I prefer freshly grated Parmesan because it melts more smoothly than the pre-grated kind. Grate it pretty finely so it distributes evenly through the corn.
- Seasonings and chives: I keep this simple with salt, black pepper, and garlic powder. The chopped chives are just for finishing, so I leave them off if I don’t have them.
How to Make Creamed Corn
These step-by-step photos walk you through how to make Creamed Corn. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Creamed Corn recipe below
1. Make the Roux
In a large skillet, melt the butter. Stir in the flour and cook until a light roux is formed.
2. Whisk in the Milk
Slowly whisk in the milk, breaking up any lumps. Cook, stirring constantly, until slightly thickened but still pourable.
3. Add the Corn and Seasonings
Stir in the thawed corn, salt, black pepper, and garlic powder until everything is evenly combined.
4. Simmer and Finish the Creamed Corn
Lower the heat and let the corn simmer, stirring occasionally. Once it has thickened, I lightly mash some of the kernels right in the skillet, then take it off the heat and stir in the Parmesan. I let it sit for a few minutes before serving so it can thicken a little more.
Full homemade cream corn recipe
Creamed Corn Recipe
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
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Whisk the roux constantly. You don’t want the flour to stick to and burn on the bottom of the pan!
- Wait before deciding it looks too thin. 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.
Troubleshooting
Give it the full simmer time, mash some of the kernels, and then let it rest for about 5 minutes after the Parmesan goes in. It thickens during all three of those stages, so don’t judge the final consistency too early.
I usually get lumps when I add the milk too quickly. I pour it in gradually and whisk continuously so the roux has time to loosen into the milk.
Yes, or the sauce likely won’t thicken from the extra water the corn gives off while cooking.
Comments
I’ve 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, I’d 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
See All Comments