Creamed Corn Recipe
This homemade creamed corn recipe is made with frozen corn, butter, milk, parmesan cheese, and is ready in under 30!
Servings: 6 servings
Equipment
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.
Video
Notes
My Top Tip: Add the milk slowly. Pouring it in gradually while whisking makes it much easier for me to smooth out the roux instead of chasing flour lumps around the pan.
Storage: Kept in an airtight container in the fridge, the creamed corn will last for up to 4 days! You can reheat it on the stovetop or in the microwave, adding a little milk as necessary to thin it out if it's thickened up too much.
This recipe has been updated in September 2025, but if you like the original version, you can still find it here and in the recipe video:
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.
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
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