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Homemade creamed corn recipe.
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5 from 87 votes

Creamed Corn Recipe

This homemade creamed corn recipe is made with frozen corn, butter, milk, parmesan cheese, and is ready in under 30!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

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

  1. Whisk the roux constantly. You don't want the flour to stick to and burn on the bottom of the pan!
  2. 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!
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.

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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