This Homemade Creamed Corn is the ultimate side dish for any occasion, from holiday dinners to summer cookouts. It’s creamy, cheesy, and always a hit with both kids and adults. Once you try it, you’ll never buy the canned version again!
Why You’ll Love This Recipe
- Simple Ingredients: This creamy corn recipe comes together easily with kitchen staples you may already have on hand.
- Versatile: Homemade cream-style corn is perfect for holiday meals, barbecues, or family dinners.
- Crowd-Pleaser: Everyone at the table will love this creamy, cheesy corn - even the pickiest of eaters!
For more crowd-pleasing sides, be sure to check out these au gratin potatoes and cheesy loaded fries.
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Ingredients
- Frozen Corn: Use good-quality, sweet yellow corn for the best flavor; there’s no need to thaw it first. If you love corn, you’ve got to try our corn and potato chowder next.
- Whipping Cream: Creates a perfectly rich, velvety sauce. If you want to lighten it up, you can use half-and-half or whole milk, but note that the sauce won’t be as thick.
- Butter & Flour: Butter and flour come together to create the roux for thickening the sauce.
- Sugar & Salt: Sugar enhances the natural sweetness of the corn, while salt balances the flavors.
- White Pepper: I used white pepper to avoid dark flecks in the corn, but feel free to use freshly ground black pepper if that’s what you’ve got on hand.
- Parmesan Cheese: Some gets mixed into the sauce for this cream-style corn recipe, while some is sprinkled on top and browned. Grate, shred, or shave your own Parmesan for the best results. Pecorino Romano works well too!
- Bacon: Adds a smoky flavor that complements the sweetness of the corn and creaminess of the sauce.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use a gluten-free 1:1 flour blend to thicken the sauce. I recommend the Cup4Cup brand.
- Vegetarian: Simply omit the bacon or add a little smoked paprika to replace that smoky flavor.
- Spicy: Stir in a pinch of cayenne pepper or some diced jalapenos to add a spicy kick to your creamed corn.
How to Make Creamed Corn
To get started making this creamed corn recipe, chop the bacon into small pieces and measure the remaining ingredients.
- Step 1: Cook bacon and make a roux. Fry the bacon in a large pot. Add the butter and cook until melted. Then, add the flour and whisk for 1-2 minutes.
- Step 2: Make the sauce. Whisk in the cream, followed by the cheese, sugar, and salt. Cook until thickened, whisking constantly.
- Step 3: Mix with the corn. Stir in the corn and simmer for about 5 minutes over low heat.
- Step 4: Broil. Transfer the mixture to an oven-safe dish and sprinkle with more Parmesan. Broil for 1-2 minutes until the cheese is golden brown. My family loves this dish for Thanksgiving, along with these creamy mashed potatoes.
Expert Tips
- Don’t rush the roux: Be sure to cook the roux long enough (1-2 minutes) to remove any raw flour taste before adding the cream.
- Watch while broiling: Keep a close eye while browning the cheese. It can burn very quickly!
- For Storing: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the oven or on the stovetop.
Serving Suggestions
- This creamed corn is perfect for Thanksgiving or Christmas with a pressure cooker ham or smoked turkey breast.
- Pair it with your favorite holiday sides like this fresh green bean casserole.
- Enjoy it at your next cookout along with these grilled lamb chops.
Recipe FAQs
Yes! To make this a fresh creamed corn recipe, cut about 8 cups of kernels directly from the cob to replace the frozen corn. Note that the mixture may need a little more time to simmer since fresh corn takes a bit longer to soften.
Sure! Follow the directions through the stovetop step. Transfer the mixture to a casserole dish and cover tightly. Refrigerate for up to 2 days. When you’re ready to serve, allow the casserole to sit at room temperature for 15-30 minutes. Bake until warmed through, then add the Parmesan topping and broil for 1-2 minutes.
More Delicious Veggie Side Dishes
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Homemade Creamed Corn
Ingredients
- 4 strips bacon
- 3 Tablespoons melted butter
- 2 Tablespoons flour use cup-4-cup for gluten free creamed corn
- 16 oz whipping cream
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1 pinch white pepper or fresh cracked pepper will work too!
- 32 oz frozen corn
- ½ cup Parmesan cheese ¼ cup for sauce, ¼ cup for topping
Instructions
- Cut your baon strips into small pieces and fry in large pot (that has a lid). If there is a lot of bacon grease remove some of it. You can keep a tablespoon or 2 for flavor. (For added ease use the pre-cooked real bacon pieces.)
- In the same pot melt butter, whisk in flour and let bubble for 1-2 minutes.
- Slowly whisk in cream, salt, sugar, and white pepper in a pot and bring to a boil. Stir in corn, 2 tbs parmesan cheese and the bacon. Stirring constantly so it doesnt boil.
- Turn to low and simmer 5 minutes.
- Transfer corn to a casserole dish, Sprinkle with remaining cheese then brown under a boiler. only a minute or 2.
Video
Notes
- If you want to use fresh corn instead, you’ll need about 8 cups of kernels. You may need to simmer the mixture a little longer, as fresh corn takes more time to soften than frozen.
- Keep an eye on the cheese during broiling to prevent it from burning.
- Leftover creamed corn can be stored for up to 3-4 days in an airtight container in the refrigerator.
Nutrition
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Nancy Felton says
Growing up, my dad was a big fan of creamed corn. I had never even tasted it. I’m 65 now and I ran across this recipe. Oh my goodness. I made it for Thanksgiving and it was a hit. I did add the cayenne pepper which gave it a nice kick. So easy and delicious! I’ll be making this again! Thank you!
Fely says
Just made these today for thanksgiving… didn’t have bacon but used bacon seasoning instead and it still turned out GreAt!!! It is now my go to corn side for thanksgiving. Been trying to find a good corn recipe for the longest. Thank you!!!!
denise says
similar to my baked corn recipe
Lisa P says
This is one of my favorite recipes! I served it at Thanksgiving and it was a hit!