This buttery stovetop creamed corn recipe comes together in just 15 minutes! It's a delicious side dish and popular addition to any Christmas or Thanksgiving table spread, but it's also perfect alongside any weeknight dinner.
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This easy creamed corn recipe is one of my favorite things to serve with grilled steak, chicken or salmon!
Though, it's more commonly found in a holiday dinner spread alongside spiral ham, turkey and other traditional sides like corn casserole, sweet potatoes, cranberry compote or maple balsamic brussels sprouts.
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Creamed Corn On Repeat!
Quick & easy: Whip up this creamy corn in just 15 minutes.
Simple: Only seven ingredients, lots of staples.
Versatile: A popular holiday side, but great all year long with any baked or grilled protein.
Seriously good: Who would have imagined such a simple recipe could be so amazing?! I always get excited when cream corn's on the menu.
Your Grocery List
- Unsalted butter: You can use salted butter in a pinch, just eliminate or reduce added salt and adjust seasonings at the end if needed.
- Olive oil: Extra virgin olive oil or any neutral cooking oil you have on hand.
- Flour: All-purpose white flour.
- Half and half: For our creamy béchamel sauce! You can substitute heavy cream, but this will create a much richer flavor.
- Seasonings: Salt and crushed red pepper flakes. You can totally add other favorite seasonings as desired.
- Frozen corn: Fresh corn or canned corn can also be used. Be sure to drain liquid before adding canned corn to the skillet.
How To Make Creamy Corn
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview! List number correlates to the image number below:
- Start by melting unsalted butter and olive oil together in a large skillet on the stovetop over medium-low heat.
- Whisk flour into the melted butter mixture and allow it to toast for 1-2 minutes until it's a light golden color.
- Add half and half, salt and crushed red pepper flakes.
- Whisk everything together and increase heat to medium. Bring the mixture to a simmer and it will begin to thicken and become creamy after 2-3 minutes.
- Add frozen corn!
- Mix corn kernels and creamy sauce together. The sauce will briefly freeze around the kernels if the corn is still super frozen, this is normal and everything will melt together after a few minutes. Serve and enjoy!
My Top Tips:
- When you add frozen corn to the cream sauce, it will initially freeze around the kernels but everything will melt together in no time.
- Add a little more half and half or milk at the end to thin if necessary. Only add one tablespoon at a time so you don't overdo it.
- Adjust seasonings to taste as needed.
Recipe Variations
- Vegan: Creamed corn is popular during the holidays. If you're accommodating a guest food allergy or sensitivity, make this recipe non-dairy and vegan by substituting plant butter and full-fat canned coconut cream or milk (not boxed - canned is creamier). High fat plant milk is key for creaminess. Note: Coconut cream sometimes separates in the can while sitting on the grocery store shelves. If separated, scoop into a bowl and microwave slowly until it mixes back together.
- Gluten free: Substitute a 1:1 replacement flour like Bobs Red Mill.
- Pureed: Canned cream corn is often pureed. If you like this texture you can transfer all, or some or your creamed corn to a blender and pulse to break up the kernels. You can also do this with an immersion blender.
- Cream cheese: Instead of a béchamel sauce, melt kernels and spices together with cream cheese and butter!
Common Questions
Yes! This recipe reheats really well. Microwave on high, in 30 seconds bursts, stirring in between. You can also warm creamed corn in a skillet or saucepan over medium-low until heated through. I often add a splash of cream or milk when reheating.
Canned corn and fresh corn will both work! Be sure to drain liquid from canned corn before adding to the skillet. If you're using fresh, carefully slice kernels from shucked corn cobs using a sharp knife.
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Creamed Corn Recipe
Equipment
- 1 Large skillet *I like using one with a lid so I can keep my corn warm once it's done!
Ingredients
- 4 tablespoons unsalted butter *see note below
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all purpose flour
- 1 & ½ cups half and half *you can also use heavy cream but the final product will be much richer.
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 24 ounces frozen corn *see note below *I usually buy two 12 ounce packages.
Recipe notes:
Butter: You can also use salted butter in a pinch, I recommend reducing or eliminating added salt if you go this route. You can adjust seasonings at the end as needed. Corn: Use frozen, fresh or canned. Drain liquid from canned corn.Instructions
- Melt butter and oil together over medium-low heat.4 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil
- Whisk flour into melted butter and oil to create a roux. Toast 1-2 minutes until lightly golden.2 tablespoons all purpose flour
- Increase heat to medium and add half and half, spices. Mix everything together.1 & ½ cups half and half, 1 teaspoon salt, 1 teaspoon crushed red pepper flakes
- Whisk often as you wait for the mixture to simmer and thicken into a creamy sauce. This will take around 2-3 minutes.
- Add corn. If still frozen, cream sauce may freeze around the kernels briefly, but everything will melt together quickly. Once kernels are plump, turn heat off.24 ounces frozen corn
- Stir in a bit more cream to thin if desired. I recommend only adding one tablespoon at a time to avoid over-thinning by mistake.
- Serve and enjoy!
Storing leftovers:
- Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for 3-4 months.
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Nutrition
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