Homemade Creamed Corn

Prep Time 5 minutes
Total Time 25 minutes
Servings 10 servings

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This easy homemade Creamed Corn comes together in minutes with just a few ingredients! Use fresh, frozen or canned corn. The perfect side dish for any holiday dinner!

overhead image of homemade creamed corn in white skillet.

Creamed corn brings me right back to the Sunday dinners of my childhood.

The only difference here is that this here Creamed Corn is completely homemade with the freshest ingredients.

I don’t have a problem with a can of cream corn here and there, but we all know that once you get the homemade stuff it’s hard to go back — especially when something is as easy to make as this!

So if you have a few extra minutes to spare, make this your side dish of choice for your Easter dinner, other holiday meals or just a weekend roast chicken. I promise you won’t be disappointed!

close up image of creamed corn in white skillet with wooden spoon.

Creamed Corn

This Creamed Corn is made with fresh, frozen or canned corn, which makes it easy to make any time of the year.

You can use whichever option is available to you and I promise it won’t make much of a difference.

The beauty of using frozen corn is that it’s readily available year round and processed at its peak. It’s a great inexpensive option.

Canned corn will cost a little more than frozen corn, but is also processed at its best to retain that sweetness.

Fresh corn is obviously going to be amazing (provided you have good quality corn!), but is only available here for a few weeks during the summer, which makes it the least practical option.

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How to make Creamed Corn:

  1. Our creamy corn sauce starts with sautéed onions (pro tip — go ahead and add a couple slices of bacon, chopped). If you’re using fresh corn, cut off the cob, you’ll want to add it here as well.
  2. Then we add a bit of flour which will act as our thickener — give it a minute to cook out that floury taste.
  3. Add our milk and/or half and half, the rest of our ingredients and let it simmer until thick and creamy.
  4. Serve — don’t forget the mashed potatoes alongside to soak up all that sweet, creamy deliciousness.
wooden spoon scooping creamed corn from skillet.

How to make Crock Pot Creamed Corn:

You can easily make this Creamed Corn recipe in the slow cooker.

You will still need a pan to saute the onions and make the roux, but once the milk is mixed in you can transfer to a slow cooker to thicken and heat through.

Cook on low for 4-5 hours or high for 2 hours.

*You can also prepare the creamed corn entirely and simply move to the crock pot to keep warm for several hours if you are transporting to a potluck or serving a large dinner.

Variations on this Creamed Corn recipe:

  • As I mentioned before, you can add some uncooked, chopped bacon to the onions and cook until crispy before proceeding with the recipe. This will add incredible flavor, but isn’t suitable if you are serving vegetarians.
  • You can play with the sweetness, the spice and the herbs used in this recipe to put your own twist on it. Add some chopped jalapeno with your onions for a spicy kick, or stir in some garlic herb seasoning for a more flavorful punch.
  • Add a little shredded cheese — go mozzarella, cheddar, monterey jack or get creative and go with a unique flavor!
  • Add in other vegetables — cooked carrots and peas (canned or frozen) are great options, but you can also add sauteed mushrooms, peppers, green beans, or get creative.

What to serve with Creamed Corn:

As delicious as this creamy corn is, it’s not quite a meal on its own.

Serve with a main dish of  Instant Pot Whole Chicken or Easy Roasted Pork Tenderloin for a Sunday dinner, or this Crock Pot Pulled Pork for a weeknight BBQ spread, complete with Homemade Coleslaw and pickles!

And we definitely need something to soak up that sauce, right? These Homemade Garlic Herb Dinner Rolls will definitely do the trick!

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Homemade Creamed Corn

5 from 2 votes
This easy homemade Creamed Corn comes together in minutes with just a few ingredients! Use fresh, frozen or canned corn. The perfect side dish for any holiday dinner!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Course Side Dish
Servings 10 servings
Calories 147cal

Ingredients

  • 2 tablespoons salted butter
  • 1 medium onion finely chopped
  • cup cream (18%-35% — table cream or heavy cream)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon flour
  • 6 cups fresh or frozen corn

Instructions

  • In a medium pan, melt butter over medium-high heat.
  • Add onion and cook, stirring occasionally, until softened and beginning to brown.
  • Add Italian seasoning, garlic, salt and pepper. Cook 1 minute.
  • Stir in flour until completely absorbed, then whisk in half and half.
  • Stir in corn, and cook over medium heat until thickened and creamy, about 5-10 minutes. Serve.

Nutrition Information

Serving: 111grams | Calories: 147cal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 153mg | Potassium: 224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 352IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg
Keywords creamed corn, creamy corn

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jan R says

    I haven’t tried this yet but it sounds really good. One of our local resturants uses a recipe much like it for their corn.

    When I was growing up my grandmother taught me how to check the corn in the field and how to cook it after we brought it in. When you are checking the ears move the silk and shucks a little to expose a kernel and use your fingernail to see if it pops out milky juice. If it isn’t juicy it isn’t good for eating. The ears that weren’t for eating on the cob were used for slicing off the cob and frying. Her recipe didn’t use milk or cream. She sliced once about half the kernel then went back and sliced again to get it all. She then took the back of the knife and ran down the cob to get all the juice. This was put in a cast iron skillet with seasoning and bacon grease and lightly fried until it was done. You have to watch it so it doesn’t scorch that was the reason for making sure all the kernels were cut in half and the juice was scraped off the cobb. The only seasoning she added were salt, pepper and bacon grease. This recipe would be over 100 years old now. This was more of a favorite than corn on the cobb.

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