Creamed corn is the kind of side dish I turn to when I want something cozy, creamy, and slightly sweet that feels like a warm hug. This dish features tender corn kernels bathed in a luscious sauce that can be either rich and buttery or light and velvety—depending on my mood or dietary needs. I’ve included both versions in this recipe: a classic take with heavy cream and flour, and a lighter one with cream cheese and milk.
Why You’ll Love This Recipe
I love how versatile this recipe is. I can go all-in with the decadent version for holidays or Sunday dinners, or make the lighter variation when I want something quicker and easier on the waistline. Both are stovetop recipes, ready in about 15 minutes, and they pair beautifully with everything from roasted meats to simple salads. Plus, the ingredients are pantry-friendly, and frozen corn means I can make it all year long.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Version 1 (Classic Rich): 2 (10‑oz) packages frozen corn, thawed
1 cup heavy cream
1/2 cup whole milk
2 tbsp butter
2 tbsp all‑purpose flour
1 tbsp granulated sugar
Salt & black pepper to taste
¼ cup freshly grated Parmesan cheese
Version 2 (Lighter / Cream Cheese style): 2 × 16 oz frozen corn, thawed
2 tbsp butter
4 oz cream cheese
½ cup milk
½ cup shredded cheddar cheese
Salt, pepper, garlic powder (optional)
directions
Classic Rich Method
I start by heating a skillet over medium heat. I add the corn, heavy cream, butter, sugar, salt, and pepper. I stir occasionally until the butter melts, about 3–5 minutes.
While that’s warming up, I whisk together the milk and flour in a small bowl until smooth.
I pour the milk-flour mixture into the skillet with the corn and stir constantly until the mixture thickens, which takes about 4 minutes.
Once thickened, I remove the skillet from the heat and stir in the Parmesan cheese until melted. It’s ready to serve hot.
Lighter / Cream Cheese Method
I melt butter in a skillet over medium heat, then add the thawed corn, salt, pepper, and garlic powder (if I’m using it). I cook it for about 5 minutes, just until the corn softens.
Next, I add the cream cheese and milk and bring everything to a gentle simmer. I stir until the sauce becomes creamy and thick, about 3–5 minutes.
I take the skillet off the heat and stir in the shredded cheddar until it melts. Then I serve it right away.
Servings and timing
Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This dish is quick to pull together and perfect for both weeknight dinners and special occasions.
Variations
I sometimes switch it up by using fresh corn when it’s in season. I shave the kernels right off the cob and even scrape the milky juices to boost the flavor. To adjust richness, I’ve also tried half-and-half instead of heavy cream, and low-fat cream cheese in the lighter version. For an ultra-creamy texture, I like to blend or mash a portion of the corn before serving. A pinch of paprika or cayenne adds a nice kick if I want a bit of heat.
storage/reheating
Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. When reheating, I do it gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the texture if it’s gotten too thick.
FAQs
How do I make this with fresh corn?
I just shave the kernels from the cob and scrape out any milky liquid left on the cob—it adds a great depth of flavor. Then I cook it the same way as the frozen version.
Can I freeze creamed corn?
I don’t usually recommend freezing it, especially the versions with dairy, since the texture can change once thawed. If I have to freeze it, I make sure to reheat it slowly and stir well.
Can I make this dish ahead of time?
Absolutely. I often make it earlier in the day and reheat it just before serving. It actually thickens and becomes even creamier as it sits.
Is this recipe gluten-free?
The classic version contains flour, but I can easily swap that for a gluten-free all-purpose blend. The cream cheese version doesn’t use flour, so it’s already gluten-free if all my other ingredients are safe.
Conclusion
Creamed corn is one of those timeless comfort dishes I never get tired of making. Whether I go for the indulgent richness of the classic version or the slightly lighter and tangy cream cheese style, it always delivers creamy, sweet satisfaction. It’s fast, flexible, and just downright delicious—perfect for busy dinners or big celebrations alike.
A creamy, comforting side dish of sweet corn cooked in a milky sauce — made either with heavy cream & flour or a lighter version with cream cheese and milk.
Ingredients
Version 1 (Classic Rich): 2 (10‑oz) packages frozen corn, thawed
1 cup heavy cream
1/2 cup whole milk
2 tbsp butter
2 tbsp all‑purpose flour
1 tbsp granulated sugar
Salt & black pepper to taste
¼ cup freshly grated Parmesan cheese
Version 2 (Lighter / Cream Cheese style): 2 × 16 oz frozen corn, thawed
2 tbsp butter
4 oz cream cheese
½ cup milk<!–
½ cup shredded cheddar cheese
Salt, pepper, garlic powder (optional)
Instructions
Classic Rich Method:
In a skillet over medium heat, combine corn, heavy cream, butter, sugar, salt, and pepper. Cook, stirring, until butter melts (~3‑5 min). :contentReference[oaicite:0]{index=0}
Meanwhile, whisk milk + flour together until smooth. :contentReference[oaicite:1]{index=1}
Whisk the milk‑flour mixture into the corn mixture. Continue cooking, stirring constantly, until thickened (~4 min). :contentReference[oaicite:2]{index=2}
Remove from heat and stir in the Parmesan until melted. Serve hot.
Lighter / Cream Cheese Method:
In a skillet over medium heat, melt butter, then add the corn, salt, pepper (and garlic powder, if using), and cook ~5 min until corn softens. :contentReference[oaicite:3]{index=3}
Add cream cheese and milk, bring to a simmer. Stir until sauce thickens (~3‑5 min). :contentReference[oaicite:4]{index=4}
Remove from heat, stir in cheddar cheese until melted. Serve immediately.
Notes
If using **fresh corn**, shave kernels off the cob and you can also scrape the milky juices from the cob to add more flavor. :contentReference[oaicite:5]{index=5}
You can adapt the richness by using half‑and‑half instead of heavy cream, or reduce the cream cheese version’s fat by using low‑fat cheese or milk. :contentReference[oaicite:6]{index=6}
Creamed corn tends to thicken as it cools; if too thick when reheating, add a splash of milk or cream to loosen. :contentReference[oaicite:7]{index=7}
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently. :contentReference[oaicite:8]{index=8}
You can also blend or mash a portion of the corn in the classic version to make it extra creamy. :contentReference[oaicite:9]{index=9}
