Best Homemade Creamed Corn

homemade creamed corn in a white bowl with a silver spoon.

5 from 1 vote

This homemade creamed corn recipe is a delicious and easy-to-make side dish perfect for any holiday or weeknight meal. Made with fresh or frozen corn kernels and sweet, creamy, buttery flavors, this homemade creamed corn will become a staple in your home.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 235kcal

Author: Ashley Boyd

Equipment

Ingredients

3 tablespoons unsalted butter
½ medium yellow onion chopped
3 cloves garlic minced
4 cups corn kernels from 8 ears or 2, 10-ounce bags of frozen corn
½ cup heavy cream
2 tablespoons light brown sugar optional
1 - 2 teaspoons homemade Cajun seasoning my recipe linked, store-bought also works
Salt and pepper to taste
1 cup whole milk
2 tablespoons all-purpose flour
½ cup grated parmesan cheese

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Instructions

Melt the butter in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
Add the corn kernels, heavy cream, brown sugar, Cajun seasoning, salt, and pepper to the skillet and stir the ingredients to combine. Cook the corn for 2 to 3 minutes until creamy.
In a small bowl, mix the flour into the milk with a fork or small whisk until no lumps remain. Pour the flour mixture into the pan with the corn and cook, while stirring, for about 5 minutes until the corn is hot and thickened.
Remove the skillet from the heat and stir in the parmesan cheese. Garnish with fresh chopped parsley and cracked black pepper if desired. Enjoy!

Notes

Creamed corn can be made with fresh, frozen, or canned corn kernels. Be sure to scrape the cob with the dull side of a knife to get all that delicious "milk" if using fresh corn! Drain the liquid if using canned corn.
Leftover creamed corn can be stored in an airtight container in the refrigerator for up to five days.

Nutrition