This Old Fashioned Creamed Corn is a classic comfort food. It has sweet corn kernels in a creamy, buttery sauce. Served hot, it makes the perfect companion to your favorite main dishes.
This post contains affiliate links. Please read our full disclosure here.
Old Fashioned recipes are some of my favorites, especially this creamed corn. There aren’t many ingredients, but the flavor is nothing short of amazing. This homemade creamed corn is better than the canned stuff, in my opinion. It’s made from scratch, has a thicker creamy sauce, and requires little effort and time.
Creamed corn originated in Native American cuisine, which was more of a creamy soup. Nowadays, you’ll find creamed corn that is a little soupy or some homemade versions that are a bit thicker and heartier. This recipe is the homemade Southern-style creamed corn I grew up eating.
For this recipe, I don’t break down the kernels, and I cook it in under 20 minutes. If you’d prefer more broken-down corn, blend half the corn in a blender or food processor with about half of the milk. Then, proceed with the recipe.
Ingredients for Creamed Corn
- Unsalted butter – provides an incredible butter flavor to this recipe.
- Frozen sweet corn – or fresh corn. Frozen corn is made by picking ripe corn and freezing it quickly to maintain its sweetness and flavor. You don’t have to worry about defrosting it either.
- All-purpose flour – to thicken the sauce.
- Granulated sugar – Although corn is sweet, a little extra sugar goes a long way.
- Milk – I tend to use 2% since that’s what I have on hand. Whole milk would work here. Skim milk or nut milk would also work; just note that your sauce may not be as creamy.
- Salt and black pepper to taste – I add about 1/2 teaspoon kosher salt (use less if using table salt) and 1/4 teaspoon black pepper to this recipe.
How to make Creamed Corn
Melt butter in a large skillet over medium heat. Add corn and sauté for 4-5 minutes. Sprinkle flour and sugar over the mixture and stir well to coat the corn.
Slowly pour in the milk while continuously stirring to prevent lumps from forming.
Bring the mixture to a gentle boil, then reduce heat to low and simmer. Stir frequently to prevent sticking.
Continue to cook on low heat until the mixture thickens, usually about 5-7 minutes. Season to taste with salt and pepper.
Serve hot as a side dish, and enjoy your creamed corn.
Best Corn to use for Creamed Corn
I like using frozen corn for this recipe. It is picked when it is ripe and then frozen quickly. This helps to maintain its sweetness and flavor.
Your next bet would be to use fresh corn that has been cut from the cob for this side dish recipe.
Serving Suggestions
Creamed corn serves as a side to many delicious dishes. Try it with some of the following recipes:
- Thanksgiving and Christmas Ham with Brown Sugar Glaze
- Baked Cornish Hens
- Southern Fried Chicken
- Meatloaf
Storing Cream Corn: How to store and prep ahead
Refrigeration
Once you make your Old Fashioned Creamed Corn, you can store it in the refrigerator for up to 3-4 days. Let the corn cool down to room temperature before putting it in a sealed container and storing it in the fridge. For best results, reheat it gently on the stovetop or in the microwave when you’re ready to serve it again.
Freezing
Cream Corn is also freezer-friendly, making it a great option for meal prep or to save any leftovers longer term. You should chill the cream corn in the refrigerator before moving it to the freezer for best results.
Once chilled, place it in a freezer-safe airtight container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months.
When you’re ready to use frozen cream corn, you should thaw it in the refrigerator overnight and then reheat it gently on the stove or in the microwave. A splash of milk or cream while reheating can help bring back its creamy consistency.
Tips for the Perfect Old Fashioned Cream Corn
- For a richer texture, you can substitute half-and-half or even heavy cream for the milk. Just keep in mind that this will also increase the calorie content.
- This recipe works well with fresh corn, too. If you’re using fresh corn, you may need to adjust the cooking time slightly. Simply cut the kernels off the cob and measure to ensure you have approximately 3 cups.
Variations
- Make this dish in the slow cooker, for slow cooker creamed corn.
- Add a bit of savory cheese, like parmesan.
- Add some fresh herbs, like parsley or thyme.
I hope you love this creamed corn recipe as much as we do. Looking for other amazing classic side dishes? Try these out:
Old Fashioned Creamed Corn Recipe
Ingredients
- 4 Tablespoons unsalted butter
- 3 ½ cups frozen corn
- 2 Tablespoons all-purpose flour
- 1 Tablespoons granulated sugar
- 1 cup milk
- Salt and black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat. Add corn and sauté for 4-5 minutes. Sprinkle flour and sugar over the mixture and stir well to coat the corn.
- Slowly pour in the milk while continuously stirring to prevent lumps from forming.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer. Stir frequently to prevent sticking.
- Continue to cook on low heat until the mixture thickens, usually about 5-7 minutes. Season to taste with salt and pepper.
- Serve hot as a side dish and enjoy your creamed corn.
Notes
- For a richer texture, you can substitute half-and-half or even heavy cream for the milk. Just keep in mind that this will also increase the calorie content.
- This recipe works well with fresh corn too. If you’re using fresh corn, you may need to adjust the cooking time slightly. Cut the kernels off the cob and measure to ensure you have approximately 3 cups.
- I tend to use about 1/2 teaspoon kosher salt (use less if using table salt) and 1/4 teaspoon ground black pepper.