This Southern Creamed Corn side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal!

This simple to make creamed corn recipe can be made with fresh, frozen or even canned corn! Make this side dish for the holidays, a summer BBQ, or as a side dish to your weekday family meal.

Bowl of creamed corn topped with shredded parmesan cheese and fresh thyme.

All about this creamed corn…

This is a corn dish made with whole sweet yellow corn and the milk from the pulp of the corn cob.

What makes this a Cream style corn is the texture we get from blending up a portion of the corn and cream and mixing it throughout the rest of the corn. The blended corn gives a creamy, thickness to the corn, almost like a soup. Just like a can of creamed corn, except better.

Ingredients Needed:

  • Butter: or preferred type of oil/fat to sauté the vegetables.
  • Onion & garlic: fragrant flavors that are sautéed.
  • Corn: use fresh, canned, or frozen for this recipe.
  • Half & Half: this is a combination of milk and cream that gives a nice creamy texture to the finished dish.
  • Parmesan Cheese: added at the end for flavoring
  • Salt & Pepper: important for this dish due to limited ingredients. Be sure to salt to taste as needed.

How to make (step-by-step):

Pot filled with fresh corn, cream, seasonings and parmesan cheese to make homemade creamed corn.
  • Step 1: Prepare the corn. This recipe can be made with fresh, frozen or canned corn. Prepare according to directions.
  • Step 2: Melt butter in a saucepan over medium heat. Saute the onion and garlic. Add the corn, salt and pepper, and half and half. IF using fresh corn, cook the corn in the mixture for 5-7 minutes until softened. IF using canned or frozen corn, skip this step.
  • Step 3: Carefully remove 1 cup of the corn mixture, blend using an immersion blender, food processor or blender. Return to the pot.
  • Step 4: Bring to a simmer. Cook for several minutes. Stir in fresh parmesan.

How to Prepare the Corn:

  • Creamed corn with fresh corn: For this recipe you will need about 8 ears of corn to get the amount of kernels needed. Cut the corn off the cob. Use the flat end of the blade to squeeze out the milk from the cob. This will help add more flavor to the finished creamed corn recipe.
  • Creamed corn with frozen corn: Thaw the corn according to directions. Drain any excess water, but I don’t find that the corn needs to be patted dry for this recipe to turn out.
  • Creamed corn with canned corn: Drain the corn, remove as much excess liquid as possible.
Up close view of homemade creamed corn showing the creamy texture.

Expert Tips:

  • Make Ahead: This dish can be made a day in advance, store in a sealed container in the refrigerator and simply reheat on the stovetop, or add to a slow cooker to heat and serve.
  • Variations: some ideas for additions to make this recipe your own include: jalapeños or Green Chiles, fresh herbs such as parsley, thyme, dill, chives or basil, cooked bacon crumbled and served on top, or fresh diced tomatoes on top for a fun colorful summer side.
  • Storage: store in a sealed container in the refrigerator for up to 5 days. This can also be frozen for 2-3 months. Store in a sealed freezer safe container. Thaw overnight in the refrigerator and reheat on the stovetop when ready to serve.

FAQ’s:

Can I make this creamed corn in the slow cooker?

Yes. To make this in a slow cooker, add all of the ingredients, minus the parmesan, to a slow cooker and cook on HIGH for 2 hours. Stir, blend 1 cup of the corn and stir that back in. Stir in the cheese when you’re ready to serve.

What if I want to make this thicker?

If the finished dish is too thin for your preference, simply blend a bit more of the corn mixture to get to the desired consistency.

Bowl of creamed corn served with a spoon.

More Side Dish Recipes To Enjoy:

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

White bowl filled with cream corn, serving spoon, off to the side is a wedge of parmesan cheese.

Easy Creamed Corn

This southern style Homemade Creamed Corn comes together quick and easy. Flavored with butter, onion and garlic for a flavorful side! This dish can be made with fresh, frozen or canned corn.
5 from 3 votes

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup white onion, minced
  • 2 cloves garlic, minced
  • 3 cups corn, (1 lb frozen or 8 ears fresh or 2-15 ounce cans)
  • 1 cup half and half
  • 1/4 cup parmesan, freshly grated
  • salt and pepper to taste

Instructions

  • Heat a medium size saucepan over medium heat. 
  • Melt butter. Add minced onion and cook until softened.
  • Meanwhile prepare the corn: If using fresh, cut the corn from the cob and using the flat part of the blade scrape the cob to get as much of the milk from the cob as possible. If using frozen, thaw the corn according to directions and drain any excess moisture. If using canned, drain the corn.
  • Add the garlic and corn to the saucepan. Pour in the half and half. Stir to combine. If using fresh corn allow the corn to cook about 5 minutes to soften before moving on to the next step.
  • Remove 1 cup of the corn and blend using a blender or food processor. Can also use an immersion blender and blend to desired consistency in the pot. 
  • Add blended corn back to the saucepan. Bring mixture to a simmer. Cook for about 5 minutes until heated through.
  • Remove from the heat, add in the fresh grated parmesan. Stir while the parmesan melts into the corn.
  • Add salt and pepper to taste.
  • Serve warm. 

Video

Notes

  • Make Ahead: store in a sealed container in the refrigerator and simply reheat on the stovetop, or add to a slow cooker to heat and serve.
  • Variations: some ideas for additions to make this recipe your own include: jalapeños or Green Chiles, fresh herbs such as parsley, thyme, dill, chives or basil, cooked bacon crumbled and served on top, or fresh diced tomatoes on top for a fun colorful summer side.
  • Storage & Freezing: store in a sealed container in the refrigerator for up to 5 days. This can also be frozen for 2-3 months. Store in a sealed freezer safe container. Thaw overnight in the refrigerator and reheat on the stovetop when ready to serve.

Nutrition

Serving: 1, Calories: 229kcal, Carbohydrates: 29g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 129mg, Potassium: 347mg, Fiber: 3g, Sugar: 9g, Vitamin A: 626IU, Vitamin C: 8mg, Calcium: 149mg, Iron: 1mg
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Recipe first published October 16, 2019. Updated November 17, 2021 with new information. Recipe is unchanged.