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

Creamed corn topped with fresh herbs, thyme, green onion and chives.

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. Personally, I don’t make a roux for the corn, I find that blending a portion of the corn helps to make this dish creamy enough all on it’s own.

What is Creamed Corn?

Creamed corn 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!

Saucepan filled with corn, topped with parmesan cheese and fresh cracked black pepper.

How to make Creamed Corn

  1. Prepare the corn. This recipe can be made with fresh, frozen or canned corn. Prepare according to directions.
  2. Melt butter in a saucepan over medium heat.
  3. Saute the onion and garlic 
  4. Add the corn, salt and pepper, and half and half.
  5. 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.
  6. Carefully remove 1 cup of the corn mixture, blend using an immersion blender, food processor or blender. Return to the pot.
  7. Bring to a simmer. Cook for several minutes.
  8. 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.

Crockpot Cream Corn:

To make this creamed corn in the crockpot, add all of the ingredients (except for the parmesan) to a slow cooker, cook on HIGH for 2 hours. Stir. Blend 1 cup of the corn and stir this back in. Stir in the cheese and you’re ready to serve.

You could also make this dish ahead of time on the stovetop, then add to the slow cooker just to keep warm for the day.

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

Some ideas for additions to this Creamed Corn Recipe:

  • Jalapenos: Spice it up with some diced jalapeños or green chiles. You could chop the jalapeños and saute them with the onion. 
  • Fresh Herbs: parsley, thyme, dill, chives, or basil
  • Bacon: add some crumbled bacon on top for a fun treat! 
  • Tomatoes: some fresh diced tomatoes on top would make for a colorful summer side. 

How to store this creamed corn:

Store this corn in a sealed container in the refrigerator for up to 5 days. Can also be frozen for 4-5 months. Store in a sealed container. When ready to thaw, move to the refrigerator overnight. Then reheat when ready to serve.

How to reheat:

Reheat this corn recipe on the stovetop in a small saucepan over medium low heat. Stirring occasionally until warmed through, about 5 minutes.

Spoon dipping into creamed corn.

More Side Dish Recipes To Enjoy:

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

Easy Creamed Corn

Creamed corn. This Southern side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal! 
5 from 1 vote


  • 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


  • 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. 



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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