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This Southern Creamed Corn is perfectly creamy and seasoned. Make this easy side dish with fresh, frozen, or canned corn.

Love corn recipes? Try our Elotes (grilled Mexican Street Corn), Corn Fritters, and Roasted Corn Salsa.

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


Why I love this recipe:

  • Kid Friendly: The sweetness of the corn makes this a favorite side dish the entire family, including the smallest ones, enjoy!
  • Practical: Being able to use fresh, frozen or canned corn allows this dish to be made all year long.
  • Comforting: Creamed corn is a nostalgic dish, and this version is loaded with flavor.

How to make Creamed Corn:

Pot filled with fresh corn, cream, seasonings and parmesan cheese to make homemade creamed corn.
  • Melt butter in a saucepan over medium heat. Saute the onion and garlic. Add the corn, salt, pepper, and half and half. If using fresh corn, cook the corn in the mixture for 5-7 minutes until softened. If you are using canned or frozen corn, skip this step.
  • Carefully remove 1 cup of the corn mixture blend using an immersion blender, food processor, or blender. Return to the pot.
  • Bring to a simmer. Cook for several minutes. Stir in fresh parmesan.
Up close view of homemade creamed corn showing the creamy texture.

Storage and Make Ahead:

  • Make Ahead: Make the creamed corn recipe a day in advance, store in a sealed container in the refrigerator and reheat on the stovetop, or add to a slow cooker to heat and serve.
  • Storage: Store in a sealed container in the refrigerator up to 5 days.
  • Freezer: Store in the freezer for 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop when ready to serve.
Bowl of creamed corn served with a spoon.

More side dishes:

Easy Creamed Corn

5 from 4 votes
Prep: 5 minutes
Cook: 10 minutes
Servings: 4
Author: Serene
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.
White bowl filled with cream corn, serving spoon, off to the side is a wedge of parmesan cheese.


  • 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. 



  • 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.
  • 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.
  • Canned corn: Drain the corn, remove as much excess liquid as possible.
Other 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published October 16, 2019. Updated November 17, 2021 and November 2023.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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    1. Hi Carolyn, it’s an ingredient in the states. It’s half cream and half milk. Just use a combination of cream and milk to get a nice flavor and consistency.

  1. I just made this tonight and had to get a small second serving because it was that good. I never leave a comment after using a recipe, but man I had to this time. I made it in my crockpot and roasted the veggies on the stove. I also added some onion. It’s my new favorite meal! I think I love you. ??