Cream Corn

This Cream Corn recipe has sweet corn in a delicious creamy sauce. It is so much better than canned cream style corn and is ready in minutes!

Once you realize how easy it is to make cream corn on the stovetop, you’ll never buy canned cream corn again! Plus, you can add whatever seasoning you prefer and even make it cheesy if you want.

Cream Corn Ingredients

The ingredients needed for this recipe are readily available and are often stocked in most kitchens. You can make this easy side dish last minute or even make it ahead of time and reheat it before serving.

• Butter & Flour: The butter and all-purpose flour are combined to make a roux that thickens the sauce.
• Milk & Cream: We used a combination of whole milk and heavy cream as the liquids. You can use only whole milk if you prefer, but the heavy cream adds additional creaminess to the sauce.
• Sugar: Granulated sugar adds a little sweetness to the sauce. You can add more sugar if you want your corn to be sweeter.
• Seasoning: We seasoned the corn with salt and ground white pepper. You can also use black pepper if you prefer.
• Corn: You’ll need 5 1/3 cups of corn. We used a couple of packages of frozen corn that we thawed beforehand. You can also use fresh corn cut from the cob or canned sweet corn.

How To Make Cream Style Corn

To make cream corn, you’ll start by making a smooth, creamy sauce. Then you’ll add the corn and cook it until the corn is hot. You can go with the traditional version or choose one of the variations we suggest below.

• Creamy Corn Sauce: Start by making a roux (i.e., a mixture of butter and flour) by stirring the flour into the melted butter. Cook and stir the mixture over low heat for two minutes. Then, whisk in the milk, heavy cream, salt, and pepper. Bring the mixture to a boil while stirring constantly. The sauce should start to thicken.
• Sweet Corn: Once the sauce has started to boil, stir in the sweet corn. Cook and stir the mixture until the corn is hot.

Creamed Corn Variations

In this recipe, we made traditional creamed corn which is an improved, homemade version of what you would get in a can. There are several things you can add to make other variations of this recipe. Here are a few suggestions:

Cheesy Style Creamed Corn

Stir 4 ounces of softened cream cheese and 1/2 cup of freshly grated Parmesan cheese into the sauce. Sprinkle additional Parmesan cheese on top before serving.

Mexican Style

Saute diced peppers, minced onions, and diced jalapenos in the melted butter before adding the all-purpose flour when making the sauce. Then, follow the rest of the recipe as directed.

Bacon Creamed Corn

When making the roux, use two tablespoons of butter and two tablespoons of bacon fat. Stir in 1/2 cup of crumbled bacon after removing the corn from the burner.

Frequently Asked Questions About Making Cream Corn

Want more corn recipes? Give these a try:

• Boiled corn on the cob is the best side dish! Serve it with plenty of butter and a little salt.
• Make a pot of Corn Chowder for family dinner on a cold evening. It is delicious with crumbled bacon on top and dinner rolls on the side.
• These Corn Nuggets have a creamy filling with a crispy exterior! The combination of flavors and textures is irresistible.
• Fried Corn is a quick but tasty side dish that is ready in minutes on the stovetop.

Looking for more side dishes? Try these next:

• Smooth, creamy Mashed Potatoes with melted butter or a pool of gravy are the classic favorite! They go well with almost everything.
• Green Bean Casserole is a must at every holiday dinner but is easy enough to make for a simple weeknight meal.
• This Broccoli Casserole has a decadent, cheesy sauce with buttery Ritz crackers on top!
• Homemade Scalloped Potatoes are a delight! The thinly sliced potatoes are coated in a creamy sauce and are baked until the top is golden brown.