This homemade creamed corn is rich and sweet, creamy and buttery, and perfect for summer cookouts and BBQs, or as a Thanksgiving and Christmas holiday side dish.
Today we’re making some homemade creamed corn which is sweet, creamy and super addictive, even as a side dish. It’s so much better than canned creamed corn and worth the extra time to make it from scratch at home. All it takes is 20 minutes and simple pantry staples to make this rewarding side dish that also freezes beautifully. This creamed corn recipe seasons tender corn kernels with Parmesan cheese, cream cheese and sugar in rich and buttery cream sauce.
Bring it to your next backyard cookout or BBQ or serve it as a sweet side dish for Thanksgiving and Christmas. A warm bowl of creamed corn as a holiday side will compliment your turkey perfectly with its sweet and indulgent flavor. You can use frozen corn when it is out of season, canned corn if you want the convenience, or fresh corn in the summer when corn is abundant. Let’s get started.
Ingredients in Creamed Corn
CREAMED CORN RECIPE TIPS
- Corn – I used frozen corn but you can also make the recipe with canned or fresh corn. This recipe uses frozen corn so be sure to thaw it before cooking so the corn separates in the sauce.
- Parmesan – A microplane comes in handy to grate a block of Parmesan but you can also find freshly grated Parmesan in the stores. The brand I use when I feel like being lazy is BelGioioso.
- Cream cheese – Cream cheese adds more flavor and creaminess to the sauce.
- Sugar – Sugar is optional to add a little more sweetness to the creamed corn. Add more or less and adjust to your tastes, or omit it entirely if it’s too sweet for you. You can also substitute sugar with honey.
- Flour – Flour is used to thicken the sauce. The creamed corn will gradually thicken while simmering over time; it took me about 15 minutes to get the sauce thick the way I wanted it. If you feel it is still too runny for you or if you’re short on time, you can add a cornstarch slurry to the mix.
- Garnish – Freshly chopped parsley adds a little bit of color.
- Storing – The creamed corn can store for up to 3 days in the fridge.
- Reheating – Reheat in the microwave in 30-second increments until warmed through. Add a little milk if needed to loosen up the creamed sauce.
Can I Freeze Creamed Corn?
Yes, you can. Creamed corn can be frozen for up to 2-3 months. Freeze your leftovers or make it ahead for the holidays. You can also freeze it in 1 cup portions for an easy weeknight side dish.
- Add more flavor – Add more flavor by sauteing some chopped onions or garlic in the melted butter before adding in the rest of the ingredients.
And that’s about it! Enjoy your creamed corn and let me know what you paired it with or any substitutions you made in the comments below.
RECIPES TO PAIR IT WITH
- Slow Cooker BBQ Pulled Chicken
- Baked Parmesan Crusted Chicken
- Garlic Butter Baked Chicken Breast
- Garlic Butter Steak Bites
- Mushroom Meatloaf