Creamed Corn – Easy, Creamy, Best Ever Side

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Creamed corn in a skillet with creamy sauce and chives on top

Creamed corn with a silky sauce, served warm and sprinkled with chives.

This Creamed Corn is creamy, sweet, and so comforting. It’s one of those side dishes that feels like a holiday classic, but it’s easy enough for any night. You get juicy corn kernels and a silky sauce that tastes way better than canned.

The Creamy Side That Disappears Fast

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If you’ve ever tried creamed corn that tasted flat, you’ll love this version. This Creamed Corn is rich, silky, and balanced—not overly sweet.

The standout trick is letting the mixture simmer just long enough to thicken. As the liquid reduces, it turns into a sauce that hugs the corn instead of pooling at the bottom. If you want it extra creamy, a small amount of cream cheese gives you a smooth finish.

This is a fan-favorite for holidays, potlucks, and cozy weeknight dinners.

Why You’ll Love This Creamed Corn

  • Ultimate comfort side: Creamy, sweet, and cozy.
  • Better than canned: Fresh flavor with real creamy texture.
  • One-pan recipe: Simple stovetop method and easy cleanup.
  • Holiday-ready: Perfect next to big dinner mains.
  • Quick and easy: Ready in about 20 minutes.
  • Family-friendly: Mild flavor that kids and adults both enjoy.

Ingredients for Creamed Corn

Corn kernels, butter, milk, cream, cream cheese, and seasonings for creamed corn on a counter
Corn, butter, and a little dairy make the creamiest side dish

Creamed corn

  • Corn kernels: Fresh, frozen, or canned drained; fresh tastes sweetest.
  • Unsalted butter: Adds rich flavor and helps the sauce feel silky.
  • Whole milk: Forms the base of the sauce; 2% works if needed.
  • Heavy cream: Adds richness and thicker texture.
  • Cream cheese optional: Makes it extra creamy and smooth.
  • Sugar: Just a touch boosts natural corn sweetness; you can reduce it.
  • Salt and black pepper: Balances sweetness and adds flavor.
  • Chives: Fresh topping that adds a mild savory finish.

How to Make Creamed Corn

Four panel collage showing cooking corn in butter, adding dairy, thickening sauce, and serving creamed corn with chives
Simmer, stir, and thicken for silky creamed corn in one skillet
  • 1. Melt butter and warm the corn. Melt butter in a skillet over medium heat. Add corn kernels and cook 3–4 minutes until hot and glossy.
  • 2. Add the dairy. Stir in milk and heavy cream. Bring to a gentle simmer. Keep it at a low simmer so it thickens without scorching.
  • 3. Thicken the sauce. Simmer 8–12 minutes, stirring often, until the sauce coats the corn and looks creamy. If it’s thickening too fast, lower the heat.
  • 4. Finish with cream cheese. If using, stir in cream cheese until melted and smooth. Season with salt, pepper, and a tiny pinch of sugar if you want it sweeter.
  • 5. Serve warm. Sprinkle with chives and serve right away. If it looks too thick after sitting, stir in a splash of milk until silky.

Tips for Perfect Creamed Corn

  • Simmer gently: Low heat prevents scorching and keeps the sauce smooth.
  • Stir often: Creamy sauces can stick, especially as they thicken.
  • Taste before adding sugar: Corn can be naturally sweet already.
  • Adjust thickness: Add a splash of milk if it gets too thick.
  • Use fresh chives: A little fresh herb makes it taste brighter.
  • Serve warm: Creamed corn is best hot and silky.

Variations & Substitutions

  • Extra savory: Add a pinch of garlic powder and more black pepper.
  • Spicy: Add a pinch of cayenne or red pepper flakes.
  • Lighter: Use all whole milk and skip heavy cream.
  • Cheese twist: Stir in a little shredded cheddar for extra richness.
  • Herb finish: Try parsley or green onion instead of chives.
  • Chunkier texture: Lightly mash a small portion of the corn in the pan.
  • Slow cooker: Warm on low and stir occasionally until creamy.

Make-Ahead & Freezing

  • Fridge: Store in an airtight container for 3–4 days.
  • Reheat: Warm on the stove over low heat, stirring and adding a splash of milk if needed.
  • Freezer: Freeze for up to 2 months. Dairy sauces can change texture slightly, but it will still taste good.
  • Thaw: Thaw in the fridge overnight, then reheat gently and stir well.

Serving Suggestions

  • Perfect with scalloped potatoes and roasted asparagus for a full side spread.
  • Great for holidays and potlucks.
  • Serve next to roasted vegetables and a simple salad.
  • Spoon over baked potatoes for a cozy twist.
  • Add to a weeknight plate with rice and vegetables.

Reader Review

This creamed corn was so silky and flavorful. It tasted homemade and not overly sweet, and the texture was perfect. I made it for a family dinner and it was gone fast.

Creamed Corn Recipe Card

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian, Gluten-Free

If you make this Creamed Corn, leave a rating and a comment. Do you like it extra creamy, more savory, or with a tiny spicy kick?

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