This easy creamed corn is rich, buttery, and simple, allowing the natural sweetness of the corn to shine. It’s one of the best versions you’ll try.
You might also enjoy my Easy Creamy Corn Pasta and Creamy Corn Chowder.
Why you’ll love it
Cream-style corn is a versatile side dish that works for weeknight dinners, holiday spreads, or summer barbecues. The combination of butter and cream delivers a comforting, familiar flavor. This method is straightforward and requires no fancy ingredients. The final dish is creamy, flavorful, and pairs well with many mains like creamed spinach or creamed peas.
What you’ll need
- Butter and flour – to make a quick roux that thickens the sauce.
- Half-and-half – provides a luxurious, creamy texture.
- Garlic powder – adds a subtle savory note.
- Cayenne – a pinch enhances flavor without making it spicy.
- Corn – frozen corn is convenient and picked at peak ripeness. Use about 5 cups frozen (roughly a 750 g / 26.5 oz bag). If using fresh, plan for about 8 ears; if using canned, drain well and use roughly the same volume (about two 15 oz cans).
Helpful tips
- Simmer gently and cook long enough for the sauce to thicken and the kernels to plump. Low-and-slow heat gives the best texture and flavor.
- If you prefer a thicker, creamier texture, blend about a cup of the cooked corn and stir it back into the pot, or pulse with an immersion blender directly in the pot.
How to make creamed corn
This overview highlights the steps; full ingredients and detailed instructions are in the recipe card below.
Start by making a roux: melt butter in a large pot, stir in flour, and cook briefly. Whisk in the half-and-half and seasonings until smooth, then add the corn and bring the mixture to a gentle boil.
Turn the heat down to a simmer and cook, stirring occasionally, until the sauce reduces and the corn is plump. Finish with salt and pepper to taste.
Tools for this recipe
Use a wide pot so you have room to stir and reduce the sauce evenly. A whisk helps keep the roux smooth; a sturdy spoon is handy for stirring.
- A heavy-bottomed Dutch oven or large pot works well for even heat distribution.
- A whisk ensures a lump-free roux and smooth sauce.
- A wooden or silicone spoon is ideal for stirring without scratching cookware.
Substitutions and variations
- To make it spicier, increase the cayenne or add chopped jalapeños.
- Some people add a bit of sugar for extra sweetness; if you prefer sweeter creamed corn, add a teaspoon or so to taste.
- You can substitute heavy cream for half-and-half for a richer result; it may thicken faster, so watch the heat and cooking time.
What to serve with creamed corn
- This side complements many mains: baked pork tenderloin, baked chicken breast, roast chicken, meatloaf, or garlic butter steak bites. It also pairs well with baked ham for holiday meals.
- Creamed corn is a summer BBQ favorite—serve it alongside grilled pork chops or BBQ chicken for an easy, tasty meal.
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for a few days.
- Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals, stirring between each interval. Avoid freezing for best texture.
More tasty corn recipes
- Mexican Street Corn Pasta Salad
- Black Bean Corn Avocado Salad with Rice
- Elote Creamed Corn
- Super Easy Cream Cheese Corn Dip
- Jiffy Corn Casserole
If you try this creamed corn, please leave a star rating and a comment. You can also find the author on Instagram.
Easy Creamed Corn
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Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half-and-half
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 5 cups frozen corn
- Salt & pepper to taste
Instructions
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Melt butter in a pot over medium-high heat. Add flour and cook for about a minute, stirring almost constantly.
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Whisk in the half-and-half, garlic powder, and cayenne, making sure the mixture is smooth and lump-free.
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Stir in the corn. After about 10 minutes the mixture should begin to bubble; reduce the heat to maintain a gentle simmer.
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Simmer for another 15–20 minutes, stirring occasionally, until the sauce has reduced and the kernels are plump.
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Season generously with salt and pepper to taste.
Notes
- A 750 g (26.5 oz) bag of frozen corn equals about 5 cups. If using less corn, reduce the half-and-half slightly. This recipe is forgiving, so small adjustments are fine.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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This recipe was originally published on February 4, 2019, and has been updated with new photos and clarified instructions.