The Best Homemade Creamed Corn Recipe
This is the best creamed corn recipe. Sweet corn kernels are simmered in a simple rosemary flavored creamy sauce that has the perfect balance of sweet and savory. This easy side dish is wonderful in the summertime and during the holidays.
This cream corn recipe is a humble little side dish, an absolute classic, but updated with the addition of a simple fresh herb.
I love making it with fresh summer corn, but it works equally as well with frozen corn. It's creamy without being heavy, sweet but still savory, and has the slightest scent of rosemary without being overpowering. The perfect addition to any dinner table.
I grew up eating canned creamed corn, which was unappealing to say the least. This homemade creamed corn recipe could not be more different from the canned stuff. Not only is this easy recipe incredibly delicious and sophisticated, it's also not much harder to make than opening up the canned version.
Whether you're looking for a delicious side for your holiday table or looking to use up an abundance of summer corn, this is the perfect side dish.
If you're flooded with fresh corn, try my Summer Corn + Green Beans or this delicious recipe for this Lobster Corn Chowder.
Why This Recipe Works
- 8 simple ingredients
- Great in the summer months or for the holidays.
- Made in 20 minutes.
Corn - Use fresh corn on the cob for best flavor. You can use thawed frozen corn if it’s not corn season. Depending on the sweetness of the corn, you may need to add a pinch of sugar to the mix. You can use canned corn in a pinch - just be sure to drain it well.
Heavy cream - Heavy cream or heavy whipping cream will work. You can substitute coconut cream for the heavy cream, however it will have a pronounced coconut flavor.
Rosemary - You can choose to either leave it out completely or substitute your favorite herb. Lemon thyme is especially nice here, as is tarragon, marjoram, basil and chives. If using basil or chives, I recommend adding them right before serving for the best flavor.
Cornmeal - Make sure you aren’t using cornstarch or corn flour. Cornmeal is coarsely ground and you can usually find it on the baking aisle in the grocery store.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Step by Step Instructions
- Remove the fresh corn kernels from the corn on the cob and discard the empty cobs.
- Melt the butter in a large skillet over medium heat, then add in the onion. Bruise the rosemary by rubbing it between your palms to release the oils and fragrance, then add it to the pan along with the salt. Sweat the onion until translucent, about 8 minutes.
- Add the heavy cream to the pan and slowly whisk in the cornmeal. Allow it to thicken up for about a minute.
- Add in the corn and continue cooking for about 3-5 minutes. If your corn is really fresh and sweet, it's best barely cooked through. Stir in lots of black pepper, then taste and adjust seasoning as necessary. Serve hot.
Tips for Success
- Depending on the corn's sweetness, you may need a bit of sugar. Frozen and canned corn are typically not as sweet as peak summer corn, so give it a taste and add a pinch or two of sugar if it's lacking.
Serving Suggestions
I love making this recipe in the summer when corn is at it's peak. Serve it as a side with this delicious cedar planked salmon or these crispy breaded Italian chicken cutlets, along with these goat cheese stuffed tomatoes and sautéed garlic rapini.
This dish also works great as a side for Thanksgiving dinner. Make a delicious Italian Style Roasted Turkey and serve this creamed corn along with cauliflower gratin and of course homemade turkey gravy. Don't forget the apple pie!
FAQ
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on low in a saucepan or in a slow cooker until warm.
You can freeze the corn in an airtight container, like a freezer bag, for 2-3 months. Thaw overnight before reheating. You may need to add a bit of milk or cream, just a little at a time, when reheating.
I find the easiest way to do it is by placing a small bowl upside down inside of a large mixing bowl. Take the ears of corn and prop them up vertically on the smaller bowl, then use a sharp knife to slice off the kernels, allowing them to fall into the larger bowl or on the tea towel. Rotate the cob until all of the kernels have been removed. Then, use the dull backside of your knife to scrape the remaining pulp.
Alternatively you can prop a small bowl upside down on top of a tea towel and catch the kernels that way. It's a total game changer. No more kernels flying all over!
You can substitute the butter for vegan butter or olive oil and use coconut cream in place of the heavy cream. The flavor will be different, but still tasty!
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
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Best Homemade Creamed Corn Recipe (Easy and Quick)
Ingredients
- 5 ears fresh corn on the cob or 4 cups frozen corn defrosted
- 1 tablespoon unsalted butter
- ½ medium yellow or sweet onion diced
- 1 sprig fresh rosemary or more to taste
- 1 teaspoon Kosher salt
- ⅔ cup heavy cream
- 1 tablespoon finely ground cornmeal
- Fresh ground black pepper to taste
Instructions
- To remove the corn from the cob, place a small bowl upside down inside a large mixing bowl or on a large tea towel.
- Take a cob and prop it up vertically on the smaller bowl, then use a sharp knife to slice off the kernels, allowing them to fall into the larger bowl or on the tea towel. Rotate the cob until all of the kernels have been removed. Then, use the dull backside of your knife to scrape the remaining pulp.
- Melt the butter in a large skillet over medium heat, then add in the onion. Bruise the rosemary by rubbing it between your palms to release the oils and fragrance, then add it to the pan along with the salt. Sweat the onion until translucent, about 8 minutes.
- Add the heavy cream to the pan and slowly whisk in the cornmeal. Allow it to thicken up for about a minute.
- Add in the corn and continue cooking for about 3-5 minutes. If your corn is really fresh and sweet, it's best barely cooked through. Stir in lots of black pepper, then taste and adjust seasoning as necessary *(See note). Serve hot.
Notes
- *Depending on the corn's sweetness, you may need a bit of sugar. Frozen and canned corn are typically not as sweet as peak summer corn, so give it a taste and add a pinch or two of sugar if it's lacking.
Nutrition
Happy Birthday Coley!Got the corn, creme and a Rosemary plant. Done
awesome! I think you're going to love it.
Finding out this wasn't a story about how your friend Rosemary ran over some poor hobo named Corn was a relief.
Come on Einstein, you know this is a FOOD BLOG!
A-maizing! Happy Birthday + 1! (Alton is only impressed with himself so no worries)
Love your puns! Thank you!!
A-maizing! Happy birthday + 1!
The corn was SOOOO sweet from our local Reeds Market that I'm going back and getting 4-5 dozen to cook and freeze. THIS will DEFINITELY be one of my 'go-to' recipes! And have a wonderful birthday, Coley!
Thanks Joy!! It's wonderful, I know you'll love it!! 🙂
Does this freeze well? I just tried it and it is AMAZING! I want to include it for Thanksgiving, but fresh corn won’t be available then.
Hey Suzi - I'm so glad you love the recipe! Because of the cream, the recipe does not freeze well - it will separate once reheated. However, my suggestion is to freeze the corn and then use that to make it at Thanksgiving. The best way to do it is to boil the ears, then cut off the kernels and freeze them in a zip-top bag. I do this with fresh corn every summer so we can enjoy it in the off season. It's the best! Hope this helps!
As a general rule, I'm not a creamed corn fan (I call it "Satan's food"), HOWEVER, this looks so good that I am going to try it. BTW, thanks for your great blog and you were my fave on FNS.
You are so sweet, thank you!! Haha, I was never a creamed corn fan growing up, because it always came out of a can and was just down right nasty. This, however, is a far cry from that. Give it a try and let me know whatcha think! 🙂
Have a Happy Birthday Coley! I'll have to try this.
Thanks!! It's delicious - let me know how you like it!