You’ve Never Had Creamed Corn Like This
Let’s be real: creamed corn has a bit of a reputation. You either love it, or you’ve only ever had the gloopy, too-sweet kind from a can and you’re still recovering. But this creamed corn? This is the one that changes minds.
Why This Creamed Corn Works
If you’ve ever tried to make creamed corn with sour cream or cream cheese, you know the struggle—one second it’s looking dreamy, and the next it’s curdled, weirdly grainy, and heartbreakingly wrong. This recipe skips all that stress. By using a combo of milk, cream, and a bit of flour for thickening, you get a perfectly smooth, velvety sauce every time. It’s creamy, sweet, buttery, and honestly kind of addictive. Like… you will want seconds, and possibly thirds.
What Makes It So Good?
- Butter and sugar combo – Just a little sugar brings out the natural sweetness of the corn without turning it into dessert. It’s balanced, buttery, and so addictive.
- Heavy cream + whole milk – We’re not skimping. The creaminess is real and it coats every kernel in silky perfection.
- A pinch of flour – This is the secret to getting that luscious, slightly thick texture without needing to bake it or add cheese (though hey, I won’t stop you if you want to throw in a handful of parm).
You can use frozen corn and it still turns out amazing, which makes it a year-round staple. I usually double the recipe because it will disappear faster than you think.
What to Serve It With
- Roast chicken or pork tenderloin
- BBQ anything (ribs + this corn = game over)
- A pile of buttery mashed potatoes and a fork, tbh
- Tucked into a spoon bread situation or Southern-style casserole
Make It Your Own
Feeling fancy? Stir in some crispy bacon bits or chopped green onions. Want to go spicy? A pinch of smoked paprika or a tiny dash of cayenne takes it in a whole new direction.
But even as-is, this creamed corn recipe delivers big comfort with minimal effort. And once you try it, you’ll totally get why I called it:
You’ve Never Had Creamed Corn Like This.
The BEST Creamed Corn Recipe
Ingredients
- 1 10 ounce package frozen corn kernels, thawed (If they aren’t thawed, it’s fine, they just will need an extra minute with the cream to defrost)
- ½ C heavy cream
- 1 t salt or to taste
- 1 T granulated sugar
- 2 T butter
- ¼ C whole milk
- 1 T all-purpose flour
Instructions
- In a large skillet over medium heat, combine the corn, heavy cream, sugar, butter, and salt. Cook for 3 to 5 minutes, stirring occasionally, until the butter is fully melted and everything is gently bubbling.
- While that’s cooking, whisk the milk and flour together in a small bowl until completely smooth—no lumps!
- Pour the milk mixture into the skillet and stir constantly for about 4 minutes, or until the sauce thickens and the corn is tender.
- Remove the skillet from the heat. Serve hot and enjoy every sweet, buttery bite.
