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Easy homemade creamed corn with fresh corn, cream, and Parmigiano (bonus: no sugar added), ready in 20 minutes! The ultimate side dish for holidays or weeknights.
Try my Jiffy corn casserole and homemade sweet cornbread next time! This easy creamed corn pairs well with Thanksgiving Turkey or Glazed ham.
Why you’ll love this recipe!
Most creamed corn recipes rely on added sugar to boost sweetness, but this version lets the natural flavor of the corn shine, without added sugar. The cream, butter, and Parmigiano bring out a savory richness that balances the corn’s sweetness perfectly. It’s rustic yet elegant, easy to prepare, and a side dish recipe everyone will love gathered around the table. You’ll also enjoy my creamed spinach recipe.
Made With Amore,
Table of Contents
Simple Ingredients
With only a handful of fresh ingredients and pantry staples, you’ll have the best creamed corn of your life!
- Butter – adds richness and a velvety base.
- Yellow onion – finely chopped for a mild sweetness.
- Garlic – finely chopped for savory depth.
- Sweet corn kernels – fresh for best flavor, or frozen (thawed and drained) for convenience.
- Heavy cream – creates a silky, indulgent texture.
- Whole milk – balances the cream and helps thicken.
- All-purpose flour – thickens the sauce naturally.
- Sea salt and black pepper – enhance and balance the corn’s natural sweetness.
- Paprika – adds gentle warmth and color.
- Nutmeg (optional, just a dash) – a subtle hint of cozy flavor.
- Parmigiano or Parmesan cheese – melts in for savory richness with an Italian twist.
- Fresh parsley – chopped, for a bright and fresh garnish.
See the recipe card for exact quantities.
Substitutions and Variations
- Corn: Fresh is best, but frozen (thawed) or canned (drained) work too.
- Dairy-Free: Swap cream/milk with coconut milk or oat milk for a lighter, plant-based version.
- Cheese: Try Pecorino Romano or cheddar cheese for a sharper flavor or cream cheese for extra richness. You’ll adore this sausage cream cheese dip.
- Seasoning: Add cayenne or jalapeño for heat, or fresh thyme/rosemary for an herby twist. Try my jalapeño corn dip. Add a dash of homemade Italian seasoning or fresh herbs. Add fresh jalapenos to this and bump up the heat.
- Texture: Blend part of the corn for silky creaminess, or leave it chunky for rustic charm. You’ll love my potato corn chowder.
How To Make Creamed Corn Recipe
This is a step-by-step photo overview of this easy stove-top cream-style corn recipe; the full instrcutions are in the recipe card below.
Step #1: Sauté the aromatics. In a large skillet or sauté pan, melt the butter over medium high heat. Add the onion and cook until soft and translucent, about 4–5 minutes.Stir in the garlic and cook for another 1 minute until fragrant.
Step #2: Add the corn. Stir in the corn kernels, season lightly with salt, pepper, and paprika, nutmeg (if using) and cook for 4–5 minutes to release their natural sweetness.
Step #3: Make the cream base.
In a small bowl, whisk together the flour and milk until smooth to create a slurry.
Pour the slurry into the pan with the corn, stirring constantly.
Step #4: Add the heavy cream and continue cooking until the mixture thickens and becomes creamy, about 5–6 minutes.
Step #5. Add cheese and finish.
Stir in the Parmigiano cheese until melted and fully incorporated. Taste and adjust seasoning with more salt and pepper, if needed.
Step #6. Serve. Transfer to a serving dish, sprinkle with fresh parsley, freshly ground black pepper, and more parmigiano cheese, and serve warm.
My Pro Tip
Recipe Tips
- Scrape the cob: If using fresh corn, run the back of your knife along the cob after cutting off the kernels—this “corn milk” adds incredible creaminess and natural sweetness.
- Balance the creaminess: Use part milk and part cream for the perfect silky texture without feeling too heavy.
- Don’t skip the cheese: Parmigiano isn’t traditional in every creamed corn recipe, but it adds depth and a savory Italian flair that makes this version unique.
- Adjust the thickness: For thicker corn, simmer a few minutes longer; for a looser texture, splash in extra milk or cream.
- Season well: Corn is naturally sweet, generous seasoning with salt, pepper, and paprika keeps the flavors balanced.
FAQ’s
Yes! Frozen corn works beautifully—just make sure it’s thawed and drained before cooking. Fresh corn will give you the sweetest flavor, but frozen makes it easy year-round.
Absolutely. Prepare it up to 1 day in advance, refrigerate, and gently reheat on the stovetop with a splash of milk or cream to bring back its silky texture.
Yes! Use whole milk or half-and-half, and thicken with a little flour or cornstarch slurry. It’s still creamy but lighter.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended. The dairy can separate, and the texture becomes grainy. Store in fridge for better lefotvers.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen if needed. Stir well so it regains its silky texture. Use microwave if desired.
What To Serve With Creamed Corn
I love serving creamed corn alongside roasted meats for Sunday dinner; it feels rustic and comforting. You’ll be everyone’s favorite if you bring it to your next potluck.
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Creamed Corn Recipe
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 -3 garlic cloves, finely chopped
- 5 cups fresh sweet yellow corn kernels, or frozen, thawed, and drained
- ¾ cup heavy cream
- Sea salt and freshly ground black pepper, to taste
- ½ teaspoon paprika, adjust to taste
- 1 dash ground nutmeg, optional
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- ½ cup freshly grated Parmigiano or Parmesan cheese, more for serving
- Fresh parsley, chopped, for garnish
Instructions
Sauté the aromatics
- In a large skillet or sauté pan, melt the butter over medium heat.
- Add the onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and cook for another 1 minute until fragrant.
Add the corn
- Stir in the corn kernels, season lightly with salt, pepper, and paprika, nutmeg (if using) and cook for 4–5 minutes to release their natural sweetness.
Make the cream base
- In a small bowl, whisk together the flour and milk until smooth to create a slurry.
- Pour the slurry into the pan with the corn, stirring constantly.
- Add the heavy cream and continue cooking until the mixture thickens and becomes creamy, about 5–6 minutes.
Add cheese and finish
- Stir in the Parmigiano cheese until melted and fully incorporated.
- Taste and adjust seasoning with more salt and pepper, if needed.
Serve
- Transfer to a serving dish, sprinkle with fresh parsley, freshly ground black pepper, and more parmigiano cheese, and serve warm.
Notes
- Make Ahead: Cook the creamed corn up to 1 day in advance. Let it cool, then cover and refrigerate. Gently reheat before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended. The dairy can separate and the texture becomes grainy.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen if needed. Stir well so it regains its silky texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Comforting and loved by all this is the perfect side dish to your cozy meal!