Cream Style Corn is a Southern comfort food that evokes nostalgia. It’s a perfect side dish for barbecues, potlucks, or a weeknight dinner. Its velvety texture and sweet, buttery flavor make it a crowd-pleaser.
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Why this Best Cream Style Corn Recipe is a Keeper
This creamy corn recipe makes the perfect side dish, without any fancy ingredients. The corn is cooked in a creamy sauce, made with butter and flour. It’s sweet enough to serve on its own, while allowing for all your favorite savory toppings. If you love creamed corn, here are a few reasons why you’ll want to try this great recipe:
- 10 Minute Side: Have this easy creamy corn ready in just 10 minutes.
- Basic Ingredients: All of the great ingredients for the best cream style corn recipe can be found in your kitchen or local grocery store.
- Adaptable: Feel free to add your favorite toppings to this easy corn recipe.
Which Corn is Best for this Creamed Corn Recipe?
You can use any kind of corn for this recipe, but you can make the best cream corn with white shoepeg corn. This is a variety of sweet corn known for its large, tightly-packed kernels and sweet flavor. You can use fresh corn on the cob, but you’re more likely to find canned corn off the cob in this variety.
Ingredient Notes for this Easy Creamed Corn Side Dish Recipe
- Corn: This recipe calls for thawed frozen corn, but you can also use canned corn kernels or fresh corn. If it’s corn season, you can find it at your local farmers market. If using canned corn, be sure to drain it first.
- Heavy Cream: Use heavy cream to give this recipe its texture.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Homemade Creamed Corn
- Prepare the Cream Mixture: Mix the butter, cream, seasonings, and any other desired ingredients in a bowl and store it in the refrigerator until ready to use.
- Assemble and Reheat: When ready to serve, combine the cooked corn with the cream mixture and heat over medium until heated through.
Pro Tip to Make Creamed Corn
Overcooked corn can become mushy. Cook until tender but still slightly crunchy.
How to Make Cream Style Corn
These are the basic steps for making creamed corn. Refer to the full, printable recipe card below for detailed instructions.
1. Make Corn Mixture
Blend the corn in a food processor. Then, melt butter in a saucepan over medium heat. Add the corn, heavy cream, salt, pepper, and sugar. Stir to combine and cook the corn mixture.
2. Make Cream Mixture
In a small bowl or large measuring cup, whisk together the milk and flour to make a roux. Pour into corn mixture and stir to combine.
3. Cook on Low Heat
Cook for another 4-5 minutes, and add a bit more flour to thicken if you want. Stirring constantly.
How to Store, Reheat and Use Leftover Cream Style Sweet Corn
- Storing: If you can’t eat a whole bowl of this corn, store leftovers in an airtight container in the refrigerator.
- Reheating: Reheat on the stovetop or in the microwave.
- Using Leftovers: Leftover corn will stay good for up to 4 days. Make into fritters to change it up.
Southern Cream Corn Variations and Substitutions
- Use Fresh or Frozen Corn: Skip the canned stuff and use frozen corn or fresh corn cut the corn off the cob with a sharp knife to make this super sweet version of creamed corn.
- Heavy Cream: Instead of whipping cream, you can use milk.
Cream-Style Corn Frequently Asked Questions and Reader Interactions
If you love this recipe and want more recipes for corn like this one, leave a comment and a rating. Reader interactions help us continue to produce more content like this.
Serve this corn recipe with Dr. Pepper Pulled Pork, Grilled Chicken Wings, or Chicken with White Barbecue Sauce. You can also serve this cream style sweet corn as a side with meatloaf or fried chicken.
When the corn is done cooking, the mixture will have thickened and the corn kernels will be tender.
Add salt and black pepper, spices, garlic, or cayenne pepper for more ways to serve this recipe.
Expert Tips for Making Homemade Creamed Corn
This recipe is better than canned creamed corn and I use this recipe for special occasions.
- Add Bacon: Bacon takes this delicious cream style corn recipe to next level good.
- Cheese: Add a little parmesan cheese to this corn dish.
- Variation tip: Like it spicy? Add some diced Jalapenos to this easy creamed corn recipe.
- Bake: Top with bread crumbs and cheese and bake in the oven for an amazing side dish.
- Cream Cheese: Replace half the butter with cream cheese for an even creamier creamed corn.
Cream Style Corn
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Ingredients
- 5 cups Frozen Corn, thawed
- 2 tablespoons Unsalted Butter
- ¾ cup Heavy Cream
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper, freshly cracked
- 2-3 tablespoons Granulated Sugar
- ¼ teaspoon Ground Nutmeg
- 1 cup Whole Milk
- 3 tablespoons All-Purpose Flour
Instructions
- Pulse the corn in a food processor, skip this step if you prefer the whole kernel.
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
- Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
Christina’s Notes
- Add Bacon: Bacon takes this recipe to next level good.
- Cheese: Add a little parmesan cheese to this corn dish.
- Variation tip: Like it spicy? Add some diced Jalapenos!
- Bake: Top with bread crumbs and cheese and bake in the oven for an amazing side dish.
- Cream Cheese: Replace half the butter with cream cheese for an even creamier creamed corn.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Thanks for this great recipe! You’re right, I’ll never eat canned creamed corn again!
Thank you so much for sharing this amazing cream style corn recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!