This Homemade Creamed Corn Recipe is made with sweet and delicious corn kernels mixed in a creamy sauce made from milk, butter, and cream cheese. Learn how to make this mouthwatering six-ingredient Creamed Corn Recipe on the stove or directly in your slow cooker and enjoy with friends and family this holiday season!
Creamed Corn with Cream Cheese
Everyone, old and young, loves corn. And my family, with its deeply planted corn farming roots, is no exception.
Served straight from the cob, in corn chowder, corn fritters, or in these Mexican street corn nachos, corn tastes delicious in all kinds of recipes from sweet to savory, hot to cold. Versatile and readily available, you’ll find corn fresh on the cob, frozen, or canned.
With just a handful of other simple ingredients, you can make this creamed corn recipe using any of the above in your very own home.
In this recipe, I used canned corn kernels as I find that the kernels hold their shape and texture the best when compared to frozen corn and it is far less work than using raw corn from the cob. The result was creamy, delicious, and by far the best homemade creamed corn I have ever tasted!
What is Creamed Corn?
Creamed corn comes in several varieties. In this version (my favorite version), I mixed together whole corn kernels with a homemade cream sauce. I was hoping to achieve a creamed corn similar to that served at Lawry’s Prime Rib Steakhouse (another personal favorite).
The result was a huge success.
The origins of creamed corn, however, lie in Native American cuisine where they would pulp corn kernels and collect the milky residue leftover by the corn.
In many versions of creamed corn, a variety of sweet corn will typically be used for its sweeter taste. In addition, several methods of preparation suggest pureeing a portion of the corn to release the liquid contents of the kernels. In these versions, sugar and starch may be added, or in other homemade versions milk, cream, or cream cheese may be added.
Store-bought creamed corn is often made without the addition of milk or cream.
Homemade Creamed Corn Ingredients
To make this easy homemade creamed corn recipe you’ll need just 6 simple ingredients:
- Whole corn kernels – I used canned sweet corn, drained well. Please please do not confuse canned corn with canned creamed corn.
- Cream cheese – Full-fat regular cream cheese. The cream cheese is what makes it extra creamy and delicious.
- Milk – Of course, I recommend whole milk. After all, this is not meant to be a light and healthy side dish. That said, feel free to use whatever works for you.
- Half-an-Half (or more milk) – I felt compelled to add some half-and-half. You may do the same, or go heavier with heavy whipping cream.
- Sugar – Regular granulated sugar. Just a little added sweetness.
- Salt – We’re not adding a lot of extra seasoning or spices, so be sure to season with salt as needed.
- Butter – Because we’re making creamed corn and it wouldn’t be right without a little butter.
How to make Creamed Corn
No matter your preferred cooking method, making your own homemade creamed corn is so super easy.
You can easily cook homemade creamed corn on the stove in 20 minutes, or save the space and toss all the ingredients in your slow cooker for a few hours. That’s all it takes!
How to make creamed corn on the Stovetop
- Drain the corn.
- Heat large, wide, heavy-bottomed pot over medium heat. Add the butter, cream cheese, and milk. Slowly warm, stirring constantly, until the butter has melted, cream cheese has softened, and the milk has warmed. Not everything has to be completely dissolved, but make sure the cream cheese has softened. Stir in the half and half, sugar and salt, mixing well to combine and taking care not to boil the mixture.
- Add the corn. Stir well to combine. Reduce heat to low and continue to cook until the cream cheese is fully dissolved and the corn is heated through (approximately 15 minutes). Stir frequently.
- Season with additional salt or sugar, to taste. Serve garnished with fresh chopped chives or green onion, if desired.
How to make creamed corn in the Crock-Pot
- Drain the corn.
- Add ALL ingredients to the bowl of a large slow cooker.
- Cover and cook for 2-3 hours on HIGH or 4-5 hours on LOW, stirring occasionally.
- Season with additional salt and sugar to taste and garnish with chives and green onion, if desired.
Tips and Tricks
- This recipe is intended to feed a large crowd. If you plan to prepare this recipe as a side dish for a family meal, I recommend cutting the recipe in half.
- For best results, use full-fat cream cheese, butter, and milk.
- This recipe calls for canned corn kernels NOT canned creamed corn.
- To thicken your creamed corn:
- Transfer 3-4 cups of the prepared creamed corn to a blender and blend until creamy. Transfer back to the pot or crock-pot and repeat until desired consistency is reached.
- Make a roux. To make a roux you’ll need flour and a fat (usually butter) in equal ratios (try 3 tablespoons of each). Melt the butter in a small saucepan over medium heat. Once melted, slowly add the flour, whisking continuously until fully incorporated. Remove from heat, add a cup or so of the warm creamed corn and mix well before mixing with the rest of the corn.
Does creamed corn reheat well?
Yes! This homemade creamed corn recipe reheats incredibly well using several different methods. Use the microwave, stovetop, or even place it back in the slow cooker. Should you find that your creamed corn became thicker, simply add milk, small amounts at a time, until desired consistency is reached.
Enjoy within 3-4 days for the best results.
Can you freeze creamed corn?
Yes. To freeze this recipe first allow your corn to come to room temperature before transferring to freezer-safe containers or zip-lock bags. Remove as much air as possible and seal completely. Transfer to the freezer and enjoy within 4-6 months for the best results.
More side dish recipes,
- Cheesy Baked Asparagus Gratin Recipe
- Healthy Mashed Sweet Potatoes
- Sautéed Brussels Sprouts with Lemon and Garlic
- Oven Roasted Green Beans with Almonds
- Easy Mashed Potatoes
- Easy 5 Ingredient Herb Roasted Butternut Squash
If you try making this Creamed Corn Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!
LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
Easy Creamed Corn Recipe
Ingredients
- 8 (15 ounce) cans corn kernels - drained
- 6 tbsp butter
- 12 ounces cream cheese - (1 1/2 blocks cream cheese)
- 1 1/2 cups milk
- 1/4 cups half and half - or cream
- 3 tbsp sugar
- 1 tsp salt
Instructions
Stovetop
- Open each can of corn kernels and drain completely. Set aside.
- Heat large, wide, heavy-bottomed pot over medium heat. Add the butter, cream cheese, and milk. Slowly warm, stirring constantly, until the butter has melted, cream cheese has softened, and the milk has warmed. Stir in the half and half, sugar and salt, mixing well to combine and taking care not to boil the mixture.
- Add the corn to the milk and cream cheese mixture. Stir well to combine. Reduce heat to low and continue to cook until the cream cheese is fully dissolved and corn is heated through approximately 15 minutes.
- Season with additional salt or sugar, to taste. Serve garnished with fresh chopped chives or green onion, if desired. Enjoy!
Crock Pot
- Open each can of corn kernels and drain completely. Transfer to a large crockpot.
- Stir in the butter, cream cheese, milk, half and half, sugar, and salt, mixing well to combine.
- Cover your slow cooker and set to HIGH. Cook for 2-3 hours, stirring occasionally.
- Season with additional salt and sugar to taste and garnish with chives and green onion, if desired. Enjoy!
Notes
- This recipe is intended to feed a large crowd. If you plan to prepare this recipe as a side dish for a family meal, I recommend cutting the recipe in half.
- For best results, use full-fat cream cheese, butter, and milk.
- This recipe calls for canned corn kernels NOT canned creamed corn.
