• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Side Dishes + Vegetables » Creamed Corn Recipe

Creamed Corn Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 14, 2021
4.82 from 27 votes


Last Updated December 14, 2021 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

500 shares
jump to recipe
Creamed Corn Pinterest Pin Image Collage
Creamed Corn Pinterest Pin Image Collage

Creamed Corn is made from simple ingredients including frozen or canned sweet corn, milk, butter, and cream cheese. An easy side dish perfect for the holidays and family dinners, learn how to make this delicious homemade recipe on the stovetop or directly in your slow cooker.

Crock Pot filled with corn kernels in a homemade cream sauce.

Homemade Creamed Corn Recipe

My family, with our deeply planted corn farming roots, really loves to serve corn. Creamed corn is probably my favorite. Versatile and delicious, it is a must-have side dish for holidays like Thanksgiving and Christmas and special steak dinners.

The best part is that you only need a handful of simple ingredients: corn, butter, cream cheese, milk, half-and-half (or heavy cream), a little sugar, and salt.

This homemade creamed corn recipe can be made in about 15-minutes on the stovetop or slow and low in the slow cooker. The stovetop is great for weeknight dinners, whereas the slow cooker makes this one of the easiest low-maintenance holiday side dishes.

What is Creamed Corn?

Creamed corn originates from Native American cuisine when they would pulp corn kernels and collect the milky residue leftover by the corn. In many western cultures today you’ll find creamed corn served as a side dish made from corn mixed in a cream sauce. Sometimes, recipes will suggest pureeing a portion of the corn to release the liquid content of the kernels.

Large pot with a wooden spoon filled with homemade creamed corn.

How to Make Creamed Corn

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!

Stovetop Creamed Corn

Drain the corn in a large colander and set it aside. Meanwhile, in a large pot set over medium heat, melt the butter and soften the cream cheese with the milk. Not everything needs to be dissolved, but the cream cheese does need to be softened. Stir in the corn, half-and-half, sugar, and salt. Mix well to combine. Cook until the cream cheese has dissolved completely and the corn is heated through.

Crock Pot Creamed Corn

Add the drained corn, butter, cream cheese, milk, half-and-half, sugar, and salt to the bowl of a large slow cooker. Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. Stir occasionally.

Recipe Tips

  • Unless you are feeding a large group, you may want to scale down the recipe but cutting the ingredients amounts in half.
  • For best results, use full-fat ingredients. This includes full-fat cream cheese, butter, and whole milk.
  • When shopping for ingredients, be careful not to purchase canned creamed corn. Canned creamed corn already has cream in it. This recipe calls for the whole corn kernals in water.
  • You may also use frozen corn, however I find that canned corn kernals hold their shape and texture better when compared to frozen corn.

How to Thicken Homemade Creamed Corn

One way to thicken creamed corn is by transferring 3-4 cups of the prepared creamed corn to a blender and blending until creamy. Add it back to the pot or Crock-Pot and repeat until desired consistency is reached.

You may also make a roux. To make a roux you’ll need to combine flour with fat (usually butter) in equal ratios (try 3 tablespoons of each). To do this, 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 warmed corn and mix well before mixing with the rest of the corn.

Wooden spoon scooping up corn kernels in homemade cream sauce.

Storing and Reheating Leftover Creamed Corn

Reheat in the microwave, on the stovetop, or even place it back in the slow cooker. Should you find that it has thickened, add small amounts of milk until the desired consistency is reached. Keep any leftovers stored in an airtight container and within the refrigerator. Enjoy within 3-4 days for the best results.

To freeze creamed corn: First, allow the corn to reach 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 Delicious Side Dish Recipes

  • Cheesy Baked Asparagus Gratin
  • Healthy Mashed Sweet Potatoes
  • Roasted Brussels Sprouts
  • Oven Roasted Green Beans with Almonds
  • Easy Mashed Potatoes
  • Easy 5 Ingredient Herb Roasted Butternut Squash
Homemade creamed corn in an oval serving dish.

Have you tried making this Creamed Corn Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

A close up of corn, with Cream

Creamed Corn Recipe

4.82 from 27 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Creamed Corn is made from simple ingredients including frozen or canned sweet corn, milk, butter, and cream cheese. An easy side dish perfect for the holidays and family dinners, learn how to make this delicious homemade recipe on the stovetop or directly in your slow cooker.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 16 as a side
Calories 220 kcal

Ingredients
 
 

  • 8 (15 ounce) cans corn kernels - drained
  • 6 tablespoon butter
  • 12 ounces cream cheese - (1 1/2 blocks of cream cheese)
  • 1 ½ cups whole milk
  • ¼ cups half-and-half - or heavy cream
  • 3 tablespoon sugar
  • 1 teaspoon salt - plus more to taste
Prevent your screen from going dark

Instructions
 

Stovetop

  • Open each can of corn kernels and drain completely. Set aside.
  • Add the butter, cream cheese, and milk to a large, heavy-bottomed pot over medium heat. Warm slowly, stirring constantly, until the butter has melted and the cream cheese has softened. Stir in the half and half, sugar and salt, mixing well to combine. Careful not to boil the mixture.
  • Add the corn and stir well to combine. Reduce the 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.

Crock-Pot

  • Open each can of corn kernels and drain completely.
  • Transfer the drained corn, butter, cream cheese, milk, half-and-half, sugar, and salt to the bowl of your slow cooker. Mix well to combine.
  • Cover and set the slow cooker to HIGH. Cook for 2-3 hours, stirring occasionally. Or, cook on LOW for 4-5 hours.
  • Season with additional salt and sugar to taste and garnish with chives and green onion, if desired.

Jessica’s 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 whole milk.
  • This recipe calls for canned corn kernels NOT canned creamed corn.
Originally published December 2018

Nutritional Information

Calories: 220kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 532mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g | Vitamin A: 480IU | Calcium: 54mg | Iron: 0.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Creamed Corn, Creamed Corn Crock Pot, Creamed Corn Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

500 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure