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