There’s something instantly comforting about a bowl of warm, velvety creamed corn — it feels like a cozy hug from the kitchen. Whether you’re harvesting late-summer ears or pulling out a bag of frozen kernels on a snowy night, homemade Creamed Corn brings a sweet, creamy, and slightly nostalgic note to any table. This seasonal favorite showcases the star ingredient — corn — in its simplest, most indulgent form. If you love dishes that are easy to make, crowd-pleasing, and perfect alongside roast meats or holiday sides, this recipe is worth trying. For a playful spin on corn-forward comfort, you might also enjoy this Mexican street corn soup for inspiration.
Ingredients & Equipment
Ingredients (for about 4–6 servings)
- 4 cups frozen corn
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
Brief notes:
- The recipe is written for frozen corn for convenience and consistent texture year-round, but fresh corn from the grill or pan-roasted kernels can be used for a bright summer version.
- Sugar helps amplify the natural sweetness of the corn; reduce or omit if you prefer less sweet sides.
- Salt and pepper measurements are modest — taste and adjust at the end to suit your palate.
Helpful tools and equipment:
- Slow cooker (low setting) — primary method used here for hands-off ease
- Stirring spoon or silicone spatula
- Measuring cups and spoons
- Optional: blender or immersion blender (to puree a portion of the corn for extra creaminess)
- Optional: baking tray (if you roast fresh corn first)
- Optional: thermometer — not required, but can be useful for reheating leftovers safely
I like to keep an immersion blender nearby when I’m making a richer texture, but a standard blender or food processor works fine too.
Step-by-Step Instructions (with tips)
Base slow-cooker method (easy and hands-off)
- In a slow cooker, combine all ingredients: frozen corn, heavy cream, milk, butter, salt, pepper, sugar, and garlic powder.
- Tip: Scatter the butter in small cubes across the top so it melts evenly as the pot warms.
- Stir to combine.
- Tip: Give everything a good initial stir so the dairy is evenly mixed with the corn and seasonings.
- Cover and cook on low for 4–6 hours or until heated through and creamy.
- Kitchen tip: Check at 3.5–4 hours the first time you try this to see how your slow cooker runs; some cookers heat faster and produce a slightly thicker result earlier.
- Stir well before serving.
- Tip: If you want the creamed corn extra velvety, scoop a cup or so into a blender or use an immersion blender to puree half the mixture, then stir it back in for a silky but still-textured side.
Variation: stovetop creamed corn
- If you don’t have a slow cooker, this is easy on the stovetop. Melt the butter in a medium saucepan over medium heat, add the corn and seasonings, then pour in the milk and cream. Simmer gently for 8–12 minutes, stirring often, until thickened and creamy. Reduce heat if it starts to boil — you want a gentle simmer.
Variation: roasted fresh corn (seasonal, smoky)
- For a summer-forward take, roast fresh corn (in the oven or over a grill) for a few minutes until charred in spots. Cut the kernels off the cobs and proceed with the recipe, tossing charred kernels into the slow cooker or saucepan. Roasting adds smoky complexity that pairs beautifully with butter and cream.
Flavor-boosting suggestions
- Add a pinch of smoked paprika or cayenne for warmth and depth.
- Stir in 1/4–1/2 cup grated Parmesan or crumbled Cotija for a savory lift.
- Fold in fresh chives, parsley, or a squeeze of lemon just before serving to brighten the richness.
- For a Southern-style twist, cook a strip of chopped bacon until crisp, crumble it over the top, and stir a little of the bacon fat into the corn.
Kitchen tips for best texture
- If the final mixture feels too thin, simmer uncovered for a few minutes to evaporate excess liquid (stovetop) or transfer to a pan and warm gently to reduce (slow cooker).
- If it’s too thick, whisk in a splash of milk to loosen up the consistency without diluting flavor.
- For a super-smooth creamed corn, puree 1–2 cups of the cooked mixture and return it to the pot.
Serving size and timing
- This recipe yields about 4–6 side-dish servings. If you’re cooking for a crowd or planning to freeze portions for later, double the ingredients and use a large slow cooker or two pans.
For another corn-forward soup idea that shares similar comforting flavors, try checking out this Mexican street corn soup for inspiration on spices and garnishes.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the creamed corn to room temperature (no more than two hours out), transfer to an airtight container, and refrigerate. It will keep well for 3–4 days.
- Label containers with the date so you know when to use them.
Freezing
- Cool completely, portion into freezer-safe containers or heavy-duty freezer bags, and remove as much air as possible. Freeze for up to 3 months.
- Tip: Freeze in individual portions (1–2 cup sizes) for easy reheating and serving.
Reheating
- Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if it has thickened during refrigeration.
- Microwave method: Reheat in a microwave-safe bowl in 30–45 second bursts, stirring in between to keep the texture even. Add a bit of liquid if needed.
Make-ahead ideas
- Prepare creamed corn a day in advance for holiday dinners — it reheats beautifully and the flavors meld over time.
- If you expect to have extra corn from a summer harvest, blanch kernels quickly, freeze them, and use them directly in the recipe when you want the freshest taste out of season.
For tips on portioning and complementary side dishes that pair well with make-ahead corn, consider the seasonality notes in this Mexican street corn soup resource.
How to Use / Serve This Dish
Classic pairings
- Roast chicken or turkey: The sweet creaminess of the corn balances savory roast meats beautifully.
- Ham or glazed pork: Creamed corn and the salty-sweet profile of ham is a holiday staple in many households.
- Southern supper: Serve with fried chicken, collard greens, and cornbread for a comforting, down-home meal.
Creative uses
- Topped casserole: Spread creamed corn into a shallow baking dish, top with breadcrumbs or crushed crackers mixed with butter, and bake until bubbly for a golden-topped side.
- Spoon over baked potatoes: Use creamed corn as a rich topping for a loaded baked potato — add cheddar and scallions.
- Mix into grain bowls: Stir warm creamed corn into rice, quinoa, or farro for a creamy grain side with a touch of sweetness.
- Corny mac & cheese companion: Offer creamed corn alongside mac & cheese for texture contrast and extra veggie goodness.
Garnish ideas
- Fresh herbs (chives, parsley, cilantro)
- Crispy bacon or pancetta crumbles
- Crumbled cheese (Parmesan, Cotija, or sharp cheddar)
- A drizzle of browned butter for nutty richness
- A squeeze of lime or lemon for brightness
Vegetarian or vegan adjustments
- For a vegetarian twist, keep all dairy and add roasted mushrooms or caramelized onions for depth.
- To veganize: use vegan butter and full-fat coconut milk in place of heavy cream and milk. The texture will be slightly different but still delicious.
FAQ
Q: Can I use fresh corn instead of frozen?
A: Absolutely. Fresh corn is lovely in this recipe — shave the kernels from the cob and either add them raw to the slow cooker (they’ll cook through) or roast/sauté them briefly first for extra sweetness and a slightly caramelized flavor. If using fresh corn, you may find the cooked texture is slightly firmer and the flavor brighter; adjust cooking times accordingly.
Q: What can I substitute for heavy cream?
A: If you don’t have heavy cream, substitute with half-and-half or a mixture of whole milk plus 2 tablespoons melted butter to mimic richness. For a lighter version, use whole milk alone, but expect a thinner, less luxurious texture. For non-dairy, full-fat coconut milk or a high-fat plant-based creamer can work in a pinch.
Q: How long will creamed corn last in the fridge?
A: Stored in an airtight container, homemade creamed corn keeps 3–4 days in the refrigerator. Always reheat to steaming and discard if it develops off-odors, discoloration, or mold.
Q: Can I make this in advance for a holiday meal?
A: Yes — this is a great make-ahead dish. Prepare it a day or two ahead, refrigerate, and reheat slowly on the stovetop or in a slow cooker on low before serving. If you need to transport it, reheat and place in a thermal carrier to keep warm until service.
Conclusion
Creamed Corn is a simple seasonal classic that feels homemade and generous — it’s creamy, slightly sweet, and endlessly adaptable. Whether you stick to this easy slow-cooker method or try a roasted-kernel summer version, the recipe is a reminder that a few pantry-friendly ingredients can produce a dish that comforts and delights. If you want to explore variations, the stovetop-rich approach in Cream Corn Like No Other Recipe can inspire a denser, velvetier finish, while Southern-style preparations offer a heartier, buttery take you’ll adore. For lighter, vegetable-forward renditions, consider the fresh ingredients and bright twists in the Creamed Corn Recipe – Love and Lemons. If you’re experimenting with different textures and seasonings for holiday or weeknight menus, the regional nuances in Southern Creamed Corn – Grandbaby Cakes are a beautiful place to find new ideas. Give this recipe a try, make it your own, and please share how you served it — I love hearing about your kitchen wins and seasonal spins.
Cream Corn Like No Other Recipe | Southern Creamed Corn – Grandbaby Cakes | Creamed Corn Recipe – Love and Lemons
Creamed Corn
Ingredients
Base Ingredients
- 4 cups frozen corn Fresh corn can be used for a seasonal twist.
- ½ cup heavy cream Can substitute with half-and-half or coconut milk for non-dairy.
- ½ cup milk Use whole milk for a richer taste.
- ¼ cup butter Cut into small cubes for even melting.
- ¼ teaspoon salt Adjust to taste.
- ¼ teaspoon pepper Adjust to taste.
- 1 tablespoon sugar Optional; reduces sweetness if omitted.
- ½ teaspoon garlic powder
Instructions
Slow Cooker Method
- In a slow cooker, combine all ingredients: frozen corn, heavy cream, milk, butter, salt, pepper, sugar, and garlic powder.
- Scatter the butter in small cubes across the top so it melts evenly as the pot warms.
- Stir to combine and ensure the dairy is evenly mixed with the corn and seasonings.
- Cover and cook on low for 4–6 hours or until heated through and creamy, checking at 3.5–4 hours for your slow cooker’s efficiency.
- Stir well before serving. For extra creaminess, scoop a cup or so into a blender or use an immersion blender to puree half the mixture, then stir it back in.
Stovetop Variation
- Melt the butter in a medium saucepan over medium heat.
- Add the corn and seasonings, then pour in the milk and cream.
- Simmer gently for 8–12 minutes, stirring often, until thickened and creamy.
Roasted Fresh Corn Variation
- Roast fresh corn in the oven or on a grill until charred.
- Cut the kernels off the cobs and proceed with the recipe.
