Easy Creamed Corn Recipe
Make creamy, buttery homemade creamed corn in just 10 minutes! This easy recipe uses frozen corn for a quick, comforting side dish.
10-Minute Creamed Corn Made with Frozen Corn
What would Thanksgiving be without a little creamed corn on the side?
This creamed corn recipe is so easy to make and is so creamy and delicious! Everyone, kids included, counts it as one of their favorite side dishes! And you won’t believe how easy it is to make!
We took a classic cream corn recipe and added a touch of Parmesan cheese to complement the sweet corn. The result is better than anything you’d find at the store — and it only takes 10 minutes!
So rich, so creamy and guaranteed to make ya want seconds!!
Related: See all of our favorite Thanksgiving side dish recipes here!
Does Creamed Corn have Dairy in it?
That all depends on the recipe!
Despite the name, surprisingly, there is no heavy cream at all in creamed corn! What gives this dish its creamy texture is the starch that is released from the corn during cooking.
This natural starch mixes with the liquids both from the corn itself and in the recipe. The result is a rich “cream” sauce that is made without cream at all!
Many canned cream-style corn products that you’ll find at the grocery store are completely dairy free. They may use tapioca starch or corn starch as a thickener.
Our recipe does use milk and butter, but can be easily modified to be dairy free. Simply use your favorite plant-based milk (almond milk or cashew milk work work fabulously) and non-dairy butter substitute.
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Ingredients
- Butter — We used unsalted because there is already salt in the recipe; if you use salted butter you may want to use less added salt.
- Milk — We used whole milk, but you can use any milk you have on hand.
- Cornstarch
- Salt & black pepper — To taste
- Sugar
- Parmesan cheese — shredded
- Frozen corn — One 16oz bag should be perfect!
Kitchen Tools Used
- Heat-safe mixing bowls
- Dutch oven or stock pot
Instructions
- Rinse Corn – Add frozen corn to your dutch oven or stock pot. If there is any ice, be sure to rinse the corn kernels first.
- Make the Slurry – Add cornstarch to a heat-safe mixing bowl. In a separate microwave-safe bowl, heat the milk for 25 seconds. Whisk the hot milk into cornstarch.
- Combine – Stir the butter, cornstarch milk mixture, salt, pepper, and sugar into the corn and place pot on stove over medium heat.
- Heat & Serve – Cook for 6-8 minutes, until the cream sauce begins to thicken. Add in the Parmesan cheese and stir to melt, coating the corn. Best enjoyed immediately.
Video Demo:
Prep Tips
- Corn – There is no need to thaw the frozen corn first, as it cooks perfectly creamy right in the sauce. If you want to use fresh corn, use the same amount as you would frozen. Simply slice the kernels off the cob, then scrape the cob with the back of your knife to release the milky juices — this adds extra creaminess and sweetness to the dish. Fresh corn may cook a bit faster, so you may want to remove pan from heat 2-3 minutes earlier.
- For a thicker texture – simmer a few extra minutes or stir in a spoonful of cream cheese or grated Parmesan.
- Want extra flavor? Add a pinch of garlic powder, smoked paprika, or sugar to taste.
- Feed a Crowd – This recipe doubles easily for holidays or potlucks!
- Storage – Store leftovers in an airtight container in the refrigerator up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream if needed to loosen the sauce. Creamed corn can also be frozen up to 2 months; thaw overnight in the fridge before reheating.
What to Serve Cream Corn With
While creamed corn is perhaps best known as a traditional Thanksgiving side dish, there’s no reason you can’t enjoy it any time of the year!
It pairs perfectly with rotisserie chicken, pot roast, or any other savory dish!
More of our favorite easy side dish recipes:
- Maple Bacon Brussels Sprouts
- Easy Beer Bread Recipe
- Slow Cooker Mashed Potatoes
- 2-Ingredient Ginger Ale Glazed Carrots
- Parmesan Ranch Green Beans
- Corn Casserole
Creamed Corn Recipe (Printable Recipe Card)
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Easy Creamed Corn Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 1 Tablespoon butter
- 1/2 cup whole milk more as needed
- 1-2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 2 Tablespoons Parmesan cheese
- 16 oz frozen corn kernels approximately 4 cups
Instructions
- Rinse the corn kernels to remove any ice, drain, and add to a stockpot or dutch oven.
- Place cornstarch in a small, heat-safe mixing bowl. Heat milk in a separate microwave-safe container for 25 seconds, then whisk into the cornstarch.
- Stir the butter, milk-cornstarch mixture, salt, pepper and sugar into the dutch oven containing the corn. Turn stove on to medium heat.
- Cook for 6-8 minutes, until the milk mixture thickens.
- Stir in the Parmesan cheese until melted, making sure to evenly coat the corn.
Video
Notes
- No need to thaw frozen corn — it cooks perfectly in the sauce.
- For thicker corn, simmer longer or add a spoonful of cream cheese or Parmesan.
- Add extra flavor with garlic powder, smoked paprika, or a pinch of sugar.
- Store in an airtight container in the fridge up to 4 days.
- Reheat gently on the stove or microwave with a splash of milk if needed.
- Freeze up to 2 months; thaw overnight before reheating.
Nutrition
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This creamed corn recipe is one of my favorites. I always follow the instructions as stated and it turns out great every time!