Skip the can and make this easy creamed corn recipe instead! It cooks up in under 20 minutes and is the perfect holiday side dish that everyone will love!
There’s just something about creamed corn that feels like the ultimate comfort food, right? This version is creamy, flavorful, and comes together in no time using frozen corn; so you can enjoy it year-round, not just in the summer! It’s the perfect side dish for family dinners or special gatherings, and the best part is you can easily make it lighter or richer depending on your mood.
Whether you’re serving it up for a weeknight meal or pairing it with favorites like roasted brussels sprouts or shredded BBQ chicken, this creamed corn is an amazing side. Simple, cozy, and full of flavor!
Why You’ll Love This Recipe
- Super creamy – Thanks to the milk and the option to blend some of the corn, this gets perfectly creamy without being too heavy. It’s that cozy side we all crave!
- Quick and easy – You’ll have this on the table in under 30 minutes, and it’s made with simple ingredients you probably already have in your kitchen. No fuss, just flavor!
- Great year-round – Using frozen corn means you can enjoy this dish any time of the year! No need to wait for fresh corn season to whip up this creamy goodness.
- Customizable – Keep it light and simple or go all out by adding parmesan for extra richness. It’s also easy to make dairy-free if needed!
- Family favorite – The natural sweetness of the corn and that creamy texture make this a winner with both kids and adults. It’s one of those dishes everyone will ask for seconds!
Ingredients Needed
- unsalted butter – adds richness and flavor to the base of the dish. If you’re using salted butter, just adjust the salt in the recipe to taste.
- onion and garlic – two essentials that add a ton of flavor to this dish.
- frozen corn – using frozen corn makes this recipe super convenient! No need to wait for fresh corn, just thaw and you’re good to go.
- milk – helps create the creamy base for the corn. I love using whole milk for extra creaminess, but feel free to use your favorite dairy-free option like almond or oat milk.
- arrowroot powder, cornstarch or all-purpose flour – helps thicken the sauce, giving it that rich, creamy consistency. You can use arrowroot powder, cornstarch or all-purpose flour, depending on what you have on hand.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Frozen corn: Fresh or canned corn can also be used! If using fresh corn, you’ll need about 4-5 ears. For canned corn, just drain and rinse it before using.
- Make it dairy-free: For a dairy-free option, you can substitute real deal butter with a plant-based butter and regular milk with a dairy-free milk like almond milk.
How to Make Creamed Corn
Step 1: Add butter to a skillet and heat over medium heat. Add onion and garlic and sauté until fragrant, about 5-6 minutes.
Step 2: Add corn, salt and black pepper and cook until the corn softens, about 5 minutes.
Step 3: While the corn is cooking, whisk the milk and arrowroot powder or cornstarch together in a small bowl.
Step 4: Add the milk mixture to the skillet with the corn. Bring to a boil then reduce the heat to a simmer and cook until the sauce thickens, about 3-5 minutes.
Step 5: If you want thicker/creamier corn you can puree some of the mixture with an immersion blender, until it reaches your desired consistency.
Step 6: Taste and add any additional salt or pepper if needed. You can also stir in ¼ cup freshly grated parmesan if you want to add some cheesiness to your corn. Serve warm.
Brittany’s Tip!
For an extra creamy version, I recommend blending a portion of the corn mixture. Use an immersion blender right in the pan or transfer about 1 cup of the mixture to a blender, then stir it back into the skillet. You can also mix in some fresh parmesan before serving for additional creaminess and richness.
What to Serve with Creamed Corn
This creamed corn is seriously the perfect side dish for just about any meal. Here are a few of my favorite ways to serve it:
- With your favorite proteins: Pair it with roasted chicken, or even a juicy steak. I love serving it alongside my chicken marinade for a wholesome, flavorful meal.
- Holiday must-have: This dish is a total crowd-pleaser, making it ideal for your holiday table. Serve it with roasted turkey, sweet potato casserole, or sourdough stuffing for a comforting, festive spread.
- BBQ side: Creamed corn is also a great side for BBQs. Serve it alongside grilled turkey burgers, BBQ jackfruit sandwiches, BBQ chicken breasts, or chicken kabobs to add a creamy side to the meal.
- Simple snack: Honestly, you could even enjoy this as a cozy, comforting snack on its own. Warm, creamy, and slightly sweet; it’s satisfying all by itself!
Storing Leftovers
Store any leftover creamed corn in an airtight container in the fridge for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat or in the microwave, adding a splash of milk if needed to bring back that creamy texture.
Frequently Asked Questions
Absolutely! If corn is in season, fresh kernels work wonderfully. You’ll need about 4-5 ears of corn to get the same amount as a 16 oz bag of frozen corn. Just cut the kernels off the cob and proceed with the recipe as written.
Yes! Just use a plant-based butter and dairy-free milk like almond, oat, or cashew. The dish will still be creamy and delicious! You can also skip the parmesan or use a dairy-free cheese if you want to keep it completely dairy-free.
More Easy Side Dishes
Be sure to check out the full collection of side dishes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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Heat butter in a medium skillet over medium heat. Add onion and garlic and saute until fragrant, about 5-6 minutes.
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Add corn, salt and black pepper and cook until the corn softens, about 5 minutes.
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While the corn is cooking, whisk the milk and arrowroot powder or cornstarch together in a small bowl.
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Once the corn has softened add the milk mixture to the skillet. Bring to a boil then reduce the heat to a simmer and cook until the sauce thickens, about 3-5 minutes.
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This is optional, but if you want thicker/creamier corn you can puree some of the mixture with an immersion blender, until it reaches your desired consistency. Alternatively, you can take about 1 cup of the corn mixture and transfer it to a blender or food processor to blend. Then add the blended corn back to the skillet and stir everything together.
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Taste and add any additional salt or pepper if needed. You can also stir in ¼ cup freshly grated parmesan if you want to add some cheesiness to your corn. Serve warm.
- Make it dairy-free: Use a dairy-free milk and vegan butter.
- Storing: Store any leftover creamed corn in an airtight container in the fridge for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat or in the microwave, adding a splash of milk if needed to bring back that creamy texture.
Serving: 1 serving (no parmesan) | Calories: 147kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 221mg | Potassium: 253mg | Fiber: 2g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
