If you ask my family what their all-time favorite side dish is, they’ll cheerfully shout “creamed corn” before I even finish asking. It’s one of those recipes I’ve been making since I was a kid, standing on a chair in my grandma’s kitchen, eagerly peeking into that bubbling pot. The smell alone—the sweet, buttery aroma with just a hint of caramelized corn—takes me right back. Honestly, I think I could eat this every night and never get tired of it. It’s that gooey, creamy goodness that pairs perfectly with BBQ, roasted chicken, or even just a simple fried fish fillet. And trust me, this version is insanely easy, so even on your busiest nights, you can whip up a bowl of velvety, sweet creamed corn that’ll make everyone smile. Plus, once you master it, I promise it’s a dish you’ll keep coming back to. Hey, my kids ask for seconds and thirds—what more proof do I need that this comfort food is a winner! So, let’s get into the magic behind making that perfect bowl of creamed corn from scratch.
Thank you for reading this post, don't forget to subscribe!What is creamed corn?
Creamed corn is essentially sweet corn kernels cooked in a rich, buttery, and slightly thickened sauce. Think of it as the ultimate cozy cousin of regular corn on the cob—creamy, flavorful, and just a little indulgent. The name’s pretty straightforward: “creamed” because it’s bathed in a luscious mixture of cream, butter, and sometimes a touch of sugar. But the magic happens when the corn kernels absorb all that goodness and soften to perfection. It’s gotten a bit of a fancy reputation, but honestly, it’s one of those humble dishes that feels like a warm hug in a bowl. Historically, creamed corn started as a farmhouse favorite—something quick, filling, and made with simple ingredients. Today, it’s a beloved side that can be served as a comforting side dish at a family dinner or even jazzed up for holiday feasts. Think of it as the kind of dish that’s as cozy as a blanket but just fancy enough to wow guests.
Why you’ll love this recipe?
What I love most about this creamed corn is how it instantly turns a simple vegetable into a decadent treat that everyone raves about. The flavor is irresistibly sweet and buttery with just a whisper of creaminess that makes your taste buds stand up and cheer. It’s honestly a lifesaver on busy nights when I don’t want to fuss over complicated side dishes, but still want something special. This recipe is a total budget-friendly miracle because it uses everyday ingredients most of us already have in the pantry and fridge—corn, butter, cream, and a touch of sugar. Plus, the versatility is fantastic; you can make it more savory with herbs or kick up the heat with chili flakes. I’ve even tested making this with almond milk instead of cream, and you know what? It made it even creamier and a little healthier, which I really loved. My kids ask for this all the time, and I swear, it disappears in minutes at my table. It’s the perfect side for everything from weeknight dinners to holiday spreads. Seriously, once you try it, it’ll become your “go-to” too!
How do I make creamed corn?
Quick Overview
This creamed corn recipe is all about simple ingredients coming together in a cozy, bubbling pot. You start by sautéing some onion in butter for that sweet, savory base, then add fresh or frozen corn kernels. Once the corn is heated through, you stir in heavy cream or a creamy alternative, letting everything simmer until thick and lush. The trick is to cook it low and slow so the flavors meld beautifully—trust me, patience pays off here. In just about 20 minutes, you’ve got a silky, golden dish that’s better than anything you’d find at a restaurant. The best part? No complicated techniques or special gadgets needed—just good old-fashioned love and a watchful eye. Once it’s thick and glossy, a quick taste to balance the sweetness with a pinch of salt, maybe a dash of pepper or fresh herbs, and you’re all set to serve.
Ingredients
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- 4 cups of fresh or frozen corn kernels—fresh is best, but frozen works like a charm
- 2 tablespoons unsalted butter—because butter makes everything better
- 1 small onion, finely chopped—red or yellow, your call, just diced small
- 1 cup heavy cream or coconut cream—trust me, I’ve tried both and love the richness they add
- 1 teaspoon sugar—optional, but it really rounds out the flavor
- Salt and freshly ground pepper to taste
Optional Mix-ins and Toppers:
- Chopped fresh herbs—cilantro, parsley, or chives for a fresh kick
- Crumbled bacon—because bacon makes everything better
- A pinch of cayenne or chili flakes if you like a little heat
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat a large skillet over medium heat. Add the butter and let it melt gently—your kitchen should fill with that warm, comforting aroma. While waiting, chop your onion into tiny, even pieces. Once the butter is shimmering, toss in the onion and cook soft and translucent, about 3-4 minutes. This little step adds layers of flavor that make all the difference.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Crockpot Creamed Corn Recipe!”
Step 2: Mix Dry Ingredients
No dry ingredients to worry about here, but if you’re adding any herbs or spices later, now’s the time to get everything ready. Keep your salt and pepper nearby for the final seasoning.
Step 3: Mix Wet Ingredients
Pour in the heavy cream, then sprinkle in the sugar. Give it a gentle stir, making sure the cream starts to warm up and blend with the onion and butter. You’ll see the mixture start to bubble slightly—perfect for the next step.
Step 4: Combine
Add the corn kernels now. If you’re using fresh corn, shuck those ears and cut off the kernels; if frozen, just measure and toss them in. Stir everything together, bring it to a gentle simmer, then lower the heat. Let it cook uncovered for about 10-15 minutes, stirring occasionally, until it thickens up and the flavors mingle.
Step 5: Prepare Filling
If you want to add a little twist, now’s the time to stir in herbs or a dash of hot sauce. Taste and correct the seasoning—this is what makes your creamed corn truly personalized.
Step 6: Layer & Swirl
If you’re feeling fancy, you can swirl in a bit of extra cream or butter before serving, or garnish with fresh herbs. Some like to top it with crispy bacon bits or a sprinkle of cheese for extra indulgence.
Step 7: Bake
This step is optional, but if you want a baked, slightly caramelized top, pour your creamed corn into a baking dish and bake at 375°F (190°C) for about 10 minutes. The edges get that perfect golden hue, and the top gets a little crispy—heavenly!
Step 8: Cool & Glaze
If serving immediately, just give it a couple of minutes to cool slightly. If you’ve baked it, let it rest for about 5 minutes. Want to add a finishing touch? Drizzle with a little honey or a sprinkle of paprika for color and flavor.
Step 9: Slice & Serve
And here’s the fun part—scoop it out, serve in warm bowls, and enjoy. It’s creamy, slightly sweet, and insanely comforting. My kids always ask for seconds, and honestly, I don’t blame them!
“New family favorite! This Easy Crockpot Creamed Corn Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
This creamed corn is such a versatile side, I could go on for days. For a casual weeknight dinner, it pairs perfectly with grilled chicken or fish. Imagine a crispy salmon fillet next to a mountain of this glossy, sweet corn—pretty much perfection. When I serve it at holidays, I love to spoon it into a nice casserole dish, sprinkle some shredded cheese or fresh herbs on top, and pop it in the oven to get that bubbly, golden crust. It’s also fantastic with BBQ ribs or roasted pork—it balances the smoky depth with just enough sweetness. My mom always served it alongside mashed potatoes and a roast chicken for Sunday dinners, and it felt like a warm, family hug every time. And hey, a dollop of this creamed corn on a hot dog bun? Yeah, it’s what I call comfort food heaven. Honestly, this dish can even brighten up a simple picnic or potluck. Just warm it up, and I promise it’ll steal the show!
Top Tips for Perfecting Your Creamed Corn
Over the years, I’ve learned a few tricks to make this dish truly shine every single time. First, use fresh or good-quality frozen corn. The sweetness really depends on that corn’s freshness—trust me, it makes a noticeable difference. When sautéing the onions, don’t rush; letting them soften slowly brings out their natural sweetness. When adding the cream, stir gently and keep the heat low—boiling or high heat can cause curdling, and nobody wants a clumpy mess. I always test the consistency at the end—it should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of warm cream or milk; if it’s too thin, simmer for a few more minutes. For a twist, I sometimes stir in a handful of grated Parmesan or smoked paprika before serving. And trust me, don’t skip tasting and seasoning at the end—sometimes a pinch more salt or a splash of lemon juice really elevates the flavor. I’ve also experimented with almond milk and coconut cream; they add richness with a bit of a different flavor profile, so play around and find what you love best! This dish is forgiving, flexible, and just plain delicious—once you get the hang of it, you’ll never want store-bought creamed corn again.
Storing and Reheating Tips
If you’ve got leftovers (which I doubt, because it’s hard to resist!), storing creamed corn is simple. Let it cool completely, then transfer it into an airtight container. It’ll keep nicely in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring often. If it thickens too much, stir in a splash of milk or cream to loosen it up. Freezing is also an option—just pour cooled creamed corn into a freezer-safe container, leaving a little room at the top for expansion. It’ll last for up to 2 months. When you’re ready to eat it again, thaw overnight in the fridge or reheat directly from frozen, adding a bit more cream if needed. A quick tip: if you plan to freeze, consider leaving the final touches, like fresh herbs or crispy toppings, for after reheating so they stay crisp and vibrant. Just make sure to reheat evenly, and you’ll still get that luscious, creamy texture every time!
Frequently Asked Questions
Final Thoughts
Honestly, creamed corn has become one of my most treasured recipes—an everyday comfort that feels like a little celebration every time I serve it. It’s simple enough for a weeknight side but special enough to impress at holidays or dinner parties. The best part? Once you get the hang of it, you can tweak it endlessly—add herbs, spice it up, or make it lighter. I’ve tested this recipe with different types of corn and dairy-free alternatives, and it’s always a hit. Watching my kids devour their bowls with such joy makes all the chopping and simmering totally worth it. And the smell—that warm, buttery sweetness wafting through the kitchen—brings everyone to the table. If you give this a try, I’d love to hear how yours turns out or any fun twists you add! Happy cooking, my friend — and get ready for hearty, creamy, soul-soothing goodness in every bite.
creamed corn
Ingredients
Main Ingredients
- 32 ounces frozen corn
- 8 ounces cream cheese cut into 1 inch cubes
- 0.33 cup heavy cream
- 0.25 cup butter
- 2 tablespoons sugar
- 0.5 teaspoon black pepper
- 0.25 teaspoon kosher salt
Instructions
Preparation Steps
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and ensure the cream cheese has melted completely.
- The finished creamed corn will hold on low or warm for another hour or two. Serve hot and enjoy!
