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Cream Corn Recipe with Fresh or Frozen Corn

chef Laya
This easy cream corn recipe is made with fresh or frozen corn, butter, milk, and heavy cream. It creates a rich, velvety, and naturally sweet side dish that is ready in about 25 minutes and pairs perfectly with roast chicken, turkey, grilled meat, or holiday dinners. Both fresh and frozen corn work well in homemade creamed corn recipes.sugarspunrun+1

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Prepr Time 10 minutes
Cooking Time 15 minutes
ToTal Time 25 minutes
Type of plate Side Dish
kitchen American
Serving 6

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder optional
  • ¼ teaspoon onion powder optional
  • 2 tablespoons grated Parmesan cheese optional
  • 1 tablespoon chopped fresh chives or parsley for garnish

Instructions
 

  • If using fresh corn, remove the husks and silk, then carefully cut the kernels from the cobs. If using frozen corn, thaw and drain it if possible.
  • Melt the butter in a large skillet or saucepan over medium heat.
  • Add the corn kernels and cook for 3 to 5 minutes, stirring occasionally, until the corn is heated through. If using garlic powder or onion powder, add it at this stage.
  • Sprinkle the flour over the corn and stir until the kernels are evenly coated. Cook for 1 minute, stirring constantly.
  • Slowly pour in the milk and heavy cream while whisking or stirring continuously to prevent lumps.
  • Add the sugar, salt, and black pepper. Stir well to combine.
  • Reduce the heat to low and simmer for 5 to 8 minutes, stirring frequently, until the sauce thickens and becomes creamy.
  • Stir in the Parmesan cheese, if using, and cook for another 1 to 2 minutes until melted.
  • Taste and adjust the salt, pepper, or sugar as needed.
  • Garnish with chopped chives or parsley and serve warm.

Notes

  • For a lighter version, replace the heavy cream with extra whole milk or evaporated milk.
  • For a gluten-free cream corn recipe, replace the flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
  • If the sauce becomes too thick, stir in a splash of milk.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop and add a little milk to restore the creamy texture.