Creamed Corn Recipe
by Sommer Collier — on Oct 17, 2025 Creamed-style corn is a classic Southern dish that’s easy to cook on the stovetop in less than 30 minutes. Make this old-fashioned cream corn recipe with whole or mashed kernels for a silky texture, and serve it as a sweet side with your favorite savory mains!
Sommer’s Recipe Notes
You’ve likely had creamed corn at some point in your life, perhaps in a couple of different forms. There’s traditional homemade cream corn you usually find on the table at big family gatherings… Then there is also the cream-style corn from a can, which you might have had at school or camp.
Thankfully, no, this is not at all like that canned corn from back in the day. Like my famous corn pudding, this is my personal recipe for cozy and delicious old-fashioned creamed corn recipe, just like my grandma used to make. I’ve tweaked the ingredients over the years, so that only the most important items are included. With just a few key ingredients – like cream cheese and cornmeal – you wind up with a fabulously rich, creamy, and delightfully starchy side dish that everyone is sure to love!
Why You’ll Love This Creamed Corn Recipe
- Delicious taste and textures – Sweet and tender corn swims in a thick and creamy bath of butter, cream cheese, and milk (no heavy cream). It’s sweet but not too sweet, and rich but not too rich.
- Versatile side dish – The sweetness of corn kernels and a bit of sugar are great to complement the more complex savory flavors in your favorite Southern main dishes.
This cream style corn is a scrumptious side dish that makes you think of home and feel like a kid again!
Ingredients and Tips
- Corn – Frozen corn is easiest, but you can use fresh corn if you’re feeling up to it. I don’t recommend canned corn as it’s not as flavorful.
- Butter – Unsalted butter is best, so you have total control over how much salt is in the dish.
- Onion – Use a yellow sweet onion.
- Cream cheese – Full-fat and softened
- Sugar – Simple granulated white sugar.
- Cornmeal – Our secret ingredient to make a creamed corn dish that is, well, creamy, but still thick and scoopable.
- Smoked paprika – The smoky flavor balances the sweetness of the other ingredients.
- Milk – Whole milk is best, but 2% will also work.
Recipe Variations
- Low fat – Use low fat cream cheese and 2% milk for a slightly lighter cream corn recipe.
- Halve the recipe – As-is, this recipe makes 12 servings. Easily cut the ingredient quantities in half to make 5-6 servings.
How to Make Creamed Corn on the Stove
Tip for Success – You have the option of leaving the corn whole or smashing some of it with a potato smasher. When I served it to friends and family on this last round of testing, everyone preferred it unmashed. You still get the amazing soft creamy texture, but the pieces of corn are intact.
Find the full Cream Style Corn recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store leftover corn in an airtight container and keep in the refrigerator for up to 5 days.
- Reheating – You can reheat leftovers on the stovetop in a saucepan, or in the microwave in short bursts at 50% power.
Serving Suggestions
This cream-style corn recipe is perfect to pair with your favorite Southern dishes! It adds just the right sweet and rich flavor to savory mains like pulled pork, meaty brisket burnt ends, cornmeal-coated fried fish, classic fried chicken or spicy Nashville hot chicken, or a spiral ham.
It’s also a great shareable dish to bring to potlucks! Creamed corn is right at home alongside recipes like marinated vegetable salad, creamy coleslaw, stewed okra and tomatoes, and cheesy hominy casserole. Watch it disappear in the blink of an eyes!
Frequently Asked Questions
You can add extra cream cheese to the recipe, if desired, to make a thicker, silkier sauce.
Yes, it is gluten-free! We use cornmeal as the thickening agent, not wheat flour.
Creamed Corn Recipe
Video
Ingredients
- 40 ounces frozen corn or 8 cups fresh shucked corn
- 8 tablespoons unsalted butter 1 stick
- 1 sweet onion peeled and diced (about 1 ½ cups)
- 4 ounces cream cheese
- 3 tablespoons sugar
- 3 tablespoons cornmeal
- 1 teaspoons smoked paprika or sub ¼ tsp cayenne pepper
- 2 ½ cups whole milk 2 ¼ cups for crockpot method
- salt and pepper
Instructions
- Set a large pot (or dutch oven) over medium heat. Place the butter and chopped onions in the pot. Sauté until the onions are soft, about 4-5 minutes.
- Add the corn, cream cheese, sugar, cornmeal, paprika, 1 ½ teaspoons salt, ½ teaspoon black pepper, and milk.
- Bring to a simmer. Stir and simmer the corn for 15 minutes, until the sauce is thick and the corn is tender.
- Serve as-is, or use a potato masher to smash part of the corn, to enhance the creamy texture. (My family likes it as-is, but partially smashed corn is more traditional.)
Notes
- Storing Leftovers – Store leftover corn in an airtight container and keep in the refrigerator for up to 5 days.
- Reheating – You can reheat leftovers on the stovetop in a saucepan, or in the microwave in short bursts at 50% power.
This creamed corn was amazing! So creamy, buttery, and flavorful – and I can’t believe it only took 30 minutes to make!