Creamed Corn Recipe
by Sommer Collier — last updated on Sep 25, 2026 
I’ve found the secret to great old-fashioned creamed corn is getting just the right balance of silky and chunky texture. I mash some of the sweet corn kernels to create that creamy base while leaving the rest whole, then cook everything on the stovetop in less than 30 minutes. It’s an easy classic Southern side dish I love pairing with hearty savory mains.
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!
Joanne – ⭐⭐⭐⭐⭐ Forget canned creamed corn – this homemade version is next-level! Everyone at dinner went back for seconds.
Table of Contents
Sommer’s Recipe Highlights
Delicious taste and textures – Like my crockpot cream corn, this recipe is 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, in my opinion, 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! And don’t worry, I’ll share my favorite recipe pairings below.
Key Ingredients and Tips
- Corn – I usually use frozen corn because it’s easy, convenient, and has great flavor year-round. Fresh corn cut straight from the cob is fantastic when it’s in season, but I don’t recommend canned corn here because I don’t think the flavor or texture is quite as good.
- Butter – I prefer unsalted butter so I have complete control over the seasoning. It adds that rich, buttery flavor that makes classic creamed corn so comforting.
- Onion – I use sweet yellow onion for a mild savory flavor that balances the natural sweetness of the corn. I chop it finely so it practically melts into the creamy sauce as it cooks.
- Cream cheese – Full-fat cream cheese makes this creamed corn extra rich, silky, and luxurious. I soften it first so it melts smoothly into the sauce without leaving little lumps behind.
- Sugar – Just a little granulated sugar enhances the natural sweetness of the corn without making the dish taste overly sugary. You can always adjust the amount depending on how sweet your corn is.
- Cornmeal – This is my secret ingredient! Cornmeal thickens the sauce so the creamed corn is wonderfully creamy while still being thick and scoopable instead of runny. Plus, it reinforces that delicious corn flavor.
- Smoked paprika – I love the subtle smoky note smoked paprika brings to this dish. It provides a savory contrast to the sweeter corn, onion, and sugar and gives the overall flavor a little more depth.
- Milk – Whole milk is my first choice because it makes the sauce especially rich and creamy, but 2% milk works perfectly well if that’s what I have in the refrigerator.
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
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.
Sauté the onions – First, I set a large pot or Dutch oven over medium heat and add the butter and chopped onions. I sauté them for about 4-5 minutes, until the onions are soft and translucent. I don’t want them deeply browned here… Just nice and tender so they add plenty of sweet, savory flavor to the creamy base.
Add everything to the pot – Next, I add the corn, softened cream cheese, sugar, cornmeal, smoked paprika, 1½ teaspoons salt, ½ teaspoon black pepper, and milk. I stir everything together really well, making sure to break up the cream cheese so it melts evenly into the sauce.
Simmer until creamy – I bring the mixture to a gentle simmer and cook for about 15 minutes, stirring regularly so nothing sticks to the bottom. As it simmers, the corn becomes tender and the cornmeal works its magic, thickening the sauce into a rich, creamy consistency. Keep the heat moderate; you don’t need a hard boil to get a beautifully thick sauce.
Choose your texture – At this point, I can serve the creamed corn exactly as it is, which is how my family likes it best! However, for a more traditional creamed corn texture, I use a potato masher to gently smash some of the kernels right in the pot. I don’t mash everything, just enough to release some of the corn’s natural starchiness while still leaving plenty of whole kernels for texture.
Expert Tips
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.
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.
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Creamed Corn Recipe
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.
yum!
Forget canned creamed corn – this homemade version is next-level! Everyone at dinner went back for seconds.
This creamed corn was amazing! So creamy, buttery, and flavorful – and I can’t believe it only took 30 minutes to make!