This Easy Creamed Corn has the perfect balance of sweet and spicy flavors… you just can’t stop at one bite! 
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The best part of this recipe is that it is ready from start to finish in under 15 minutes. YES! I assure you that you’ll never want canned creamed corn again after making this… it’s that good!
This is DEFINITELY going to be on my table at Thanksgiving. Since my parents are living in a camper while rebuilding their home after hurricane Florence, I’ve got to make this Thanksgiving and Christmas at my home the best ever for all of us. 
This creamed corn is seasoned with sugar, kosher salt, black pepper, cayenne pepper and nutmeg. I seasoned it to my personal preference, but feel free to add more seasonings to your liking once it’s finished.
Enjoy!
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Easy Creamed Corn
- Total Time: 13 minutes
- Yield: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 5 cups frozen corn, thawed
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1–½ tablespoons granulated sugar
- Pinch cayenne pepper
- Pinch ground nutmeg
- 1 cup whole milk
- 3 tablespoons all-purpose flour
Instructions
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
- Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
- Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: American
Keywords: easy cream corn, creamed corn, cream style corn, corn recipes for Thanksgiving, creamed corn recipe
Thankyou for this. I’m not a fan of creamed corn but my grandfather loves it and I had no clue what I was doing. Your explanation was so accurate as well as fun and peppy. Thankyou so much!!
★★★★★
Thank you so much, Cat- I’m so glad to hear that your grandfather enjoyed it!
Really easy and it taste delicious. My family raved about it.
★★★★★
I tried it with canned corn and it was tasty— sweet from the corn, savory from the sauce. I had to add more milk because it evaporated while I was looking for the ingredients. The juice from the corn adds moisture, so make sure to press it all out with the lid of the can. Now, I wanted some heat so I added powder chili pepper. That means the dish is also a bit spicy and more flavorful. Finally, I was skeptical about the nutmeg in this dish, but I guess it complements the sugar and the sweet yellow corn. In fact, my sister says creamed corn is supposed to be a little sweeter, but at the end my brother-in-law and I thought it tasted sweet enough. I used granulated iodized salt instead of kosher salt, so 3/4 teaspoon ended up being too much, and I diluted it with water. I actually added more corn later to make it for more people today. Hopefully it thickens a bit while it cools and the corn absorbs some of that salt. We will garnish it with parsley before serving our Thanksgiving dinner, God-willing. Thanks for the recipe, and I hope this helps.
★★★★★
Perfect! Just made it for thanksgiving!
I’ve used this recipe lots of times, and its never failed me!
★★★★★
Thank you so much Rae – so happy you have enjoyed it. I hope you and your family have a wonderful Thanksgiving!
Hi! Can I use canned corn? Will it really change anything, do you think?
Hi Lexy, I’ve never tried this recipe using canned corn so I can’t say with 100% certainty. I’d love to know how it turns out if you try it!
Delicious, used frozen ears of corn on the cob, yummy.
★★★★★
Why unsalted butter?
Why kosher salt?
Hi All
Made this for the 1st time tonight. Absolutely delicious. Hubby and I enjoyed! This recipe is definitely a “keeper”!
This recipe was amazing!! It was absolutely delicious. I have a question, it says 6 servings. Do you by chance know what the measurement for a serving is?
★★★★★
I love love this recipe!!
I’ve used it exactly as described. I’ve also completely replaced the corn for asparagus, and for green beans, in previous iterations. This basic recipe is great for ANY vegetable you’d want creamed.
Thanks for this!!
★★★★★
Thank you so much, Alex – so glad to hear you’ve enjoyed it… and thanks also for sharing about using different vegetables in the recipe!
Great tips for other vegetable uses! Thanks
Delicious. Can you make this in the crock pot as well to save time preparing it at the end?
★★★★★
Thank you, I’m so glad you enjoyed it! I’ve never tried this recipe in the crock pot, so I can’t say with 100% certainty. I’d love to know how it turns out if you try it!