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    Home » Recipes » Easy Creamed Corn

    By Amy · Published: Oct 18, 2018 · Updated: Oct 18, 2018 · This post may contain affiliate links. Please read my disclosure policy 36 Comments

    Easy Creamed Corn

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    This Easy Creamed Corn has the perfect balance of sweet and spicy flavors… you just can’t stop at one bite!  An emoji of corn on the cob.

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    A spoon removing a spoonful of creamed corn from a white bowl.

    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!

    Creamed corn topped with a sprig of fresh thyme in a white bowl.

    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. An emoji of a pink heart shape.

    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.

    Front closeup of creamed corn garnished with a sprig of fresh thyme in a white bowl.

    Enjoy!

    Print
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    A spoon removing a spoonful of creamed corn from a white bowl.

    Easy Creamed Corn


    ★★★★★

    5 from 25 reviews

    • Author: Amy @ The Blond Cook
    • Total Time: 13 minutes
    • Yield: 6 servings
    Print Recipe
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    Ingredients

    • 2 tablespoons unsalted butter
    • 5 cups frozen corn, thawed
    • 1/2 cup heavy cream
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1–1/2 tablespoons granulated sugar
    • Pinch cayenne pepper
    • Pinch ground nutmeg
    • 1 cup whole milk
    • 3 tablespoons all-purpose flour

    Instructions

    1. Melt butter in a medium saucepan over medium heat.  Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg.  Stir to combine.
    2. In a small bowl or large measuring cup, whisk together the milk and flour.  Pour into corn mixture and stir to combine.
    3. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
    4. 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

    Creamed corn in a white bowl by a white napkin.  Overlay text at top of image.

     

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Taj says

      May 17, 2022 at 2:21 pm

      Looks delicious!

      ★★★★★

      Reply
      • Amy says

        May 17, 2022 at 3:16 pm

        Thank you so much, Taj!

        Reply
    2. Kyle says

      May 12, 2022 at 3:21 pm

      This was amazing, if we use fresh corn how do we adjust the cooking time?

      ★★★★★

      Reply
    3. Lyn Adams says

      May 06, 2022 at 9:52 am

      I love this recipe. Can’t tell you how many times I’ve made it! I like to add a little mayonnaise to mine for some added tang.

      ★★★★★

      Reply
      • Amy says

        May 06, 2022 at 11:44 am

        Thanks so much, Lyn – I’ve never thought of mayo but it does sound interestingly delicious! So glad you’ve enjoyed the creamed corn! 🙂

        Reply
    4. Kirstin says

      February 28, 2022 at 4:47 pm

      I’ve not needed a cream corn recipe, but this is awesome and avoids all the BS ingredients in prepared food. Bravo!

      ★★★★★

      Reply
    5. Brooke says

      February 08, 2022 at 8:07 pm

      Perfect! I followed the recipe, minus the nutmeg. So delicious

      ★★★★★

      Reply
    6. Diana says

      November 28, 2021 at 12:15 am

      Hi there darling, I just wanted to say your recipe is a staple in my cooking recipes now. Thank you so much. Growing up, my family just drained canned corn and heated it up with milk and called it a day. Now as an adult, only I make the creamed corn in this family.
      Love your pinch of cayenne and nutmeg.
      *Only thing I do differently is half the milk and flour*

      ★★★★★

      Reply
    7. Lauren says

      November 26, 2021 at 2:14 pm

      Is it possible to make it the night before and reheat in a pot?

      Reply
      • Amy says

        November 27, 2021 at 9:22 am

        Hi Lauren, yes! Gently reheat on the stovetop in a pot (medium to medium low), stirring often. I hope you enjoy it!

        Reply
    8. Peggy says

      November 25, 2021 at 8:44 pm

      Fantastic! We didn’t have room in the oven to cook corn casserole so we decided to search for a creamed corn recipe online. I had made one in the slow cooker years ago and knew it was good but we didn’t have time for that. We stumbled across this recipe and thought it sounded quick and easy. It was! Plus it tastes great! We all loved it. I’ve pinned it now and will be making it again.

      ★★★★★

      Reply
    9. Joan H says

      November 24, 2021 at 12:10 pm

      Can you make this a day ahead and reheat it?

      Reply
    10. Jamie says

      November 15, 2021 at 6:32 pm

      Does it turn out ok if you double the recipe?
      Thank you

      Reply
      • Amy says

        November 16, 2021 at 1:40 pm

        Hi Jamie, I’ve never personally doubled this recipe but don’t think it will be a problem – just be sure to use a bigger pot. I hope you enjoy it!

        Reply
      • Keri says

        November 25, 2021 at 10:29 am

        I doubled it last year with no problem, and still didn’t get any. This year I am tripling the recipe, in hopes that I will get some on my plate. This recipe is a huge hit in my family.

        Reply
    11. Jade Eaves says

      September 11, 2021 at 8:52 pm

      Easy recipe. I used steamed corn on the cob instead of frozen. Really good. I will be making this again. Thanks for posting.

      ★★★★★

      Reply
    12. Bobbi Evans says

      April 11, 2021 at 12:55 pm

      This is fabulous. I substitute drained southwest corn with pablano and bell peppers for the frozen corn.

      ★★★★★

      Reply
    13. Gloria Myers says

      March 17, 2021 at 9:02 pm

      This was my first time ever making cream style corn and it was better than any I have ever had. I used butter and bacon drippings and I did not have heavy cream, so I used whole milk and almond milk. I did not use frozen corn I used corn on the cob. Yummy

      Reply
    14. Nat says

      February 27, 2021 at 9:49 pm

      Best tasting thing I’ve had in ages

      ★★★★★

      Reply
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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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