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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! 
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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
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 6 servings
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
- 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.
- Category: Side Dish
- Cuisine: American
Keywords: easy cream corn, creamed corn, cream style corn, corn recipes for Thanksgiving, creamed corn recipe
Julie says
I made this a couple nights ago, family is still talking about it. I made just a half recipe which was a good decision, otherwise we would have eaten the entire batch! Using what was on hand, I use half & half in place of the cream and milk, (with a little extra butter in the first step) and it turned out great.
★★★★★
Francesca Brown says
First time delicious it’s a keeper
★★★★★
Dr Bouray says
Great tasting!!!!
★★★★★
Julie Ann Rapp says
Great, easy & delicious recipe!Loved it!
★★★★★
Annie says
Delish!!!! Will make over and over again
★★★★★
Tanaka Wilson says
This was my first time making this and it was so easy that I have been trying to get my family to make it Also it was so good
★★★★★
Fran says
I just want to say that I’ll never open up another can of creamed corn after making this easy creamed corn recipe last night. My family loved it so much that they asked me to make it in 3 days on Thanksgiving Day! Of course I’ll double the recipe. Thank you for this easy wonderful recipe! I’ll be making lots of it from now on!
★★★★★
Sandy says
This recipe is great. I hate canned creamed corn because it is too runny. We are a family of 2 so I split this into 2 separate freezer bags. I hope it tastes as good when I reheat it as it does fresh. Thank you so much!
★★★★★
Jack says
I now live in the UK and creamed corn is not available at any of my local supermarkets.
Being from Australia where this is available everywhere I am glad I can make my crab and corn fritters again
★★★★
Dani S. says
I have to be honest, this is my first time to your site. But my crazy path of cooking happened to lead me here through Pinterest. I realized that my avocados weren’t ripe for the meal I had been planning for dinner and going to the grocery store is the absolute worst. So I decided on something else, (pulled pork corn bread casserole) and needed a can of creamed corn which was the only thing I didn’t have. I am so glad I found this recipe!! Incredibly easy but major flavor payoff. I did add a bit more cayenne and nutmeg. I will certainly be adding this to my thanksgiving menu. Thanks so much!!
★★★★★
Amy @ The Blond Cook says
Thank you so much, Dani… glad to hear everything worked out and hope you find more recipes on the site that you enjoy! 🙂
Harry Evlogosis says
Hi can’t wait to try this dish…
★★★★★
Amy @ The Blond Cook says
Hope you enjoy it, Harry! 🙂