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
- 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.
- 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
Taj says
Looks delicious!
★★★★★
Amy says
Thank you so much, Taj!
Kyle says
This was amazing, if we use fresh corn how do we adjust the cooking time?
★★★★★
Lyn Adams says
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.
★★★★★
Amy says
Thanks so much, Lyn – I’ve never thought of mayo but it does sound interestingly delicious! So glad you’ve enjoyed the creamed corn! 🙂
Kirstin says
I’ve not needed a cream corn recipe, but this is awesome and avoids all the BS ingredients in prepared food. Bravo!
★★★★★
Brooke says
Perfect! I followed the recipe, minus the nutmeg. So delicious
★★★★★
Diana says
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*
★★★★★
Lauren says
Is it possible to make it the night before and reheat in a pot?
Amy says
Hi Lauren, yes! Gently reheat on the stovetop in a pot (medium to medium low), stirring often. I hope you enjoy it!
Peggy says
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.
★★★★★
Joan H says
Can you make this a day ahead and reheat it?
Jamie says
Does it turn out ok if you double the recipe?
Thank you
Amy says
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!
Keri says
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.
Jade Eaves says
Easy recipe. I used steamed corn on the cob instead of frozen. Really good. I will be making this again. Thanks for posting.
★★★★★
Bobbi Evans says
This is fabulous. I substitute drained southwest corn with pablano and bell peppers for the frozen corn.
★★★★★
Gloria Myers says
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
Nat says
Best tasting thing I’ve had in ages
★★★★★