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
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!
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
★★★★★