This old fashioned creamed corn recipe is a delicious and easy side dish perfect for any meal. Serve it up in the summer with your barbecues or save it for a holiday feast.
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There's nothing like made from scratch creamed corn. It's wonderfully thick and flavorful without being overly sweet. Every bite of this southern style creamed corn is a burst of freshness and texture.
In my opinion, it's far superior to the stuff you buy in a can. I see to only buy that to make our Cornbread Bundt Cake.
This old fashioned cream style corn doesn't take too much to make. Just a few simple ingredients and a little stirring in the pot as the mixture warms and thickens to the perfect consistency. You're going to love serving it with your next meal.
For more corn-tastic recipes, check out my Jiffy Cornbread With Cake Mix, Jiffy Banana Cornbread, and Cornbread Tamale Pie.
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💛 Why You'll Love This Recipe
- Easy to customize: Make it thicker or thinner, mild or spicy, or add extras like diced bell peppers to suit your taste.
- Rich and flavorful: A creamy base, sweet corn, and a subtle kick from cayenne give this dish great balance.
- Simple to make: Made with basic ingredients and easy steps, this recipe comes together without any fuss.
🛒 Ingredients
Whole kernel corn: Canned or frozen corn both work, but canned is quicker since it heats faster. If you have extra on hand, try our Easy Canned Corn Recipe and Air Fryer Canned Corn.
Heavy cream: Creates a rich, creamy base for the sauce.
Cayenne pepper (optional): Adds a subtle kick that balances the sweetness of the corn.
Flour: Acts as a thickener, helping the sauce come together as it cooks.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use canned or frozen corn: Both are affordable, shelf-stable options that work well year round. Buy whichever is on sale.
Rinse canned corn: Rinsing removes excess sodium and lets you skip buying low-sodium versions.
Milk swap: Using regular milk instead of extra cream keeps costs down while still giving a creamy texture.
🥄 Instructions for Old Fashioned Creamed Corn
Step 1: In a medium-sized pot over medium heat, mix together the corn, cream, milk, salt, sugar, and cayenne pepper.
Step 2: Stir together occasionally until simmering.
Step 3: In a small bowl, combine the melted butter and flour to become a slurry. Whisk it into the pot until well blended.
Step 4: Continue to stir the creamed corn together until thickened, and then reduce the heat to low and continue cooking until thickened to your desired consistency.
Serve warm.
👩🏻🍳 Expert Tips
Adjust thickness: Simmer longer for thicker creamed corn or cook less for a thinner consistency.
Control the spice: Reduce or omit the cayenne to suit your taste.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Old Fashioned Creamed Corn in an airtight container in the refrigerator for up to 4 to 5 days.
Reheating: Reheat gently in the microwave or on the stovetop over low heat, stirring often. Add a splash of milk if it thickens too much.
Make Ahead: This creamed corn can be made 1 to 2 days ahead and reheated just before serving. Stir well while reheating to restore creaminess.
🥗 Side Dishes or Pairing Ideas
This Old Fashioned Creamed Corn pairs well with roasted chicken, pork chops, ham, or meatloaf. It's also a great side for holiday meals alongside mashed potatoes, green beans, or stuffing.
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- BBQ Chicken Sheet Pan DinnerRecipe $8.63 / Serving $2.15
❓ Recipe FAQs
Make sure to drain the can of whole kernel corn before use. You can also rinse the corn in water to remove excess salt if desired. Then stir the corn in as requested and follow along with the recipe card.
It should be good in the fridge for up to 4-5 days if stored properly in an airtight container. You can reheat it before eating by placing some in a microwave-safe bowl or in a saucepan over medium heat. Cook until warmed through.
I have not personally tried freezing this recipe, so I am unsure how it will turn out. That said, it should theoretically be fine since the corn is already cooked thoroughly. I would let it thaw overnight in the fridge before trying to reheat it, though as it could curdle the milk to go directly from frozen to cooked.
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🐝 If you tried this Old Fashioned Cream Corn, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Old Fashioned Creamed Corn
Ingredients
- 2 cans (15 ounces each) whole kernel corn, drained - ($1.28)
- ¾ cup heavy whipping cream - ($1.12)
- 1 teaspoon salt - ($0.01)
- 2 tablespoon granulated sugar - ($0.05)
- ¼ teaspoon cayenne pepper - ($0.02)
- 2 tablespoon unsalted butter, melted - ($0.25)
- 2 tablespoon all-purpose flour - ($0.02)
Instructions
- Heat base. In a medium saucepan over medium heat, combine the corn, heavy whipping cream, milk, salt, granulated sugar, and cayenne pepper. Stir occasionally until the mixture begins to simmer.
- Make slurry. In a small bowl, whisk together the melted butter and all-purpose flour until smooth.
- Thicken. Whisk the slurry into the saucepan until fully incorporated. Continue cooking, stirring frequently, until thickened.
- Finish. Reduce heat to low and cook until the creamed corn reaches your desired consistency.
- Serve. Serve warm.
Notes
- Corn options. A 20-ounce bag of frozen corn can be used in place of canned.
- Thickness control. Cook longer for thicker creamed corn or shorten cooking time for a looser texture.
- Heat level. Reduce or omit the cayenne pepper to adjust spiciness.
- Canned corn tip. Drain well and rinse if reducing sodium.
- Storage. Store in an airtight container in the refrigerator for 4 to 5 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information
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