This Southern Creamed Corn is rich, velvety, and seasoned just right. It’s an easy side dish you can make with fresh, frozen, or canned corn for a comforting addition to any meal.
Why I love this recipe:
- Kid friendly: The natural sweetness of the corn makes this a favorite with kids and adults alike.
- Versatile: Use fresh, frozen, or canned corn so you can make it year-round.
- Comforting: This version is nostalgic and full of flavor thanks to butter, onion, garlic, and parmesan.
How to make Creamed Corn:
- Melt butter in a medium saucepan over medium heat. Add the minced onion and cook until softened, then add the garlic and cook briefly until fragrant.
- Prepare the corn: If using fresh, cut the kernels from about 8 ears and scrape the cob to release the milky juices. If using frozen, thaw and drain; if canned, drain thoroughly.
- Add the corn and half-and-half to the pan, stir to combine, and season with salt and pepper. If using fresh corn, cook 5–7 minutes until slightly softened; canned or frozen can move to the next step.
- Blend a portion: Remove about 1 cup of the corn mixture and puree it in a blender or food processor, or use an immersion blender right in the pot to achieve a partially smooth texture. Return the blended corn to the saucepan.
- Simmer: Bring the mixture to a gentle simmer and cook a few minutes until heated through and slightly thickened.
- Finish with parmesan: Remove from heat and stir in freshly grated parmesan until melted and well incorporated. Adjust salt and pepper to taste and serve warm.
Storage and make-ahead tips:
- Make ahead: Prepare a day in advance and store in a sealed container in the refrigerator. Reheat gently on the stovetop or in a slow cooker.
- Refrigerator: Keeps up to 5 days in a sealed container.
- Freezer: Freeze up to 2–3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop.
More side dish ideas:
- Homemade Biscuits
- Perfect Mashed Potatoes
- Corn Fritters
- Mexican Street Corn
Easy Creamed Corn
This Southern-style creamed corn comes together quickly and is flavored with butter, onion, garlic, and parmesan. Use fresh, frozen, or canned corn.
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup white onion, minced
- 2 cloves garlic, minced
- 3 cups corn (1 lb frozen, or about 8 ears fresh, or 2 – 15 oz cans)
- 1 cup half and half
- 1/4 cup Parmesan, freshly grated
- Salt and pepper to taste
Instructions
- Heat a medium saucepan over medium heat.
- Melt the butter, add the minced onion, and cook until softened. Add garlic and cook briefly until fragrant.
- Prepare the corn: fresh—cut kernels from the cobs and scrape the cobs to release the milk; frozen—thaw and drain; canned—drain well.
- Add corn to the saucepan, pour in the half-and-half, and stir. If using fresh corn, cook about 5 minutes to soften.
- Remove about 1 cup of the mixture and blend until smooth, or use an immersion blender in the pot to reach the desired texture. Return blended corn to the pan.
- Bring to a simmer and cook about 5 minutes until heated through and slightly thickened.
- Remove from heat and stir in the freshly grated parmesan until melted. Season with salt and pepper to taste.
- Serve warm.
Notes
Corn:
- Fresh: About 8 ears will yield the needed kernels. Scraping the cobs adds corn milk and flavor.
- Frozen: Thaw and drain excess water; no need to pat completely dry.
- Canned: Drain well and remove as much liquid as possible.
Other tips:
- Make ahead: Store in a sealed container in the refrigerator and reheat on the stovetop or in a slow cooker.
- Variations: Add jalapeños or green chiles, fresh herbs (parsley, thyme, chives, basil), crumbled bacon, or diced tomatoes for a fresh twist.
- Storage & freezing: Refrigerate up to 5 days, or freeze for 2–3 months in a freezer-safe container. Thaw overnight before reheating.
Nutrition
Serving: 1 | Calories: 229 kcal | Carbohydrates: 29 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 25 mg | Sodium: 129 mg | Potassium: 347 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 626 IU | Vitamin C: 8 mg | Calcium: 149 mg | Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
Recipe first published October 16, 2019. Updated November 17, 2021 and November 2023.