Sweet, buttery cream corn from scratch is the ultimate comfort side dish — rich, velvety, and bursting with fresh corn flavor. This simple stovetop classic transforms humble ingredients into something holiday-worthy in under 30 minutes.
Quick Recipe Overview: Cream Corn from Scratch
⏱ Ready In: 25 minutes
🍽 Serves: 4–6
🔥 Calories: ~180 per serving
🌽 Main Ingredients: Fresh corn, butter, cream, milk, flour
🥗 Dietary Info: Gluten-free adaptable
❤️ Why You’ll Love It: Creamy, nostalgic, and far better than canned
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“This recipe will make anyone a fan of cream corn even if you’re still traumatized from the canned version as a child 🤣” – Steph
Why You’ll Love This Recipe
- Peak flavor — fresh corn and actual cream create natural flavor and texture, not mush!
- Creamy — not watery, this dish is so different than the watery canned stuff you grew up on in all the right ways.
- Quick stovetop side perfect for weeknights or holidays.
Fresh cream corn is a classic American comfort food where sweet corn is simmered with butter and cream for a rich, silky texture. Using fresh corn cut from the cob yields the best flavor and natural sweetness, but I often opt for frozen simply for the convenience. Pair this with baked beans from scratch for can-free sides to any classic, comfort food meal, like cast iron skillet meatloaf!
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Key Ingredients
- Fresh or Frozen Sweet Corn – The star of the dish; fresh kernels provide natural sweetness and texture.
- Butter – Adds richness and enhances corn’s natural flavor.
- Heavy Cream & Milk – Create a silky, creamy sauce.
- Flour – Lightly thickens for classic cream-style texture.
- Salt & Pepper – Balance sweetness and deepen flavor. I use Redmond Real Salt in all of my daily baking and cooking for added trace minerals.
- Optional Sugar – Useful if corn isn’t peak-season sweet.
Step-By-Step Instructions for Making Cream Corn from Scratch
Step 1 – Add butter to a small pot with frozen corn. Cook on low for 10 minutes until the corn is thawed.
Step 2 – Add heavy cream, cheese, flour, salt, and pepper.
Step 3 –Simmer on low for 20 minutes.
Step 4 – Serve hot and enjoy! Such an easy recipe!
Cream Corn from Scratch FAQs
Cream corn from scratch is made by cooking fresh corn kernels in butter, then simmering them with cream or milk and a small amount of flour until thick and creamy.
Yes, frozen corn works well when fresh corn isn’t available. You may need a small amount of sugar to mimic peak-season sweetness and a little extra thickener for the best texture.
Using a balance of milk and heavy cream creates richness without heaviness. Simmering allows the corn’s natural starches to thicken the sauce for a silky texture.
Serve this cheesy cream corn as a side dish with slow roasted pork roast!
Expert Tips for Making Perfect Cream Corn
- Use fresh corn when in season for the sweetest flavor.
- Scrape the cob to capture corn milk for natural thickness.
- Blend ½ cup of the corn and stir it back in for extra creaminess.
- Add a pinch of sugar if the corn isn’t sweet enough.
- Finish with fresh pepper to balance the sweetness.
- Stir often while simmering to prevent sticking.
Storage
- Refrigerate in an airtight container up to 4 days.
- Reheat gently on the stovetop with a splash of milk.
- Freeze up to 2 months (texture may soften slightly).
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Homemade Cream Corn from Scratch
Ingredients
Equipment
Method
- Add butter to a small pot with frozen corn. Cook on low for 10 minutes until corn is thawed.
- Add heavy cream, cheese, flour, salt, and pepper and simmer on low for 20 minutes, stirring occasionally.
- Serve hot and enjoy!
Nutrition
Notes
- Fresh corn yields the best flavor and natural thickening.
- You can substitute half-and-half for cream.
- For a thicker texture, blend a small portion and stir it back in.
- Add smoked paprika, diced jalapeño, or bacon for a savory variation.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
This recipe will make anyone a fan of cream corn even if you’re still traumatized from the canned version as a child ?