Homemade Cream Corn from Scratch {w Frozen or Canned Corn}
Cream Corn from Scratch made with frozen or canned corn. It’s creamy, cheesy, and quick, a Midwest favorite that even picky eaters love.
The Midwest is famous for its sweet corn. Corn is a staple side dish in many classic Midwestern meals, but I’m honestly just not a huge fan…unless we’re talking about cream corn.
And no, I’m not talking about that gelatinous canned cream corn. That canned stuff is scary and even worse than regular corn.
But homemade cream corn made with actual cream? It’s absolutely delicious! I make this easy side dish for every family gathering and have converted a lot of people who even don’t like corn.
If corn casserole is your thing but you’re short on time, this cream style corn gives you the same cozy feel in way less time.
Why You’ll Love This Recipe
- Actually tastes like corn should: This homemade creamed corn brings out the natural sweetness of the corn in a way the canned version just can’t.
- Simple ingredients, big comfort: This cozy corn mixture simmers into something warm and satisfying that still feels completely homemade.
- The perfect add-on for the holiday table: Buttery, creamy texture and gentle simmer make it feel right at home on the dinner table next to turkey, ham, or anything in between. You’ll make it once, and they’ll ask you to make it next time!
What You’ll Need
INGREDIENTS:
- 1/4 cup butter
- 20 oz frozen corn
- 1/2 cup heavy cream
- 1/2 cup shredded cheese
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
TOOLS
- Small pot
- Cutting board
- Sharp knife
- Crockpot or slow cooker (optional)
- Stove top
- Cheese grater (optional) if the cheese isn’t pre-shredded
- Spoon or spatula
- Can opener if using canned corn
- Measuring cups and spoons
Step-By-Step Instructions
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.
Simmer on low for 20 minutes.
Serve hot and enjoy! Such an easy recipe!
FAQs
Shredded parmesan is the go-to for this recipe. It melts smoothly and adds a nice salty, cheesy flavor without overpowering the natural sweetness of the corn. Sharp cheddar is also an option, especially if you want a cozy, melty feel that’s a bit more familiar. Monterey Jack or a little cream cheese can work too, especially if you’re going after an extra-creamy texture. Use whatever cheese you like or have on hand; it all turns out great.
Yes, you can use milk instead of cream. Whole milk works best, but just know it won’t be quite as rich or thick as real cream. If you want to make up for that, try tossing in a little extra butter or even a spoonful of cream cheese. It’ll still turn out creamy and delicious, just a bit lighter.
Absolutely! This recipe doubles easily and still cooks up just as creamy. Use a larger pot or switch to a crockpot if you’re making a big batch for the dinner table or a holiday get-together. Make sure to stir every hour if you go the slow cooker route so the corn mixture stays smooth and evenly cooked.
Tips
Use what you have: If you don’t have frozen corn, use drained, canned corn instead. It still gives you great flavor and texture of well-cooked creamy corn without making it feel like a completely different recipe. If you don’t grow your own corn, just pick up some fresh corn at the local farmers market and freeze it so you can make this recipe anytime you’re craving it.
Add a little heat if you like: For a spicier version, mix in diced peppers and onions along with paprika and red pepper flakes. This gives the dish extra flavor without changing the creamy base.
You can make this recipe in a crock pot or slow cooker: It all boils down to personal preference. Follow these slow cooker instructions: Add all the ingredients, cover, and cook on low for 4 to 6 hours. Stir once every hour to keep everything smooth and evenly cooked. If you’re into easy slow cooker recipes, try this Crock Pot pork roast.
Storage
Once the leftover cream corn cools down, just spoon it into a container with a lid and store it in the fridge. It’ll stay good for about 4 days. When you’re ready to eat it again, warm it up on the stove or in the microwave, and give it a good stir to keep it nice and creamy.
Freeze it works too. Just know the texture might change a little. Make sure the creamed corn cooled off, then toss it in a freezer-safe container and freeze for up to 2 months.
When you’re ready for more, thaw overnight it in the fridge and heat it up slowly on the stove while stirring until smooth again.
Homemade Cream Corn from Scratch {w frozen or canned corn}
Ingredients
Method
- Add butter to a small pot with frozen corn
- Cook on low for 10 minutes until corn is thawedAdd heavy cream, cheese, flour, salt, and pepper.
- Simmer on low for 20 minutes.
- Serve hot and enjoy!Â
- Such an easy recipe!Â
Nutrition
Notes
Tips
- Use what you have: If you don’t have frozen corn, use drained, canned corn instead. It still gives you great flavor and texture of well-cooked creamy corn without making it feel like a completely different recipe. If you don't grow your own corn, just pick up some fresh corn at the local farmers market and freeze it so you can make this recipe anytime you're craving it.Â
- Add a little heat if you like: For a spicier version, mix in diced peppers and onions along with paprika and red pepper flakes. This gives the dish extra flavor without changing the creamy base.
- You can make this recipe in a crock pot or slow cooker: It all boils down to personal preference. Follow these slow cooker instructions: Add all the ingredients, cover, and cook on low for 4 to 6 hours. Stir once every hour to keep everything smooth and evenly cooked. If you're into easy slow cooker recipes, try this Crock Pot pork roast.Â
Storage
- Once the leftover cream corn cools down, just spoon it into a container with a lid and store it in the fridge. It’ll stay good for about 4 days. When you're ready to eat it again, warm it up on the stove or in the microwave, and give it a good stir to keep it nice and creamy.
- Freeze it works too. Just know the texture might change a little. Make sure the creamed corn cooled off, then toss it in a freezer-safe container and freeze for up to 2 months.Â
- When you're ready for more, thaw overnight it in the fridge and heat it up slowly on the stove while stirring until smooth again.
