Best Creamed Corn Recipe

I grew up in Iowa.. so if there is one thing I know about, it is corn! When you can find really sweet, fresh corn on the cob, you definitely need to make this Homemade Creamed Corn. It comes together in about 25 minutes and turns out thick, rich, and creamy. It’s the perfect side dish for just about any summer dinner or BBQ, and if you froze your summer corn, it’s wonderful at the holidays too.

If you have an abundance of corn on the cob some other great corn recipes are Instant Pot Corn on the Cob , How To Cook Fresh Corn, or this Corn Casserole recipe.

Jump to:

• Why You’ll Love This Recipe for Creamed Corn
• What Is Creamed Corn
• Ingredients Needed for Homemade Creamed Corn
• 3 Ways to Easily Take Fresh Corn OFF the Cob
• How to Make Creamed Corn Ahead of Time
• Storing & Freezing
• Creamed Corn Recipe Variations & Substitutions
• What to Serve Homemade Creamed Corn With
• Recipe Tips To Remember
• More Corn Recipes
• WATCH SUSIE ON FOOD NETWORK!
• How to Make Creamed Corn
• Leave a comment and rate this recipe!

What Is Creamed Corn

Oh man…. I grew up eating creamed corn as a staple Midwest side dish! You can buy creamed corn in a can, which is what I had growing up. Or you can make it from fresh corn, like this recipe. Creamed corn is basically a mixture of whole kernels of corn with a kind of “corn & butter creamy sauce”.

Ingredients Needed for Homemade Creamed Corn

Believe me when I tell you that you only need 5 very simple ingredients to make the best Homemade Creamed Corn! Grab some fresh corn on the cob, buttermilk, salted butter, kosher salt and onion powder.

3 Ways to Easily Take Fresh Corn OFF the Cob

There are 3 great ways to remove corn easily and efficiently from the cob. You can read below, or you can pop down to the recipe card and watch the video!

Start with a really sharp knife, one that will flex a little. I like to use the “boning knife” from my butcher block. It is the long skinny knife.

1. Using a Bundt pan. prop the ear of corn on the middle hole of the Bundt pan. Then run your knife down the sides of the corn. Just so you remove the kernels and leave the hard cob behind. The Bundt pan catches all the corn and corn milk and then you can discard the cob!

2. Another option is to use a rimmed baking sheet. Lay the corn on it’s side and run your knife down, rotating the corn around and cutting from each side.

3. The last option, which is the one I use most often, is using a rimmed baking sheet to catch all the corn. Cut each end of the corn off to give yourself a sturdy base. Set the corn up on it’s end and run your knife down each side.

Remove the Pulp and Milk from the Cob!

Once you have all the kernels removed from the corn cob… don’t toss those cobs quite yet! There is still a ton of flavor hidden in the empty cob. Take the backside of a spoon and run it across the empty cob to remove all the pulp and milk. This is pure corn flavor!

How to Freeze Fresh Corn

When fresh corn on the cob is at the height of the season (July and August), you can buy it very cheaply by the ear and freeze it to use in the winter.

Start by taking the husk and silk off the cob. Cut the corn from the cob. Measure it out into freezer bags and mark the date and how many cups you measured on the outside of the bag. The frozen corn will be good for up to 6 months.

To use thaw in the fridge overnight or use straight from the freezer.

How to Make Creamed Corn Ahead of Time

You can absolutely make this dish ahead to serve later. Simply prepare completely and let it cool. Store in the fridge for up to 3 days.

To reheat place in a large skillet over medium heat. Add a little milk, buttermilk or chicken broth to reconstitute the creamed corn to your desired consistency. Taste for seasoning, and then serve!

Storing & Freezing

Store leftover creamed corn in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat or in the microwave, adding a splash of milk, buttermilk or butter to loosen the sauce and bring back its creamy texture.

You can also freeze it for longer storage. Let the creamed corn cool completely, then transfer it to freezer-safe bags or containers, leaving a little room for expansion, and freeze for up to 3 months. Cooling it quickly before freezing helps protect the texture. The buttermilk sauce may separate or soften slightly after thawing, but that’s easy to fix. Thaw overnight in the fridge, reheat gently, and stir in a splash of milk and a pat of butter to smooth everything back out.

Creamed Corn Recipe Variations & Substitutions

Pimento Creamed Corn – Stir in a 4 ounce jar of diced pimentos (drained) when you add the butter, salt, and onion powder. The pimentos add a mild sweet-pepper flavor and little pops of red color.

Spicy Creamed Corn – Add 1 or 2 diced jalapenos (seeds removed for less heat) along with the corn, or stir in ¼ to ½ teaspoon of cayenne with the salt and onion powder. A few dashes of hot sauce at the end work too.

Buttermilk substitutions – Buttermilk gives this recipe its signature tang, but you can swap in 1 cup of half-and-half for a milder, creamier sauce. For a little of that tang back, stir a teaspoon of lemon juice, or a tablespoon of sour cream or plain yogurt into the milk before blending.

Fresh Corn Substitutions – No corn on the cob? Use about 6 cups of thawed frozen corn in place of the 12 fresh ears. Since you won’t have cobs to scrape, you’ll miss the pulp and milk, so the sauce leans a bit more on the buttermilk for richness. Skip the boiling step and just warm the frozen corn through before blending 2 cups with the buttermilk, then finish with butter, salt, and onion powder as usual.

What to Serve Homemade Creamed Corn With

This Homemade Creamed Corn is great served with just about any summer dinner or BBQ! Here are some great recipes to consider:

1. BBQ Beef Sandwiches
2. Pulled Pork
3. Cast Iron Half Roasted Chicken
4. Instant Pot Boneless Ribs Or Oven Baked Boneless Ribs
5. Burgers!
6. BBQ Pork Tenderloin

More Corn Recipes

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