Homemade cream-style corn is a simple yet rich and savory side dish. The ingredients bring out the natural sweetness and texture of fresh corn. Unlike the canned version, this recipe builds its sweet, rich flavor from real cream, butter, and just the right amount of seasoning. A quick blitz of some of the kernels adds thickness without losing the satisfying bite of whole corn. It’s perfect for summer cookouts, holiday tables, or any time you want a cozy, comforting dish.
I like a few teaspoons of sugar in the dish, but it depends on the sweetness of the corn. Taste and add it 1/2 to 1 teaspoon at a time.
How to Make Cream-Style Corn
Prepare the Corn
Cut the corn from the cobs using a sharp knife or corn tool. Use the back of a knife to scrape out any remaining corn and creamy liquid. Blend about 3/4 cup of the corn in a small blender or processor.
Make the Roux and Add the Corn
Melt the butter and add the flour to make a roux. Stir the roux for 2 minutes to cook out any raw flour taste. Add the cream and stir until the mixture is smooth and thick. Add the corn kernels, blended corn, sugar, and milk.
Taste, Season, and Serve
Taste for seasoning and add salt and pepper as needed. Enjoy!
Recipe Variations
- Cheesy Creamed Corn: Stir in 1/2 cup shredded cheddar, pepper jack, or Parmesan at the end, just before serving.
- Spicy Kick: Add a pinch of cayenne or chopped jalapeños with the corn.
- Herbed: Mix in fresh chopped chives, basil, thyme, or parsley just before serving.
- Bacon or Pancetta: Stir in 2 to 3 slices of cooked, crumbled bacon for a smoky boost.
Serving Suggestions
Homemade cream-style corn pairs beautifully with:
- Roast chicken, turkey, or ham.
- Fried or grilled catfish.
- Barbecue ribs or pulled pork.
- Southern-style meatloaf.
- Buttermilk biscuits or cornbread.
- Green beans or collard greens for a classic Southern plate.
How to Store and Reheat Homemade Cream-Style Corn
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing:
Freezing is not ideal due to the cream and milk, which can separate when thawed, leading to a grainy or watery texture. If you do choose to freeze:- Cool the corn quickly and freeze in shallow, airtight containers.
- Thaw in the refrigerator overnight.
- Reheat gently on the stovetop, whisking in a small amount of cream or milk to help restore the smooth consistency.
- For better texture, consider freezing just the cooked corn and finishing with dairy when reheating.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add a splash of cream or milk if needed to loosen the texture.
Homemade Cream-Style Corn
Make your meals special with homemade cream style corn. This easy recipe is full of rich flavors and fresh corn goodness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 4 ears corn, shucked, silks removed
- 3 tablespoons salted butter
- 2 tablespoons flour
- 1/3 cup heavy cream
- 2 teaspoons granulated sugar (or to taste)
- 1/2 teaspoon kosher salt or to taste
- 1/4 cup whole milk, or more as needed
- Freshly ground black pepper to taste
Instructions
- Prepare the corn: Cut the kernels from the cob, then use the back of a spoon or knife to scrape out any remaining corn and creamy liquid. You should have about 3 cups of corn.
Pulse about 3/4 cup of the corn kernels in a food processor and then add them back to the bowl. I use a bullet blender. - Make the roux: Melt the butter in a large skillet over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Add the cream and stir until smooth.
- Finish the dish: Add the corn, sugar, salt, and the milk. Stirring, frequently, cook for about 6 minutes or until the mixture is thickened. If too thick, add a little more milk or cream.
