Creamed Corn Recipe (Easy Skillet Version)
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Creamed Corn is a classic side dish made with sweet corn (fresh or frozen), butter, and half-and-half, all cooked in a skillet with Parmesan stirred in at the end for a rich, creamy finish. There’s no canned shortcut in this version—just simple ingredients that build flavor as they cook. It’s an easy addition to family dinners or holiday meals when you want something warm and comforting on the table.
My daughter’s in-laws hosted Easter dinner this year, and this creamed corn was one of the dishes I brought along. It was the perfect accompaniment to the ham, and I received so many compliments on how rich and creamy it turned out — always a good sign.
It’s not just a holiday side, though. This Southern-style creamed corn really shines in the summertime when fresh corn is in season, and it’s become a regular at our table for summer barbecues and potlucks. It’s one of those dishes people always ask me to bring again.
Sheila’s Recipe Snapshot
Ingredient Notes for Creamed Corn Recipe
- Butter | Adds richness and helps sauté the onions for a flavorful base.
- Onion & garlic | Aromatics that add a depth of flavor to the creamed corn.
- Frozen corn | Sweet, tender, and convenient, perfect for this recipe.
- Half and half | Creates that signature creamy texture without being too heavy.
- Sugar | Just a bit helps to balance the savory ingredients.
- Whole milk | Helps create the creamy base for thickening.
- All-purpose flour | Thickens the sauce into that perfect creamy consistency.
- Parmesan cheese | Stir it in at the end to add a savory, slightly nutty finish.
Variations and Substitutions
- Use fresh corn instead of frozen. Cut kernels from 6 to 7 ears of corn for the freshest flavor, especially in summer.
- Swap half-and-half for heavy cream. This will make the dish even richer and more indulgent.
- Add ins. Add a pinch of cayenne pepper or diced jalapeños for a little heat, or stir in some bacon bits for a salty, crunchy addition.
- Try a different cheese. Sharp cheddar or cream cheese can give a fun twist on flavor and texture.
How to Make Cream-Style Corn
This creamed corn recipe comes together easily in one skillet, making it perfect for busy nights or last-minute gatherings..
STEP 1 | Sauté the aromatics
Melt the butter in a large non-stick skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
STEP 2 | Add the corn
Add the frozen corn, sugar, half-and-half, salt, and black pepper. Stir to combine and cook for about 5 minutes, until the corn is heated through.
STEP 3 | Make the thickening slurry
In a small bowl or measuring cup, whisk together the milk and flour until smooth. Pour the slurry into the skillet and stir well. Continue cooking, stirring occasionally, for 8 to 10 minutes, until the mixture thickens and becomes creamy.
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STEP 4 | Add parmesan & enjoy
Remove from the heat and stir in the Parmesan cheese until melted and well combined. Garnish with chopped parsley and freshly cracked black pepper, if desired. Serve immediately.
Recipe Success Tips
If you enjoy this recipe, be sure to check out my collection of Southern Side Dishes and this Creamed Peas recipe next.
Storage and Reheating Tips
- To store: Keep in an airtight container in the fridge for up to 3 to 4 days.
- To freeze: Let cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight, then reheat in a skillet with a splash of milk to keep the sauce from separating.
- To make ahead: Prepare the dish fully, then reheat gently on the stove with a splash of milk to loosen the sauce.
Frequently Asked Questions
No, creamed corn isn’t just blended corn. It’s typically whole or partially broken-down corn cooked with butter, cream, or milk to create a rich, creamy sauce with plenty of texture.
You can use canned corn, but it won’t have the same sweetness or texture as fresh or frozen corn. If you do use canned, make sure to drain it very well.
A simple milk and flour slurry does the trick here. Just make sure to let it simmer until it reaches your desired consistency.
It is supposed to be slightly sweet, yes. It has a mild sweetness from the corn, but it should still be balanced with savory flavors and not overly sweet.
Looking for More Southern Side Dish Recipes?
For more Southernn sides, try my Easy Corn Pudding Recipe or my Southern Tomato Pie — both are favorites at our table. If you like sides with a little smoky bacon flavor, my Instant Pot Green Beans and easy Corn Succotash are both worth a look.
What to Serve With Cream Style Corn
Creamed corn is one of those sides that goes with anything. For an easy weeknight meal, serve it with rotisserie chicken or fried catfish. It is also great with barbecue dishes like Country Style Ribs or Grilled Turkey Burgers.
I also like making it at Thanksgiving — it goes just as well with baked ham or roasted turkey.
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Creamed Corn
Ingredients
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 16-oz. pkgs. frozen corn
- 1 cup half and half
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
Instructions
- Melt the butter in a large non-stick skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
- Add the frozen corn, sugar, half-and-half, salt, and black pepper. Stir to combine and cook for about 5 minutes, until the corn is heated through.
- In a small bowl or measuring cup, whisk together the milk and flour until smooth. Pour the slurry into the skillet and stir well.
- Continue cooking, stirring occasionally, for 8 to 10 minutes, until the mixture thickens and becomes creamy.
- Remove from the heat and stir in the Parmesan cheese until melted and well combined.
- Garnish with chopped parsley and freshly cracked black pepper, if desired. Serve immediately.
Notes
- Fresh or frozen corn gives the best flavor and texture — canned tends to be flat and watery.
- Whisk the milk and flour until completely smooth before adding to the skillet to avoid lumps.
- Stir continuously as the sauce thickens to prevent sticking and ensure an even, creamy texture.
- Too thick? Add a splash of milk to loosen it up.
- Remove from heat before stirring in the Parmesan to prevent the cheese from turning grainy.
STORAGE
- Refrigerate in an airtight container for up to 3–4 days.
- Freeze in a sealed container for up to 2 months. Thaw overnight, then reheat in a skillet with a splash of milk to keep the sauce from separating.
- Make ahead: Prepare fully, then reheat gently on the stove with a splash of milk to loosen the sauce.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
