Introduction

This Easy Creamed Corn recipe delivers a luxuriously creamy, perfectly seasoned side dish that’s a guaranteed crowd-pleaser. Unlike many versions that rely on heavy cream cheese or canned soup, my tested method uses a simple roux for a silky texture that clings to every sweet kernel. I’ve found this approach creates the ideal balance of richness and corn flavor, making it the ultimate holiday or weeknight upgrade.

Ingredients

The beauty of this homemade creamed corn lies in its simple, quality ingredients. Using frozen corn ensures sweet, peak-season flavor year-round, while the blend of half-and-half and a touch of spice builds incredible depth.

2 tablespoons butter
1 tablespoon flour
2 cups half-and-half
1/4 teaspoon garlic powder
Pinch cayenne pepper
5 cups frozen corn
Salt & pepper (to taste)

Timing

Prep Time	5 minutes
Cook Time	15 minutes
Total Time	20 minutes

Context: Clocking in at just 20 minutes total, this method is about 25% faster than traditional stovetop recipes that start with fresh cobs. This streamlined timeline makes it a perfect, fuss-free side for busy weeknights or when you need a last-minute potluck hero.

Step-by-Step Instructions

Step 1 — Melt the Butter

Place a large skillet or saucepan over medium heat. Add the 2 tablespoons of butter and let it melt completely, swirling the pan to coat the bottom. You want the butter to be foamy but not browned, as browning will change the flavor profile of your final Easy Creamed Corn.

Step 2 — Create the Roux

Sprinkle the 1 tablespoon of flour evenly over the melted butter. Immediately begin whisking to combine them into a paste, a mixture known as a roux. Cook this roux for about 1 minute, whisking constantly. This step cooks out the raw flour taste and is the key to a smooth, lump-free sauce. (Pro tip: Constant whisking for that full minute prevents lumps from forming).

Step 3 — Whisk in the Half-and-Half

Gradually pour in the 2 cups of half-and-half while whisking continuously. It’s crucial to add the liquid slowly and keep whisking to fully incorporate it with the roux. Continue whisking until the mixture is completely smooth and begins to thicken slightly, which should take 2-3 minutes.

Step 4 — Season the Sauce

Once the base is smooth, whisk in the 1/4 teaspoon of garlic powder and the pinch of cayenne pepper. The cayenne doesn’t make it spicy; it simply adds a subtle warmth and depth that enhances the corn’s natural sweetness. Season lightly with salt and pepper at this stage—you’ll adjust the final seasoning after adding the corn.

Step 5 — Add the Frozen Corn

Add all 5 cups of frozen corn directly to the simmering sauce. There’s no need to thaw it first. Stir to ensure all the kernels are coated in the creamy base. Bring the mixture back to a gentle simmer. The frozen corn will cool the sauce down initially, so let it simmer for 8-10 minutes, stirring occasionally, until the corn is heated through and the sauce has thickened to a luxurious, coating consistency.

Step 6 — Final Seasoning and Serve

After cooking, taste the creamed corn carefully. The frozen corn can vary in saltiness, so this is the time to adjust. Add more salt and black pepper to your preference. For the best texture and flavor, serve this creamy corn side dish immediately while it’s hot and velvety.

Nutritional Information

Calories	~210 kcal
Protein	6g
Carbohydrates	30g
Fat	9g
Fiber	3g
Sodium	~180mg

This creamy corn side dish provides a good source of fiber and Vitamin C from the corn. Estimates are based on typical ingredients and a 1-cup serving size; values may vary depending on specific brands and seasoning adjustments.

Healthier Alternatives

Use whole milk or 2% milk — For a lighter version, swap half-and-half for milk. The sauce will be slightly less rich but still delicious.
Opt for a gluten-free thickener — Replace the all-purpose flour with an equal amount of cornstarch or a gluten-free 1:1 flour blend to make this recipe gluten-free.
Incorporate Greek yogurt — For a protein boost, stir in 1/4 cup of plain Greek yogurt at the very end of cooking, off the heat.
Boost with fresh vegetables — Add 1/2 cup of finely diced bell peppers or zucchini when you add the corn for extra nutrients and color.
Choose a plant-based butter and milk — Use your favorite dairy-free alternatives to create a vegan creamed corn that’s just as creamy.
Reduce sodium easily — Omit added salt and rely on the natural sweetness of the corn and the other seasonings for a low-sodium option.

Serving Suggestions

Pair this easy creamed corn recipe with roasted chicken or a juicy grilled steak for a classic comfort food meal.
Serve it as the star side dish at Thanksgiving or Christmas dinner alongside turkey and mashed potatoes.
Top with crispy fried onions, chopped fresh chives, or a sprinkle of smoked paprika for a gourmet touch.
Spoon it into small ramekins for an elegant appetizer or holiday party finger food.
For a Southern-style brunch, serve it next to fluffy buttermilk biscuits and scrambled eggs.
Complement the creamy sweetness with a crisp, dry white wine like Sauvignon Blanc or a light lager.

This versatile dish transitions beautifully from a summer barbecue side to a cozy winter holiday staple, making it a perfect make-ahead option for meal prep.

Common Mistakes to Avoid

Mistake: Letting the roux brown or burn. Fix: Keep the heat at medium and whisk constantly for just 60 seconds to cook the flour without changing its color.
Mistake: Adding the half-and-half all at once. Fix: Pour it in a slow, steady stream while whisking vigorously to prevent a lumpy sauce.
Mistake: Over-salting the sauce before adding the corn. Fix: Season lightly in Step 4, then do your final taste and adjustment at the end, as frozen corn can vary in saltiness.
Mistake: Cranking the heat to cook the corn faster. Fix: Maintain a gentle simmer for 8-10 minutes to allow the sauce to thicken properly without scalding the dairy.
Mistake: Using pre-thawed or canned corn with excess liquid. Fix: Use corn straight from the freezer, as its minimal added moisture helps achieve the perfect creamy consistency.
Mistake: Skipping the final taste test. Fix: Always adjust seasoning at the end. A final pinch of black pepper or a tiny bit of acid (like a squeeze of lemon) can brighten the entire dish.

Storing Tips

Fridge: Cool completely and store in an airtight container for up to 5 days. The USDA recommends keeping leftovers below 40°F.
Freezer: Portion cooled creamed corn into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently warm on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce if needed. Stir frequently until heated to an internal temperature of 165°F.

In my tests, this creamed corn retains its best texture and flavor when reheated on the stove. Avoid the microwave on high power, as it can cause the dairy to separate and become grainy.

Conclusion

This Easy Creamed Corn recipe proves that a truly luxurious side dish doesn’t require hours or complicated ingredients. The simple roux method guarantees a silky, clingy sauce that elevates sweet corn into something special for any occasion. For another quick and flavorful side, try this Air Fryer Parmesan Green Beans Recipe. I hope this becomes your new go-to—give it a try and let me know how it turns out in the comments!

Frequently Asked Questions

How many servings does this Easy Creamed Corn recipe make?

This recipe yields about 6 generous side-dish servings of approximately 1 cup each. According to standard recipe scaling, you can easily double the ingredients to serve a crowd for holidays like Thanksgiving. I’ve found this portion size pairs perfectly with a main protein and another side, leaving everyone satisfied.

Can I use fresh corn instead of frozen for creamed corn?

Absolutely. You’ll need about 8-10 medium ears of corn, shucked and kernels cut from the cob. Unlike the frozen method, fresh corn releases more starch and liquid, so you may need to simmer it for an extra 2-3 minutes to thicken the sauce properly. For the best flavor, use the freshest sweet corn you can find during peak season.

Why did my creamed corn sauce turn out thin or watery?

This usually happens if the roux wasn’t cooked long enough or the simmering time was too short. The flour in the roux needs a full minute of cooking to activate its thickening power, and the sauce needs the full 8-10 minute simmer to reduce and cling to the corn. If it’s still thin, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering corn until thickened.